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vidya83 vidya83

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Vidya Balachander  Traveller, journalist, glutton | Closet fashion fiend | Colombo, Sri Lanka

https://www.saveur.com/snack-king-of-india

My idea of a perfect Sunday: intelligent, beautifully plated, thought-provoking modern Sri Lankan food. .
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Starting with dessert because it was among the best I have had in recent times: curry leaf and kaffir lime parfait, coconut sponge, ginger curd, ginger biscuit and salted coconut caramel (that I could just eat a whole pot of).
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Also, roasted and slow-cooked duck with beetroot several ways (and beetroot string hoppers); tuna thel dala with roasted rice dashi and spring onion; and Dutch Burgher-style breudher with a tiny smidgen of sultana jam and Edam cheese (traditional, with a twist).
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I have always enjoyed @contemporary.ceylon’s curated meals. This one in Wadduwa was extra special.

Blue skies, tropical vibes, mimosas and a three-hour lunch to follow. The good life.

What’s the word for the persistent feeling that you ought to be somewhere else?.
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Like on this beach in Talalla. Shot a couple of months ago, this photo needed no filters. The sunset was just that incredible.

She has Vishnu’s heart. (I don’t mind).
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Happy early anniversary, @vishrajendran. So glad I met (and married) you, your singular passion and your multiple quirks.

Find yourself someone who looks at you the way Vishnu looks at this monstrous Korean dessert. It has layers of bread sandwiched with mochi, topped with chocolate, cocoa and whipped cream. *Shudder*

I’m not a fashionista (at least on Instagram), but here’s a quick shoutout to Guljan, the beautiful Turkish lady in Siem Reap who convinced me to buy this dress. And Sao Mao, a fabulous local brand in Siem Reap that makes jewellery from discarded bullet casings. (Don’t mind the stains on my dress - they were from slurping ramen a little while ago!)

Humble aspirations | A real postcard from Siem Reap .
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#latergram #siemreap

A good food tour is one that introduces you to the local treats you would never find in restaurants. Here are some Siem Reap / Cambodian specialities we tried tonight:
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1) Num kom - Glutinous rice flour dumplings with a filling of coconut cream. These are savoury, like paniyarams, to be dipped in mildly sweetened coconut milk. .
2) Chive cakes - Glutinous rice flour cakes stuffed with fresh garlic chives. SO good!
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3) BBQ: Khmer cuisine celebrates anything on a stick. In the banana leaf parcels is the fermented fish paste that Cambodians love and add to everything. It can be overpowering on its own, but it is brilliant when barbecued. Also frogs stuffed with pork! (For the record, they taste amazing).

The temple of Bayon. Much smaller than Angkor Wat, but also astonishing in terms of its intricate sculpture. Perhaps because it’s smaller and rather maze-like in design, Bayon allowed me to appreciate the peculiar modern malaise of looking at ancient monuments armed with the most incongruous tool: the selfie stick. Everyone I saw wanted to lean against the fragile walls, talk loudly and eventually take smiling photos of themselves. What sort of validation are we seeking by taking selfies at a World Heritage Site? 🤔🤔

Details | It would take many days and several hours to feel like you have done justice to the spectacularly detailed bas relief sculptures at Angkor Wat alone. This panel here depicts the depths of hell and heaven above.

Angkor Wat draped in inky, pre-dawn darkness is every bit as spectacular as I had imagined.

This is what the tuk tuk bars of Siem Reap with dirt cheap cocktails will do to you, folks. #tipsyaf

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