IN TOUCH Magazine
JULY, AUGUST, SEPTEMBER 2022
Welcome to this edition of IN TOUCH, our magazine created to keep you “in touch” with Baros Maldives. All of us at Baros look forward to being in touch with you every few months in this manner so we can provide you with valuable information on the Maldives and on our luxury boutique island resort. Imagine, we are even going to share some of our most delicious recipes with you and tell some of our best kept Spa secrets. We hope you will enjoy being reminded about Baros and that you will want to be in touch with us too. ©2022 Contents and photos are owned by Baros Maldives and should not be reproduced, distributed, transmitted, or displayed for any commercial use.
Dear Baros Guest, We are delighted to share more exciting news and stories from Baros. In this issue, we introduce you to our new dining concept at Cayenne Grill and our recently appointed Chef de Cuisine at The Lighthouse Restaurant, Pasindu Wimukthi. Sri Lankan born Pasindu brings a wealth of international experience to Baros’s fine dining restaurant that certainly adds to our philosophy of excellence. At Cayenne Grill, we have created the ultimate grill house experience to match the mesmerising views and ambience. The new menu displays our creativity, high standards, and dedication to your enjoyment and happiness. We also feature insight by our Marine Biologist into the vivid coloured Blue Striped Snapper, who reside in our house reef and other nearby reefs. Find out more about our Elemis super lift facial treatment and how to make your own berry splash cocktail this summer. Our Cluster Executive Chef also shares a traditional Middle Eastern Falafel recipe that is easy to make. Your dream summer escape awaits at Baros!
Warm wishes,
Shijah General Manager
CONTENTS Welcome note
2
Our Heritage
3
A Brief Maldivian Language Guide
3
Bon Appétit
4
Baros Mixology
4
Baros Underwater
5
Spa Secrets
6
Baros News
7
Get To Know
7
Arabic Falafel
Berry Smash
A magical experience with Blue Striped Snappers
Elemis Pro Definition Lift and Contour Facial Grill House Dining at Cayenne Grill Pasindu Wimukthi
Discover Baros Boundless Baros Blue Excursions Did You Know Get in Touch
8 9 10
HERITAGE
A BRIEF MALDIVIAN LANGUAGE GUIDE 26 July 2022 marks the 57th Independence Day of the
Maldives. Baros has a rich heritage, reflecting the essence of
Island
the Maldives. The third resort to open in the Maldives in
Rah, Jazeerah
bespoke vacation with genuine, heartfelt Maldivian hospitality.
Coconut
December 1973, it is still setting the benchmark for a romantic,
Few visitors to the Maldives are aware of the fascinating past
that binds the coral islands together as a nation. The Maldivian Lounge at Baros seeks to recreate the days and ways of
traditional Maldives; to give guests a sense of local culture and
Kurumba, Kaashi
Palm trees Ruh
identity; to convey the gentle devotion, resilience, hospitality
Reef
With displays of locally made artefacts and hand-crafted
Environment
and independence that is the essence of the Maldives.
traditional furniture, photographs of the Maldives as it was
before tourism began in the 1970s; and a fascinating collection of genuine antique maps of the islands, The Maldivian Lounge at Baros reflects the very soul of the Maldives.
Faru
Thimaaveshi, Veshi
Breeze
Vairoalhi
Light Ali
Sunrise Iru Araa
Sunset
Iru Ossey
Tide
Dhiyavaru
3
IN TOUCH Magazine — BAROS Maldives
BAROS MIXOLOGY Berry Smash This easy to make berry vodka cocktail is tangy and refreshing,
featuring strawberry liqueur, basil and lime.
Ingredients
BON APPÉTIT!
Arabic Falafel Ingredients
Chickpeas Onion
500g 30g
Chopped leeks
100g
Fresh dill leaves
50g
Garlic
Parsley Cumin powder Fresh coriander Pepper Baby beetroot Cherry tomato
Tahini sauce
10g
100g 0.5g 20g
Vodka 40ml Strawberry liqueur 20ml Strawberry puree 40ml Lime juice 20ml Sugar 10ml Balsamic vinegar 5ml Five basil leaves
Method In a cocktail shaker, combine all the
ingredients. Shake and fine strain, then serve in a high ball glass with crushed ice and basil sprigs as garnish.
