Israeli cuisine comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.
Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking.It incorporates many foods traditionally eaten in Levantine, Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Other influences on the cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, hamin, me'orav yerushalmi and sufganiyot.
New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.
Israel’s culinary traditions comprise foods and cooking methods that span three thousand years of history. Over that time, these traditions have been shaped by influences from Asia, Africa and Europe, and religious and ethnic influences have resulted in a culinary melting pot. Biblical and archaeological records provide insight into the culinary life of the region as far back as 968 BCE, in the days of the kings of ancient Israel.
During the Second Temple period (516 BCE to 70 CE), Hellenistic and Roman culture heavily influenced cuisine, particularly of the priests and aristocracy of Jerusalem. Elaborate meals were served that included piquant entrées and alcoholic drinks, fish, beef, meat, pickled and fresh vegetables, olives, and tart or sweet fruits.
The food of the ancient Israelites was based on several products that still play important roles in modern Israeli cuisine. These were known as the seven species: olives, figs, dates, pomegranates, wheat, barley and grapes. The diet, based on locally grown produce, was enhanced by imported spices, readily available due to the country’s position at the crossroads of east-west trade routes.
After the destruction of the Second Temple and the exile of the majority of Jews from the land of Israel, Jewish cuisine continued to develop in the many countries where Jewish communities have existed since Late Antiquity, influenced by the economics, agriculture, and culinary traditions of those countries.
Geography has a large influence on Israel cuisine, and foods common in the Mediterranean region, such as olives, wheat, chickpeas, dairy products, fish, and vegetables such as tomatoes, eggplants, and zucchini are prominent in Israeli cuisine. Fresh fruits and vegetables are plentiful in Israel and are cooked and served in many ways.
There are various climatic areas in Israel and areas it has settled that allow a variety of products to be grown. Citrus trees such as orange, lemon and grapefruit thrive on the coastal plain. Figs, pomegranates and olives also grow in the cooler hill areas.
The subtropical climate near the Sea of Galilee and in the Jordan River Valley is suitable for mangoes, kiwis and bananas, while the temperate climate of the mountains of the Galilee and the Golan is suitable for grapes, apples and cherries.
Typical foods - white cheese, cucumber and tomato - in a salad
Israeli eating customs also conform to the wider Mediterranean region, with lunch, rather than dinner, being the focal meal of a regular workday. “Kibbutz foods” have been adopted by many Israelis for their light evening meals as well as breakfasts, and may consist of various types of cheeses, both soft and hard, yogurt, labne and sour cream, vegetables and salads, olives, hard-boiled eggs or omelets, pickled and smoked herring, a variety of breads, and fresh orange juice and coffee.
In addition, Jewish holidays influence the cuisine, with the preparation of traditional foods at holiday times, such as various types of challah (braided bread) for Shabbats and Festivals, jelly doughnuts (sufganiyot) for Hanukah, the hamantaschen pastry (oznei haman) for Purim, charoset, a type of fruit paste, for Passover, and dairy foods for Shavuot. The Shabbat dinner, eaten on Friday, and to a lesser extent the Shabbat lunch, is a significant meal in Israeli homes, together with holiday meals.
Although not all Jews in Israel keep kosher, the tradition of kashrut strongly influences the availability of certain foods and their preparation in homes, public institutions and many restaurants, including the separation of milk and meat and avoiding the use of non-kosher foods, especially pork and shellfish. During Passover, bread and other leavened foods are prohibited to observant Jews and matza and leaven-free foods are substituted.
Israel does not have a universally recognized national dish; however, many consider it to be falafel, deep fried balls of seasoned, ground chickpeas.Street vendors throughout Israel sell falafel and it is a favorite "street food".One book called the Israeli breakfast "the Jewish state's contribution to world cuisine".
Vegetable salads are eaten with most meals, including the traditional Israeli breakfast, which will usually include eggs, bread, and dairy products such as yogurt or cottage cheese. For lunch and dinner, salad may be served a side dish. A light meal of salad ("Salat"), hummus and French fries ("Chips") served in a pita is referred to as hummuschipsalat.
Israeli salad is typically made with finely chopped tomatoes and cucumbers dressed in olive oil, lemon juice, salt and pepper. Variations include the addition of diced red or green bell peppers, grated carrot, finely shredded cabbage or lettuce, sliced radish, fennel, spring onions and chives, chopped parsley, or other herbs and spices such as mint, za'atar and sumac.
Although popularized by the kibbutzim, versions of this mixed salad were brought to Israel from various places. For example, Jews from India prepare it with finely chopped ginger and green chili peppers, North African Jews may add preserved lemon peel and cayenne pepper, and Bukharan Jews chop the vegetables extremely finely and use vinegar, without oil, in the dressing.
Tabbouleh is a Levantine vegan dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Some Israeli variations of the salad use pomegranate seeds instead of tomatoes.
Sabich salad is a variation of the well known Israeli dish Sabich, the ingredients of the salad are eggplant, boiled eggs/hard boiled eggs, tahini, Israeli salad, potato, parsley and amba.
Kubba is a dish made of rice/semolina/burghul (cracked wheat), minced onions and finely ground lean beef, lamb or chicken. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef, chicken or lamb. It was brought to Israel by Jews of Iraqi, Kurdish and Syrian origin.
Sambusak is a semi-circular pocket of dough filled with mashed chickpeas, fried onions and spices. There is another variety filled with meat, fried onions, parsley, spices and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or tzfat cheese and za'atar. It can be fried and cooked.
Sigarim are soft minced meat with onions and spices or mashed patato filling wrapped in phyllo-dough, and deep fried in oil or oven baked. They are commonly served at weddings and other celebrations.
Roasted vegetables includes bell peppers, chili peppers, tomatoes, onions, eggplants and also sometimes potatoes and zucchini. Usually served with grilled meat
Hamusim are pickled vegetables made by soaking in water and salt (and sometimes olive oil) in a pot and withdrawing them from air. Ingredients can include: cucumber, cabbage, eggplant, carrot, turnip, radish, onion, caper, lemon, olives, cauliflower, tomatoes, chili pepper, bell pepper, garlic and beans.
A large variety of eggplant salads and dips are made with roasted eggplants. Baba ghanoush, called salat ḥatzilim in Israel, is made with tahina and other seasonings such as garlic, lemon juice, onions, herbs and spices. The eggplant is sometimes grilled over an open flame so that the pulp has a smoky taste. A particularly Israeli variation of the salad is made with mayonnaise called salat ḥatzilim b'mayonnaise.Eggplant salads are also made with yogurt, or with feta cheese, chopped onion and tomato, or in the style of Romanian Jews, with roasted red pepper.
Tahina is often used as a dressing for falafel, serves as a cooking sauce for meat and fish, and forms the basis of sweets such as halva.
Hummus is a cornerstone of Israeli cuisine, and consumption in Israel has been compared by food critic Elena Ferretti to "peanut butter in America, Nutella in Europe or Vegemite in Australia".Hummus in pita is a common lunch for schoolchildren, and is a popular addition to many meals. Supermarkets offer a variety of commercially prepared hummus, and some Israelis will go out of their way for fresh hummus prepared at a hummusia, an establishment devoted exclusively to selling hummus.
Salat avocado is an Israeli-style avocado salad, with lemon juice and chopped scallions (spring onions), was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter delicacy and are cut into salads as well as being spread on bread.
A meze of fresh and cooked vegetable salads, pickled cucumbers and other vegetables, hummus, ful, tahini and amba dips, labneh cheese with olive oil, and ikra is served at festive meals and in restaurants. Salads include Turkish salad (a piquant salad of finely chopped onions, tomatoes, herbs and spices), tabbouleh, carrot salad, marinated roasted red and green peppers, deep fried cauliflower florets, matbucha, torshi (pickled vegetables) and various eggplant salads.
Modern Israeli interpretations of the meze blend traditional and modern, pairing ordinary appetizers with unique combinations such as fennel and pistachio salad, beetroot and pomegranate salad, and celery and kashkaval cheese salad.
Stuffed vegetables, called memula’im, were originally designed to extend cheap ingredients into a meal. They are prepared by cooks in Israel from all ethnic backgrounds and are made with many varying flavors, such as spicy or sweet-and-sour, with ingredients such as bell peppers, chili peppers, figs, onion, artichoke bottoms, Swiss chard, beet, dried fruits, tomato, vine leaves, potatoes, mallow, eggplants and zucchini squash, and stuffing such as meat and rice in Balkan style, bulgur in Middle Eastern fashion, or with ptitim, a type of Israeli pasta.
The Ottoman Turks introduced stuffed vine leaves in the 16th century and vine leaves are commonly stuffed with a combination of meat and rice, although other fillings, such as lentils, have evolved among the various communities.Artichoke bottoms stuffed with meat are famous as one the grand dishes of the Sephardi Jerusalem cuisine of the Old Yishuv.Stuffed dates and dried fruits served with rice and burgul dishes. Stuffed half zucchini is called by its Ladino name, Medias; it was brought from Spain by Sephardic Jews in 1492.
A variety of soups are enjoyed, particularly in the winter. Chicken soup has been a mainstay of Jewish cuisine since medieval times and is popular in Israel.Classic chicken soup is prepared as a simple broth with a few vegetables, such as onion, carrot and celery, and herbs such as dill and parsley. More elaborate versions are prepared by Sephardim with orzo or rice, or the addition of lemon juice or herbs such as mint or coriander, while Ashkenazim may add noodles.An Israeli adaption of the traditional Ashkenazi soup pasta known as mandlen, called "shkedei marak" ("soup almonds") in Israel, are commonly served with chicken soup.
Particularly on holidays, dumplings are served with the soup, such as the kneidlach (matzah balls) of the Ashkenazim or the gondi (chickpea dumplings) of Iranian Jews, or kubba, a family of dumplings brought to Israel by Middle Eastern Jews. Especially popular are kubba prepared from bulgur and stuffed with ground lamb and pine nuts, and the soft semolina or rice kubba cooked in soup,which Jews of Kurdish or Iraqi heritage habitually enjoy as a Friday lunchtime meal.
Lentil soup is prepared in many ways, with additions such as cilantro or meat.Other soups include the harira of the Moroccan Jews, which is a spicy soup of lamb (or chicken), chickpeas, lentils and rice, and Yemenite bone marrow soup known as ftut, which is served on special occasions such as weddings, and is seasoned with the traditional hawaij spice mix.
White Bean soup in tomato sauce is common in Jerusalem because Sephardic Jews settled in the city after being expelled from Andalusia.
Rice is prepared in numerous ways in Israel, from simple steamed white rice to festive casseroles. It is also cooked with spices and served with almonds and pine nuts. "Green" rice, prepared with a variety of fresh chopped herbs, is a favored by Persian Jews. Another rice dish is prepared with thin noodles that are first fried and then boiled with the rice.
Mujadara is a popular rice and lentil dish, adopted from Arab cuisine. Orez Shu'it is a dish invented in Jerusalem by Sephardic Jews, it is made of white beans cooked in a tomato stew and served on white rice it is eaten widely in Jerusalem region.
Couscous was brought to Israel by Jews from North Africa. It is still prepared in some restaurants or by traditional cooks by passing semolina through a sieve several times and then cooking it over an aromatic broth in a special steamer pot called a couscoussière. Generally, "instant" couscous is widely used for home cooking. Couscous is used in salads, main courses and even some desserts. As a main course, chicken or lamb, or the vegetables cooked in a soup flavored with saffron or turmeric are served on the steamed couscous.
Ptitim is an Israeli pasta which now comes in many shapes, including pearls, loops, stars and hearts, but was originally shaped like grains of rice. It originated in the early days of the State of Israel as a wheat-based substitute for rice, when rice, a staple of the Mizrahi Jews, was scarce. Israel's first prime minister, David Ben-Gurion, is reputed to have asked the Osem company to devise this substitute, and it was thus nicknamed "Ben-Gurion rice".
Ptitim can be boiled like pasta, prepared pilaf-style by sautéing and then boiling in water or stock, or baked in a casserole. Like other pasta, it can be flavored in many ways with spices, herbs and sauces. Once considered primarily a food for children, ptitim is now prepared in restaurants both in Israel and internationally.
Burgul is a kind of dried cracked wheat, served sometimes instead of rice.
