APRIL, MAY &
JUNE 2015
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.
©2015 . Contents and photos are owned by Baros Maldives and should not be reproduced , distributed , transmitted , or displayed for any commercial use.
CONTENTS
Dear IN TOUCH Reader,
We are pleased to see how our guests enjoyed holidaying at Baros in the past few weeks, especially on Valentine’s Day.
3
Maldivian Music and Dance
—
The Maldivian Language Guide
4
Bon Appetit!
Cayenne Signature Ceviche
—
Let’s Cocktail
Mojito Royal
5
Spa Secrets
Body Wraps
6
Underwater
Nature’s Dentists: The Cleaner
Shrimps
7
Baros Maldives
The Piano Deck
8
Did You Know That....
—
Get to know
Lisa Jakobsson
Quality Assurance Manager
9
Get in touch
As Baros has been acclaimed as the World’s Most Romantic Resort, we decided to commemorate the most romantic day of the year
in a different way. So we invited couples to define their love in a permanent way that actually helps the environment. Aided by our
marine biologists, guests created coral gardens with coral pieces grafted into tables shaped like hearts.
This was a huge success and we are very much looking forward to seeing the coral grow, together with previously sponsored tables.
Since the opportunity to sponsor and create a coral table was implemented in 2012 we now have 109 coral tables placed around
the island.
During the coming months we look forward to welcoming new and returning guests to enjoy Baros, both underwater and on land.
We are currently creating a new Cayenne Grill menu and hope you will be delighted to experience this new way of combining classic
recipes with creativity and exotic spices, adding yet another defining touch to the essence of Baros.
Warm regards
Shuhan
Resort Manager.
2 IN TOUCH magazine — Baros Maldives
Maldivian Music
and Dance
maldivian
language guide
Fish - Mas
The most popular form of indigenous music, especially in the
Northern Atolls, is called Boduberu. This is believed to have
arrived in the Maldives in the 11th century, and has distinctive
East African origins. It is dance music, performed by about 15
people, including a lead singer and three percussionists. There
should also be a bell and a small stick of bamboo with horizontal
grooves, called an onugandu.
Boduberu songs begin with a slow beat which speeds up to a
frenetic crescendo accompanied by energetic dancing. Lyrics
can be about any number of subjects, and often include vocals
composed of meaningless sounds.
Thaara music is performed by about 22 people seated in two
rows opposite each other. It is performed only by men, and
is somewhat religious in nature. Like boduberu, thaara songs
begin slowly and rise to a peak. Thaara is believed to have
arrived with Arab mariners who came from the Persian Gulf in
the middle of the 17th century.
Gaa odi lava is a special type of song performed after the
completion of manual labour. It is thought to have been invented
during the reign of Sultan Mohamed Imadudeen I (1620–1648),
for the workers who built defences for the city of Malé.
In the early 20th century, when Sultan Muhammad
Shamsuddeen III ruled the Maldives, the youth developed a
form of music called langiri, using thaara as the major source and
modifying its performance.
The bolimalaafath neshun is a dance performed by women on
special occasions or when giving gifts to the sultan. These gifts,
usually shells, are kept in an intricately decorated box or vase
called the kurandi malaafath. About 24 women typically
Tuna – Kandu-mas
Reef fish – Faru-mas
Lobster - Ihi
Squid – Boa-va-dhila-mas
participate, in small groups of two to six. They march towards
the sultan singing songs of patriotism or loyalty.
Another women's dance is called maafathi neshun, which is
similar to langiri. It is performed by women dancing in two rows
of ten each, carrying a semi-circular string with fake flowers
attached.
A dance called fathigandu jehun is performed by either one
person or a group of men, using two pieces of short bamboo
sticks to accompany the dancers and a drummer, who also sings.
These songs are typically epics, the most famous one called
Burunee Raivaru.
Bandiyaa jehun is perhaps related to the Indian pot dance, and
is performed by women. Dancers mark the beat with a metal
water pot, while wearing metal rings. Modern groups perform either standing or sitting, and have added drums and
harmonicas.
At Baros Maldives, we try to encourage traditional dance styles
with occasional demonstrations for our guests, especially during
renewal of vows celebrations and on Sundays, our Maldivian
night.
