Life style
The ” Indian burger ” McDonalds can’t master
Thakur dropped another batch of potato patties, known as batata vada, into the cooking oil that had been sizzling in a massive iron pan since early morning. He’d already shaped the patties, made with mashed potato mixed with masala spices, green chilli and, occasionally, finely chopped raw onion, into near perfect spheres, and dipped them quickly in a thick chickpea batter just before frying. The vada made a gentle hiss as they hit the oil, and the aroma of the chickpea batter floated in the air, making me impatient. A few tosses and turns, and the vada were ready.
Thakur sliced open a soft, square bread roll called a pav, slathered on some green chilli-coriander chutney, and gesturing to me with a bowl of dry garlic chutney asked, “Lahsun?”
I nodded, and he sprinkled on a generous quantity of garlic chutney, then pressed the vada on top. He wrapped the sandwich in a piece of old newspaper, added a side of fried green chilli (in case the spice hit was not enough) and handed it to me in exchange for 12 rupees (roughly 14 pence).
As my teeth sank into the soft cloud of pav and the crispy vada, it was almost as if I was biting into the original taste of Mumbai. It was a perfect contrast of tastes and textures: the chewy blandness of the pav acting as a foil to the piquant crunchiness of the vada. Even to my palate, shaped by years of spicy food, the first mouthful was a fiery hit. I could feel the tang of both chutneys spread across my tongue. The vada pav is a delectable carb overload – an instant energy boost.
Today, this snack is synonymous with the city of Mumbai, with almost every resident, from factory workers to college students to Bollywood stars, unabashed in declaring their love for it. More than two million of these crispy, flavourful sandwiches are consumed in India’s financial capital and largest metropolis every single day.
“For a city that’s always on the move, I think the vada pav makes for the quickest, wallet-friendly, on-the-go snack,” travel blogger Kaushal Karkhanis, who runs a dedicated to this single dish, told me. “I think it’s the first ‘eating out’ experience for just about anyone in Mumbai. At this price, it cuts across social strata and is a great leveller.”

While the vada pav is delicious (as fried snacks tend to be), the overwhelming love for this snack often leaves outsiders bemused. But the truth is that the Maharashtrian capital has a close cultural connection with the vada pav that goes way beyond taste.
The dish is believed to have been invented in 1966 by a Mumbaikar, Ashok Vaidya, who opened the first vada pav stall opposite the Dadar train station, through which hundreds of thousands of workers – often in need of a quick, inexpensive snack – passed every day on their way to the textile mills in suburbs such as Parel and Worli. Vada pav was an instant hit with Bombayites (as Mumbaikars were then known). Vaidya remains a Mumbai icon; one local journalist even made a documentary about him.
After strikes throughout the 1970s and ‘80s eventually led to the textile mills’ closures, many former mill workers opened vada pav stalls of their own with the encouragement of Maharashtra state’s right-wing political party, Shiv Sena.
“The vada pav was subsequently co-opted by the Shiv Sena in order to offer a Maharashtrian alternative to the Udupi joints that were extremely popular at the time,” explained Mumbai-based food writer Meher Mirza, referring to the stalls set up by people from the South Indian temple town of Udupi in Karnataka. Shiv Sena’s campaign followed the rise in popularity of several south Indian dishes: the dosa (a crepe-like pancake made from fermented batter, traditionally stuffed with a spicy potato filling) and the idli (a savoury steamed cake made from black lentils and rice). The goal was to convince Mumbaikars to spurn ‘outside’ snacks and embrace their own cuisine, a strategy that worked very well in those turbulent economic times.

Ironically, both of vada pav’s main components – the potato and the bun – are European imports, brought into India by the Portuguese around the 17th Century. The only key ingredient originally belonging to the region – or even India – in the dish, is the besan (chickpea flour) in which the potato mix is coated before being deep-fried. Still, Mumbaikars consider the vada pav a thoroughly ‘Bombay’ (as Mumbai is still called by many of its residents) dish.
The vada pav industry in Mumbai chugged along peacefully until the 1990s with the arrival of international chain restaurants like McDonald’s, which served vegetarian burgers similar to vada pav to accommodate many Indians’ aversion to beef. But although the patties consist of fried potato, McDonalds’ McAloo Tikki burger could not be more different from the beloved vada pav. Not only does it not match the spice levels of the home-grown vada pav, but it also leaves little room for artistry. The flavour of vada pav depends entirely upon the whims of the cook, with every vendor claiming to have a secret recipe or a special ingredient that makes his vada pav unique: a pinch of ground masala, or a topping of choora (the crispy crumbs left at the bottom of the frying pan) along with the vada. It’s no wonder that the vada pav has always remained more popular in Mumbai, where it flies off street stalls like the proverbial hot cake.
