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
Salman Faiz leads with vision and legacy
Salman Faiz has turned his family legacy into a modern sensory empire. Educated in London, he returned to Sri Lanka with a global perspective and a refined vision, transforming the family legacy into a modern sensory powerhouse blending flavours,colours and fragrances to craft immersive sensory experiences from elegant fine fragrances to natural essential oils and offering brand offerings in Sri Lanka. Growing up in a world perfumed with possibility, Aromatic Laboratories (Pvt) Limited founded by his father he has immersed himself from an early age in the delicate alchemy of fragrances, flavours and essential oils.
Salman Faiz did not step into Aromatic Laboratories Pvt Limited, he stepped into a world already alive with fragrance, precision and quiet ambition. Long before he became the Chairman of this large enterprise, founded by his father M. A. Faiz and uncle M.R. Mansoor his inheritance was being shaped in laboratories perfumed with possibility and in conversations that stretched from Colombo to outside the shores of Sri Lanka, where his father forged early international ties, with the world of fine fragrance.
Growing up amidst raw materials sourced from the world’s most respected fragrance houses, Salman Faiz absorbed the discipline of formulation and the poetry of aroma almost by instinct. When Salman stepped into the role of Chairman, he expanded the company’s scope from a trusted supplier into a fully integrated sensory solution provider. The scope of operations included manufacturing of flavours, fragrances, food colours and ingredients, essential oils and bespoke formulations including cosmetic ingredients. They are also leading supplier of premium fragrances for the cosmetic,personal care and wellness sectors Soon the business boomed, and the company strengthened its international sourcing, introduced contemporary product lines and extended its footprint beyond Sri Lanka’s borders.
Today, Aromatic Laboratories stands as a rare example of a second generation. Sri Lankan enterprise that has retained its soul while embracing scale and sophistication. Under Salman Faiz’s leadership, the company continues to honour his father’s founding philosophy that every scent and flavour carries a memory, or story,and a human touch. He imbibed his father’s policy that success was measured not by profit alone but the care taken in creation, the relationships matured with suppliers and the trust earned by clients.
“We are one of the leading companies manufacturing fragrances, dealing with imports,exports in Sri Lanka. We customise fragrances to suit specific applications. We also source our raw materials from leading French company Roberte’t in Grasse
Following his father, for Salman even in moments of challenge, he insisted on grace over haste, quality over conveniences and long term vision over immediate reward under Salman Faiz’s stewardship the business has evolved from a trusted family enterprise into a modern sensory powerhouse.
Now the company exports globally to France, Germany, the UK, the UAE, the Maldives and collaborates with several international perfumes and introduces contemporary products that reflect both sophistication and tradition.
We are one of the leading companies. We are one of the leading companies manufacturing fine and industrial fragrance in Sri Lanka. We customise fragrances to suit specific applications said Faiz
‘We also source our raw materials from renowned companies, in Germany, France, Dubai,Germany and many others.Our connection with Robertet, a leading French parfume House in Grasse, France runs deep, my father has been working closely with the iconic French company for years, laying the foundation for the partnership, We continue even today says Faiz”
Today this business stands as a rare example of second generation Sri Lankan entrepreneurship that retains its souls while embracing scale and modernity. Every aroma, every colour and every flavour is imbued with the care, discipline, and vision passed down from father to son – a living legacy perfected under Salmon Faiz’s guidance.
By Zanita Careem
Life style
Home coming with a vision
Harini and Chanaka cultivating change
When Harini and Chanaka Mallikarachchi returned to Sri Lanka after more than ten years in the United States, it wasn’t nostalgia alone that they brought home . It was purpose.Beneath the polished resumes and strong computer science backgrounds lay something far more personal- longing to reconnect with the land, and to give back to the country that shaped their memories. From that quiet but powerful decision was born Agri Vision not just an agricultural venture but a community driven movement grounded in sustainability ,empowerment and heritage. They transform agriculture through a software product developed by Avya Technologies (Pvt Limited) Combining global expertise with a deep love for their homeland, they created a pioneering platform that empowers local farmers and introduce innovative, sustainable solutions to the country’s agri sector.
After living for many years building lives and careers in theUnited States, Harini and Chanaka felt a powerful pull back to their roots. With impressive careers in the computer and IT sector, gaining global experience and expertise yet, despite their success abroad, their hearts remained tied to Sri Lanka – connection that inspired their return where they now channel their technological know-how to advance local agriculture.
