How to mix the perfect cocktail

Have you ever sat in a hip city bar watching a mixologist creating a Mojito or Martini and wish you could mix it up just the same?

Mix the perfect cocktail at Constance Halaveli

Mix the perfect cocktail at Constance Halaveli

Now’s you chance. At Constance Halaveli in the Maldives you can take a cocktail-making master class in the beautiful Jing Bar, set on a jetty floating above the Indian Ocean.

With views out across the still lagoon our expert bar staff will teach you how to mix, shake and stir your favourite cocktails.

The class lasts an hour and features some of the world’s most popular drink combinations.

Our staff will ensure that by the end of the class you’re well on your way to mastering the art of mixology.

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Constance Halaveli perfect spring escape for top luxury travel blogger

Luxury travel blogger Mrs O has included Constance Halaveli in her top 5 Destinations for spring.

Constance Halaveli, Maldives

Constance Halaveli, Maldives

Mrs O has developed a huge following for her honest reviews of luxury hotels and luxury travel related products.

In her countdown to spring, Mrs O is looking forward to spending time in the Maldives where she will stay at Constance Halaveli.

She tells her readers she’s so excited about her Water Villa at Halaveli that she is ‘lost for words and losing sleep over it.’

Follow her adventures and her stay at Constance Halaveli on her blog mrsoaroundtheworld.com.

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Recipe: Maldives chapatti and banana puri

The chapatti is from the same family as the rotis, the famous Indian breads eaten on every street corner of the subcontinent. These loaves emerged in the sixteenth century in Indian and their recipe has hardly changed since.

Constance Halavel's chapatti & banana puri recipe

Constance Halavel’s chapatti & banana puri recipe

This recipe from Constance Halaveli, is a modernised version of the original classic.

Ingredients (Serves 4)

Chapatti:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 teaspoon olive oil
  • 3/4 cup hot water
  • 1 pinch of salt

1. In a bowl, mix together the flour and salt, and using a wooden spatula, stir it while adding the olive oil and hot water. You will get a soft elastic dough, but not sticky.

2. On a lightly-floured worktop, knead the dough until it is smooth and fluffy.

3. Divide it into 10 equal portions, or fewer if you want larger loaves. Roll them into balls and let them rest for a few minutes.

Banana puri:

  • 30g flour
  • 30g salt
  • 20g pepper
  • 40g ripe bananas
  • 2 tablespoons water
  • 60ml milk
  • Ghee vegetable butter plant: to taste

1. Make a firm but pliable dough and cover it with a damp cloth for 30 minutes.

2. Knead the dough gently. it should be firm enough to be able to spread without sticking.

3. Divide it into small balls and cover them with a damp cloth.

4. take a ball of dough, dip at an angle in a mixture of Ghee and oil and spread it into a round 13cm diameter shape. Do the same with the rest of the puris.

Finishing and presentation

The chapattis:

Heat a griddle and lightly grease it. Using a rolling pin, roll out the balls. They must be quite thin, like tortillas. When the griddle starts to smoke, add the chapatti and cook for about 30 seconds to produce a brown colour. Turn it over and cook it in the same way. Continue with the rest of the dough.

Banana puris:

Heat a wok filled with oil to 200˚C. Dip the puris in the oil. Using a slotted spoon, and while shaking them, make the puris rise by covering them with hot oil. This operation lasts only a few seconds. Turn the puris over and continue cooking then so that they go a nice golden brown colour.

Sommelier’s suggested wine

White aromatic wine:

  • Alsace Pinot blanc, “Mise de Printemps”, Josmeyer, 2009 France
  • Stellenbosch Neethlingshof, Gewürztraminer, 2010 South Africa.

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Daily Mail’s Carol Driver is won over by Constance Halaveli

With so many activities and such a rich marine life to explore, travel writer Carol Driver is wowed by how much there is to do at Constance Halaveli.

