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Subtle make-up to make you glow

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by Zanita Careem

Ramani Fernando, beautician and hairstylist has many experience in the beauty industry ,. juggling homelife while climbing up the corporate ladder. She is a lover of minimalism! on par with international beauticians: She creates signature styles that are one of a kind.You must be a marketeer of yourself in order to establish trust, respect and support amongst your clientele says Ra,ami .

A self possessed ‘beauty icon’ Ramani knows how to sell herself, with her charming demeanor, she offers the total package of beauty and brain.

What is beauty?

To me beauty is an energy, we all possess that comes from the soul and radiates through the skin and face. Beauty is personal but it is also universal. Beauty is everywhere and it inspires us all the time.

Make up is indefinite, it has many possibilities of making someone confident For me it took me sometime to step out of my comfort zone and use different colours on different people, but when I started there was no stopping, it was admired by many clients,Most importantly, when clients pay me compliments I am so happy. Beauty industry is challenging and this challenges honed my artistic skills.

Beauty comes from within and everyone has a way of portraying thier looks by colours. Makeup simply enhance s ‘ an individual’s existing features.

How would you describe your makeup style and what sets you apart from others What are your signature styles as an artist?

I am an individual and as an individual I have own creative styles to suit one’s facial looks and features. Nothing can beat the feeling of making someone feel and look beautiful.

What is your beauty philosophy?

I strongly believes in natural beauty. I believe that behind every face there is individuality, which becomes evident from client to client my style differs widely from others. I apply makeup to suit one facial feature and to fit their personality. My signature style is creating a flawless finish complemented with neutral colours on the eyes. It is simple, clean, sophisticated and elegant.

How do you keep up with all the new trends and styles?

Where do you find your inspiration for your makeup looks?

I always keep in mind to watch on TV international fashion shows and trends In my travels.I am inspired by all things around me

In your opinion. What are common mistakes you see women make on their makeup

?

The most common mistakes are bold dark lines on brows.The lipliner should not be too harsh.

What do make up artists do?

Makeup Artists are professionals with artistic skills and they are experts in the use of colours to enhance the beauty and physical attributes.

How do you get your start in the industry?

After travelling to UK, I saw an opportunity to develop my skills, I started working as a junior stylist in a very popular salons in Harrow.

It was at this point that I discovered the potential in me. I came back to Sri Lanka with many innovative ideas. I soon became a trail blazer in the industry, new techniques and new innovative ideas used in my salon that were not available at the time. became the talk of the town.

What do you love most about makeup?

It’s a passion that I loved . I wanted to make people feel more confident with new styles and colours,

Does everyone look better with make up?

Personally, all women are beautiful with or without makeup. It really depends on the individual and their purpose of why they choose to wear makeup. I agree, makeup can completely change the appearance of a women. However, some people who have more blemishes on their faces, acne or any other skin issues usually benefit more from wearing extra pigmented creams and powders in order to lesson the effects of skin imperfections. A strict beauty regime is a must. A good foundation talks volumes about your beaty and looks

What do brides ask for in the post-covid era?

This entire pandemic has made everyone so cautious. It doesn’t change much for brides. When the bride/family decides to go through with the wedding, nothing changes for the bride. She still wants to look the best, she wants her makeup to last through all her functions, She wants to be free of stress and strains So, when it comes to what they’re asking, they aren’t asking for much or anything different

What are your safety measures?

At the end of the day, it’s about who you book as your artiste and how much about the safety in mind.

Do you offer trial makeup?

YES – I not only offer trial makeup, but I also emphasize it. Irrespective of whether they are busy or travelling or whatever may the reason be, it is important. For the simplest reason that if anything needs to be changed or needs to be figured out, it can be done in due time and not the day of the wedding. The best part about having a trial is you can experiment not only with one but with as many styles as you like and finalize what you like best so you know exactly what is happening and you are stress-free on the day of your wedding. It also gives you the opportunity to bond with your bride so she can trust you to deliver your best work on one of her most important day.

How have things changed for you in these times?

2020 has actually been quite a game-changer because it’s something that nobody had imagined could happen; for the whole world to come to a standstill. Like everyone was living through a fast-paced life and someone just hit the pause button. It has affected a lot of businesses because nobody wants to step out and take a chance or risk their health or that of their loved ones – which is the right thing to do right now as well. I think that is the major change this year.

