Life style
The truth about Japanese tempura
When 16th-Century Portuguese came to Japan, they brought a special dish with them. Today, in Japan, it’s called tempura and has been a staple of the country’s cuisine ever since.
In 1543, a Chinese ship with three Portuguese sailors on board was headed to Macau, but was swept off course and ended up on the Japanese island of Tanegashima. Antonio da Mota, Francisco Zeimoto and Antonio Peixoto – the first Europeans to ever step on Japanese soil – were deemed ‘southern barbarians’ by the locals because of the direction from which they came and their ‘unusual’, non-Japanese features.
The Japanese were in the middle of a civil war and eventually began trading with the Portuguese, in general, for guns. And thus began a Portuguese trading post in Japan, starting with firearms and then other items such as soap, tobacco, wool and even recipes.
The Portuguese remained in Japan until 1639, when they were banished because the ruling shogun Iemitsu believed Christianity was a threat to Japanese society. As their ships sailed away for the final time, the Portuguese left an indelible mark on the island: a battered and fried green bean recipe called peixinhos da horta. Today, in Japan, it’s called tempura and has been a staple of the country’s cuisine ever since.

No-one knows the exact origins of peixinhos da horta. “We know it existed in 1543,” said Michelin-starred chef Jose Avillez when I met up with him at Cantinho de Avillez, one of his acclaimed Lisbon restaurants. “But before that, it’s anyone’s guess.”
Green beans, it turns out, changed food history.
However, peixinhos da horta was only one of many dishes the Portuguese inspired around the world. In fact, Portuguese cuisine, still heavily overshadowed by the cuisines of Italy, Spain and France, may be the most influential cuisine on the planet.
Portuguese cuisine may be the most influential cuisine on the planet
When the Portuguese turned up in Goa, India, where they stayed until 1961, they cooked a garlicky, wine-spiked pork dish called carne de vinha d’alhos, which was adopted by locals to become vindaloo, one of the most popular Indian dishes today.
In Malaysia, several staples, including the spicy stew debal, hail from Portuguese traders of centuries past. Egg tarts in Macao and southern China are direct descendants to the egg tarts found in Lisbon bakeries. And Brazil’s national dish, feijoada, a stew with beans and pork, has its origins in the northern Portuguese region of Minho; today, you can find variations of it everywhere the Portuguese have sailed, including Goa, Mozambique, Angola, Macau and Cape Verde.
Peixinhos da horta were often eaten during Lent or Ember days
(the word ‘tempura’ comes from the Latin word tempora, a term referring to these times of fasting), when the church dictated that Catholics go meatless.
“So the way around that,” Avillez said, “[was] to batter and fry a vegetable, like the green bean. And just to add to it, we called it peixinhos do horta, little fish of the garden. If you can’t eat meat for that period of time, this was a good replacement.”
The word ‘tempura’ comes from the Latin word tempora
And it had other functions too. “When the poor couldn’t afford fish, they would eat these fried green beans as a substitute,” Avillez said. And sailors would fry the beans to preserve them during long journeys, much in the way humans have been curing and salting meat for preservation purposes for centuries.
Perhaps not constricted by tradition, the Japanese lightened the batter and changed up the fillings. Today, everything from shrimp to sweet potatoes to shitake mushrooms is turned into tempura.
“The Japanese inherited the dish from us and they made it better,” Avillez said.
Avillez said Japanese people sometimes turn up at his restaurants and see the fried bean dish and say, “Hey, Portuguese cuisine is influenced by Japanese cuisine.” He added, “And that’s when I say, ‘No, in this case it’s the other way around’.” A Japanese-born sous chef at Avillez’s two-Michelin-starred Lisbon restaurant, Belcanto, even chose to train in Portugal instead of France because he recognized the influence on his home cuisine, particularly in peixinhos da horta.
Avillez said his one complaint about the dish, in general, has always been that the beans are often fried in the morning and so they go cold and limp by the time they get to the table later that day. He remedies this by not only cooking them on demand, but by adding a starch called nutrios that keeps them crispy. After the bean is blanched, it gets rolled in the batter of wheat flour, egg, milk, and nutrios and then flash fried.