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Prawn – Din-ga
Snapper - Rai-mas
Scallops – Gaa-haka
Crab - Kakuni
Barracuda - Farutholhi
Trigger fish - Rondu
Parrot fish - Landa
Shark - Miyaru
Stingray - Madi
Let’s cocktail
Mojito Royal
Bon Appetit!
Ingredients
600g Raw Reef Fish, trimmed and diced
80g Carrots, diced
80g Spring Onion rings
60g Ginger, Brunoise (diced)
60g Lemongrass, finely chopped
30g Red Chilli, de-seeded, finely chopped
12g Lime Zest
60g Lime Juice
20g Coriander
20g Mint
30g Salt
10g Black Pepper, milled
800ml Coconut Milk
CAYENNE SIGNATURE CEVICHE
This signature dish is a new addition to our menu and a
recommendation especially to all our guests who love
flavourful and light lunches at our Cayenne Grill or at an idyllic
picnic on our remote sandbank.
This Latin American classic has been given a modern twist by
using only the freshest ingredients which can be found here in
the Indian Ocean region. We serve this chilled seafood
appetiser in a fresh young coconut from the island.
It gives the slightly spicy marinated fish an extra touch when you
scrape off the inner soft flesh from the coconut with a spoon
and mix it in with the fish.
The reef fish we use for this dish is delivered daily by our
private fisherman and we grow the lemongrass, chilli, mint and
coriander in our own new herb garden.
This delicious new entrée dish can be found in Cayenne Grill
and pairs perfectly with a glass of Sauvignon Blanc from the
New World, especially New Zealand. The Cloudy Bay
Sauvignon Blanc is our recommendation as a perfect match for
this local treat.
Method
Season reef fish cubes in a medium sized salad bowl with salt and
pepper.
Add the coconut milk and marinate with all the other ingredients for
about 25 minutes.
Check the seasoning and adjust with salt and pepper if necessary.
Serve cold in a half cut kurumba (fresh Maldivian coconut).
CHEF’S TIP
We have chosen Reef fish but other fish which would be perfect for
the Ceviche are white snapper and job fish as well.
If you would like to create this culinary delight at home and can’t find
these type of fish, sea bass or sea bream would be a delicious substitute.
4 IN TOUCH magazine — Baros Maldives
If you can’t make the decision
between a fresh summer’s Mojito or a
luxury glass of bubbles, we have
created the ultimate combination as the
solution.
The elegant Mojito Royal is the pinnacle
of sparkling cocktails, with the freshness
of lime and mint in a tasteful symbiosis
with sparkling wine. This is a luxury
cocktail suitable both before and after
a meal or even by itself on a sunny
afternoon, either in the palm garden or
with the stunning sunset view from our
Lighthouse Lounge.
Glass
Champagne Tulip
Ingredients
10 ml Fresh Lime Juice
10 ml Honey Syrup
20 ml White Rum
1 Handful Fresh Mint Leaves
1 Glass Sparkling Wine
Method
Shake fresh lime juice, honey syrup,
white rum and fresh mint leaves with ice
and sift into the glass of sparkling wine.
No garnish needed; enjoy straight away.
30-minute wraptime.
After that, we cool you down slowly.The final step is to rinse and
apply lotion or to have a relaxing and soothing massage. Your
skin feels really smooth then and most guests comment that the
treatment is also very relaxing.
What to Expect
Some of the ingredients used in various types of body wraps
-- rosemary, honey, butter, clay, chocolate, eucalyptus, papaya,
pineapple, chamomile -- sound like they belong in a kitchen or
garden rather than in a spa. Having a body wrap, with whatever
ingredient you prefer, always makes you feel good.
Some spas promote body wraps as a relaxing, moisturising treat
while others recommend, specific body wraps as a way to
detoxify, slim or to deal with cellulite.
Spa Secrets
Body Wraps
WHAT IS A BODY WRAP?
When body wraps were first introduced, linen sheets were used
and the wraps were mostly called herbal wraps. Eventually body
wraps came to mean more than herbal wraps as they became
popular from 1980 and plastic or thermal blankets replaced the
linen sheets.