What advice would you give brides that are planning to get married in 2020-21?

They should match their face mask with their bridal trousseau… ha-ha just kidding but on a serious note, the advice for brides planning to get married this year or in the coming year is that NOT let the pandemic dampen their spirits. It is still their day; they still deserve to look the best and feel the best on their wedding day. So, engage an artist they like but also someone who is high on safety standards.

What are the trends in bridal makeup/hairstyles are in right now?

Fashion, Styles, and Trends are indispensable. They don’t go away. What has been trending is the concept of natural beauty and people understand the meaning of natural beauty and they want to see themselves as more than just makeup and that is also the beauty of it. When you do Airbrush makeup or HD makeup, it’s about accentuating your natural beauty. That is what today’s trends are about. It is basically only playing with natural beauty and highlights and contours. Makeup has never been something that you just go in and do. It is about seeing the face and understanding the structure and then creating a look. You have to understand where exactly a contour stops and how much depth you need to give a face and what parts of the face need highlighting. That, I think is something artists know and a professional will understand and is what is trending right now.

What are brides asking for in the post-covid era?

This entire pandemic has made everyone so cautious. It doesn’t change much for brides. When the bride/family decides to go through with the wedding, nothing changes for the bride. She still wants to look the best, she wants her makeup to last through all her functions, she still wants to be treated like the bride and not have any stress.

At the end of the day, it’s about who you book as your artiste and how much you trust them to know they have your safety in mind.

Do you offer trial makeup?

YES – I not only offer trial makeup, but I also emphasize it. Irrespective of whether they are busy or travelling or whatever may the reason be, it is important. For the simplest reason that if anything needs to be changed or needs to be figured out, it can be done in due time and not the day of the wedding. The best part about having a trial is you can experiment not only with one but with as many styles as you like and finalize what you like best so you know exactly what is happening and you are stress-free on the day of your wedding. It also gives you the opportunity to bond with your bride so she can trust you to deliver your best work on one of her most important day.

How have things changed for you in these times?

2020 has actually been quite a game-changer because it’s something that nobody had imagined could happen; for the whole world to come to a standstill. Like everyone was living through a fast-paced life and someone just hit the pause button. It has affected a lot of businesses because nobody wants to step out and take a chance or risk their health or that of their loved ones – which is the right thing to do right now as well. I think that is the major change this year.

What advice would you give brides that are planning to get married in 2020-21?

They should match their face mask with their bridal trousseau… that is if possible. The advice for brides planning to get married this year or in the coming year is NOT let the pandemic dampen their spirits. It is still your day; they still deserve to look the best and feel the best on their wedding day. So, engage an artiste they like but also someone who is high on safety standards.



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‘Manamala Hendewa’ at Nelum Pokuna today

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The Nelum Pokuna Performing Arts Theatre will once again play host to the solo music concert titled “Manamala Hendewa” by the popular vocalist and musician Keerthi Pasquel on occasion of his birthday today.

The concert titled “මනමාල හැන්දෑව” will likely be Keerthi’s most successful performance to date. The show’s music will be provided by a seasoned band led by Nalaka Saji Jayasinghe, with guest appearances from artists like Chandralekha Perera, Nirosha Virajini, Samitha Mudunkotuwa, and Dammika Bandara for duets. Each member of the audience should leave with a lasting impression of the performance.

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A fish that sparked a national obsession

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Bacalhau (salt cod) is a deep part of Portugal’s culinary identity. But the fish is found far from the country’s shores, so how did this love affair come to be and continue today?

On a cold winter’s evening in Portugal, it might come to your table com natas – fresh from the oven and bubbling in cream – layered between fried potato and sliced onion and spiced with nutmeg. Weaving through Lisbon’s steep and cobbled streets, it wouldn’t take long before you found someone serving it as a light and crispy fritter, dusted with a little coarse salt and dished up with a pot of pungent aioli. You could buy it shaped as mouth-sized fried potato dumplings pastéis style, flavoured with parsley and garlic, for a walk along the banks of Porto’s Douro River. You might even come across it as part of a hearty southern bread soup, topped with coriander and a poached egg.

