OCT, NOV & DEC 2014

IN TOUCH magazine

IN TOUCH magazine — Baros Maldives. Welcome to this edition of IN TOUCH, our magazine created to keep you “in touch” with Baros Maldives. All of us at Baros Maldives 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 Maldives and that you will want to be in touch with us too. ©2014. Contents and photos are owned by Baros Maldives and should not be reproduced , distributed , transmitted , or displayed for any commercial use.

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IN TOUCH magazine — Baros Maldives

CONTENTS 3

Music at Baros — The Maldivian language guide

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Bon Appetit!

Dear IN TOUCH Reader,

Spiny Lobster and Cherry Tomato Spaghetti — Let’s Cocktail

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Spa Secrets Spa Experience For Two

It’s been an important year for us at Baros Maldives as we begin our fifth decade of memorable hospitality. There have been lots of changes, the most exciting being the opening in August of our overwater swimming pool, one of the first overwater pools in the Maldives available for all resort guests.

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Underwater A Nature Walk At Baros

This freshwater swimming pool has an area of 85.65 sq.m and a maximum depth of 1.2m surrounded by an overwater wooden deck.

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Baros Maldives Festive Season

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Baros Intimacy — Get to know Chef "Jon"

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Did You Know That....

Dear Guests,

We decided to add a swimming pool even after the resort has been in existence for 40 years, in response to many requests. It could not be done before, because Baros is a small island and management didn’t want to spoil the natural foliage and tranquil environment. The pool being attached to Lime Restaurant, enables us to retain the island’s natural exclusivity and harmony. All of us at Baros Maldives are looking forward to welcoming old and new friends to join us, either escaping the cold winter climate or flying in especially for the festive season to enjoy the many activities we have planned. Sincerely, Shuhan

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IN TOUCH magazine — Baros Maldives

Get in touch

How did you come up with the distinctive name “Detune”? It started off with a bunch of crazy people who wanted to provide music entertainment to unwind themselves. We thought Detune was a fun name as it means “out of tune.” People certainly remember it! Where have you played? We have played in the best resorts in the Maldives but we especially like Baros because of the setting and the way guests appreciate our music. We have represented Maldives in Berlin at the famous ITB tourism fair as well as in pubs in London.

MUSIC AT BAROS One of the most popular bands to play at Baros Maldives is called Detune. The band’s repertoire is extensive, embracing classic jazz and pop music, blending popular standards with disco as well as blues, rock and roll, Latin, samba and reggae. All five members of the band are from the Maldives and studied through an online course at the Berklee College of Music of the USA. The band, which has played together since 2006, consists of a drummer, a bassist, two guitarists and a keyboardist with all musicians also performing vocals. The band members recently answered questions about their musical career. Being a Maldivian band, what are the main difficulties you’ve faced? There were not many difficulties as we started playing as pure passion and put in our hard work and dedication to performing music.

The Maldivian language guide Fruit - Meyvaa Fruit salad - Meyvaa Majaa

You’ve recently recorded an album called “One Down?” Yes. We took a month-long break to record the album in Colombo. During the entire month, we were either in the studio or practising in our apartment. We were learning and enjoyed every moment.

Mango - Anbu

Why did you take such a long time to release the album? As we performed regularly throughout the years, time was scarce. Song-writing, rehearsals, practising and gaining experience over the long period had made us stronger in delivering our music. And it’s also our persistence in achieving the best that pushed us to re–write, re–arrange, re–make, re–record, re–mix to produce something worthwhile.

Watermelon - Karaa

“Detune” has proved consistency compared to many other local bands. What is your secret? No secret recipe. It’s just our love for the music and how we grew to learn as a team.

Coconut - Kurumba

What is your biggest concern as a band? We need more time! For practising, studying, playing, writing and performing!

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IN TOUCH magazine — Baros Maldives

Papaya - Falhoa Guava - Feyru

Pineapple - Alanaasi Orange - Orange Apple - Aafal

Grapes - Mey Bis Kadhuru Banana - Dhon Koye Passion Fruit - Jumhoory Meyvaa

Let’s cocktail

Method Lobster stock and tail Place the lobster tail in a pot of boiling water with half the table salt. Cook for 10 seconds and place it in a bowl of ice water to refresh. Remove the lobster tail from the shell and add the tail shell to stock pot. Cut lobster head in half and pan fry on a high heat with 30g of olive oil, add carrot, celery, onion, leak, saute until golden brown. In another pot add all saute ingredients, bay leaf, zest, pepper corn, tomato and 700ml of water. Bring to the boil, turn down and simmer for 45 minutes; take off the heat and leave to cool. Strain with fine strainer.