Although the service varies from spa to spa, body wraps are
often done in a darkened room with flickering candles, soft music,
and a massage table.
At the Spa in Baros we use a warm thermal blanket usually
placed on top of the massage table. On top of that is a thin linen
sheet used to wrap the guest comfortably.
At Baros we start with a scrub. This could be a Sand
scrub, Papaya and Pineapple or a Rose and Chamomile. Then
we wrap you in a thin layer with your choice of Seaweed, Green
Coffee, Papaya and Pineapple, or a Water Lily.
When you are entirely wrapped with your arms at your sides, the
electric thermal blanket is pulled up.The blanket's heat is typically
hot enough to make you sweat throughout the course of your
Body Wrap Options
There are many body wrap options:,
• Moisturising, which uses a variety of lotions and ingredients.
• Detox, which includes ingredients such as seaweed or mud
that have more ''pulling'' action.
• Slimming, which uses smaller strips of material wrapped tightly.
• Cellulite, where herbal remedies or green coffee are typically
used.
• Anti-Ageing, with tropical fruits or chocolate used.
Body Wraps: Avoiding Problems
If you have sensitive skin, beware of body wrap ingredients that
have a lot of fragrance as they could irritate your skin. Please ask
the professionals about ingredients before choosing a wrap.
If you are taking any prescription medications, ask about the
ingredients of a body wrap beforehand then call your doctor to
see if there would be any problems. Herbals can be absorbed
through the skin and potentially affect some medications.
Also, think about whether you will feel comfortable in the wrap,
because typically a person is wrapped mummy-like with arms at
the sides.
Be sure to stay hydrated. During a typical wrap, you can sweat a
lot, so it's important to replenish the water in your body.
5 IN TOUCH magazine — Baros Maldives
YOGA
Tree Pose - Vrksasana
Type of pose: Balancing, standing
Benefits: Strengthens legs, improves balance.
Step-by-Step Instructions
01. Stand in tadasana, which means straight with your
big toes touching and palms open. Tone the belly,
drawing it in slightly. Widen the collar bones and make
sure the shoulders are parallel to the pelvis. Engage
the quadriceps and draw them upward, causing your
knee caps to rise.
02. Feel your weight equally on all four corners of
both feet.
03. Begin to shift the weight over to the right foot,
lifting the left foot off the floor.
04. Bend the left knee, bringing the sole of the left
foot high onto the inner right thigh.
05. Press the foot into the thigh and the thigh back
into the foot.
06. Try not to let the right hip jut out. Keep both hips
squared towards the front.
07. Focus on something that doesn't move to help
you keep your balance.
08. Repeat the move while standing on the left foot.
Beginners: If you cannot bring the left foot high
inside the right thigh, bring it lower on the right leg
-- but be careful to avoid placing the left foot directly
on the right knee.
Use a wall for balance if necessary.
Advanced: Bring the arms up towards the ceiling
with the palms touching. Open the arms out to side.
Try closing the eyes and see if you can stay balanced.
Bring your lifted leg into a half-lotus position.
UNDERWATER
Nature’s Dentists: The Cleaner Shrimps
Oral health is not just a human concern. Most herbivores, for
example, keep their teeth clean by gnawing and chewing on
certain objects, like bone or branches. But fish have their own
oral health-care: the Cleaner Shrimps.
The interaction is classified as a service-resource relationship.
The fish, for example a grouper or moray eel, has a mouth full
of food debris and parasites. The Cleaner Shrimp literally enters
the fish’s mouth and cleans the teeth by consuming food waste.
When the fish has had enough, it makes a slight motion, which
signals to the shrimp to stop.
Even on the Baros house reef, Cleaner Shrimps congregate at
so-called ‘cleaning stations’; one of which we regularly visit during
our night snorkelling excursions.
The most visible cleaner shrimp is the red-and-white Banded
Coral Shrimp (Stenopus hispidus) which is a monogamous
crustacean. It advertises to passing fish by slowly waving its long,
white antennae and uses three pairs of claws to remove
parasites, fungi and damaged tissue from the fish.