Fresh fish is readily available, caught off Israel's coastal areas of the Mediterranean and the Red Sea, or in the Sea of Galilee, or raised in ponds in the wake of advances in fish farming in Israel. Fresh fish is served whole, in the Mediterranean style, grilled, or fried, dressed only with freshly squeezed lemon juice. Trout (called forel), gilthead seabream (called denisse), St. Peter's fish (known as 'musht') and other fresh fish are prepared this way.Fish are also eaten baked, with or without vegetables, or fried whole or in slices, or grilled over coals, and served with different sauces.
Fish are also braised, as in a dish called hraime, in which fish such as grouper (better known in Israel by its Arabic name lokus) or halibut is prepared in a sauce with hot pepper and other spices for Rosh Hashanah, Passover and the Sabbath by North African Jews. Everyday versions are prepared with cheaper kinds of fish and are served in market eateries, public kitchens and at home for weekday meals.
Fish, traditionally carp, but now other firm white fish too, are minced and shaped into loaves or balls and cooked in fish broth, such as the gefilte fish of the Ashkenazi Jews, who also brought pickled herring from Eastern Europe. Herring is often served at the kiddush that follows synagogue services on Shabbat, especially in Ashkenazi communities. In the Russian immigrant community it may be served as a light meal with boiled potatoes, sour cream, dark breads and schnapps or vodka.
Fish Kufta is usually fried with spices, herbs and onions (sometimes also pine nuts) and served with tahini or yogurt sauce. Boiled Fish Kufta is cooked in a tomato, tahini or yogurt sauce.
Tilapia baked with tahini sauce and topped with olive oil, coriander, mint, basil and pine nuts (and sometimes also with fried onions) is a specialty of Tiberias.
Chicken is the most widely eaten meat in Israel, followed by turkey.Chicken is prepared in a multitude of ways, from simple oven-roasted chicken to elaborate casseroles with rich sauces such as date syrup, tomato sauce, etc. Examples include chicken casserole with couscous, inspired by Moroccan Jewish cooking, chicken with olives, a Mediterranean classic, and chicken albondigas (meat balls) in tomato sauce, from Jerusalem Sephardi cuisine.Albondigas are also prepared from ground meat,similar to albogindas is the more popular Kufta which is made of minced meat, herbs and spices and cooked with tomato sauce, date syrup, pomegranate syrup or tamarind syrup with vegetables or beans.
Grilled and barbecued meat are common in Israeli cuisine. The country has many small eateries specializing in beef and lamb kebab, shish taouk, merguez and shashlik. Outdoor barbecuing, known as mangal or al ha-esh (on the fire) is a beloved Israeli pastime. In modern times, Israel Independence Day is frequently celebrated with a picnic or barbecue in parks and forests around the country. Skewered Goose Liver is a dish from southern Tel Aviv. It is grilled with salt and black pepper and sometimes with spices like cumin or baharat spice mix.
Chicken or lamb baked in the oven is very common with potatoes, and sometimes fried onions as well.Breaded turkey schnitzel served with pasta.
Turkey schnitzel is an Israeli adaptation of veal schnitzel, and is an example of the transformations common in Israeli cooking.The schnitzel was brought to Israel by Jews from Central Europe, but before and during the early years of the State of Israel veal was unobtainable and chicken or turkey was an inexpensive and tasty substitute. Furthermore, a Wiener schnitzel is cooked in both butter and oil, but in Israel only oil is used, because of kashrut.
Today, most cooks buy schnitzel already breaded and serve it with hummus, tahina, and other salads for a quick main meal. Other immigrant groups have added variations from their own backgrounds; Yemenite Jews, for example, flavor it with hawaij. In addition, vegetarian versions have become popular and the Israeli food company, Tiv′ol, was the first to produce a vegetarian schnitzel from a soya meat-substitute.
Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called osban, with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called gheh, with a different spice blend while Jews from Iraq make the sausages, called mumbar, with chopped meat and liver, rice, and their traditional mix of spices.
Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals, is served hot.
Meat stews (chicken, lamb and beef) are cooked with spices, pine nuts herbs like parsley, mint and oregano, onion, tomato sauce or tahini or juices such as pomegranate molasses, pomegranate juice, pomegranate wine, grape wine, arak, date molasses and tamarind. Peas, chickpeas, white beans, cowpeas or green beans are sometimes also added.
Stuffed chicken in Israel is usually stuffed with rice, meat (lamb or beef), parsley, dried fruits like dates, apricots or raisins, spices like cinnamon, nutmeg or allspice; sometimes herbs like thyme and oregano (not the dried ones) are added on the top of the chicken to give it a flavor and than it is baked in the oven.
Many fresh, high quality dairy products are available, such as cottage cheese, white cheeses, yogurts including leben and eshel, yellow cheeses, and salt-brined cheeses typical of the Mediterranean region.
Dairy farming has been a major sector of Israeli agriculture since the founding of the state, and the yield of local milk cows is amongst the highest in the world. Initially, the moshavim (farming cooperatives) and kibbutzim produced mainly soft white cheese as it was inexpensive and nutritious. It became an important staple in the years of austerity and gained a popularity that it enjoys until today.
Soft white cheese, gvina levana, is often referred to by its fat content, such as 5% or 9%. It is eaten plain, or mixed with fruit or vegetables, spread on bread or crackers and used in a variety of pies and pastries.
Labneh
A yogurt-based white cheese common throughout the Balkans and the Middle East. It is sold plain, with za'atar, or in olive oil. It is often eaten for breakfast with other cheeses and bread.In the north of the country, Labneh balls preserved in olive oil are more common than in the central and the southern parts. Adding spices like za'atar, dried oregano or sumac and herbs like thyme, mint or scallions is common when preserving the Labneh balls. It is especially common to eat them during breakfast because meat is usually not eaten in the morning.
Tzfat cheese
Tzfat cheese, a white cheese in brine, similar to feta, was first produced by the Meiri dairy in Safed in 1837 and is still produced there by descendants of the original cheese makers. The Meiri dairy also became famous for its production of the Balkan-style brinza cheese, which became known as Bulgarian cheese due to its popularity in the early 1950s among Jewish immigrants from Bulgaria. Other dairies now also produce many varieties of these cheeses. Bulgarian yogurt, introduced to Israel by Bulgarian Jewish survivors of the Holocaust, is used to make a traditional yogurt and cucumber soup.
In the early 1980s, small privately owned dairies began to produce handmade cheeses from goat and sheep’s milk as well as cow’s milk, resembling traditional cheeses like those made in rural France, Spain and Italy. Many are made with organic milk. These are now also produced by kibbutzim and the national Tnuva dairy.
Shakshuka, a North-African dish of eggs poached in a spicy tomato sauce, is a national favorite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce.[58] Some variations of the dish are cooked with liberal use of ingredients such as eggplant, chili peppers, hot paprika, spinach, feta cheese or safed cheese.
Omelette is seasoned with onions, herbs such as dill seeds (Shamir), spinach, parsley, mint, coriander and mallow with spices such as turmeric, cumin, sumac, cinnamon and cloves and with cheese such as Safed cheese and Feta cheese
Haminados is an egg that is baked after being boiled it is baked alongside stew or meals, when it is in hamin when it is mainly taken outside the stew at morning for breakfast, it is also sometimes replaces normal egg at sabich. It is also eaten as a breakfast alongside jachnun, grated tomatoes and skhug.
Israel is one of the world's leading fresh citrus producers and exporters, and more than forty types of fruit are grown in Israel, including citrus fruits such as oranges, grapefruit, tangerines and the pomelit, a hybrid of a grapefruit and a pomelo, developed in Israel.
Fruits grown in Israel include avocados, bananas, apples, cherries, plums, lychees, nectarines, grapes, dates, strawberries, prickly pear (tzabbar), persimmon, loquat (shesek) and pomegranates, and are eaten on a regular basis: Israelis consume an average of nearly 160 kilograms (350 lb) of fruit per person a year.
Many unique varieties of mango are native to the country, most having been developed during the second half of the 20th century. New and improved mango varieties are still introduced to markets every few years. Arguably the most popular variety is the Maya type, which is small to medium in size, fragrant, colourful (featuring 3-4 colours) and usually fiberless. The Israeli mango season begins in May, and the last of the fruit ripen as October draws near. Different varieties are present on markets at different months, with the Maya type seen between July and September. Mangos are frequently used in fusion dishes and for making Sorbet.
A lot of Israelis keep fruit trees in their yards, citrus (especially orange and lemon) being the most common. Mangos are also now popular as household trees. Mulberry trees are frequently seen in public gardens, and their fruit is popularly served alongside various desserts and as a juice.
Fruit is served as a snack or dessert alongside other items or by themselves. Fresh-squeezed fruit juices are prepared at street kiosks, and sold bottled in supermarkets.Various fruits are added to chicken or meat dishes and fresh fruit salad and compote are often served at the end of the meal.
There is a strong tradition of home baking in Israel arising from the years when there were very few bakeries to meet demand. Many professional bakers came to Israel from Central Europe and founded local pastry shops and bakeries, often called konditoria, thus shaping local tastes and preferences. There is now a local style with a wide selection of cakes and pastries that includes influences from other cuisines and combines traditional European ingredients with Mediterranean and Middle Eastern ingredients, such as halva, phyllo dough, dates, and rose water.
Examples include citrus-flavored semolina cakes, moistened with syrup and called basbousa, tishpishti or revani in Sephardic bakeries. The Ashkenazi babka has been adapted to include halva or chocolate spread, in addition to the old-fashioned cinnamon. There are also many varieties of apple cake. Cookies made with crushed dates (ma'amoul) are served with coffee or tea, as throughout the Middle East.
Jerusalem kugel (kugel yerushalmi) is an Israeli version of the traditional noodle pudding, kugel, made with caramelized sugar and spiced with black pepper. It was originally a specialty of the Ashkenazi Jews of the Old Yishuv. It is typically baked in a very low oven overnight and eaten after synagogue services on Sabbath morning.
Bourekas are savory pastries brought to Israel by Jews from Turkey, the Balkans and Salonika. They are made of a flaky dough in a variety of shapes, frequently topped with sesame seeds, and are filled with meat, chickpeas, cheese, spinach, potatoes or mushrooms. Bourekas are sold at kiosks, supermarkets and cafes, and are served at functions and celebrations, as well as being prepared by home cooks. They are often served as a light meal with hardboiled eggs and chopped vegetable salad.
Ashkenazi Jews from Vienna and Budapest brought sophisticated pastry making traditions to Israel. Sacher torte and Linzer torte are sold at professional bakeries, but cheesecake and strudel are also baked at home.
Jelly donuts (sufganiyot), traditionally filled with red jelly (jam), but also custard or dulce de leche, are eaten as Hanukkah treats.
Tahini cookies are an Israeli origin cookies made of tahini, flour, butter and sugar and usually topped with pine nuts.
Rugelach is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among American Jews.
In the Jewish communities of the Old Yishuv, bread was baked at home. Small commercial bakeries were set up in the mid-19th century. One of the earliest, Berman's Bakery, was established in 1875, and evolved from a cottage industry making home-baked bread and cakes for Christian pilgrims.
Expert bakers who arrived among the immigrants from Eastern and Central Europe in the 1920s and 30s introduced handmade sourdough breads. From the 1950s, mass-produced bread replaced these loaves and standard, government subsidized loaves known as leḥem aḥid became mostly available until the 1980s, when specialized bakeries again began producing rich sourdough breads in the European tradition, and breads in a Mediterranean style with accents such as olives, cheese, herbs or sun-dried tomatoes. A large variety of breads is now available from bakeries and cafes.
Challah bread is widely purchased or prepared for the Shabbat. Challah is typically an egg-enriched bread, often braided in the Ashkenazi tradition, or round for Rosh Hashana, the Jewish New Year.
Braided challah Shabbat bread
The Shabbat and festival breads of the Yemenite Jews have become popular in Israel and can be bought frozen in supermarkets. Jachnun is very thinly rolled dough, brushed with oil or fat and baked overnight at a very low heat. It is traditionally served with a crushed or grated tomato dip, hard boiled eggs and skhug. Malawach is a thin circle of dough toasted in a frying pan. Kubaneh is a yeast dough baked overnight and traditionally served on Shabbat morning. Lahoh is a spongy, pancake-like bread made of fermented flour and water, and fried in a pan. Jews from Ethiopia make a similar bread called injera from millet flour.