Bon Appetit! Spiny Lobster and Cherry Tomato Spaghetti Ingredients • 100g dry Spaghetti • 70g uncooked lobster tail • 7g chopped garlic • 10 red cherry tomato cut in half • 10g chopped flat leaf parsley • 60g lobster stock • 30g white wine • Salt and pepper to taste • 50g olive oil • Chilli oil to taste • 70g table salt • 1 medium carrot • 1 medium onion • 1 stalk of leak • 1 celery stick • 3-4 black pepper corns • Zest of half a lemon • 3-4 medium chopped vine-ripened tomato • 1 bay leaf

The lobster tail should still be raw! Cut in bite size pieces and keep in fridge until you use Making the dish In a pot add the rest of the table salt to boiling water. In a sauce pan add the olive oil, when hot saute the garlic; when golden add cherry tomato and saute Deglaze pan with white wine Place spaghetti in boiling water, continue stirring for 45 seconds so that pasta 'does not stick together; place a timer for 3 minutes before pasta (as indicated on packet) is cooked Add lobster stock in sauce pan turned to a medium heat Add half the parsley in at this stage When the timer goes off strain the pasta in a colander keeping a little of the water on the side Add lobster, parsley and pasta in the saucepan, place 2 minutes on the timer Simmer the pasta flipping it over the heat Add salt and pepper to taste Flipping the pasta will emulsify the sauce to make it nice and creamy (without adding any cream) CHEF’S TIP Dear IN TOUCH reader, If the pasta looks a little dry add some of the water you saved earlier When the timer goes off, place pasta in bowl and drizzle your chilli oil on top!!

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IN TOUCH magazine — Baros Maldives

This Mocktail won a bronze medal for Baros Mixologist Ervina at the Hotel Asia Exhibition and Culinary Challenge held in Male’ in September 2014. It was created by Anees, the Assistant F&B Manager and Ervina, under the guidance of our F&B Manager, Abdulla. Rose Delight Tea 80ml Jasmine Green Tea 30ml Cranberry Juice 30ml Apple Juice 20ml Lime Juice 20ml Rose Water Dash Egg White 25ml Grenadine Syrup 2 or 3 pieces Celery Stick Method Shake all the ingredients except the egg white and the celery, and fine strain twice. Muddle celery stick together with egg white and add this to the rest of the ingredients and shake with ice for 30 seconds. Pour into a chilled martini glass and garnish with fresh strawberry Glass Martini Glass Garnish Fresh Strawberry

massage oil and movements warm gradually breaking adhesions. Swedish benefits.

performs various massage strokes. These up the muscle tissue, releasing tension and up muscle "knots" or adhered tissues, called massage promotes relaxation, as well as other

Balinese massage is usually performed on a massage couch table.The use of scented massage oil can be very therapeutic, with the aroma of the essential oils soothing the mind.The massage oil also helps massage strokes become fluid and free of friction, which makes for a more comfortable treatment. Expect the therapist to use quite deep pressure during the massage, in order to work on deep, knotted tissue and muscle damage. The therapist will also use long, gentle strokes and kneading to relieve tension and improve circulation in the muscles closer to the surface of the skin. As this massage targets deeper layers of muscle, and boosts circulation, Balinese massage is useful for sports injuries.

Spa Secrets Spa Experience For Two Our Spa Experience For Two starts with a Silky Skin Body Scrub that gently removes unwanted dead skin cells and leaves the skin clean, soft and healthy looking. The Scrub helps to exfoliate dead skin and thoroughly clean the body producing more youthful and healthy skin, softening the appearance of wrinkles to make the skin soft and silky to the touch. • A delightful creamy, granular textured body polish • Combines Jojoba Beads, Rosemary, Sage and Allantoin • Removes dead cells, impurities & residue build-up • Smoothes away roughness & unveils radiant, silky-soft skin • Perfect for all skin types After the Scrub the Spa Experience leads to a choice of either Swedish or Balinese Massage. Swedish massage is the most common and best-known type of massage in the West and is recommended for a first time massage. In all Swedish massage, the therapist lubricates the skin with

YOGA Relax, Rejuvenate and Revive Cobra Pose Even beginners can get good results from this simple yoga pose, which works to firm the buttocks and tone the abs. • Lie face-down on the floor, with the tops of your feet flat against the ground.