That’s because bacalhau – or salt cod – which sits at the heart of all these dishes, runs deep through Portugal’s culinary identity, with the country consuming 20% of the world’s supply. In fact, so central to Portuguese hearts (and stomachs) is this ingredient, that the saying goes “there are 365 ways to prepare salted cod, one for each day of the year”.

But for a fish that is found only in the icy depths of the North Atlantic Ocean – far from Portugal’s shores – the country’s love affair with salt cod is a puzzling one. How exactly did it end up on Portuguese plates? The answer is wrapped up in more than 500 years of intriguing history.

Take a trip today to most restaurants, markets and cafés across the country and you’ll find salt cod in one form or another. It even plays a starring role at hip Lisbon restaurant Alma, which earned its first Michelin star within nine months of opening and added a second star soon after.

“It’s funny, sometimes Michelin star chefs or high-end cuisine chefs don’t value salted cod because they don’t see it [fitting] within this type of gastronomy,” said Alma executive chef and owner Henrique Sá Pessoa, of the typically humble comfort food. “But I always have and always will have cod on my menus.”

He assures visitors that a salt cod creation will also feature on the menu of his new restaurant, JOIA, which will open in London later this year. But though bacalhau is a traditional and well-explored ingredient for many natives across the country, Pessoa is still finding ways to push Portugal’s love for it into new territory.

Case in point: his “most Instagrammable” creation, Cobblestreet Cod, named for its likeness to the centuries-old streets outside Alma’s front door in the historical Chiado district. It’s a modern twist on an old peasant dish and one of the country’s most beloved salt cod recipes – bacalhau à bras – where typically shredded salt cod, fried matchstick potatoes and onions are all bound together with scrambled egg and garnished with black olives.

“I knew I couldn’t call it bacalhau à bras because the Portuguese are quite traditional, and people sometimes get offended when you play around with classics,” he explained. “I wanted to get inspired by this dish but elevate it presentation-wise, texture-wise and detail-wise into something more delicate and elaborate.”

The outcome is far removed from the version you’d find on family dinner tables. A creamy mixture of salt cod, fried potato, egg and onion arrives at the table hidden under a veil of wafer-thin slices of cod that have been coated in a black olive tapenade to create a cobbled visual. A final surprise comes when you break into the cobbled dome and spilt a confit egg yolk that has been resting in the middle of the salted cod mixture.

“I wanted to dislocate all these elements of the dish and try and make it as perfect as possible. When we launched it in the restaurant, it was an instant success. It was especially popular on social media because visually it is quite striking,” said Pessoa.

He assures visitors that a salt cod creation will also feature on the menu of his new restaurant, JOIA, which will open in London later this year. But though bacalhau is a traditional and well-explored ingredient for many natives across the country, Pessoa is still finding ways to push Portugal’s love for it into new territory.

Case in point: his “most Instagrammable” creation, Cobblestreet Cod, named for its likeness to the centuries-old streets outside Alma’s front door in the historical Chiado district. It’s a modern twist on an old peasant dish and one of the country’s most beloved salt cod recipes – bacalhau à bras – where typically shredded salt cod, fried matchstick potatoes and onions are all bound together with scrambled egg and garnished with black olives.

“I knew I couldn’t call it bacalhau à bras because the Portuguese are quite traditional, and people sometimes get offended when you play around with classics,” he explained. “I wanted to get inspired by this dish but elevate it presentation-wise, texture-wise and detail-wise into something more delicate and elaborate.”

The outcome is far removed from the version you’d find on family dinner tables. A creamy mixture of salt cod, fried potato, egg and onion arrives at the table hidden under a veil of wafer-thin slices of cod that have been coated in a black olive tapenade to create a cobbled visual. A final surprise comes when you break into the cobbled dome and spilt a confit egg yolk that has been resting in the middle of the salted cod mixture.

“I wanted to dislocate all these elements of the dish and try and make it as perfect as possible. When we launched it in the restaurant, it was an instant success. It was especially popular on social media because visually it is quite striking,” said Pessoa.

Pessoa’s bacalhau

dish is just one of the latest evolutions of a long culinary legacy, one that’s wrapped up in centuries of history little-known to those outside the country. It started towards the end of the 14th Century, when the Portuguese navy found that the dried and salted fish could be stored for years in holds, making it the perfect food for long ocean voyages.