For Harini and Chanaka, the visionaries behind Agri Vision are redefining sustainable agriculture in Sri Lanka. With a passion for innovation and community impact, they have built Agri Vision into a hub for advanced agri solutions, blending global expertise with local insight.
In Sri Lanka’s evolving agricultural landscape, where sustainability and authenticity are no longer optional but essential. Harini and Chanaka are shaping a vision that is both rooted and forward looking. In the heart of Lanka’s countryside, Uruwela estate Harini and Chanaka alongside the ever inspiring sister Malathi, the trio drives Agri Vision an initiative that fuses cutting edge technology with age old agricultural wisdom. At the core of their agri philosophy lies two carefully nurtured brands artisan tea and pure cinnamon, each reflecting a commitment to quality, heritage and people.
Armed with global exposure and professional backgrounds in the technology sector,they chose to channel thier experiences into agriculture, believing that true progress begins at home.
- Avya Technologies (Pvt) ltd software company that developed Agri Vision
- Chanaka,Harini and Shakya Mallikarachchi and Malathi Malathi dias (middle)
But the story of Agri Vision is as much about relationships as it is about technology. Harini with her sharp analytical mind, ensures the operations runs seamlessly Chanaka, the strategist looks outward, connecting Agri Vision to globally best practices and Malathi is their wind behind the wings, ensures every project maintains a personal community focussed ethos. They cultivate hope, opportunity and a blueprint for a future where agriculture serves both the land and the people who depend on it .
For the trio, agriculture is not merely about cultivation, it is about connection. It is about understanding the rhythm of the land, respecting generations of farming knowledge, and that growth is shared by the communities that sustain it. This belief forms the backbone of Agro’s vision, one that places communities not only on the periphery, but at the very heart of every endeavour.
Artisan tea is a celebration of craft and origin sourced from selected growing regions and produced with meticulous attention to detail, the tea embodier purity, traceability and refinement, each leaf is carefully handled to preserve character and flavour, reflecting Sri Lanka’s enduring legacy as a world class tea origin while appealing to a new generation of conscious consumers complementing this is pure Cinnamon, a tribute to authentic Ceylon, Cinnamon. In a market saturated with substitutes, Agri vision’s commitment to genuine sourcing and ethical processing stands firm.
By working closely with cinnamon growers and adhering to traditional harvesting methods, the brands safeguards both quality and cultural heritage.
What truly distinguishes Harini and Chanake’s Agri Vision is their community approach. By building long term partnerships with smallholders. Farmers, the company ensures fair practises, skill development and sustainable livelihoods, These relationships foster trust and resilience, creating an ecosystem where farmers are valued stakeholders in the journey, not just suppliers.
Agri vision integrates sustainable practices and global quality standards without compromising authenticity. This harmony allows Artisan Tea and Pure Cinnamon to resonate beyond borders, carrying with them stories of land, people and purpose.
As the brands continue to grow Harini and Chanaka remain anchored in their founding belief that success of agriculture is by the strength of the communities nurtured along the way. In every leaf of tea and every quill of cinnamon lies a simple yet powerful vision – Agriculture with communities at heart.
By Zanita Careem
Life style
Marriot new GM Suranga
Courtyard by Marriott Colombo has welcomed Suranga Peelikumbura as its new General Manager, ushering in a chapter defined by vision, warmth, and global sophistication.
Suranga’s story is one of both breadth and depth. Over two decades, he has carried the Marriott spirit across continents, from the shimmering luxury of The Ritz-Carlton in Doha to the refined hospitality of Ireland, and most recently to the helm of Resplendent Ceylon as Vice President of Operations. His journey reflects not only international mastery but also a devotion to Sri Lanka’s own hospitality narrative.
What distinguishes Suranga is not simply his credentials but the philosophy that guides him. “Relationships come first, whether with our associates, guests, partners, or vendors. Business may follow, but it is the strength of these connections that defines us.” It is this belief, rooted in both global perspective and local heart, that now shapes his leadership at Courtyard Colombo.
At a recent gathering of corporate leaders, travel partners, and media friends, Suranga paid tribute to outgoing General Manager Elton Hurtis, hon oring his vision and the opportunities he created for associates to flourish across the Marriott world. With deep respect for that legacy, Suranga now steps forward to elevate guest experiences, strengthen community ties, and continue the tradition of excellence that defines Courtyard Colombo.
From his beginnings at The Lanka Oberoi and Cinnamon Grand Colombo to his leadership roles at Weligama Bay Marriott and Resplendent Ceylon, Suranga’s career is a testament to both resilience and refinement. His return to Marriott is not merely a professional milestone, it is a homecoming.
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