Pita bread is a double-layered flat or pocket bread traditional in many Middle Eastern and Mediterranean cuisines. It is baked plain, or with a topping of sesame or nigella seeds or za'atar. Pita is used in multiple ways, such as stuffed with falafel, salads or various meats as a snack or fast food meal; packed with schnitzel, salad and French fries for lunch; filled with chocolate spread as a snack for schoolchildren; or broken into pieces for scooping up hummus, eggplant and other dips. A lafa is larger, soft flatbread that is rolled up with a falafel or shawarma filling.Various ethnic groups continue to bake traditional flat breads. Jews from the former Soviet republic of Georgia make the flatbread, lavash.
Baklava is a nut-filled phyllo pastry sweetened with syrup served at celebrations in Jewish communities who originated in the Middle East.It is also often served in restaurants as dessert, along with small cups of Turkish coffee.
Kadaif is a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup; it is served alongside baklava.
Halva is a sweet, made from tehina and sugar, and is popular in Israel. It is used to make original desserts like halva parfait.
Ma'amoul are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Ozne Haman is a sweet yeast dough filled with crushed nuts, raisins, dried apricots, dates, halva or strawberry jam then oven baked. It is a specialty of Purim. The triangular shape may have been influenced by old illustrations of Haman, in which he wore a three-cornered hat
Sunflower seeds, called garinim (literally, seeds), are eaten everywhere, on outings, at stadiums and at home. They are usually purchased unshelled and are cracked open with the teeth. They can be bought freshly roasted from shops and market stalls that specialize in nuts and seeds as well as packaged in supermarkets, along with the also well-liked pumpkin and watermelon seeds, pistachios, and sugar-coated peanuts.
Bamba is a soft, peanut-flavored snack food that is a favorite of children, and Bissli is a crunchy snack made of deep-fried dry pasta, sold in various flavors, including BBQ, pizza, falafel and onion.
Malabi is a creamy pudding originating from Turkey prepared with milk or almond milk (for a kosher version) and cornstarch. It is sold as a street food from carts or stalls, in disposable cups with thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut. Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various toppings and garnishes such as berries and fruit.Sahlab is a similar dessert made from the powdered tubers of orchids and milk.
Watermelon with Feta cheese salad is a popular dessert, sometimes mint is added to the salad.
Krembo is a chocolate-coated marshmallow treat sold only in the winter, and is a very popular alternative to ice cream. It comes wrapped in colorful aluminum foil, and consists of a round biscuit base covered with a dollop of marshmallow cream coated in chocolate.
Milky is a popular dairy pudding that comes in chocolate, vanilla and mocha flavors with a layer of whipped cream on top.
Chili-based hot sauces are prominent in Israeli food, and are based on green or red chili peppers. They are served with appetizers, felafel, casseroles and grilled meats, and are blended with hummus and tahina. Although originating primarily from North African and Yemenite immigrants, these hot sauces are now widely consumed.
Skhug is a spicy chili pepper sauce brought to Israel by Yemenite Jews, and has become one of Israel's most popular condiments. It is added to falafel and hummus and is also spread over fish, and to white cheese, eggs, salami or avocado sandwiches for extra heat and spice.
Other hot sauces made from chili peppers and garlic are the Tunisian harissa, and the filfel chuma of the Libyan Jewish community in Israel.
Amba is a pickled mango sauce, introduced by Iraqi Jews, and commonly used a condiment with shawarma, kebabs, meorav yerushalmi and falafel and vegetable salads.
Concentrated juices made of grape, carob pomegranate and date are common in different regions, they are used at stews, soups or as a topping for desserts such as malabi and rice pudding.
Almond syrup flavored with rose water or orange blossom water is a common flavor for desserts and sometimes added to cocktails such as arak.
There is a strong coffee-drinking culture in Israel.Coffee is prepared as instant (nes), iced, latte (hafuḥ), Italian-style espresso, or Turkish coffee, which is sometimes flavored with cardamom (hel).Jewish writers, artists, and musicians from Germany and Austria who immigrated to Israel before the Second World War introduced the model of the Viennese coffee house with its traditional décor, relaxed atmosphere, coffee and pastries.
Cafés are found everywhere in urban areas and function as meeting places for socializing and conducting business. Almost all serve baked goods and sandwiches and many also serve light meals. There are both chains and locally owned neighborhood cafés. Most have outdoor seating to take advantage of Israel's Mediterranean climate. Tel Aviv is particularly well known for its café culture.
Tea is also a widely consumed beverage and is served at cafés and drunk at home. Tea is prepared in many ways, from plain brewed Russian and Turkish-style black tea with sugar, to tea with lemon or milk, and, available as a common option in most establishments, Middle Eastern-style with mint (nana). Tea with Rose water is also common.
Limonana, a type of lemonade made from freshly-squeezed lemons and mint, was invented in Israel in the early 1990s and has become a summer staple throughout the Middle East.
Rimonana is similar to Limonana, made of Pomegranate juice and mint.
Sahlab is a drinkable pudding once made of the powdered bulb of the orchid plant but today usually made with cornstarch. It is usually sold in markets or by street vendors, especially in the winter. It is topped with cinnamon and chopped pistachios.
Malt beer, known as black beer or bira shḥora, is a non-alcoholic beverage produced in Israel since pre-state times. Goldstar and Maccabi are Israeli beers. Recently, some small boutique breweries began brewing new brands of beer, such as Dancing Camel, Negev, and Can'an.
Arak is a Levantine alcoholic spirit (~40–63% Alc. Vol./~80–126 proof) from the anis drinks family, common in Israel and throughout the Middle East. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink also labeled as an Apéritif. It is often served neat or mixed with ice and water, which creates a reaction turning the liquor a milky-white colour. It is sometimes also mixed with grapefruit juice to create a cocktail known as 'Arak eshkoliyyot', literally 'Arak grapefruit'.
Other spirits, brandies, liquors can be found across the country in many villages and towns.
The vast majority of Israelis drink wine in moderation, and almost always at meals or social occasions. Israelis drink about 6.5 liters of wine per person per year, which is low compared to other wine-drinking Mediterranean countries, but the per capita amount has been increasing since the 1980s as Israeli production of high-quality wine grows to meet demand, especially of semi-dry and dry wines. In addition to Israeli wines, an increasing number of wines are imported from France, Italy, Australia, the United States, Chile and Argentina.
Most of the wine produced and consumed from the 1880s was sweet, kosher wine when the Carmel Winery was established,until the 1980s, when more dry or semi-dry wines began to be produced and consumed after the introduction of the Golan Heights Winery’s first vintage. The winery was the first to focus on planting and making wines from Cabernet Sauvignon, Merlot, Sauvignon blanc, Chardonnay, Pinot noir, white Riesling and Gewürztraminer.
These wines are kosher and have won silver and gold medals in international competitions. Israeli wine is now produced by hundreds of wineries, ranging in size from small boutique wineries in the villages to large companies producing over ten million bottles per year, which are also exported worldwide.
Wine made of fruits other than grapes such as fig, cherry, pomegranate, carob and date are also common in the country.
Foods variously prohibited in Jewish dietary laws (Kashrut) and in Muslim dietary laws (Halal) may also be included in pluralistic Israel's diverse cuisine. Although partly legally restricted, pork and shell-fish are available at all the non-kosher restaurants which are the majority and stores all over the country which are widely spread, including by the Maadaney Mizra, Tiv Ta'am and Maadanei Mania supermarket chains.
A modern Hebrew euphemism for pork is "white meat".Despite Jewish and Muslim religious restrictions on the consumption of pork, pigmeat consumption per capita was 2.7 kg in 2009.A 2008 survey reported that about half of Israeli Jews do not always observe kashrut.Israel's anomalous equanimity toward its religious dietary restrictions may be reflected by the fact that some of the Hebrew cookbooks of Yisrael Aharoni are published in two versions: kosher and non-kosher editions.
In Israel, as in many other Middle Eastern countries, "street food" is a kind of fast food that is sometimes literally eaten while standing in the street, while in some cases there are places to sit down. The following are some foods that are usually eaten in this way:
Falafel in a pita with various vegetables and condiments
Falafel are fried balls or patties of spiced, mashed chickpeas or fava beans and are a common Middle Eastern street food that have become identified with Israeli cuisine. Falafel is most often served in a pita, with pickles, tahina, hummus, cut vegetable salad and often, harif, a hot sauce, the type used depending on the origin of the falafel maker.Variations include green falafel, which include parsley and coriander, red falafel made with filfel chuma, yellow falafel made with turmeric, and falafel coated with sesame seeds.
Shawarma, from çevirme, meaning "rotating" in Turkish is usually made in Israel with turkey, with lamb fat added. The shawarma meat is sliced and marinated and then roasted on a huge rotating skewer. The cooked meat is shaved off and stuffed into a pita, plainly with hummus and tahina, or with additional trimmings such as fresh or fried onion rings, French fries, salads and pickles. More upscale restaurant versions are served on an open flat bread, a lafa, with steak strips, flame roasted eggplant and salads.
Shakshouka, originally a workman’s breakfast popularized by North African Jews in Israel, is made simply of fried eggs in spicy tomato sauce, with other vegetable ingredients or sausage optional. Shakshouka is typically served in the same frying pan in which it is cooked, with thick slices of white bread to mop up the sauce, and a side of salad. Modern variations include a milder version made with spinach and feta without tomato sauce, and hot chili shakshouka, a version that includes both sweet and hot peppers and coriander.
Jerusalem mixed grill, or me'urav Yerushalmi, consists of mixed grill of chicken giblets and lamb with onion, garlic and spices. It is one of Jerusalem’s most popular and profitable street foods. Although the origin of the dish is in Jerusalem, it is today common in all of the cities and towns in Israel.
Jerusalem bagels, unlike the round, boiled and baked bagels popularized by Ashkenazi Jews, are long and oblong-shaped, made from bread dough, covered in za’atar or sesame seeds, and are soft, chewy and sweet. They have become a favorite snack for football match crowds, and are also served in hotels as well as at home.
Malabi is a creamy pudding originating from Turkey prepared with milk or cream and cornstarch. It is sold as a street food from carts or stalls, in disposable cups with thick sweet syrup and various crunchy toppings such as chopped pistachios or coconut. Its popularity has resulted in supermarkets selling it in plastic packages and restaurants serving richer and more sophisticated versions using various toppings and garnishes such as berries and fruit. Sahlab is a similar dessert made from the powdered tubers of orchids and milk.
Sabikh is a traditional sandwich that Mizrahi Jews introduced to Israel and is sold at kiosks throughout the country, but especially in Ramat-Gan, where it was first introduced. Sabiḥ is a pita filled with fried eggplant, hardboiled egg, salad, tehina and pickles.
Tunisian sandwich is usually made from a baguette with various fillings that may include tuna, egg, pickled lemon, salad, and fried hot green pepper.
There are thousands of restaurants, casual eateries, cafés and bars in Israel, offering a wide array of choices in food and culinary styles. Places to eat out that are distinctly Israeli include the following:
Falafel stands or kiosks are common in every neighborhood. Falafel vendors compete to stand apart from their competitors and this leads to the offering of additional special extras like chips, deep fried eggplant, salads and pickles for the price of a single portion of falafel.
Hummusia is an establishment that offers mainly hummus with a limited selection of extras such as tahina, hardboiled egg, falafel, onion, pickles, lemon and garlic sauce and pita or taboon bread.
Misada Mizrahit (literally "Eastern restaurant") refers to Mizrahi Jewish, middle eastern or Arabic restaurants. These popular and relatively inexpensive establishments often offer a selection of meze salads followed by grilled meat with a side of french fries and a simple dessert such as chocolate mousse for dessert.
Steakiyot are meat grills selling sit down and take away chicken, turkey or lamb as steak, shishlik, kebab and even Jerusalem mixed grill, all in pita or in taboon bread.
Friday night (eve of Sabbath) dinners are usually family and socially oriented meals. Along with family favorites, and varying to some extent according to ethnic background, traditional dishes are served, such as challah bread, chicken soup, salads, chicken or meat dishes, and cakes or fruits for dessert.