In the early 2000s, local entrepreneur Dheeraj Gupta saw an economic opportunity and franchised the vada pav in his chain . “Calling it the ‘Indian burger’ immediately gave it an aspirational value, as well as a cultural context for those outside Mumbai city,” Gupta told me.
The company also introduced several new spins on the traditional treat, such as the Schezwan vada pav (inspired by Chinese cuisine) and the Nacho vada pav (topped with tortilla chips). Gupta says that the modern variants have struck a chord with consumers, accounting for more than 40% of sales. JumboKing now has 75 outlets in Mumbai alone, with each selling more than 500 vada pav every day, Gupta said. The chain can also be found in cities like Pune and Indore, and Gupta has plans to expand his reach even further over the next five years.
However, many Mumbai residents still vouch for the taste of the vada pav made in the street-side stalls. The most popular vada pav stalls – such as Aaram Milk Bar opposite the Chhatrapai Shivaji Terminus or Ashok Vada Pav in the suburb of Dadar – can still be found near suburban train stations across the city in order to serve the commuters who rely on the ‘Bombay local’ trains (as residents call them) to get to work. Some vendors have even begun serving adapted versions, dishing out Schezwan and sweetcorn vada pav with panache.
But as a former Mumbai resident, I am still partial to the original vada pav. To me, it’s the true taste of the city.– BBC
Life style
The letter that revealed the man behind the legend
As the world celebrates the 100th birthday of Sir David Attenborough, tributes continue to pour in from scientists, conservationists, filmmakers, and millions of admirers whose lives were shaped by the legendary natural historian’s work.
But among the many messages shared this week, one deeply personal reflection from renowned Sri Lankan-born scientist Dr. Ruchira Somaweera has captured the true essence of the man behind the iconic voice.
“We all have people we look up to and hope to be like one day,” Dr. Somaweera wrote in a moving tribute marking Attenborough’s centenary. “For me, one of those people has always been Sir David Attenborough.”
The story dates back to 2013, when a BBC documentary crew visited to explore Dr. Somaweera’s pioneering work on freshwater crocodiles for a potential wildlife series. Although his research ultimately did not make it into the final production, the encounter led to something far more meaningful.
Through members of the crew, Dr. Somaweera sent Attenborough a card expressing gratitude for the profound influence he had on three generations of his family.
“What I never expected,” he recalled, “was to receive a handwritten letter from him just two weeks later, thanking me for the kind words.”
For Dr. Somaweera, the gesture revealed something extraordinary about Attenborough — not merely the global icon known to billions, but a deeply gracious and humble human being who still took time to personally respond to admirers, despite decades of worldwide fame.
“It said so much about the man behind the legend,” he reflected.
That quiet act of kindness perhaps explains why Attenborough’s influence extends far beyond television screens. Across nearly eight decades, he has become not only the world’s most recognisable natural history broadcaster, but also one of the most trusted voices in science communication and conservation advocacy.
From Life on Earth to Planet Earth, Blue Planet and countless other landmark productions, Attenborough transformed the way humanity sees the natural world.
He brought remote rainforests, coral reefs, deserts, mountains, and deep oceans into living rooms around the globe, inspiring generations to care about ecosystems they might never physically encounter.
Few communicators have bridged science and emotion with such extraordinary power.
For Sri Lankan scientists and conservationists, Attenborough’s impact has been especially profound. Many grew up watching his documentaries, developing an early fascination with wildlife through his storytelling.
Dr. Somaweera’s own career reflects that inspiration. Widely respected for his work on crocodilians, reptiles, and conservation biology, he has become an internationally recognised scientist whose research has contributed significantly to understanding freshwater ecosystems and reptile conservation.
Yet even accomplished scientists, it seems, can remain awestruck by the people who first ignited their curiosity.
The timing of Dr. Somaweera’s tribute also resonates strongly, following recent screenings of Attenborough’s powerful documentary Ocean, including an exclusive showing hosted by Spa Ceylon at SCOPE Cinema.
In the film, Attenborough reflects on humanity’s relationship with the sea with a sense of urgency sharpened by a lifetime of observation.
