Life style

Rice morning , noon ,and night in Sri Lanka

Published

3 years ago

2023/01/15

By Zinara Rathnayake

My mother is a good cook. My father is just slightly better. That’s how my younger sister would always describe my parents’ food. She’s right. My mother cooked delicious curries. But my father cooked the food we hold dear.My father grew up in Nabiriththawewa, a small village in Kurunegala.

Unlike his two older brothers who were more interested in going out with their friends, my father accompanied my grandfather to every village wedding. From what I could gather, my grandfather was the chef at every function in the village. He had cooked to feed hundreds.

“I followed him like a thread follows the needle. That’s how I learned to cook,” my father would say.

Although I wish I had met him, I never saw my grandfather, he was already a distant memory when I came to this world.When I was eight years old, my family lived in a small house by the rice fields in my father’s village. My father worked a tedious office job, commuting for hours on a passenger train every day.But when he was home, he would spend time doing two things: gardening and cooking.My father lived a frugal life so he could build a secure future for his two daughters.

He was also a frugal cook, making use of every ingredient so nothing in his kitchen ended up in the waste pit. He mastered the art of delicious snacks, like bath aggala, a Sri Lankan sweet he makes using coconut and leftover rice and that marked our teatime ritual growing up. In Sinhala, aggala are sweet ball-shaped snacks and bath is cooked rice.

At home, teatime was when I cycled home through the rice paddies from the neighbours’ to find my little sister still in her bright sequined nursery dress with her colouring books. Outside, kids would be flying kites as men worked in the fields and women in colourful headwraps reaped golden-yellow paddy with their sharp sickles.

My mother, who was a government school teacher, would be just getting up from her afternoon nap to make tea with powdered milk for us.During the week, teatime meant a cup of tea with a packet of biscuits or a loaf of white bread to dip. But on the weekends, it was my father’s bath aggala, eaten as we sat on the verandah watching the world. Sometimes, my parents would tell us about their childhood. Or we would just watch colonies of bats dart across the evening sky as night fell, and giggle over something my little sister said.

As I look back on those teatimes spent at home, I miss the sounds and colours of those evenings that held us together, and the taste of my father’s bath aggala.It is only now that I understand that, for my father, bath aggala was more than sweet rice balls he made for his family. For him, it was making the most of rice: a grain beloved to him and all Sri Lankans.

The beloved grain

“Udetath bath, dawaltath bath, retath bath”

is a popular Sinhala saying that means “Rice for the morning, afternoon, and night.”

Nothing reflects the essence of my island and people better than that. Rice is not only the main staple for Sri Lankans, it’s more than that.In island kitchens, rice boils every day in clay pots over firewood or steams in electric rice cookers. A pot of steamed rice dominates our tables often, paired with other dishes and condiments. When rice is not cooked this way for breakfast or dinner, another rice-based food blesses our empty plates.

It could be kiribath, a sticky blend of rice and coconut milk eaten for breakfast. Or rice flour is used to make idi appa or idiyappam, discs of steamed thin noodles. Or appa or appam, bowl-shaped snacks with crispy edges and fluffy centres. Or dosa, thin, crisp flatbreads made with a fermented rice-lentil mix. Or levariya, sweet-savoury pockets of rice noodles filled with caramelised coconut.

We use soaked, ground rice to prepare sweetmeats for our New Year every April and when guests come over, we cook rice with aromatics like curry leaves and cinnamon and garnish it with crunchy cashews to prepare golden kaha bath.

When food is scarce, families soak leftover rice to eat in the morning with kiri hodi, a turmeric-infused coconut gravy soured with lime. This modest meal was my father’s favourite breakfast, paired with fresh green chilli.

Rice feeds us, builds us, and shapes us in many ways. This humble grain that thrives in the mud holds a place in every Sri Lankan meal and has crept into every nook and cranny of our society.Rice has a large share of the island’s agriculture, frames its economy, and unpacks our history. And our love for it has given birth to a host of flavourful dishes.I learned how rice grew when we moved to our father’s village. Paddy – the word for the plant and the grain before removing the hull – flourished in the fields thanks to the farmers toiling in the sun.

My father grew paddy in a small field inherited from his parents, which grew enough rice for us. While he readied the field, I would run behind him, getting my feet muddy. Once or twice, I helped him plant seedlings.The earliest stone carving of paddy cultivation in Sri Lanka dates back to 939-940 AD, says Professor Buddhi Marambe, who specialises in weed science and food security. Ancient Sri Lankan rulers built reservoirs to harness rainwater while people developed and preserved rice varieties for more than 3,000 years.

But when the island was colonised by the British in 1815, cash crops like tea and rubber were imposed on farmers to make money for the colonisers. British propaganda campaigns also encouraged people to replace rice with wheat in their diet. “By the 1940s, Sri Lanka had to import 60 percent of the rice needed for the country’s meagre six million population,” says Marambe.In the following decades, refined wheat flour and white bread rose in popularity while native rice was replaced by high-yield varieties to sustain the growing population – varieties that needed chemical fertilisers and pesticides.

In 2020, there was enough locally produced rice to feed Sri Lanka’s population of 21 million, Marambe says. But the then-government abruptly banned synthetic fertilisers in April 2021, forcing farmers to turn to organic fertilisers they were not used to. Farmers lost their harvest, and many deserted their rice fields.

By the time the ban was lifted in November last year, Sri Lanka did not have enough foreign currency to import chemical fertilisers and pesticides. The hard currency shortage also resulted in a fuel crisis, and farmers have to pay more now for reaping and threshing machines.