Shabbat lunch is also an important social meal. Since antiquity, Jewish communities all over the world devised meat casseroles that begin cooking before the lighting of candles that marks the commencement of the Sabbath on Friday night, so as to comply with the religious regulations for observing the Sabbath. In modern Israel, this filling dish, in many variations, is still eaten on the Sabbath day, not only in religiously observant households, and is also served in some restaurants during the week.
The basic ingredients are meat and beans or rice simmered overnight on a hotplate or blech, or placed in a slow oven. Ashkenazi cholent usually contains meat, potatoes, barley and beans, and sometimes kishke, and seasonings such as pepper and paprika. Sephardi hamin contains chicken or meat, rice, beans, garlic, sweet or regular potatoes, seasonings such as turmeric and cinnamon, and whole eggs in the shell known as haminados.
Moroccan Jews prepare variations known as dafina or skhina (or s′hina) with meat, onion, marrow bones, potatoes, chickpeas, wheat berries, eggs and spices such as turmeric, cumin, paprika and pepper. Iraqi Jews prepare tebit, using chicken and rice.
For desserts or informal gatherings on Shabbat, home bakers still bake a wide variety of cakes on Fridays to be enjoyed on the Sabbath, or purchased from bakeries or stores, cakes such as sponge cake, citrus semolina cake, cinnamon or chocolate babkas, and fruit and nut cakes.
Rosh Hashana, the Jewish New Year, is widely celebrated with festive family meals and symbolic foods. Sweetness is the main theme and the Rosh Hashana dinners typically begin with apples dipped in honey, and end with honey cake. The challah is usually round, often studded with raisins and drizzled with honey, and other symbolic fruits and vegetables are eaten as an entree, such as pomegranates, carrots, leeks and beets.
Fish dishes, symbolizing abundance, are served; for example, gefilte fish is traditional for Ashkenazim, while Moroccan Jews prepare the spicy fish dish, chraime. Honey cake (lekach) is often served as dessert, accompanied by tea or coffee.Dishes cooked with pomegranate juice are common during this period.
The holiday of Hanukkah is marked by the consumption of traditional Hanukkah foods fried in oil in commemoration of the miracle in which a small quantity of oil sufficient for one day lasted eight days.
The two most popular Hannukah foods are potato pancakes, levivot, also known by the Yiddish latkes; and jelly doughnuts, known as sufganiyot in Hebrew, pontshkes (in Yiddish) or bimuelos (in Ladino), as these are deep-fried in oil. Hannukah pancakes are made from a variety of ingredients, from the traditional potato or cheese, to more modern innovations, among them corn, spinach, zucchini and sweet potato.
Bakeries in Israel have popularized many new types of fillings for sufganiyot besides the standard strawberry jelly filling, and these include chocolate, vanilla or cappuccino cream, and others. In recent years downsized, "mini" sufganiyot have also appeared due to concerns about calories.
Tu Bishvat is a minor Jewish holiday, usually sometime in late January or early February, that marks the "New Year of the Trees". Customs include planting trees and eating dried fruits and nuts, especially figs, dates, raisins, carob, and almonds.
Many Israelis, both religious and secular, celebrate with a kabbalistic-inspired Tu Bishvat seder that includes a feast of fruits and four cups of wine according to the ceremony presented in special haggadot modeled on the Haggadah of Passover for this purpose.
Purim - The festival of Purim celebrates the deliverance of the Jewish people from the plot of Haman to annihilate them in the ancient Persian Achaemenid Empire, as described in the Book of Esther. It is a day of rejoicing and merriment, on which children, and many adults, wear costumes.It is customary to eat a festive meal, seudat Purim, in the late afternoon, often with wine as the prominent beverage, in keeping with the atmosphere of merry-making.
Many people prepare packages of food that they give to neighbors, friends, family, and colleagues on Purim. These are called mishloach manot ("sending of portions"), and often include wine and baked goods, fruit and nuts, and sweets.
The food most associated with Purim is called ozne haman ("Haman's ears"). These are three-cornered pastries filled most often with poppy seed, but also other fruit fillings. The triangular shape may have been influenced by old illustrations of Haman, in which he wore a three-cornered hat.
The week-long holiday of Passover in the spring commemorates the Exodus from Egypt, and in Israel is usually a time for visiting friends and relatives, travelling, and on the first night of Passover, the traditional ritual dinner, known as the Seder. Foods containing ḥametz – leaven or yeast – may not be eaten during Passover. This means bread, pastries and certain fermented beverages, such as beer, cannot be consumed. Ashkenazim also do not eat legumes, known as kitniyot. Over the centuries, Jewish cooks have developed dishes using alternative ingredients and this characterizes Passover food in Israel today.
Chicken soup with matza dumplings (kneidlach) is often a starter for the Seder meal among Israelis of all the ethnic backgrounds.Spring vegetables, such as asparagus and artichokes often accompany the meal.
Restaurants in Israel have come up with creative alternatives to ḥametz ingredients to create pasta, hamburger buns, pizza, and other fast foods in kosher-for-Passover versions by using potato starch and other non-standard ingredients.
After Passover, the celebration of Mimouna takes place, a tradition brought to Israel by the Jewish communities of North Africa. In the evening, a feast of fruit, confectionery and pastries is set out for neighbors and visitors to enjoy. Most notably, the first leaven after Passover, a thin crepe called a mofletta, eaten with honey, syrup or jam, is served. The occasion is celebrated the following day by outdoor picnics at which salads and barbecued meat feature prominently.
Shavuot - In the early summer, the Jewish harvest festival of Shavuot is celebrated. Shavuot marks the peak of the new grain harvest and the ripening of the first fruits, and is a time when milk was historically most abundant. To celebrate this holiday, many types of dairy foods are eaten. These include cheeses and yogurts, cheese-based pies and quiches called pashtidot, cheese blintzes, and cheesecake prepared with soft white cheese (gvina levana) or cream cheese.
Tourism, Travel, Hospitality, Conservation: News,Stories And Experiences From Allover The World
Sunday, 28 May 2017
SRI LANKA: Go Tour Sri Lanka
Tourism in Sri Lanka is growing rapidly. For centuries, Sri Lanka has been a popular place of attraction for foreign travelers. The famous Chinese traveler Fa-Hien arrived in Sri Lanka in the late 4th century. In the twelfth century, Italian explorer Marco Polo claimed that Sri Lanka to be the "best island of its size in the world".In view of its fascinating scenic beauty and rich cultural heritage, Sri Lanka is one of the best tourist destinations in the world.
In 2012, post office worldwide holiday costs barometer named Sri Lanka as the best valued destination for holidays.In 2013 the popular travel guide book Lonely Planet named Sri Lanka as the best travel destination for 2013. According to the Travel and Tourism Competitiveness Report 2015 Sri Lanka is at 63 out of 141 countries.
The government initiatives in development of tourism date back to 1937 when the Ceylon Tourist Bureau was established. However, it was closed down in September 1939 due to World War II. After Sri Lanka's independence the promotion of tourism was again considered by re-establishing the Ceylon Tourist Board which took over the function of the Tourist Bureau. More formal recognition for the country's tourism sector was given with the enactment of Act No. 10 of 1966.
This provided the legislation for the establishment of Ceylon Tourist Board. Since then the Ceylon Tourist Board has functioned as the state agency, responsible for development and promotion of the tourism sector in Sri Lanka.
In October 2007 according to Section 2 of the Tourism Act No. 38 of 2005, the Sri Lanka Tourist Board (Act No 10 of 1966) was replaced by the Sri Lanka Tourism Development Authority (SLTDA).
Currently Sri Lanka Tourism Development Authority has classified Sri Lanka into several resort regions suitable for tourism development.
Colombo and Greater Colombo Resort Region: The Colombo and Greater Colombo Resort Region spreads along the Mount Lavinia in the south to Negambo in the north. Colombo city is the main part of the zone, and is the center for business activities, conferences and sport events in the country. Colombo serves as both a gateway and stopover point for international tourists.
South Coast Resort Region: The south coast zone extends from Wadduwa to Tissamaharama. The zone has been divided into two main regions. The first region extends from Wadduwa to Galle. Coastal areas like Kalutara, Beruwala, Bentota, Dedduwa, Madu Ganga, Balapitiya, Ahungalla, and Hikkaduwa are included in this region. The second region, extending from Galle to Tissamaharama, includes Unawatuna, Koggala, Weligama, Mirissa, Matara, Tangalle and Hambantota areas as sub-points of the zone.
East Coast Resort Region: The East Coast Resort Region extends from Kuchchaveli in the north to Pottuvil in the south. The main tourism zones in this region are Arugam Bay, Pasikudah, Trincomalee and Nilaveli.
West Coast Resort Region: The West Coast Resort Region extends along Kalpitiya, Marawila and Waikkala areas.
High Country Resort Region: Nuwara Eliya, Bandarawela and Maskeliya are included for the High Country Resort Region.
Ancient Cities Resort Region: This region has five world heritage sites, namely Anuradhapura, Dambulla, Kandy, Polonnaruwa and Sigiriya. Other regions include Habarana, Giritale, Matale and Victoria.
When the government decided to develop the tourism sector as a separate sector of the country's economy by establishing the Ceylon Tourist Bureau in 1966, there were 18,969 foreign tourist arrivals in Sri Lanka.
There was an upward trend of tourist arrivals until 1982, with the exception of 1971. Between 1976 and 1982, tourist arrivals had increased 24% per year. The tourist traffic in 1982 showed that there was a remarkable growth in number of tourists, with 407,230 arrivals.
However, with the beginning of the civil war in 1983, the growth of tourist arrivals declined and stagnated to around 300,000 - 500,000 arrivals annually.
The civil war that had lasted over 25 years was ended in 2009 as LTTE separatists were defeated by government forces. In 2009 the tourist arrivals numbered 448,000, and in 2015, 1,798,380, showing over 300 percent growth in six years.
There is a significant domestic tourist segment making excursions in Sri Lanka. In 2014 six million Sri Lankans traveled within the country as domestic tourists.
The main purposes of travel by the domestic tourists are pilgrimage, family holiday, study works, and sightseeing. The main destinations of domestic tourists are Anuradhapura, Kataragama, Nuwara Eliya, Kandy, Sri Pada, Polonnaruwa, Sigiriya and Dambulla. Domestic tourism is noticeable during school vacations and on weekends.
Tourist attractions are classifiable as natural or anthropogenic. Natural attractions include nature spots, flora and fauna, and places with a pleasant climate.
Geotourism sites may also be included in this category. Anthropogenic attractions include archaeological and cultural attractions, historical and religion sites, performing arts and folklore, handicrafts and artifacts.
Despite its small size, Sri Lanka possess high level of biodiversity and wildlife resources, and is rated among the 34 biodiversity hotspots in the world.
Many species of flora and fauna are indigenous to Sri Lanka. This has made the island a country with the highest rates of biological endemism in the world.
13% of Sri Lanka's land surface has been designated as Wildlife Protected Areas (WLPAs) which at present exceeds a total area of 8500 km2.[20] Approximately 7% of the area is national parks, the areas allowed for the public to see and study wildlife. Sri Lanka's national parks have been become popular tourist destinations.
National parks
Adam’s Bridge · Angammedilla · Bundala · Chundikkulam · Delft · Flood Plains · Gal Oya · Galway's Land · Hikkaduwa · Horagolla · Horrowpatana · Horton Plains · Kaudulla · Kumana · Lahugala Kitulana · Lunugamvehera · Madhu Road · Maduru Oya · Minneriya · Pigeon Island · Somawathiya · Udawalawe · Ussangoda · Wasgamuwa · Wilpattu · Yala
Sri Lanka possesses nearly 1600 km coastlines with tropical beaches which are popular among both local and foreign tourists.
Most of the coastlines of the country are studded with varying coastal features such as bays, lagoons, sandbanks, and rocky headlands. Marine recreation activities, such as sea bathing and swimming, surfing, boating, snorkelling, deep-sea fishing, underwater photography, and scuba diving, can be seen at most of these beaches and related resort areas.
Beaches at Tangalle, Beruwala, Mirissa, Bentota, Unawatuna Arugam Bay, Pasikudah, Uppuveli and Negombo are considered as famous tourist beaches in the country.
Sri Lanka has numerous tourist attractions with areas of natural scenic beauty, primarily including mountainous terrains, agricultural landscapes, waterfalls, places with diverse climatic conditions, reservoirs (wewas), and rivers.