Next step in the Spa Experience: a Coco Hair Wrap or A Head Massage;

• Press your legs and hips down. Place your hands under your shoulders, palms down and fingers spread apart.

Coconut oil is one of the most effective hair treatments for a very wide variety of hair issues and works incredibly well for repairing hair that has been over-processed, heat damaged, or is just naturally dry. Coconut oil is also anti-fungal in nature, making it a perfect natural anti-dandruff treatment. It's a great treatment for maintaining healthy hair and scalp when used as a part of regular haircare routine.

• Press into your hands, lifting your head, chest and upper back off the mat. Keep your gaze forward and up and your shoulder blades down and back.

Head Massage Having a head massage is one of the best ways to release every day stress and anxiety and also helps relieve headaches. Some of the benefits: - Relaxes and calms your mind - Helps reduce stress - Helps improve concentration - Activates blood circulation in different parts of your body - Aids in quick and sound sleep - Strengthens hair roots

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IN TOUCH magazine — Baros Maldives

• Push back your shoulders and feel the stretch spread evenly along the length of your spine. • After a few deep breaths, relax to a prone position on an exhale.

UNDERWATER A Nature Walk At Baros Naturally, we are keen on preserving the ecological environment of Baros Maldives both under the water and on the land. This has inspired our resident biologist, who specialises in marine life, to invite guests to join her in discovering nature’s wonders on land as well as underwater. If you would like to know more about the Maldivian flora, you are invited to join our resident biologist on a “Nature Walk” around the island, and learn about the island’s indigenous, ornamental and medicinal plants. Baros, being one of the first islands in the Maldives to open for tourism in the 1970s, is home to mature, lush tropical vegetation. The beautiful beachside garden in front of the open-sided Sails Bar provides natural shade during the day and an intimately lit glade at night. Formerly a palm tree plantation, Baros is blessed with hundreds of 50 year-old coconut palm trees – a plant that represents the essence of the Maldives. Actually the coco”nut” is not a nut in the botanical sense. It is a drupe, because a true nut does not have an additional outer envelope as does the coconut. Maldivians use every single part of the coconut: the water of the young drupe is sterile and great for re-hydration, the meat of the ripe nut is scraped and used for cooking or to be eaten fresh; the thick, fibrous matter found in the outer nut can be softened in a fermentation process to obtain tough fibres, called ‘coir’, used to make ropes, mats, and all kinds of woven articles. The hard, flexible and durable wood from the trunk can be used as a building material and because of its beautiful pattern is also used to carve pieces of art. Roofs are thatched using whole palm fronds. If the bunch of flowers is cut off a coconut tree, the emerging sugary sap is collected to produce an alcoholic beverage, “palm wine” or “toddy”.

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IN TOUCH magazine — Baros Maldives

FESTIVE SEASON This year’s Festive Season at Baros Maldives is packed with memorable moments celebrating the theme: A "Journey To Remember" Guests come on long journeys from around the world to join us to celebrate Christmas and the New Year, and we are also looking forward to welcoming guests who regularly holiday at Baros at this time. We are sure that our regular guests and our new ones too will find so much to enjoy by joining us on this "Journey To Remember". Every day we shall be arranging different activities, including Glass Bottom Boat cruising, snorkelling safaris, hand line fishing at dawn or sunset, sunset dolphin watching, night diving, and special wine & dine occasions under the stars on our Sandbank. On Christmas Eve we have a half day outing to Male’ for last minute shopping for presents, and a Champagne & Canape cruise at sunset on our luxury private sailing dhoni, Nooma.There will be a special Dinner in Lighthouse, as well as a Gala Dinner in the Palm Garden. Santa Claus has promised to visit the Palm Garden on Christmas Day, and we will be conducting a special Coral Gardening Workshop and an Island Nature Walk on that day, as well as an Island Discovery Cruise. On Saturday 28 December there will be a special Maldivian Cultural Show in the Palm Garden. We celebrate the New Year with a Gourmet Experience Dinner at the Lighthouse, preceded by cocktails on the Sandbank, and a grand gala dinner in the Palm Garden. We will welcome the New Year with a 2015 Countdown Party in a very special location. Every day our Spa will feature a seasonal special spa therapy. We shall also be having musical evenings and every night a session of sheesha and cigars in the garden of our Sails Bar. We are confident that the festive season on Baros Maldives will be special to all our guests and truly a "Journey To Remember" .