“Most people [in our village] are abandoning their fields now,” my mother said when I rang her recently. “The machine is charging 240 rupees [$0.66] per minute. They can’t afford it.”

Sri Lanka’s future rice production now depends on a crippled economy and tentative foreign loans that may or may not come.In the past, leftover rice was considered “poor man’s food”, so people stopped eating foods like diya bath (fermented rice porridge with coconut milk) for breakfast, reaching for refined white bread slathered in preservative-laden bottled jam instead.

But, in June, food inflation was more than 60 percent in Sri Lanka and has since kept climbing. Prices soar daily, and most low-income families eat just one or two meals a day. As people rethink their food choices, frugal cooking has made a comeback.

My parents no longer buy biscuits or white bread. A packet of biscuits that cost 200 Sri Lankan rupees ($0.55) a week ago is now 600 rupees ($1.65). “Who would pay that much for biscuits,” my mother said. She wants me to bring her some from India, where I’m currently travelling.My father makes bath aggala more often now. It’s a dish he learned to make by watching his parents and older sisters, he told me recently on the phone.

When my father was a teenager, Sri Lanka was battling drought and an economic crisis in the 1970s. Even though his family had land to grow rice, there wasn’t enough water. So my grandparents made the most of what was available.

“They told us never to throw away rice, not even a single grain of it,” my father said. “When I saw a little boy digging in a dustbin for food at school, I realised what it means to have food on the table.”

Rice and coconuts

I don’t remember us ever buying rice. Even when I left home to live in Colombo, my parents would visit me with tightly packed grocery bags of rice from my father’s fields. But recently when I called home, my mother said she might have to buy rice for the first time in her life.

“The [threshing] machine will only come if we give them diesel,” my mother said. “And we can’t get diesel.”

Many families in the village are now eating diya bath in the morning, my mother said.

Making diya bath involves a few steps if you, like my father, want to eat it hot. Many people eat diya bath cold, which is faster.

If there is rice left over after dinner, my father soaks it in water, letting it soak overnight and draining it the next morning. Then he heats up the coconut milk in a pot, adds dried red chilli, curry leaves, onion, salt, half a teaspoon of turmeric powder, and Maldive fish flakes (dried, cured tuna fish), and lets it simmer.

For sourness, he squeezes in half a lime or adds a few pods of dark brown sun-dried tamarind. (This concoction alone is called kiri hodi). When it’s ready, my father pours it, piping hot, onto a bowl of rice and eats it with fresh green chilli and, sometimes, fried dried fish.

Cold diya bath

is a no-cook meal: mix two cups of coconut milk with one cup of soaked rice. Then add thinly-sliced red onion, two tablespoons of lime juice, three-four roasted dried red chillies, one teaspoon of grated Maldive fish, and salt to taste. If you like it sourer, squeeze in some more lime juice.

Some people like fresh green chilli instead of dried red chilli. Maldive fish is optional, but it adds a nice umami punch. Many elders believe that diya bath, with its fermented rice and coconut milk, cools the body and prevents heartburn.

Speaking of coconut milk, when I make diya bath, I reach for coconut milk that comes in sealed cardboard containers but my parents have never bought coconut milk in their life, they make it. My father plucks coconuts from our garden, removes the fibrous outer husk, halves the nut, and scrapes it with a hiramanaya – a traditional grater with a wooden seat for the person to sit while grating. He mixes the grated coconut with water, squeezing it several times with his hands to make coconut milk.

Making coconut milk is laborious, but my parents still do it. If rice is our staple, coconut is its mate. It thickens our curries, binds our sambals, flavours our foods, and balances meals with healthy fats. Coconuts also make our condiments richer to pair with humble rice.

More than aggala

While people usually boil fresh rice for aggala, my father soaks leftover rice to make sugary, coconutty balls with a slight crunch. For him, bath aggala is food security. It is minimising waste.To make this teatime snack, he ferments leftover cooked rice overnight in water. In the morning, he drains and sun-dries the rice until it is crisp, then roasts it for about 20 minutes in a skillet on a low flame, until it turns brown.

When I made bath aggala recently, I roasted the rice for five to eight minutes and switched off the stove before it changed colour, so it stayed white. Do as you like, roasting for longer gives aggala a golden-brown colour and nutty flavour.Using a pestle and mortar, my father grinds the warm, roasted rice until he gets an uneven texture with pieces of broken rice that add a delightful crunch. You can use an electric grinder as I do, just don’t grind it into powder.

Take 250g of this ground rice and add about 100g of grated coconut, half a cup of sugar, half a teaspoon of salt, and half a cup of water. Mix it well with your hands and shape it into little balls. Some people prefer a bit of a spice kick to their aggala, which is easily done by sprinkling a hint of black pepper into the mix.Once ready, always serve with a cup of tea.

My father’s bath aggala is a testimony to Sri Lanka’s longstanding relationship with rice. It bears witness to the island’s often troubled history and present, twisted and framed by politics and economic interests.The road to recovery is long. But for now, I’d like to be lulled into sweet teatimes at home. One bath aggala at a time.

– Al Jazeera

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Life style

The power of being heard, with psychologist Anita Sharma

Published

7 days ago

2026/01/4

Thilina Walpola

Anita Sharma is from Singapore and holds a Bachelors Degree in Psychology and a Masters Degree in Clinical and Health Psychology

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

Published

7 days ago

2026/01/4

Thilina Walpola

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

Published

7 days ago

2026/01/4

Thilina Walpola

ITC team together with SLTDA and SLTPB Officials

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.

General Manager, Keenan McKenzie accepting the Certificate from Buddhika Hewawasam from SLTPB

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.