The country has six botanical gardens and four Zoological gardens. The botanical gardens are maintained by the Department of National Botanical Gardens,and the zoological gardens are maintained by the Department of National Zoological Gardens.The gardens have become attractive places among local and foreign visitors.
Royal Botanical Gardens
Hakgala Botanical Garden · Henarathgoda Botanical Garden · Mirijjawila Botanical Garden · Seetawaka Botanical Garden · Ganewatta Forest Medicinal Herbal Botanical Garden
National Zoological Gardens
Pinnawala Elephant Orphanage · Pinnawala Open Zoo · Ridiyagama Safari Park
Heritage tourism involves visiting historical sites. Sri Lanka is very rich in pre-historic, proto-historic, and historic monuments, which bespeak its ancient civilization and culture.
Mainly Buddhism has influenced in moulding the cultural heritage of the country. The historic period of Sri Lanka proper starts at circa 236 B.C. with the introduction of Buddhism to the country by the missionaries sent by the Indian empire Asoka.
The UNESCO has declared six archaeological and two ecological World Heritage Sites in the country.Beside the world heritage sites the government of Sri Lanka has declared a number of archaeological protected sites and monuments within the country.
Sri Lanka is well known for its rich Buddhist culture as well as other religions. Being a religious country, Sri Lanka has many places with religious and historic significance, which attract tourists from all over the world. Anuradhapura, Temple of the Tooth, Sri Pada, Shrine of Our Lady of Madhu and Kataragama, are a few famous religious sites in the island that attract a large number of tourists.
The foot pilgrimage called Pada Yatra, which is one of Sri Lanka's oldest traditions, has been practiced for centuries, where the local people from Jaffna come along the East Coast to Kataragama shrine.
Sports tourism is defined as either people being involved in, observing or participating in a particular sporting event for leisure.Sri Lanka is also a destination for sports such as cricket, rugby, golf and surfing. Except for cricket, the contribution to the tourism sector from other sports are still at a very low level. Apart from mainstream sports events, adventure sports are also included in sports tourism.
Trekking, hiking, diving, rock climbing, deep sea fishing, whale watching and hot air ballooning are some of the adventure sports those can be found in Sri Lanka.
Cultural tourism includes tourism in urban areas, particularly historic or large cities and their cultural facilities such as museums and theatres.
Museums and theatres
Currently four national museums and 26 archaeological museums[34] have been established in Sri Lanka. National museums are maintained by the Department of National Museums and archaeological museums by the Department of Archaeology. Beside the museums a large number of theatres also can be found in Sri Lanka.
Festivals
Sri Lanka is a multi-cultural country with several different festivals celebrated by various communities. Sinhala and Tamil New Year celebrations, Vesak Festival, Christmas, Ramadan festival, Thai Pongal, and the Galle Literary Festival are a few of the major festivals.
Performing arts
There are three main traditional dance forms in Sri Lanka: Kandyan dancing, low country dancing, and Sabaragamuwa dancing. Though not unique to Sri Lanka, 'Bharatanatyam', which originated from India is also popular in Sri Lanka particularly among the Tamil community.
Food
The cuisine of Sri Lanka has been influenced by many historical, cultural, and other factors. Rice is the main staple diet of the country. Other staples include hoppers, string hoppers, and pittu.
Being one of the largest producers of tea in the world Sri Lanka is best known for the production of unorthodox tea. Tea was introduced to the country by the British who called the country "Ceylon". Pure Ceylon tea is considered some of the finest tea produced anywhere in the world.
Handicrafts
Handicrafts available in Sri Lanka include wood carving, silverware, brass castings, ceramic ware, bamboo products, pottery, batiks, lace works, cane works, costume jewelry, lacquerware, wooden masks, coir goods, handlooms, and ivory products.
Tourist accommodations in Sri Lanka consist of graded hotels, supplementary establishments, guest houses and limited scale camping sites. More informal accommodation is available on a paying guest system in private houses and hill-country tea estate bungalows.
The tourist industry makes a significant contribution to the national economy by directly contributing to the government budget, foreign-exchange earnings and employment generation. It contributes both directly and indirectly, in the provision of goods and services to the tourist sector.
Tourism in Sri Lanka, despite its benefits for the local economy (it is one of the main foreign income sources of the country), has its critics. Some studies indicate that quick modern tourism development would not cater to the specific needs of the local people.
Also, the high biodiversity of Sri Lanka seems to be threatened by the development of mass tourism which has already affected several natural reserves. Some endangered animal species seem to be seriously threatened by the rise of tourism in some areas; that is the case with the Keerthisinghe’s Rock Frog, which is endemic in Sri Lanka.
An alternative kind of tourism, called ecotourism, sustainable tourism or responsible tourism, enables travelers to participate in tourism throughout Sri Lanka while contributing on the well-being of the local communities and making sure their environmental impact is limited.
The Sri Lanka Ecotourism Foundation is the national organization that created an official ecotourism network through the island, allowing to develop sustainable tourism with wide options of travel. In 2010, the foundation won the presidential awards for "Outstanding Contribution for Tourism in Sri Lanka".
In 2012, post office worldwide holiday costs barometer named Sri Lanka as the best valued destination for holidays.In 2013 the popular travel guide book Lonely Planet named Sri Lanka as the best travel destination for 2013. According to the Travel and Tourism Competitiveness Report 2015 Sri Lanka is at 63 out of 141 countries.
The government initiatives in development of tourism date back to 1937 when the Ceylon Tourist Bureau was established. However, it was closed down in September 1939 due to World War II. After Sri Lanka's independence the promotion of tourism was again considered by re-establishing the Ceylon Tourist Board which took over the function of the Tourist Bureau. More formal recognition for the country's tourism sector was given with the enactment of Act No. 10 of 1966.
This provided the legislation for the establishment of Ceylon Tourist Board. Since then the Ceylon Tourist Board has functioned as the state agency, responsible for development and promotion of the tourism sector in Sri Lanka.
In October 2007 according to Section 2 of the Tourism Act No. 38 of 2005, the Sri Lanka Tourist Board (Act No 10 of 1966) was replaced by the Sri Lanka Tourism Development Authority (SLTDA).
Currently Sri Lanka Tourism Development Authority has classified Sri Lanka into several resort regions suitable for tourism development.
Colombo and Greater Colombo Resort Region: The Colombo and Greater Colombo Resort Region spreads along the Mount Lavinia in the south to Negambo in the north. Colombo city is the main part of the zone, and is the center for business activities, conferences and sport events in the country. Colombo serves as both a gateway and stopover point for international tourists.
South Coast Resort Region: The south coast zone extends from Wadduwa to Tissamaharama. The zone has been divided into two main regions. The first region extends from Wadduwa to Galle. Coastal areas like Kalutara, Beruwala, Bentota, Dedduwa, Madu Ganga, Balapitiya, Ahungalla, and Hikkaduwa are included in this region. The second region, extending from Galle to Tissamaharama, includes Unawatuna, Koggala, Weligama, Mirissa, Matara, Tangalle and Hambantota areas as sub-points of the zone.
East Coast Resort Region: The East Coast Resort Region extends from Kuchchaveli in the north to Pottuvil in the south. The main tourism zones in this region are Arugam Bay, Pasikudah, Trincomalee and Nilaveli.
West Coast Resort Region: The West Coast Resort Region extends along Kalpitiya, Marawila and Waikkala areas.
High Country Resort Region: Nuwara Eliya, Bandarawela and Maskeliya are included for the High Country Resort Region.
Ancient Cities Resort Region: This region has five world heritage sites, namely Anuradhapura, Dambulla, Kandy, Polonnaruwa and Sigiriya. Other regions include Habarana, Giritale, Matale and Victoria.
When the government decided to develop the tourism sector as a separate sector of the country's economy by establishing the Ceylon Tourist Bureau in 1966, there were 18,969 foreign tourist arrivals in Sri Lanka.
There was an upward trend of tourist arrivals until 1982, with the exception of 1971. Between 1976 and 1982, tourist arrivals had increased 24% per year. The tourist traffic in 1982 showed that there was a remarkable growth in number of tourists, with 407,230 arrivals.
However, with the beginning of the civil war in 1983, the growth of tourist arrivals declined and stagnated to around 300,000 - 500,000 arrivals annually.
The civil war that had lasted over 25 years was ended in 2009 as LTTE separatists were defeated by government forces. In 2009 the tourist arrivals numbered 448,000, and in 2015, 1,798,380, showing over 300 percent growth in six years.
There is a significant domestic tourist segment making excursions in Sri Lanka. In 2014 six million Sri Lankans traveled within the country as domestic tourists.
The main purposes of travel by the domestic tourists are pilgrimage, family holiday, study works, and sightseeing. The main destinations of domestic tourists are Anuradhapura, Kataragama, Nuwara Eliya, Kandy, Sri Pada, Polonnaruwa, Sigiriya and Dambulla. Domestic tourism is noticeable during school vacations and on weekends.
Tourist attractions are classifiable as natural or anthropogenic. Natural attractions include nature spots, flora and fauna, and places with a pleasant climate.
Geotourism sites may also be included in this category. Anthropogenic attractions include archaeological and cultural attractions, historical and religion sites, performing arts and folklore, handicrafts and artifacts.
Despite its small size, Sri Lanka possess high level of biodiversity and wildlife resources, and is rated among the 34 biodiversity hotspots in the world.
Many species of flora and fauna are indigenous to Sri Lanka. This has made the island a country with the highest rates of biological endemism in the world.
13% of Sri Lanka's land surface has been designated as Wildlife Protected Areas (WLPAs) which at present exceeds a total area of 8500 km2.[20] Approximately 7% of the area is national parks, the areas allowed for the public to see and study wildlife. Sri Lanka's national parks have been become popular tourist destinations.
National parks
Adam’s Bridge · Angammedilla · Bundala · Chundikkulam · Delft · Flood Plains · Gal Oya · Galway's Land · Hikkaduwa · Horagolla · Horrowpatana · Horton Plains · Kaudulla · Kumana · Lahugala Kitulana · Lunugamvehera · Madhu Road · Maduru Oya · Minneriya · Pigeon Island · Somawathiya · Udawalawe · Ussangoda · Wasgamuwa · Wilpattu · Yala
Sri Lanka possesses nearly 1600 km coastlines with tropical beaches which are popular among both local and foreign tourists.
Most of the coastlines of the country are studded with varying coastal features such as bays, lagoons, sandbanks, and rocky headlands. Marine recreation activities, such as sea bathing and swimming, surfing, boating, snorkelling, deep-sea fishing, underwater photography, and scuba diving, can be seen at most of these beaches and related resort areas.
Beaches at Tangalle, Beruwala, Mirissa, Bentota, Unawatuna Arugam Bay, Pasikudah, Uppuveli and Negombo are considered as famous tourist beaches in the country.
Sri Lanka has numerous tourist attractions with areas of natural scenic beauty, primarily including mountainous terrains, agricultural landscapes, waterfalls, places with diverse climatic conditions, reservoirs (wewas), and rivers.
The country has six botanical gardens and four Zoological gardens. The botanical gardens are maintained by the Department of National Botanical Gardens,and the zoological gardens are maintained by the Department of National Zoological Gardens.The gardens have become attractive places among local and foreign visitors.
Royal Botanical Gardens
Hakgala Botanical Garden · Henarathgoda Botanical Garden · Mirijjawila Botanical Garden · Seetawaka Botanical Garden · Ganewatta Forest Medicinal Herbal Botanical Garden
National Zoological Gardens
Pinnawala Elephant Orphanage · Pinnawala Open Zoo · Ridiyagama Safari Park
Heritage tourism involves visiting historical sites. Sri Lanka is very rich in pre-historic, proto-historic, and historic monuments, which bespeak its ancient civilization and culture.
Mainly Buddhism has influenced in moulding the cultural heritage of the country. The historic period of Sri Lanka proper starts at circa 236 B.C. with the introduction of Buddhism to the country by the missionaries sent by the Indian empire Asoka.
The UNESCO has declared six archaeological and two ecological World Heritage Sites in the country.Beside the world heritage sites the government of Sri Lanka has declared a number of archaeological protected sites and monuments within the country.
Sri Lanka is well known for its rich Buddhist culture as well as other religions. Being a religious country, Sri Lanka has many places with religious and historic significance, which attract tourists from all over the world. Anuradhapura, Temple of the Tooth, Sri Pada, Shrine of Our Lady of Madhu and Kataragama, are a few famous religious sites in the island that attract a large number of tourists.