3g
20g
20g 20g
Instructions Soak chickpeas in water for 24 hours beforehand. Add a spoon
of bicarbonate of soda to the water – this will aid in the soaking process, and the chickpeas will double in size. Drain well before use.
Method Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to your food processor and pulse a little bit at a time
until the mixture is finely ground. Transfer the falafel mixture to a bowl, cover and refrigerate for at least an hour or overnight. The
chilled mixture will hold together better, making it easier to form the falafel patties.
Once the falafel mixture has been chilled, stir in baking powder and toasted sesame seeds, then scoop golf ball-sized balls and form
them into balls or patties (if you go the patties route, do not flatten them too much, you want them to be still nice and fluffy when
they’re cooked). Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside garnish with green salad and tahina sauce.
IN TOUCH Magazine — BAROS Maldives
4
BAROS UNDERWATER A magical experience with Blue Striped Snappers Blue
Striped
Snappers
(Lutjanus
kasmira),
Their precision movements result from their lateral
outlined with thin black lines. They can grow to
are used to detect movement, vibrations and
brightly coloured yellow fish with four blue stripes 40cm but are usually 25cm long. They are the unprecedented Kings of the coral reefs in the
Maldives mostly because they are abundant, found in any healthy coral reef ecosystem. They are also the most photographed because of their vivid colour and formation sequences.
They gather in large schools, moving together in unison, equidistant apart and following the same
path, making it easy for divers and snorkellers to orient themselves underwater as they tend to be
5
in the same location at any time of the day.
belonging to the family Lutjanidae are small
IN TOUCH Magazine — BAROS Maldives
line - a series of sensory organs found in fish, which pressure gradients in the surrounding water.
Blue Striped Snappers are mostly found at Banana
Reef, Kodhipparu Reef, Mas Giri, and around the Baros house reef.
Their elegant and sinuous
movements and enchanting swings make every dive special.
They feed on shrimp, molluscs and plankton as well as algae. When breeding, they swim in circles
around their mates’ releasing eggs into the water, which hatch after 18 hours.
SPA SECRETS Elemis Pro Definition Lift and Contour Facial This super lifting 75-minute Elemis facial targets
sagging skin around the chin, cheeks, jowls and neck. By combining relaxing massage techniques
with a results-focused approach, skin is revitalised and has a more youthful appearance.
The treatment begins with a pro-Collagen Cleansing before toning and exfoliating the skin. Once the
skin has been prepped, the therapist applies the professional-only
Amber
Massage
Balm,
and
the essential oils energise the skin and boost cell
regeneration. The deep muscle toning massage boosts skin structure and decreases fluid retention
and puffiness. The massage is followed by the ProDefinition Lift Effect Jowl and Chin Mask. The
treatment
concludes
with
a
de-knotting
massage of the tense neck and shoulders, followed by a multistep moisturisation process that includes
the application of the Pro-Collagen Lifting Treatment Neck and Bust, Pro-Definition Facial Oil and ProDefinition Day Cream. The skin not only looks firmer but also brighter and much healthier.
IN TOUCH Magazine — BAROS Maldives
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BAROS NEWS Grill House Dining at Cayenne Grill We are delighted to introduce our new menu at Cayenne Grill. Every dish has an element of grilling – meat, seafood, chicken, and plantbased dishes are infused with a smoky flavour.
The focus is on premium cut meats and authentic grill house specials offering an impressive selection of dry-aged steaks ranging from
Wagyu Beef Tenderloin to Black Angus Beef Striploin and a superior
selection of the freshest seafood, including Yellowfin Tuna, Seabass and Jumbo Prawns.
GET TO KNOW Pasindu Wimukthi Chef Pasindu Wimukthi, a Sri Lankan national, has spent the last twelve
years honing his fine dining culinary skills, working for various acclaimed hotels
chefs
in
Seychelles,
He cites his experience working for the Michelin Star Market by Jean-Georges
in Doha as being particularly valuable,
as this was the beginning of his passion for fine dining cuisine. Pasindu was
There is something for everyone to enjoy ranging from superb
recently appointed Chef de Cuisine at
free vegetarian options are delicious and will have you coming back
The seeds of cooking were planted in
appetisers and soups to premium oysters and caviar. The meatfor more. Try the queso fresco, black Fettuccine Pasta or the creamy, buttery Celeriac Risotto which is flavoured with saffron, mascarpone, Parmigiano, rocket and asparagus.