The more cryptic Cleaner Shrimp (Urocaridella) and its mates
perform a rocking dance when a potential client-fish swims close
to the cleaning station, which is a side-to-side movement to
attract the fish. Starved shrimp have been observed to rock
more frequently to remove and ingest the ectoparasites than
hunger-satisfied shrimps.
So when you venture out to explore our house reef you should
be able to observe symbiotic relationships such as this unique
cleaning behaviour between fish and shrimps.
6 IN TOUCH magazine — Baros Maldives
Baros Maldives
The Piano Deck
The name of our Piano Deck, built in 2012, was suggested by the very first two guests
to have their sundowners on the wooden deck, surrounded by crystal clear water and
with the most stunning sunset view.
The guests believed that the deck looked like a grand piano, and this was how the name
was created.
Ever since, there have been numerous proposals and magic moments enjoyed in the
privacy of the Piano Deck, and it has become one of the iconic features of
Baros Maldives.
This wooden deck just off the coast is far enough for total privacy but close enough
for a view of our lush tropical island during the day, or for witnessing the spectacular
Maldivian sunset.
Guests are invited to enjoy breakfast, lunch or dinner in this unique setting accompanied
by the sound of gently splashing waves in an ambience of pure intimacy.
If not for a meal or a sundowner cocktail, the Piano Deck is perfect for sunrise or sunset
yoga classes with our resident yoga instructor, couple massages surrounded by the big
blue ocean or a fantastic setting for renewal of vows, the most romantic way of
celebrating love and marriage.
7 IN TOUCH magazine — Baros Maldives
GET TO KNOW
Lisa Jakobsson
Quality Assurance Manager
Baros Maldives recently appointed
the resort’s first-ever Quality
Assurance Manager, Lisa Jakobsson. Lisa was born in Lund, Sweden.
She brings to Baros a wealth of
experience in the hospitality
industry, both practical and
academic, having lived and worked
with luxury tourism on six different continents.
She began her hospitality career while still at school in
Sweden by working as a barista at a local cafe, eventually
working as a service representative for TUI Nordic in Cyprus.
From there she moved to the Caribbean to work for the
Ile the Sol Yacht Club St Maarten before spending two years
travelling the world on a private yacht.
Did you know that...
... that reef-building corals use single-celled algae to produce
food and oxygen?
... that the orange cup coral looks dull pink during the
daytime, but turns into a bright, yellow coral at night?
... that 120 species of birds have so far been recorded
in the Maldives, the majority of which are seabirds or
transiting migrants.
... that the female Coral Banded Shrimp has blue ovaries?
... that seabirds in the Maldives are plentiful, with a wide
variety of terns, herons and waders, as well as Tropic
Birds and Frigate Birds.
... that all Cnidarians (“Stingers”) catch prey and defend
themselves with the aid of stinging tentacles that fire venomtipped harpoons into the flesh of their prey or would-be
attacker?
... that maximum depths inside Maldivian Atolls are
typically 50-60m, while outside the atoll, reef slopes
drop steeply away to the ocean floor at about 2,000 –
3,000m.
... that parrotfish scrape off chunks of the reef with powerful beak-like jaws, crushing the coral rock to fine sand with
yet more teeth in their throats, and that divers can hear this
underwater?
8 IN TOUCH magazine — Baros Maldives
Lisa returned to land, working for a luxury game reserve in
South Africa planning and organising cooperate events. To
augment her practical experience she returned to Europe to
study, which involved an internship in Sydney, Australia, before
obtaining a First Class honours bachelor degree from Swiss
Hospitality Management School.
She is especially interested in sustainable development of
luxury tourism, which brought her to Asia through an
affiliation with an international hotel chain in Thailand and
Vietnam as a part of her university degree.
Lisa says she finds the Maldives to be an interesting challenge with its dedicated perspective in regards to sustainability and environment, and she loves the diversity in her job,
with its combination of administrative tasks as well as close
guest contact. She says: “I am particularly impressed by the
essence of Baros where we constantly review and renew the
resort without losing the heart and soul of the original Baros
Maldives.”
∙∙
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]
∙∙ Chef Stefan, Executive Chef
[email protected]
∙∙ Svenja, Marketing Manager [email protected]
∙∙ Lisa, Quality Assurance 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
9 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
10 IN TOUCH magazine — Baros Maldives