“After living for nearly 100 years on this planet,” he says, “I now understand the most important place on Earth is not on land, but at sea.”
The documentary explores the astonishing biodiversity of oceans while warning against destructive practices, such as industrial bottom trawling, climate change, and marine habitat destruction. But even amid alarming realities, Attenborough continues to offer hope grounded in science and collective action.
That enduring optimism may be one reason why his influence spans generations.
“Happy 100th birthday to a true giant of science communication, storytelling and conservation advocacy,” Dr. Somaweera wrote in his tribute. “The impact you have had on the world, and on countless young minds, is immeasurable.”
Indeed, for millions around the world, Attenborough’s voice became synonymous with wonder itself.
He taught humanity that the planet is not merely scenery, but a living system of intricate relationships — forests breathing for oceans, coral reefs feeding fisheries, plankton generating oxygen, predators maintaining balance, and every species playing a role in the fragile architecture of life.
At 100, Sir David Attenborough remains more than a broadcaster.
He is a witness to a changing planet. A storyteller for the natural world. And for many scientists like Dr. Ruchira Somaweera, a lifelong inspiration whose greatest legacy may lie not only in the documentaries he created, but in the curiosity, compassion, and responsibility he awakened in others.
By Ifham Nizam
Life style
Two hearts, one ocean
The first Lanka-India swim by a couple
Bengali couple,Vrushali Prasade and Danish Abdi, created history by undertaking the first ever Sri Lanka-India Ocean Water Swim, reflecting not only athlete excellence and endurance but also the deep rooted cultural and historical connection between India and Sri Lanka.
Sharing their thoughts, before the event, Vrushali Prasade and Danish Abdi expressed enthusiasm about their challenges. “We are excited to take this unique expedition and are proud to align it with a message of health and wellness. This expedition stands as a powerful symbol of unity.
The first even Sri Lanka-India Ocean Water Swim, presented by Manipal Hospitals, is not just another event, it is a bold endurance crossing of geography, grit and shared history between Sri Lanka and India.
This message was unfolded at a press conference held at the Kingsbury Hotel, before the event, by the officials of the giant Manipal Hospitals. The spotlight, however, firmly rested on the two swimmers, a couple, who brought this vision to life.
Vrushali Prasade and her husband Danish Abdi, in their 30s from Bengal are working in the IT industry. They learnt swimming only about four years ago, after first taking to waters during a holiday in the Maldives. The Island met them before their historic attempt.
Poised yet quietly determined, the swimmers embodied the spirit of the challenges ahead, At the press conference they spoke on true discipline, preparations and mental strength required to take on such a historic crossing.
Manipal Hospitals, India’s largest Pan Multi Speciality Hospital, are the main sponsors , symbolically connecting the two nations, India and Sri Lanka, through sport, healthcare and shared ambition.
The couple had previously swam the Indian Ocean as part of the rally but the recent Indian Ocean swim is their first solo couple effort and the longest. They were assisted by multiple boats, alongside paramedics and coast guards.
The Chief Operating Officer, Manipal Health Enterprise Karthik Rajagopal said this historic swim reflects not only athlete excellence and endurance, but also the deep rooted cultural and historical connection between the two countries, The swimmers Vrushali and Danish Abdi said, before the event: ” Swimming is for all ages whether you are a kid or a matured person, it is never too late to start for any age group. When asked about their challenges of undertaking such a historic feat, they said. “The Palk Strait is no gentle stretch of water, its currents are unpredictable, its tides restless . Unlike the the controlled calm of a swimming pool, the sea offers no guarantee, one moment they may bring a steady rhythm, the next, a surge that breaks it entirely. But we are excited to take on this unique expedition and proud to resonate the message of health and wellness to the world’
Fatigue, inevitably becomes a companion and also long hours in open water test not just muscle strength but mental resilience. Jellyfish often drift with currents making the calm swim into a painful endurance test.
“With limited visibility, we can suddenly brush against tentacles, turning a steady rhythm into a moment of sharp pain. In the vast unpredictability of the ocean, we have to chose whatever the sea offers.”
They also said the route across the Palk Strait is deceptively complex. Though relatively shallow, those waters are known for shifting currents, strong tidal pulls and unpredictable winds. We cannot rely on a straight path, we move guided by pilots on escort boats who constantly adjust the direction based on the sea conditions. Then we have the unpredictability of the sea itself. Floating debris, sudden weather shifts and there is no wall to hold onto, no pause button only the rhythm of our stroke and breath. Vrushali and Danish expressed enthusiasm about these challenges . We are very excited to overcome all these challenges.’