The foot pilgrimage called Pada Yatra, which is one of Sri Lanka's oldest traditions, has been practiced for centuries, where the local people from Jaffna come along the East Coast to Kataragama shrine.
Sports tourism is defined as either people being involved in, observing or participating in a particular sporting event for leisure.Sri Lanka is also a destination for sports such as cricket, rugby, golf and surfing. Except for cricket, the contribution to the tourism sector from other sports are still at a very low level. Apart from mainstream sports events, adventure sports are also included in sports tourism.
Trekking, hiking, diving, rock climbing, deep sea fishing, whale watching and hot air ballooning are some of the adventure sports those can be found in Sri Lanka.
Cultural tourism includes tourism in urban areas, particularly historic or large cities and their cultural facilities such as museums and theatres.
Museums and theatres
Currently four national museums and 26 archaeological museums[34] have been established in Sri Lanka. National museums are maintained by the Department of National Museums and archaeological museums by the Department of Archaeology. Beside the museums a large number of theatres also can be found in Sri Lanka.
Festivals
Sri Lanka is a multi-cultural country with several different festivals celebrated by various communities. Sinhala and Tamil New Year celebrations, Vesak Festival, Christmas, Ramadan festival, Thai Pongal, and the Galle Literary Festival are a few of the major festivals.
Performing arts
There are three main traditional dance forms in Sri Lanka: Kandyan dancing, low country dancing, and Sabaragamuwa dancing. Though not unique to Sri Lanka, 'Bharatanatyam', which originated from India is also popular in Sri Lanka particularly among the Tamil community.
Food
The cuisine of Sri Lanka has been influenced by many historical, cultural, and other factors. Rice is the main staple diet of the country. Other staples include hoppers, string hoppers, and pittu.
Being one of the largest producers of tea in the world Sri Lanka is best known for the production of unorthodox tea. Tea was introduced to the country by the British who called the country "Ceylon". Pure Ceylon tea is considered some of the finest tea produced anywhere in the world.
Handicrafts
Handicrafts available in Sri Lanka include wood carving, silverware, brass castings, ceramic ware, bamboo products, pottery, batiks, lace works, cane works, costume jewelry, lacquerware, wooden masks, coir goods, handlooms, and ivory products.
Tourist accommodations in Sri Lanka consist of graded hotels, supplementary establishments, guest houses and limited scale camping sites. More informal accommodation is available on a paying guest system in private houses and hill-country tea estate bungalows.
The tourist industry makes a significant contribution to the national economy by directly contributing to the government budget, foreign-exchange earnings and employment generation. It contributes both directly and indirectly, in the provision of goods and services to the tourist sector.
Tourism in Sri Lanka, despite its benefits for the local economy (it is one of the main foreign income sources of the country), has its critics. Some studies indicate that quick modern tourism development would not cater to the specific needs of the local people.
Also, the high biodiversity of Sri Lanka seems to be threatened by the development of mass tourism which has already affected several natural reserves. Some endangered animal species seem to be seriously threatened by the rise of tourism in some areas; that is the case with the Keerthisinghe’s Rock Frog, which is endemic in Sri Lanka.
An alternative kind of tourism, called ecotourism, sustainable tourism or responsible tourism, enables travelers to participate in tourism throughout Sri Lanka while contributing on the well-being of the local communities and making sure their environmental impact is limited.
The Sri Lanka Ecotourism Foundation is the national organization that created an official ecotourism network through the island, allowing to develop sustainable tourism with wide options of travel. In 2010, the foundation won the presidential awards for "Outstanding Contribution for Tourism in Sri Lanka".
NAURU: Visit Nauru, Enjoy The Sea Food
Nauru is a small island in the South Pacific Ocean, south of the Marshall Islands and is the world's smallest independent republic.
Although other island states may be smaller in area and/or less populous, they are all dependent territories of other countries, so Nauru keeps the title of the world's smallest independent republic.
First inhabited by Micronesians and Polynesians, Nauru was annexed by Germany in 1888. In 1900, Nauru's phosphate deposits, which occupied about 90% of the island at the time, were discovered and began to be mined under a German-British consortium.
During World War I, the island was occupied by Australian forces. After the war, the island became a League of Nations joint mandate,later a United Nations trusteeship after the Japanese occupation for three years during World War II under Australia, the United Kingdom and New Zealand.
Nauru achieved independence in 1968. In the years following independence, phosphate exports briefly gave Nauruans the highest per capita income in the world. The primary phosphate reserves were soon exhausted, crashing the local economy in the process, but in 2006–07 mining of a deeper layer of "secondary phosphate" began.
As of 2016, most of Nauru's revenue came from the export of phosphate. The industry is controlled by the Nauru Phosphate Corporation (NPC). It is anticipated that the phosphate reserves will be completely exhausted before 2050. The sale of fishing licences is the other major revenue raiser.
Countries such as Australia and Taiwan provide substantial development cooperation funding. Despite this, the unemployment rate currently stands at 90%, which is the highest in the world. That is not the only problem on the island, as over 95% of the population is obese and over 40% suffer from diabetes.
In 2001 the Norwegian container ship Tampa rescued several hundred asylum seekers from a sinking Indonesian vessel and attempted to deliver them to Christmas Island in the Indian Ocean, which is an Australian Federal Territory. In what was labelled The Pacific Solution, the Australian Government established a controversial Off Shore Processing Centre (OPC) on Nauru where these people were housed, pending assessment of their claims to be refugees.
The OPC was closed in early 2008, and re-opened in 2012. The OPC still remains very controversial owing to its extremely negative human rights record. As of 2016, there are approximately 470 people - chiefly of Middle Eastern origin - held in the OPC.
The climate is tropical, with some rain occurring between November and February.
There are a few "sandy" beaches but most of the shallow area around the island is coral reefs. Most of the interior of the island is worked-out mining land, which is to be rehabilitated.
There is a lagoon on the island, the only body of water there.
All foreign visitors require a valid passport valid for at least 3 months, a 30 day tourist visa and proof of hotel booking or local sponsor in order to enter Nauru.
Nationals of Cook Islands, Fiji, Israel, Kiribati, Marshall Islands, Micronesia, Niue, Palau, Papua New Guinea, Russia, Samoa, Solomon Islands. Taiwan, Tonga, Tuvalu and Vanuatu may obtain a free visa on arrival.
All other nationals must obtain a visa from their local Nauruan embassy before departure. There have been rumours on the Internet that you can get in for up to three days without getting a visa, but that is not accurate.
Nauru's national carrier Nauru Airlines flies to Nauru International Airport from Brisbane (Australia), Tarawa (Kiribati), Kosrae (Micronesia), Majuro (Marshall Islands), Nadi (Fiji) and Pohnpei (Micronesia). Schedules change throughout the year; further details are available from the website.
Nauru is so small that it takes less than one hour to drive right around it. The airport runway cuts across three of the twenty kilometres of road. The only traffic lights on the island are used to stop the traffic and allow the plane to cross the road to the terminal! This is a favourite souvenir snapshot taken by visitors.
Traffic drives on the left. The 19km Island Ring Road circles the island. Drivers should be on increased lookout for animals and pedestrians while driving on the beltway. There is a community bus which travels around the island every hour or so during the day. Cars or bicycles can sometimes be rented from Capelle and Partners, the largest local supermarket.
The first official language is Nauruan, a distinct Pacific Island language. Some locals speak Tuvaluan or Gilbertese which are quite common around the island since these two ethnic groups have historically worked in the Nauru mining industry.
English is the second official language, widely understood, spoken, and used for most government and commercial purposes.
Anibare Bay where there are tropical beaches
Anibare Harbour, a 2000 project, was largely financed by the Japanese government
The Parliament House and other Government buildings in Yaren, the unofficial capital of Nauru.
The Buada Lagoon a tropical body of water, and the only body of water on the island is a very picturesque spot in the lower middle of the island. It's a freshwater lagoon surrounded on all sides by dense palm trees and other vegetation.
However the water is dirty and not suitable for swimming in. Still, a nice photo opportunity, and you can walk all the way around the lagoon as the sealed road circles it. To get there, take the road opposite the Od-N-Aiwo hotel, follow it until it branches, then go left. The road will lead you straight there.
Walk round the islands interior. Do the circuit - A sealed road goes all the way around the island so you can drive, ride or walk around an entire country! A drive takes about 25 minutes non-stop.
A bicycle ride would take 2-3 hours and a walk maybe 6 hours. There is lots of nice scenery if not much to do and, going from either hotel, Chappelle & Partner department store right at the top of the island in Ewa district makes for a welcome break at halfway around.
Explore World war relics In Yaren. Spot the remains of Japanese guns, bunkers and pillboxes left over from WW2.
Climb Command Ridge, Nauru's highest point.
Watch the local teams battle it out at an Australian rules football match. The national game is played all through Saturday at the Linkbelt Oval sports field.
Fish: Head out to sea and try your luck at game fishing
Shop at Capelle & Partner, the only department store and largest business on Nauru island.
Swim in Anibore Harbour, which is the best bet for swimming, as most beaches are too shallow and rocky.
Nauru uses the Australian dollar ($) as its national currency. Cash transactions are the norm; credit cards are rarely accepted. There is only one ATM on the island which is situated at the Menen Hotel reception area.
Food is imported from Australia and arrives by ship and plane, usually every week as the vessels have been in operation regularly. There are lots of small "eating places", selling Chinese food.
There is a fast food kiosk at Capelle's supermarket served by the locals and at Milton Ross supermarket served by Filipinos. There is also another fast food take away at McDon's, serving Filipino dishes.
Nauru has a serious obesity problem, as will become apparent as soon as you arrive.
The decision to mine the phosphates led to almost complete loss of agricultural land, with the result that almost everything is imported. Such imported foods are usually processed and high in sugar and fat. Several studies have cited the country as the fattest in the world.
Dining in Nauru is a great experience. During your Nauru tours, enjoy all kinds of delicious and healthy dishes. Since, Nauru is an island nation, seafood is very popular in its restaurants. Most of the restaurants of Nauru offer delicious seafood dishes.
If you go to the restaurants in Nauru, you will be offered authentic dishes that are loved by all. The cuisine of Nauru is highly influenced by the cuisines of countries such as Germany, Australia, China and Britain. You can savour all kinds of mouthwatering dishes in the various restaurants and bars in Nauru.
Local owned restaurants 'Jules' and 'Bay Restaurant' are popular names in the list of restaurants and bars in Nauru. Jules serves seafood delicacies from mussels, oysters and whatever you love from the ocean. 'Bay Restaurant' serves Asian delicacies and variety of pizza.
Both places have various drinks to serve. There are many other restaurants in Nauru that are Chinese owned. There are many food stalls on certain roadsides on the island where local sell barbecue serves of variety dishes. If you crave for barbecue, keep an eye out for the 'BBQ signs' by the roadsides.
Nauru cuisine is very light because of the high temperature. Another popular area to eat is at the 'Eigigu takeaway' which serves local food. It situated close to the Nauru Post office. Therefore, you will get to savour simple food items in the eateries of this country. The aroma and flavour of the delicacies of Nauru are unique to this country.
The dishes offered in Nauru are a treat to the taste buds. Sushimi, Coconut fish and Meat are one of their main foods. Cooked and smoked hams are also very popular.
The Reef Bar at the Menen hotel used to be the only bar in Nauru. It is situated at a walking distance of 30 minutes from the Od-N-Aiwo, the only other hotel on the island. It serves Australian beers, Chinese beer 'Tsingtao' and international spirits.
The bar-room has a couple of pool tables, satellite TV and recorded music. It's lively at the weekends as there is local 'Live Bands' playing. There is also a huge flat screen allocated outside at the patio where there is a sea view at the background and guests and local friends sit and watch football game match live every weekends as part of their social outing.
There is a new bar on the island 'Jules' situated in Denig district that is privately owned which had recently opened in the late 2012. New faces will be enthusiastically welcomed by the locals and the expats will usually have a chat, too.
No flip flops/thongs/shorts,enclosed sandals are OK. The usual clothes wear for men is collar T-shirts or floral island shirts and skirts/dresses for women. Standard clothing is highly recommended.