The Lighthouse Restaurant.
him from an early age whilst learning
to cook with his mother. She taught him how to build flavour in authentic
The Maldivian Sea Bass is grilled with fragrant atoll spices, coconut
Singhalese curry dishes using a variety
which is served with a unique black truffle sabayon. There is even a
which they picked from their small,
topping.
Pasindu’s cooking style is modern
and Maldivian green chilli. Share the pan-roasted whole lobster,
of spices and fresh seasonal produce,
surf and turf option – Black Angus Rib Fillet with a Coral Lobster Tail
homegrown vegetable garden.
Enjoy the balmy, al fresco setting for dinner. Take in the elegant design
French
cuisine,
although
he
also
makes dining here a romantic experience from the moment you
Pasindu also specialises in creating
and mesmerising lagoon views. The golden glow of candlelight
favours Japanese and Asian cuisines.
arrive.
exciting and tasty vegan dishes, many
of which are featured on the à la carte menu.
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and
Maldives, Qatar, Kuwait and Sri Lanka.
IN TOUCH Magazine — BAROS Maldives
DISCOVER BAROS Boundless Baros Blue Excursions With its mesmerising ocean views and natural
dinner aboard Nooma, with gourmet dishes served
await you.
unwind in the evening, and the whole experience
beauty at blissful Baros, a host of sea excursions Sail the turquoise archipelago islands aboard
by your personal steward. It’s a beautiful way to is indescribable.
Nooma, our beautiful handcrafted 62ft wooden
The North Malé atoll is a haven for island hopping.
Nooma offers a secluded sun deck for two in the
snorkelling aboard our luxury yacht, Serenity - a
Dhoni, for a sunset cruise to secret, sandy islands. bow and a private lounge.
Cocooned on deck, sipping champagne, watch
the twilight hues streak across the sky in stripes of
Set out on a day filled with adventure and
dreamy base for exploring Baros’s surrounding waters.
Measuring 53 feet from bow to stern,
Serenity moves with infinite grace and pace.
pink and violet as the sun slips beneath the horizon.
Embark on an unforgettable cruise in search of
amber light. The stillness of the water evokes a
front of the boat and dance in the stern’s waves
Glide along calm waters bathed in reflected
feeling of calm and wellbeing. The quiet journey is accompanied by the gentle swoosh of the Dhoni’s
billowing sail. There is an option to enjoy a romantic
dolphins. Dolphins like to spin and corkscrew at the
caused by the boat’s movement. Spinner, spotted, and striped dolphins are familiar North Malé atoll residents.
IN TOUCH Magazine — BAROS Maldives
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DID YOU KNOW … that the Maldives is a diverse country when it comes to biological diversity? It hosts five of the seven species of marine turtles in the world: the Olive Ridley turtles, the loggerhead, the leatherback, the green turtle and the hawksbill. …that the Maldives has 26 atolls and 1190 islands, out of which almost 200 are inhabited, and 110 are left purely for tourism and luxury purposes? …that the Maldives is the smallest country in Asia and the smallest Muslim country in the world? …that the coconut tree is one of the symbols used to represent the Maldives?
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IN TOUCH Magazine — BAROS Maldives
GET IN TOUCH
Any questions, suggestions, comments? Get in touch with us at Baros. We look forward to hearing from you.
Shijah, General Manager, Maldivian Ibrahim.shijah@baros.com Shazeel, Executive Assistant Manager, Maldivian Ibrahim.shazeel@baros.com Ken, Cluster Executive Chef, Botswana Exe.Chef@baros.com Imthiyaz, Front Office Manager, Maldivian imthiyaz.jaleel@baros.com Domi, Guest Experience Manager, Indonesian guestexperience.manager@baros.com Ivana, Marketing & PR Manager, South African ivana.naidoo@baros.com Arsini, Spa Manager, Indonesian Spa.manager@baros.com Ambra Frederica, Dive Base Leader, Italian ambra.dugaria@baros.com Tel: +960 664 26 72 reservations@baros.com
IN TOUCH Magazine — BAROS Maldives
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PO Box 2015, Malé 20-02, Republic of Maldives T +960 664 26 72 F +960 664 34 97 info@baros.com www.baros.com