‘Our decision, however, to take on the challenging stretch across the Palk strait is rooted in more than a personal achievement, said the couple. They spoke of the partnership aspect of the swim calling it both their biggest strength and unique challenge.
Behind the drama of the sea and the determination of the swimmers, lies a quieter crucial force,the medical backbone. As title sponsor, Manipal Hospitals was not merely lending its name to this event. They actively shaped the safety framework that make such a ambitious feat possible.
Manipal Hospitals is the largest Pan India Speciality Hospital network by bed capacity, boasting over 12,300. It is known for its expert medical expertise multi speciality care and commitment to patient centric care and also well connected to Sri Lanka’s medical and patient community especially for spine and oncology services.
Medical teams were stationed on escort boats equipped to respond instantly to issues ranging from hydration and hypothermia to jellyfish stings or muscle cramps. All in all the hospital’s participation underscores a broader message, promoting health, endurance sports and cross border collaboration.
In the end what the couple did places them in the same conversation as some of the world’s most daring open water swimmers, those who have conquered icy channels relentless tides and vast strong winds.
As the couple moved through the waters of the Palk Strait, their journey becomes a powerful metaphor for the relationship between Sri Lanka and India, two neighbours bound by history, culture and shared oceans. It is a quiet but powerful gesture of goodwill, reminding that while seas may separate lands, they can also bring them together.
By Zanita Careem
Life style
Galle Face Hotel introduces “La Sérénité”
Limited-Time Saturday Brunch at 1864 Limited Edition
The spirit of leisurely weekend dining came alive recently as La Sérénité Saturday Brunch unfolded in elegant style at 1864 Limited Edition at the iconic Galle Face Hotel.Set against the timeless charm of Colombo’s most historic seaside hotel. guests were treated to an indulgent culinary afternoon where sophistication, flavour and oceanfront glamour blended seamlessly.
The heritage charm of Galle Face Hotel, with its polished floors, high ceilings and whisper of history, created a backdrop that is both grand and intimate.Within this setting the brunch emerges not just as a culinary offering but as a carefully orchestrated experience. At the heart of this orchestration was the vision of the General Manager Suresh Abbas. A veteran in the hotel industry, under his leadership, the culinary team delivered a menu for selected invitees, a menu that balanced European finess with contemporary flair .
From gourmet seafood and international delicacies to locally inspired creations and decadent desserts, the spread offered a luxurious journey for discerning brunch lovers.
The GM’s influence is most visible in the intangible details, The curated menu, personalised service and elegant ambience all echoed the hotel’s dedication to offering memorable gastronic experience.The brunch remained international in character while still grounded in place.
La Sérénité, a thoughtfully conceived brunch experience, at 1864 Limited Edition, brings together a sense of calm, continuity, and culinary storytelling within one of the city’s most enduring landmarks.
Set against the pace of a restless world, La Sérénité is designed as a quiet counterpoint, an invitation to pause, to gather, and to ease into the weekend with intention. Since 1864, Galle Face Hotel has existed within this paradox, offering a sense of stillness and reassurance even as the world around it has continually evolved. This brunch extends that legacy, creating a space where time softens, conversation flows unhurriedly, and presence takes precedence.
At its core, La Sérénité is not only about the experience of slowing down, but also about the stories we return to through food. The menu is conceived as a subtle journey through culinary history, drawing from moments across continents and generations, where dishes have been shaped by instinct, refinement, and time.
There is a quiet familiarity in this approach. Classics are not reimagined for novelty, but carefully refined, preserving their essence while elevating their form. The experience moves between contrast and balance, simplicity and indulgence, tradition and gentle reinterpretation. In doing so, it offers something both recognised and rediscovered.
In this way, La Sérénité becomes more than a brunch. It is a curated timeline of taste, an experience that brings together memory, familiarity, and thoughtful refinement within a setting that invites calm.
Presented as a limited-time experience, La Sérénité commenced on 2nd May and takes place every Saturday at 1864 Limited Edition.
- Sheana Gardiner – where guests become part of the experience
- Chef curating best menu
- GM’s vision in every detail
- Young invitee embracing timeless hospitality
- Smiles, conversations, and exquisite plates … La Serenite brings people together
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