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IN TOUCH magazine — Baros Maldives

GET TO KNOW

CHEF "JON" We are delighted to introduce our new Executive Chef, Jon de Villa, who joined Baros Maldives in August 2014. Jon intends to add an extra contemporary touch of high quality to the food served in all our restaurants. Jon de Villa, 33, was born in the Philippines to Spanish-Filipino parents and moved to Sydney, Australia when he was two. When he was 16 and still at High School he worked in a Mexican restaurant before going to culinary school and then becoming an apprentice for four years in the Darling Harbour Restaurant “Port” in Sydney.

Baros Intimacy Surprise your partner with an inspiring romantic bath time ritual.

will be transformed into an exotic boudoir with flower petals and perfume.

Capture the intimacy of your time together here by allowing us to create a realm for the senses in the spa and in the privacy of your Villa.

Candles will flicker around your bathtub. A soft sand scrub from the beach and Extra Virgin Coconut Oil will remove the dead skin cells from your body. And an aromatic floral bubble bath mix will be presented so you and your partner can soak in the aromatic embrace of coconut milk and pure essences.

The evening of exotic delights begins with a relaxing Aromatherapy Massage in the exclusive privacy of the Baros Spa, using our own Love Blend of Essential Oils to calm, sooth, stimulate and to reduce stress and release the negative energy in To complete that smooth, shimmering glow as you your mind, body and spirit. pamper yourselves, a bottle of Champagne and a fine selection of tropical fruits and canapés is on hand to share with your The Love Blend includes the powerful Rose Essential Oil to partner. help unify your physical and spiritual love while the Lavender is significant in cleansing and healing. The naturally uplifting No one will disturb your inspired moment of blissful intimacy! Patchouli aids in revitalising the mind’s mood. Please contact your Villa Host for further details. While you and your partner are at the Spa, your Villa bedroom 8

IN TOUCH magazine — Baros Maldives

He worked in different restaurants in Sydney learning a variety of cuisines and rising to Sous Chef at Sydney’s Ocean Room Restaurant. He accepted an opportunity to work at a Michelin-starred Italian restaurant in London for 18 months and was then able to join the famous Nobu Park Lane in the Metropolitan Hotel. He specialised in Japanese-Peruvian fusion cuisine and catered for a celebrity clientele for nearly five years. He has joined Baros from Nobu Berkeley Street, one of London’s most fashionable restaurants, where he was the Sous Chef. The founder of the Nobu chain, Nobuyuki Matsuhisa, not only inspired Jon, he also helped him further his career in London. Jon is looking forward to being able to draw on his expertise in various cuisines to please every guest, and to add to the reputation for top quality dining at our Lighthouse, Cayenne Grill and Lime restaurants.

Did you know that …Bodu Beru is also known as Baburu Lava (“Negroid dance”) and was introduced into the Maldives by seafarers and settlers? ...We currently have 12 resident turtles who call our house reef their home? Their names are Pana, Sandy, Goofy, Aya, Arnie, Bonthi, Dex, Parsley, Tiger, Sparky, Coco and Schumi. …After marriage, a Maldivian woman keeps her maiden name? …Postage stamps were first used in the Maldives in 1906 but they were stamps from Ceylon, with a profile of King Edward VII, overprinted with the word “Maldives”?

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IN TOUCH magazine — Baros Maldives

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Get in touch

Any questions, suggestions, comments? Get in touch with us on Baros Maldives, we are looking forward to hearing from you.

∙∙ Shuhan, Resort Manager [email protected] ∙∙ Jimmy, Executive Assistant Manager [email protected] ∙∙ Chef Jon, Executive Chef [email protected] ∙∙ Svenja, Marketing & Communication Manager [email protected] ∙∙ Shanoon, Sales Manager [email protected] ∙∙ Shijah, Front Office Manager [email protected] ∙∙ Abdulla, Food & Beverage Manager [email protected] ∙∙ Ron, Spa Manager [email protected] ∙∙ Verena, Marine Biologist [email protected] ∙∙ Karin, Dive Manager [email protected] Tel: +960 664 26 72 [email protected] . www.baros.com

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IN TOUCH magazine — Baros Maldives

PO Box 2015, Malé 20-02, Republic of Maldives Tel: + 960 664 26 72, Fax: + 960 664 34 97 [email protected], www.baros.com

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IN TOUCH magazine — Baros Maldives