Other chefs I talked to in Portugal had their own recipes for the fried green beans, but they didn’t deviate much. “It’s a very simple dish,” said chef Olivier da Costa, when I met up with him at his Lisbon restaurant Olivier Avenida, located in the Avani Avenida Liberdade hotel.
“I use a batter of flour, milk, eggs, salt, pepper and beer,” he said. “Beer?” I asked. “Yes! It ferments the batter and the beer foam gives it a better taste.” He didn’t have the dish on his menu at the time so I had to take his word for it.
One reason why Portuguese love peixinhos da horta so much, da Costa said, was nostalgia. “We all eat it as children and thus have fond memories of it. These days it’s been making a comeback, not just because people are eating more vegetarian food, but because a younger generation are taking more interest in our local cuisine and because they want to be taken back to that simpler time.”
Avillez is taking this newfound interest in super traditional Portuguese cuisine to a new level. Along with his Japanese-born sous chef, he plans to temporarily offer a tasting menu called ‘1543’, the year the Portuguese first showed up in Japan, offering peixinhos da horta and other Portuguese dishes that have inspired Japanese cuisine. Alongside the Portuguese dishes, he plans to serve the Japanese versions that evolved from the Portuguese presence in Japan four-and-a-half centuries ago.
Each bite was like taking a first bite
Back at Cantinho de Avillez, an order of peixinhos da horta appeared in front of me. They were rigid like pencils with a lumpy texture and a yellow-ish hue. Each bite was like taking a first bite: crisp, light and super flavourful, the crunchy texture of the batter complimenting the sturdy feel of the bean. The dish has been one of the only consistent items on the menu at Cantinho de Avillez, which opened in 2012.
“I can’t take it off,” Avillez said. “My regulars would be enraged.” (BBC)
Life style
The power of being heard, with psychologist Anita Sharma
Anita Sharma is a psychologist, who approaches the human mind with equal measures of empathy and insight. Known for her calm presence and thoughtful perspectives, she works closely with individuals navigating anxiety, relationship, trauma and the quiet emotional struggles that often go unseen. With experience working with individuals, couples and families, she has built a reputation for helping people navigate emotional challenges with clarity. Compassion and confidence. Anita Sharma stands as a reassuring voice bridging science, sensitivity and cultural understanding.
What inspired you to pursue a career in psychology?
I was inspired to pursue a career in psychology because I have always been curious about how people think and behave, especially when observing the world around us today. With so much happening in society, I often found myself wondering why people responded differently to similar situations and what influenced their choices, emotions, and behaviours. Psychology allows me to explore these questions on a deeper level and understand how factors like the environment, experiences, and social pressures shape a person’s behaviour. This interest motivated me to want to better understand others and eventually use that knowledge to make a positive impact.
How has your journey been as a psychologist? Have you faced unique challenges?
My journey as a woman in this field has required a lot of resilience and self-belief. In a world that is not always kind, there have been moments where certain spaces felt intimidating, but I chose to turn those experiences into strength rather than allow it to limit me. Instead of shrinking myself, I learned to speak up and trust my inner voice. These challenges have shaped my confidence, sharpened my perspective, and reinforced my commitment to the field.
What areas of psychology Do you specialise in and why did you choose them?
I specialize in counselling, focusing on people experiencing depression and anxiety, as well as adolescents, couples, and individuals recovering from surgery. I chose this area because I’m passionate about helping people go through life’s challenges. Supporting adolescents allows me to guide young people through critical stages of growth, counselling couples strengthens relationships, and working with individual’s post-surgery helps them cope emotionally and adjust to major life changes. Overall, this field lets me make a meaningful impact on people’s mental and emotional well-being.
How Do you approach therapy or counselling with clients facing anxiety or depression or trauma?
When working with clients facing anxiety, depression, or trauma, I approach therapy with empathy and patience. I start by creating a safe, non-judgmental space where clients feel heard and understood. I focus on understanding their experiences, thoughts, and feelings, and together we identify coping strategies and goals that are realistic and meaningful for them.
In your opinion, what are the most promising mental health challenges facing women and men?