There are two hotels, the more expensive Menen on the east of the island and the budget Od'n Aiwo to the west.
Od'n Aiwo Hotel, PO Box 299, Aiwo District, Republic of Nauru (On the coastal belt road, to the west side of the island, directly opposite the road inland to Buada) The less expensive of the two hotels on Nauru. USD40-80.
Menen Hotel, PO Box 298, Anibare District, Republic of Nauru (On the coastal belt road, to the east side of the island and south of Anibare Bay.)The Menen is Nauru's largest hotel, boasting 119 rooms and conference facilities for up to 200. It possesses two restaurants and one the island's two bars. USD80.
Like many other Pacific Islands, Nauru is surrounded by a shallow reef with cut-outs through the reef providing access for boats and harbours, and there can be strong currents across the shallow water, moving boats in the harbours, and dangerous marine animals on the reef floor. Ask for advice before venturing into the water.
The trafficking of drugs and narcotics of any kind will be punished severely.
Although homosexual acts in Nauru were legalised in 2016, open displays of affection between same-sex partners may offend some.
Water supply in Nauru is dependent on rainwater collected into tanks from the roofs of houses and from an ageing reverse osmosis desalination plant.
Cenpac Net is the internet service provider (ISP). Mobile phone and data is available from Digicel wireless.
Digicel uses 900 MHz for 2G/GSM and 3G/UMTS/HSPA+. 4G/LTE was started in December 2016 on band 3 (1800 mhz). The whole island is covered.
Enjoy your visit of the Nauru
Although other island states may be smaller in area and/or less populous, they are all dependent territories of other countries, so Nauru keeps the title of the world's smallest independent republic.
First inhabited by Micronesians and Polynesians, Nauru was annexed by Germany in 1888. In 1900, Nauru's phosphate deposits, which occupied about 90% of the island at the time, were discovered and began to be mined under a German-British consortium.
During World War I, the island was occupied by Australian forces. After the war, the island became a League of Nations joint mandate,later a United Nations trusteeship after the Japanese occupation for three years during World War II under Australia, the United Kingdom and New Zealand.
Nauru achieved independence in 1968. In the years following independence, phosphate exports briefly gave Nauruans the highest per capita income in the world. The primary phosphate reserves were soon exhausted, crashing the local economy in the process, but in 2006–07 mining of a deeper layer of "secondary phosphate" began.
As of 2016, most of Nauru's revenue came from the export of phosphate. The industry is controlled by the Nauru Phosphate Corporation (NPC). It is anticipated that the phosphate reserves will be completely exhausted before 2050. The sale of fishing licences is the other major revenue raiser.
Countries such as Australia and Taiwan provide substantial development cooperation funding. Despite this, the unemployment rate currently stands at 90%, which is the highest in the world. That is not the only problem on the island, as over 95% of the population is obese and over 40% suffer from diabetes.
In 2001 the Norwegian container ship Tampa rescued several hundred asylum seekers from a sinking Indonesian vessel and attempted to deliver them to Christmas Island in the Indian Ocean, which is an Australian Federal Territory. In what was labelled The Pacific Solution, the Australian Government established a controversial Off Shore Processing Centre (OPC) on Nauru where these people were housed, pending assessment of their claims to be refugees.
The OPC was closed in early 2008, and re-opened in 2012. The OPC still remains very controversial owing to its extremely negative human rights record. As of 2016, there are approximately 470 people - chiefly of Middle Eastern origin - held in the OPC.
The climate is tropical, with some rain occurring between November and February.
There are a few "sandy" beaches but most of the shallow area around the island is coral reefs. Most of the interior of the island is worked-out mining land, which is to be rehabilitated.
There is a lagoon on the island, the only body of water there.
All foreign visitors require a valid passport valid for at least 3 months, a 30 day tourist visa and proof of hotel booking or local sponsor in order to enter Nauru.
Nationals of Cook Islands, Fiji, Israel, Kiribati, Marshall Islands, Micronesia, Niue, Palau, Papua New Guinea, Russia, Samoa, Solomon Islands. Taiwan, Tonga, Tuvalu and Vanuatu may obtain a free visa on arrival.
All other nationals must obtain a visa from their local Nauruan embassy before departure. There have been rumours on the Internet that you can get in for up to three days without getting a visa, but that is not accurate.
Nauru's national carrier Nauru Airlines flies to Nauru International Airport from Brisbane (Australia), Tarawa (Kiribati), Kosrae (Micronesia), Majuro (Marshall Islands), Nadi (Fiji) and Pohnpei (Micronesia). Schedules change throughout the year; further details are available from the website.
Nauru is so small that it takes less than one hour to drive right around it. The airport runway cuts across three of the twenty kilometres of road. The only traffic lights on the island are used to stop the traffic and allow the plane to cross the road to the terminal! This is a favourite souvenir snapshot taken by visitors.
Traffic drives on the left. The 19km Island Ring Road circles the island. Drivers should be on increased lookout for animals and pedestrians while driving on the beltway. There is a community bus which travels around the island every hour or so during the day. Cars or bicycles can sometimes be rented from Capelle and Partners, the largest local supermarket.
The first official language is Nauruan, a distinct Pacific Island language. Some locals speak Tuvaluan or Gilbertese which are quite common around the island since these two ethnic groups have historically worked in the Nauru mining industry.
English is the second official language, widely understood, spoken, and used for most government and commercial purposes.
Anibare Bay where there are tropical beaches
Anibare Harbour, a 2000 project, was largely financed by the Japanese government
The Parliament House and other Government buildings in Yaren, the unofficial capital of Nauru.
The Buada Lagoon a tropical body of water, and the only body of water on the island is a very picturesque spot in the lower middle of the island. It's a freshwater lagoon surrounded on all sides by dense palm trees and other vegetation.
However the water is dirty and not suitable for swimming in. Still, a nice photo opportunity, and you can walk all the way around the lagoon as the sealed road circles it. To get there, take the road opposite the Od-N-Aiwo hotel, follow it until it branches, then go left. The road will lead you straight there.
Walk round the islands interior. Do the circuit - A sealed road goes all the way around the island so you can drive, ride or walk around an entire country! A drive takes about 25 minutes non-stop.
A bicycle ride would take 2-3 hours and a walk maybe 6 hours. There is lots of nice scenery if not much to do and, going from either hotel, Chappelle & Partner department store right at the top of the island in Ewa district makes for a welcome break at halfway around.
Explore World war relics In Yaren. Spot the remains of Japanese guns, bunkers and pillboxes left over from WW2.
Climb Command Ridge, Nauru's highest point.
Watch the local teams battle it out at an Australian rules football match. The national game is played all through Saturday at the Linkbelt Oval sports field.
Fish: Head out to sea and try your luck at game fishing
Shop at Capelle & Partner, the only department store and largest business on Nauru island.
Swim in Anibore Harbour, which is the best bet for swimming, as most beaches are too shallow and rocky.
Nauru uses the Australian dollar ($) as its national currency. Cash transactions are the norm; credit cards are rarely accepted. There is only one ATM on the island which is situated at the Menen Hotel reception area.
Food is imported from Australia and arrives by ship and plane, usually every week as the vessels have been in operation regularly. There are lots of small "eating places", selling Chinese food.
There is a fast food kiosk at Capelle's supermarket served by the locals and at Milton Ross supermarket served by Filipinos. There is also another fast food take away at McDon's, serving Filipino dishes.
Nauru has a serious obesity problem, as will become apparent as soon as you arrive.
The decision to mine the phosphates led to almost complete loss of agricultural land, with the result that almost everything is imported. Such imported foods are usually processed and high in sugar and fat. Several studies have cited the country as the fattest in the world.
Dining in Nauru is a great experience. During your Nauru tours, enjoy all kinds of delicious and healthy dishes. Since, Nauru is an island nation, seafood is very popular in its restaurants. Most of the restaurants of Nauru offer delicious seafood dishes.
If you go to the restaurants in Nauru, you will be offered authentic dishes that are loved by all. The cuisine of Nauru is highly influenced by the cuisines of countries such as Germany, Australia, China and Britain. You can savour all kinds of mouthwatering dishes in the various restaurants and bars in Nauru.
Local owned restaurants 'Jules' and 'Bay Restaurant' are popular names in the list of restaurants and bars in Nauru. Jules serves seafood delicacies from mussels, oysters and whatever you love from the ocean. 'Bay Restaurant' serves Asian delicacies and variety of pizza.
Both places have various drinks to serve. There are many other restaurants in Nauru that are Chinese owned. There are many food stalls on certain roadsides on the island where local sell barbecue serves of variety dishes. If you crave for barbecue, keep an eye out for the 'BBQ signs' by the roadsides.
Nauru cuisine is very light because of the high temperature. Another popular area to eat is at the 'Eigigu takeaway' which serves local food. It situated close to the Nauru Post office. Therefore, you will get to savour simple food items in the eateries of this country. The aroma and flavour of the delicacies of Nauru are unique to this country.
The dishes offered in Nauru are a treat to the taste buds. Sushimi, Coconut fish and Meat are one of their main foods. Cooked and smoked hams are also very popular.
The Reef Bar at the Menen hotel used to be the only bar in Nauru. It is situated at a walking distance of 30 minutes from the Od-N-Aiwo, the only other hotel on the island. It serves Australian beers, Chinese beer 'Tsingtao' and international spirits.
The bar-room has a couple of pool tables, satellite TV and recorded music. It's lively at the weekends as there is local 'Live Bands' playing. There is also a huge flat screen allocated outside at the patio where there is a sea view at the background and guests and local friends sit and watch football game match live every weekends as part of their social outing.
There is a new bar on the island 'Jules' situated in Denig district that is privately owned which had recently opened in the late 2012. New faces will be enthusiastically welcomed by the locals and the expats will usually have a chat, too.
No flip flops/thongs/shorts,enclosed sandals are OK. The usual clothes wear for men is collar T-shirts or floral island shirts and skirts/dresses for women. Standard clothing is highly recommended.
There are two hotels, the more expensive Menen on the east of the island and the budget Od'n Aiwo to the west.
Od'n Aiwo Hotel, PO Box 299, Aiwo District, Republic of Nauru (On the coastal belt road, to the west side of the island, directly opposite the road inland to Buada) The less expensive of the two hotels on Nauru. USD40-80.
Menen Hotel, PO Box 298, Anibare District, Republic of Nauru (On the coastal belt road, to the east side of the island and south of Anibare Bay.)The Menen is Nauru's largest hotel, boasting 119 rooms and conference facilities for up to 200. It possesses two restaurants and one the island's two bars. USD80.
Like many other Pacific Islands, Nauru is surrounded by a shallow reef with cut-outs through the reef providing access for boats and harbours, and there can be strong currents across the shallow water, moving boats in the harbours, and dangerous marine animals on the reef floor. Ask for advice before venturing into the water.
The trafficking of drugs and narcotics of any kind will be punished severely.
Although homosexual acts in Nauru were legalised in 2016, open displays of affection between same-sex partners may offend some.
Water supply in Nauru is dependent on rainwater collected into tanks from the roofs of houses and from an ageing reverse osmosis desalination plant.
Cenpac Net is the internet service provider (ISP). Mobile phone and data is available from Digicel wireless.
Digicel uses 900 MHz for 2G/GSM and 3G/UMTS/HSPA+. 4G/LTE was started in December 2016 on band 3 (1800 mhz). The whole island is covered.
Enjoy your visit of the Nauru
608,581 Hotel Rooms In 2,753 Projects Under Contract In Asia Pacific
According to STR’s April 2017 Pipeline Report, there are 608,581 rooms in 2,753 hotel projects Under Contract in the Asia Pacific region.
The total represents a 3.8% increase in rooms Under Contract compared with April 2016. The Asia Pacific region reported 270,115 rooms in 1,185 projects In Construction for the month. Based on number of rooms, that is a 6.5% increase in year-on-year comparisons.
Four key markets in the region reported more than 5,000 hotel rooms In Construction:
Shanghai, China (10,325 rooms in 42 projects)
Jakarta, Indonesia (5,552 rooms in 23 projects)
Bali, Indonesia (5,225 rooms in 29 projects)
Chengdu, China (5,082 rooms in 21 projects)
Under Contract data includes projects in the In Construction, Final Planning and Planning stages but does not include projects in the Unconfirmed stage.
