A Fabulous Experience at Hotel Heritance Kandalama - Indulge 30th March - 05th April
A Fabulous Experience at Hotel Heritance Kandalama
Published on Indulge – the weekend supplement of the Nation newspaper on 30th March, 2008
Last week our travels took us to Heritance Kandalama – which we know better as Kandalama, which is in the vicinity of Dambulla. It’s amazing the commotion the mere prospect of this hotel created less than 20 years ago. A monk even threatened to set himself on fire if the project went ahead. The then incumbent president, Premadasa, despite his record for terrible misjudgment elsewhere astutely pointed out that a monk of true Buddhist faith would never resort to such heinous blackmail and gave his fullest support to press on with the hotel project.
Kudus must also go to the hotel chain, Aitken Spence, for they did not bulldoze through the project as one might have done with such a powerful backing as the presidential backing (it can’t get bigger than that now can it?), but did so with utmost sensitivity to the local concerns and environment. They employed the best possible talent to create a luxurious splendor in what must be the most tranquil place on Earth. He, known by many names such as Jeffery Bawa and one of the best architects of modern times designed a product for his client that is vast in structure – the kitchen alone spreads into many floors – but so cleverly blended with the environment that it seems like hardly a stone has been turned or leaf disturbed.
The vision of the architect has been well matched by the hotel management who employed the best possible team and empowered them with a good sized budget, regular training, seminars, overseas exposure and a healthy working environment. The whole infrastructure is geared on eco lines – from organic gardens to the organic foods and right down to the sewage system. The hotel has not only blended well with the environment from a structural point of view, but has also incorporated the local community. This community not only supplements the vast kitchens of Kandalama Hotel, but are also engaged into re-producing some of our traditional, near extinct varieties of rice as well as grains such as millet and white-lily seeds, which they promote as ‘olu rice’.
This unwavering commitment and determination to create a world-class experience has resulted in a product so great that the commotion has continued unceasingly – but definitely on a different note altogether. Today, we are all so proud to posses such a wonderful highlight amidst us in Sri Lanka. This must also be Premadasa’s saving grace, which surely must have helped this very controversial figure to inch somewhat closer to a legend than a fiasco.
Kandalama understands hospitality very well. Out of all our senses the most demanding must be the taste buds in our mouth, for no matter how full we are in the stomach if our taste buds are restless its needs need to be heeded. The other senses maybe individually fulfilled, but if the demands of the appetite are not satisfied, then even the other senses that had felt fulfilled deflates. Yet, great food can’t be by itself either – its surroundings must compliment it. It is only then that the mood opens up to appreciate even the simplest of meals. Kandalama understands this intricate relationship and seems to have designed its very existence on this complexity. The vast space with its understated sophistication, the undisturbed natural surroundings that has quietly moved in with the hotel, sooths and delights the city-frayed nerves… until it’s time to eat. There in the dinning room, the calm is shattered with explosion after explosion of culinary feasts.
Level of occupancy doesn’t seem to matter – come breakfast, lunch or dinner, there’s always a range of dishes from many parts of the world and never forgetting the starting point – Sri Lanka!!! This is something we really appreciate and enjoy – the prominently displayed array of fabulous Sri Lankan food. There’s no apology issued for the hot and spicy dishes nor any attempt to disguise it either. The fiery dishes of this Asian food are presented in its glory alongside the mild and creamy curries.
Every few months the hotel does a reality check on the dishes that are moving and not. Thus for the Sri Lankan corner to continue to dominate the Kandalama culinary scene amidst its other world cuisines, should say something to the many skeptics of Sri Lankan food.
Who ever who came up with the concept of Kandalama had a stroke of genius, but more importantly this genius believed in his idea and saw to its end. If there are more people like him in Sri Lanka, then perhaps our presidents won’t be as sad figures as they are today for every Kandalama, there are many scoundrels who have taken opprobrious advantage of the blind trust placed by our various presidents on them and brought disrepute to the president and despair to the country. Thanks to Kandalama and its dedicated people, today in Sri Lanka we have a product so great that travelers – local and foreign alike – can experience something that is just marvelous.
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