In my opinion, some of the most pressing mental health challenges today revolve around stress, anxiety, depression, and the pressures of balancing personal and professional life. For women in particular, societal expectations, gender bias, and body image pressures can take a significant toll. Women are often expected to excel at work, manage family responsibilities, maintain social roles, and meet certain standards of weight and beauty appearances. Society frequently makes remarks or judgments about women’s bodies and looks, which lowers their self-esteem. Men also face challenges, like societal pressure to suppress emotions, which can lead to untreated stress or depression. Addressing these challenges requires awareness, supportive environments, and access to mental health resources
What role do you think society can play in reducing stigma around therapy and counselling?
Society plays a crucial role in reducing the stigma around therapy and counselling. By openly talking about mental health, sharing personal experiences, and normalizing seeking support, we can challenge the idea that needing help is a sign of weakness. Media, workplaces, schools, and communities all have a part to play in creating safe, supportive environments where people feel comfortable accessing mental health care. Education and awareness campaigns can also help people understand that therapy isn’t just for crises
Psychology can be emotionally demanding. How do you maintain your own mental health and balance work like pressures?
Psychology can definitely be emotionally demanding and it’s not a field that is suited for everyone. Maintaining my own mental health is a priority. I make a deliberate effort to detach from work at the end of the day, which allows me to process my own emotions and recharge. I also practice regular self-care, such as meditation, listening to music, and spending time with my family. Seeking supervision and peer support helps me gain perspective on challenging cases, ensuring I don’t carry that emotional weight alone
Would you say has been your most rewarding experience as a Psychologist?
Looking back, the most rewarding part of my work in psychology is hearing a client say, ‘I feel so much better after speaking to you.’ In those moments, I’m reminded that simply being present, listening without judgment, and offering support can truly make a difference in someone’s life. Knowing that I’ve helped someone feel lighter, more understood, or more hopeful is incredibly fulfilling and just reinforces why I chose this profession.
Where privacy and social perceptions matter greatly. How do you help individuals feel safe and comfortable seeking psychological support?
In a close-knit society where privacy and social perceptions are deeply valued, some women face pressures from traditional family expectations, including arranged marriages and strict cultural norms. To help them feel safe seeking psychological support, I focus on creating a space built on trust and understanding. For many, it’s the first time they can truly voice their thoughts and emotions, and helping them express themselves is incredibly empowering. By being sensitive to their cultural and societal context, I guide them towards confidence, emotional relief, and the belief that their feelings matter.
Ultimately, I hope this helps people understand the importance of mental wellbeing and seeking support when needed. I believe that at some stage, everyone can benefit from counselling. It’s not just for when you face a problem, seeking support can help you understand yourself better, manage challenges, and grow stronger. Life is always changing and nothing stays the same forever. By taking steps to care for our minds, we can move forward with clarity, courage, and a sense of inner balance, trusting that even difficult moments will pass.
By Zanita Careem ✍️
Life style
New era of wellness
Tranquil and tropical with a rugged beauty and temperate climate, Sri Lanka’s south coast is blessed with a naturally restorative environment. On a rocky outcrop overlooking a secluded cove of golden sand, Anantara Peace Haven Tangalle Resort harnesses the nurturing qualities of its shoreline home to create a sophisticated oasis of soothing and renewal.
Entering its second decade, the resort has announced a fresh expansion of its Anantara Spa menu, enriching an already extensive range of traditional and modern therapies. Anantara Peace Haven Tangalle Resort now hosts the region’s only spa overseen by three resident Ayurveda doctors. Led by Head Ayurvedic DoctorBhagya Wellapilli, these qualified medical officers work alongside accomplished practitioners in immaculate facilities, ensuring authentic and effective experiences, delivered by the safest hands.
In addition to enhancing its wellness team, the resort has also launched the pioneering Ayurvedic beauty sanctuary, Ayu Lavanaya. Named from the Sanskrit words Ayu (life) and Lavanaya (grace), the sanctuary is a modern reimagination of a quintessential Ayurvedic parlour. It aligns physical care with deeper wellbeing through timeless rituals and ancient wisdom. Offered in a new space within the lush, floral environs of Anantara Spa, each meditative treatment at Ayu Lavanaya is formulated for immediate results and long-lasting benefits.