Giant Mantas in the Maldives

Giant Mantas in the Maldives

In her piece for Travel Mail Online, Driver admits, ‘The Maldives had never been on my radar – perhaps for all the wrong reasons. I had visions of being bored, stuck on a tiny island.

‘However, with an outdoor tennis court (which has been graced by none other than Roger Federer), and the possibility of windsurfing, kayaking, wakeboarding, water skiing or heading out by catamaran, Halaveli has enough to keep even the most active occupied.’

What really excited Driver was the excellent diving in the area around Constance Halaveli, including the dive site Fish Head which she claims is the ‘most famous dive site in the Maldives’.

In her time at Halaveli Driver was thrilled to have her first encounter with a shark and to swim alongside a giant Manta.

She was also impressed by Halaveli’s accommodation claiming it was ‘indulgently spacious, with a bedroom, an entrance area and a bathroom that has an extravagant stand-alone bathtub.’

To read all about Carol Driver’s experience at Constance Halaveli go to the Mail Online website.

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Lux Traveller review says Halaveli is ‘absolutely perfect’

Luxury travel website Lux Traveller has described Constance Halaveli as a ‘true 6 star experience in the Maldives’.

The double storey beach villa at Constance Halaveli

The double storey beach villa at Constance Halaveli

The review, written by Lux Traveller CEO Marina Noble, gives Halaveli a glowing score of 10/10 for service, rooms, spa, attention to detail, wow factor, location, generosity and value.

Noble also points out that all the villas at Halaveli come with their own pool, something which she says is, ‘quite rare in the Maldives and sets Halaveli above others’.

As well as the individual pools, Noble praises the luxurious, ‘no expense spared’ design of the villas and their technological features including Apple TV with a wide range of free movies, Nespresso coffee machine and iPod docks.

She goes on to say how impressed she was with the range of activities on offer at the hotel including snorkelling, excursions and the wellness-focused spa with its traditional and modern treatments.

Noble took her two young children to Halaveli and was struck by how child-friendly the hotel was, with everyone from the restaurant staff to the Constance Kids Club (which she describes as, ‘a great addition to an already child friendly resort) making them feel welcome.

Noble reserves her strongest praise for the staff at Halaveli, ‘The best service ever throughout the hotel.’

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Recipe: Maldives tuna curry

In the Maldives people do not eat pink cooked tuna like the y do in Western countries. Instead they eat it strong and spicy.

Maldives tuna curry

The Maldives tuna curry

The traditional dish of Maldivian fishermen, it is also one of the staples of our Maldivian staff at the hotel. It is natural that we should want to offer our customers this simple recipe with its authentic taste.

Ingredients (Serves 4)

  • 500g tuna
  • Peanut oil: as required
  • 1 onion
  • 10 karipulay leaves
  • 1 teaspoon grated ginger
  • 4 cloves of chopped garlic
  • 3 pandan leaves, cut in two
  • 3 green cardamom seeds
  • 2 teaspoons chilli powder
  • 2 teaspoons curried fish powder
  • 120ml coconut milk
  • Salt: to taste

1. Heat a little oil in a pan. Put some onion in it with the garlic, ginger, curry and pandan leaves. Add the chilli powder and stir with a wooden spatula.

2. Stir in the tuna, cut into 2cm cubes. Sauté the pieces so they are well coated with the spices.

3. Add salt, the fish curry powder, the green cardamom, half of the coconut milk, a little water and let it cook gently. Stir it from time to time.

4. When the tuna is cooked, add the remaining coconut milk and allow it to simmer for another minute. Check the seasoning and set it aside.

Finishing and presentation

Arrange the tuna curry in bowls or soup plates, add a few sprigs of fresh coriander and some strands of pepper.

Sommeliers suggested wine

Light and fruity red wine:

  • Rioja, “Rayos Uva”, Olivier Rivièra, 2010 Spain
  • Crozes-Hermitage, “Cuvée Papillon”, Gilles Robin, 2009 France