In the mid-1500s, during Portugal’s maritime explorations and hunt to find the coast of India, they stumbled across waters rich with cod around Canada and Greenland; a major discovery that kickstarted Portuguese cod fishing. But by the 16th Century, Portuguese fishermen were pushed out by the French and English.

In the centuries that followed, Portugal became heavily dependent on England as the main exporter of cod, and by the 1800s, the ingredient was something enjoyed only by the aristocracy. However, cod’s popularity expanded in the 20th Century during the reign of Portuguese dictator António de Oliveira Salazar, who wanted to bring it back home. His “cod campaign”, launched in 1934, looked to reignite Portugal’s fishing (and drying) industry and instate cod as a national symbol. Thousands of Portuguese fishermen were sent to Canada and Greenland to fish for cod, with some bringing back up to 900 tonnes per boat.

But this was long, gruelling and often dangerous work, and many men never made it back home to their families. It continued even during World War Two when one Portuguese lugger – the Maria da Glória – was bombed as it headed towards the fishing banks on the west coast of Greenland, killing 36 people on board. These conditions still plague the industry today, with global fatality rates thought to top 24,000 a year, according to the Seafarers Rights International.

It’s this complex history that makes Portugal’s love for cod so deep-rooted, and it’s why Portuguese food expert and chef Leandro Carreira dedicated more than 50 recipes to the product in his new book Portugal, The Cookbook. In total, it features more than 550 traditional recipes from across the country, including a raw salt cod salad, which mixes bacalhau together with barbecued red bell peppers, onions, garlic and parsley.

“If I didn’t include [salt cod], I would have been in a lot of trouble,” said Carreira. “Cod has become so embedded in our culture over the centuries, since the trade of salt began so it was so hard to choose which recipes would feature in the book.”

That love of salt cod still rings true today. “I know people who have eaten cod for more than 30 years every day,” Carreira said. “My grandmother used to eat the same cod dish – cod with boiled potatoes, raw onion, garlic, olive oil, vinegar and parsley – every single day for lunch. Even I, and everyone I know, had cod at least twice a week.

“Cod is an incredibly flexible product. You can grill it, steam it, bake it, deep fry, you can make a cake with it, have it raw after soaking it in water. So, if you combine this with its affordability and its accessibility, you can see why [it’s popular].”

You can grill it, steam it, bake it, deep fry, you can make a cake with it, have it raw after soaking it in water.

Portugal today imports around 70% of its cod from Norway; the Norwegian Seafood Council describes Portugal as “by far the biggest market for Norwegian cod”. They add that out of the 100,000 tonnes Norway exports annually to Portugal, 95% is salted.

In Norway’s remote and icy fishing island of Røst, they even have a name reserved for the heaviest of cod catches: “Portuguese cod,” said Pessoa, who, as a former ambassador for the Norwegian Seafood Council, visited the island several times. “They know Portugal will pay the best price for that cod.”

This is echoed by Rita Karlsen, chief executive of Norway’s Brødrene Karlsen, which has been exporting salted and dried cod to Portugal since the company’s beginning in 1932. “Portugal is very important [to Norwegian cod exporters]; it’s the most important country that we sell to,” she said. “We couldn’t have survived without Portugal.”

This influence has spread far and wide to countries like Brazil, which imported 8.6 tonnes of salt cod during the Easter period alone in 2019, or Angola, which imported 308 tonnes of salt cod from Norway in 2012, according to the Interpretative Center of the History of Cod, Lisbon’s museum dedicated to the fish. In Italy, they even hold a salt cod festival, Festa del Bacala, every year near Venice, and in the Tuscan region they favour classics such as baccalà alla livornese, which marries salt cod with a rich, garlicky tomato sauce.

For other chefs in Portugal, salt cod bridges the past and present. Like Marlene Vieira, MasterChef Portugal judge, head chef of two Lisbon restaurants and the only female face within the chef’s wing of Lisbon’s Time Out Market, where her salt cod pataniscas (fritters) have won her accolades.

She explained how the fritter recipe was passed down from her grandmother, who came from a poor background. This meant she typically used the cheaper tail cuts of the fish in the batter, which had less moisture and resulted in a crispier finish “like tempura” – an excellent companion to the roasted red pepper and garlic mayonnaise that Vieira now serves with it.

As a child, she remembers helping her grandmother in the kitchen “to do the things she wouldn’t like to do”, like peeling onions, garlic and of course carefully picking out any bones left in the salt cod.