Signature therapies complement a full menu of Ayurvedic manicures, pedicures and eye rituals. The brightening and firming Kumkumadi Royal Facial uses the esteemed Kumkumadi oil to leave skin supple and luminous. The Kesha Revive Hair Ritual pairs a lime and onion extract head massage with warm triphala therapy to relieve tension, fortify roots and boost scalp health. The 120-minute Prana Radiance Ritual detoxifies the senses and rejuvenates vital energies through carefully crafted steps that promote release, balance and renewal. Also available are Abhyanga massages, Pizhichil Kerala-style oil baths, Sweda thermal infusions and more.
Beyond Ayurveda, the award-winning Anantara Spa has also introduced four specially curated aromatic massages, showcasing the sensory potency of the island’s indigenous ingredients. Melt away stress and tension with a Four Hand Massage in which two skilled therapists work in perfect synchronicity to induce profound relaxation. Invoking the natural healing of the ocean, a unique Seashell Massage releases muscles and improves circulation by moving polished shells in graceful, flowing strokes across the body.
Age is no barrier to bliss at Anantara Spa with tailored 30-minute Kids’ Massages for ages four to 12. Using light pressure and natural coconut oils, these gentle treatments support healthy care for growing bodies. For mums-to-be, a 60-minute Pregnancy Massage eases the back, neck, and shoulders, reducing swelling and assisting sleep to boost comfort for mother and baby throughout their shared journey.
Yoga sessions by the sea, a state-of-the-art fitness centre, and nutrient-rich menus augment all therapies and treatments, maximising every benefit and laying the foundation for long-term vitality. For more intensive healing, five-day programmes focus on inner harmony, deep sleep, natural weight management, or holistic detox and rebuilding.
“Since our doors opened, we have been honoured to continue and grow Sri Lanka’s long-lasting tradition of Ayurvedic practices and natural wellness,” said Erik Billgren, General Manager at Anantara Peace Haven Tangalle Resort. “By expanding our spa menu and opening the exciting Ayu Lavanaya sanctuary, we are proud to set a new benchmark in holistic healing for every treasured guest.”
“As a fully-trained Ayurvedic Doctor, I understand the importance of fostering a calm and welcoming environment in which guests can feel completely comfortable,” added Ms Wellapilli, Head Doctor at Anantara Peace Haven Tangalle Resort. “By offering this alongside an extensive menu of expertly delivered rituals, we are excited to redefine the possibilities for soothing stays on Sri Lanka’s beautiful south coast – now, and for many years to come.”
Life style
ITC Ratnadipa awarded prestigious 5-Star classification by Sri Lanka Tourism Development Authority
ITC Ratnadipa has been awarded the coveted 5-Star Classification Certificate by the Sri Lanka Tourism Development Authority (SLTDA), reaffirming its commitment to delivering world-class hospitality and sustainable luxury.
The certificate was formally presented by Mr. Buddhika Hewawasam, Chairman of SLTDA & SLTPB, and accepted by Mr. Keenan McKenzie, Area Manager – Sri Lanka and General Manager of ITC Ratnadipa.
The ceremony was attended by several distinguished officials and industry leaders, including, Board Member, SLTDA; Mrs. Malkanthi Rajapaksha, Director – Standards & Quality Assurance, SLTDA; and Mr. Trevine Gomas, Chairman, Hotels’ Classification Committee. Their presence underscored the significance of this milestone for Sri Lanka’s hospitality sector.
ITC Ratnadipa, a Luxury Collection Hotel, opened its doors in Colombo, Sri Lanka, on April 25, 2024, introducing a new benchmark in responsible luxury and sustainability-driven hospitality. Since its inception, the hotel has been committed to offering exceptional experiences that blend opulence with environmental stewardship.
Addressing the gathering, Mr. Keenan McKenzie stated:
“We are grateful to the Sri Lanka Tourism Development Authority and the Hotels’ Classification Committee for their guidance and trust, and to our partners and stakeholders for their continued support. This milestone strengthens our resolve to elevate Sri Lanka’s hospitality landscape while delivering responsible luxury rooted in sustainability.”
This recognition underscores ITC Ratnadipa’s dedication to excellence, sustainability, and its vision to redefine luxury hospitality in Sri Lanka.
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