Today, while nodding to tradition, Vieira is keen to further promote the fish along with seafood local to Portugal – and her high-end restaurant Marlene focuses on just that. She even cooks it at home for her daughter, who, she said, “loves, loves, loves cod” – proof perhaps that despite the lengths the country has to go to secure this North Atlantic fish, the passion for it will continue to flow through Portuguese veins for generations to come.

–BBC

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Chef Heenkenda, Thai Mama and Chef Singh join Mövenpick’s galaxy of shining culinary experts.

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Mövenpick amplifies its Japanese, Thai, North and South Indian offerings

In the city hotel’s endeavor to continually provide guests with novel and refreshing gastronomic experiences, three talented chefs – the famed, Chef Heenkenda, the much-loved Thai Mama and Indian culinary wizard Chef Mangal Singh have joined Mövenpick’s galaxy of shining culinary experts. These brilliant Chefs who have excelled in their respective gastronomic genres have joined the hotel’s exceptional culinary team to provide guests with unforgettable dining experiences. Culinary Services Director Chef Priyantha Weerasinghe heads the handpicked culinary team at Mövenpick.

Chef Heenkenda who has introduced incredible Japanese offerings in multiple hotels has transformed The Robata, Thai and Japanese Restaurant with an outstanding culinary repertoire of Japanese Cuisine with over 30 exciting sushi dishes along with 115 new dishes that will take tastebuds straight to the land of the rising sun. Having excelled in Japanese Cuisine for nearly 2 decades he has worked in local 5-star hotels and overseas as a mentee under Japanese chefs. In Abu Dhabi Chef Heenkenda worked together with Michelin Starred Chef, Chef Eric Hunter who was his mentor for 5 years. Chef Heenkenda is a talented culinary maestro who excels in the entire gamut of Japanese Cuisine, including Sushi, Teppanyaki and Hot cuisine. His wide culinary experience will combine to make unique and inimitable, Japanese creations that Mövenpick guests can savour and enjoy with friends and family.

To greatly augment the Robata repertoire Mövenpick also welcomed Chef Arjee Jithman famously known as Thai Mama, who has transformed Thai cuisine in Sri Lanka. Hailing from Bangkok Thailand, Thai Mama discovered her passion to pursue culinary arts at an early age while helping her mother cook authentic Thai dishes at home. She later moved to Sri Lanka to further her knowledge and has made this her island home for over nine years, tantalizing both local and international tastebuds with her exceptional Thai culinary skills, taking guests on unforgettable gastronomic journeys infused with delicate herbs and sweet and sour tones. Thai Mama is delighted to provide diners at Robata with a brand-new array of her notable Thai dishes such as the spicy Tom Yum Soup, Pineapple Fried Rice, Thai Papaya Salad, Chu Chi Goon and fish fresh from the sea, marinated in curry chili paste infused with special Thai herbs.

Chef Mangal Singh, who specializes in South and North Indian cuisine, has been curated the most flavorsome Indian cuisine for a decade at Sri Lankan 5-Star resorts and trendy restaurants in Mumbai and Delhi. Chef Singh will be heading the brand-new Indian Restaurant to be launched at Movenpick. Chef Singh has also studied under Chef Bruno and Chef Anack during his career stint in Thailand. With 13 years of experience in preparing Indian cuisine from the North such as Chicken Makani, Biriyani, Goan Curry and Mutton Roghan Josh, Chef Singh’s Indian repertoire is wide and colourful. Guests can expect special Thalis featuring both North and South Indian favourites. Having grown up in the snowcapped misty Himalayas, Chef Singh was inspired by his mother’s recipes, many of which will be delightful features at the new Indian Restaurant to be launched at Mövenpick. His favourite dishes that promise to tantalize guests include, Mutton Biriyani, Rasams, butter chicken, including a very special Indian homemade chutney.

For over half a decade the famed Swiss Brand has introduced guests in Colombo from across the world to an intriguing and fascinating gastronomic journey, encapsulated in a luxurious and artistically stunning interior. Mövenpick Globally holds a growing portfolio of more than 80 hotels in 24 countries and is a part of AccorHotels, a world-leading travel and lifestyle Group comprising 5000 hotels, resorts and residences with over 1 million rooms worldwide.

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