Iran Air has taken delivery of its first four ATR 72-600s as part of the deal for 20 ATR 72-600s and options for a further 20 signed in February 2016.
Deliveries of the 20 firm aircraft will extend until the end of 2018.
Iran Air Chief Executive Officer Farhad Parvaresh said: “Our new fleet of ATR 72-600s showcases our will to provide the newest generation of aircraft to our customers, therefore ensuring comfort, reliability and competitiveness. Strengthening the links between all our communities will encourage new business opportunities for everyone.”
Iran is expected to be one of the Middle East’s next big tourism destinations. This freshly opened market, along with the currently existing significant religious traffic, will develop connectivity domestically as well as towards neighbouring countries in the years to come. The country also has a lot of potential for domestic tourism and business expansion and currently has around 60 airports.
The total represents a 3.8% increase in rooms Under Contract compared with April 2016. The Asia Pacific region reported 270,115 rooms in 1,185 projects In Construction for the month. Based on number of rooms, that is a 6.5% increase in year-on-year comparisons.
Four key markets in the region reported more than 5,000 hotel rooms In Construction:
Shanghai, China (10,325 rooms in 42 projects)
Jakarta, Indonesia (5,552 rooms in 23 projects)
Bali, Indonesia (5,225 rooms in 29 projects)
Chengdu, China (5,082 rooms in 21 projects)
Under Contract data includes projects in the In Construction, Final Planning and Planning stages but does not include projects in the Unconfirmed stage.
Iran Air has taken delivery of its first four ATR 72-600s as part of the deal for 20 ATR 72-600s and options for a further 20 signed in February 2016.
Deliveries of the 20 firm aircraft will extend until the end of 2018.
Iran Air Chief Executive Officer Farhad Parvaresh said: “Our new fleet of ATR 72-600s showcases our will to provide the newest generation of aircraft to our customers, therefore ensuring comfort, reliability and competitiveness. Strengthening the links between all our communities will encourage new business opportunities for everyone.”
Iran is expected to be one of the Middle East’s next big tourism destinations. This freshly opened market, along with the currently existing significant religious traffic, will develop connectivity domestically as well as towards neighbouring countries in the years to come. The country also has a lot of potential for domestic tourism and business expansion and currently has around 60 airports.
MALAYSIA: Onyx Hospitality Opens First Amari Hotel In Malaysia
Onyx Hospitality has opened the first Amari hotel in Malaysia.
The 242-room Amari Johor Bahru is surrounded by the Persada Convention Centre, Komtar JBCC and City Square shopping malls, a short walk to JB Sentral and the Customs, Immigration and Quarantine (CIQ) Complex, and the upcoming Mass Rapid Transit (MRT) system which will link Johor Bahru and Singapore.
Amari Johor Bahru is only a 30-minute drive from Senai International Airport, around an 80-minute drive from Singapore’s Changi Airport and is also in close proximity to JB’s heritage district, museums, cafes, traditional bakeries and various local restaurants.
Douglas Martell, Chief Executive Officer, Onyx Hospitality Group, said, Amari Johor Bahru has been designed in response to market demands and trends, as tourism in Johor Bahru is currently undergoing a major transformation.
This opening will pave the way for the upcoming OZO Medini and Shama Medini at the UM Medini City Lakeside Complex in the nearby Iskandar area, also developed in partnership with UMLand.
Guest rooms at the Amari Johor Bahru feature spa-inspired bathrooms, dual-frontage wardrobes, generous storage for shopping finds and ergonomic work stations.
To complement a wide variety of room and suite configurations, the hotel also offers six Deluxe Pool Access rooms with private terraces, a first for any downtown Johor Bahru hotel.
Standard in-room features and amenities include complimentary internet and Wi-Fi, interactive TV, USB connection and international power panels and a minibar with coffee/tea making facilities.
“We are confident that Amari Johor Bahru will be very well received in the region by both business and leisure travellers. While addressing the needs of the increasing number of tourists arriving in Johor Bahru, this hotel will also have every modern facility required by the business traveller,” said Wayne Lunt, General Manager, Amari Johor Bahru.
“The property’s location could not be more perfect, literally in the heart of the city, only few minutes stroll from all shops, the old heritage quarter, ethnic restaurants, the trendy café scene and the border to Singapore.”
The 242-room Amari Johor Bahru is surrounded by the Persada Convention Centre, Komtar JBCC and City Square shopping malls, a short walk to JB Sentral and the Customs, Immigration and Quarantine (CIQ) Complex, and the upcoming Mass Rapid Transit (MRT) system which will link Johor Bahru and Singapore.
Amari Johor Bahru is only a 30-minute drive from Senai International Airport, around an 80-minute drive from Singapore’s Changi Airport and is also in close proximity to JB’s heritage district, museums, cafes, traditional bakeries and various local restaurants.
Douglas Martell, Chief Executive Officer, Onyx Hospitality Group, said, Amari Johor Bahru has been designed in response to market demands and trends, as tourism in Johor Bahru is currently undergoing a major transformation.
This opening will pave the way for the upcoming OZO Medini and Shama Medini at the UM Medini City Lakeside Complex in the nearby Iskandar area, also developed in partnership with UMLand.
Guest rooms at the Amari Johor Bahru feature spa-inspired bathrooms, dual-frontage wardrobes, generous storage for shopping finds and ergonomic work stations.
To complement a wide variety of room and suite configurations, the hotel also offers six Deluxe Pool Access rooms with private terraces, a first for any downtown Johor Bahru hotel.
Standard in-room features and amenities include complimentary internet and Wi-Fi, interactive TV, USB connection and international power panels and a minibar with coffee/tea making facilities.
“We are confident that Amari Johor Bahru will be very well received in the region by both business and leisure travellers. While addressing the needs of the increasing number of tourists arriving in Johor Bahru, this hotel will also have every modern facility required by the business traveller,” said Wayne Lunt, General Manager, Amari Johor Bahru.
“The property’s location could not be more perfect, literally in the heart of the city, only few minutes stroll from all shops, the old heritage quarter, ethnic restaurants, the trendy café scene and the border to Singapore.”
UAE: Emirates Iftar Service For Ramadan
Emirates’ signature Iftar service for customers during Ramadan is expected to commence on 27 May to coincide with the start of the holy month.
These special meals will be available to passengers across all cabin classes on select Emirates flights, including flights to and from the Gulf region as well as on flights catering to Umrah groups travelling to Jeddah and Medina during the month of Ramadan.
The Emirates Iftar service has been a mainstay for over 20 years and illustrates the airline’s commitment to putting customer comfort and convenience at the heart of its service offering.
Emirates’ attractive Iftar boxes feature an Arabesque design inspired by the region, and will provide those observing Ramadan with a convenient way to break their fast with a nutritious and balanced meal.
While catering to a global palate, the thoughtfully designed Iftar menus will also feature a Middle Eastern flavour.
The Iftar box includes options such as za’atar chicken with hummus, spinach fatayer, halloumi cheese and cucumber sandwiches, and traditional sweets such as maamoul and dates as well as yoghurt.
Menus will be refreshed mid-Ramadan.
Emirates utilises a unique tool to calculate the correct timings for Imsak (the time to commence fasting) and Iftar while in-flight.
It calculates the exact Ramadan timings using the aircraft’s longitude, latitude and altitude, ensuring the greatest level of accuracy possible while on board.
When the sun sets, passengers will be informed of the Iftar time by the captain. This tool was developed to supplement Emirates’ annually produced booklet on the timings for Ramadan, available on every flight.
Trays of dates, symbolic of Ramadan, and water will also be provided at boarding gates allowing customers to break their fast prior to boarding or while boarding at Emirates’ hub in Dubai International Airport Terminal 3 and other Emirates destinations.
During the holy month, cold meals will be served in lieu of a hot one on all flights to Jeddah and Medina, including Umrah day flights.
Emirates’ award-winning ice system features special religious programming including Men Raheeq Al Iman, Men wahe Al Bayan and Tafseer Al Quraan, as well as English documentaries on Mecca entitled ‘And Sanctify My House’ and ‘Mecca Clock Tower’.
These special meals will be available to passengers across all cabin classes on select Emirates flights, including flights to and from the Gulf region as well as on flights catering to Umrah groups travelling to Jeddah and Medina during the month of Ramadan.
The Emirates Iftar service has been a mainstay for over 20 years and illustrates the airline’s commitment to putting customer comfort and convenience at the heart of its service offering.
Emirates’ attractive Iftar boxes feature an Arabesque design inspired by the region, and will provide those observing Ramadan with a convenient way to break their fast with a nutritious and balanced meal.
While catering to a global palate, the thoughtfully designed Iftar menus will also feature a Middle Eastern flavour.
The Iftar box includes options such as za’atar chicken with hummus, spinach fatayer, halloumi cheese and cucumber sandwiches, and traditional sweets such as maamoul and dates as well as yoghurt.
Menus will be refreshed mid-Ramadan.
Emirates utilises a unique tool to calculate the correct timings for Imsak (the time to commence fasting) and Iftar while in-flight.
It calculates the exact Ramadan timings using the aircraft’s longitude, latitude and altitude, ensuring the greatest level of accuracy possible while on board.
When the sun sets, passengers will be informed of the Iftar time by the captain. This tool was developed to supplement Emirates’ annually produced booklet on the timings for Ramadan, available on every flight.
Trays of dates, symbolic of Ramadan, and water will also be provided at boarding gates allowing customers to break their fast prior to boarding or while boarding at Emirates’ hub in Dubai International Airport Terminal 3 and other Emirates destinations.
During the holy month, cold meals will be served in lieu of a hot one on all flights to Jeddah and Medina, including Umrah day flights.
Emirates’ award-winning ice system features special religious programming including Men Raheeq Al Iman, Men wahe Al Bayan and Tafseer Al Quraan, as well as English documentaries on Mecca entitled ‘And Sanctify My House’ and ‘Mecca Clock Tower’.
SRI LANKA: Turkish Airlines Introduces One-way Fares For Sri Lankans
Europe’s best airline has launched ‘One-Way Special Fares’, targeting passengers travelling from Colombo to many destinations across the world.
One-way special fares are to 37 most demanded destinations – Frankfurt, Breme, Basel, Zurich, Tegel, Leipzig, Salzburg, Luxembourg, Hanover, Amsterdam, Brussels, Geneva, Dusseldorf, Cologne, Muenster, Hamburg, Munich, Stuttgart, Friedrichshafen, Karlsruhe, Nuremberg, Vienna, London – Heathrow, London – Gatwick, Manchester, Dublin, Birmingham, Paris, Toulouse, Lyon, Marseille, Bordeaux, Oslo, Gothenburg, Stockholm, Tallinn and Ufa starting from Rs. 49,200 all inclusive.
The fares are available for travel period between 15 to 30 June. The passengers travelling on Turkish Airlines flights from Colombo can make the most of this offer by booking through Turkish Airlines or via their local travel agent, between 24 May to 30 June.
Turkish Airlines operates from the airline’s hub in Istanbul offering convenient connections and seamless journeys to 299 destinations worldwide.
Turkish Airlines was chosen “Europe’s Best Airline” for the sixth consecutive year. Turkish Airlines was further awarded the world’s “Best Business Class Airline Catering” and “Best Business Class Lounge Dining” for two years and “Second Best Business Class Lounge” by Skytrax.
In addition, members of the Turkish Airlines loyalty programme, Miles and Smiles, will continue to earn miles on all fares in the sale.
Members Miles can be used for redemption towards free tickets, upgrades, or for purchases of over 5,000 products from the Turkish Airline Miles and Smiles online Reward Shop.
Furthermore, other airlines’ ‘Frequent Flyer Status’ will be matched with Turkish Airlines and customers will be entitled for the status benefits at the same time.
Plan your trip well to not miss out on an Istanbul tour, when flying with Turkish Airlines you can have a stopover in Istanbul and use the opportunity to discover the city.
For more information please call Turkish Airlines reservation office on 011-5900500, or contact your local travel agent.
Established in 1933 with a fleet of five aircraft, Star Alliance member Turkish Airlines is a 4-star airline today with a fleet of 334 (passenger and cargo) aircraft flying to 293 destinations worldwide with 244 international and 49 domestic.
According to the 2016 Skytrax survey, Turkish Airlines was chosen as “Europe’s Best Airline” for the sixth and “Best Airline in Southern Europe” for the eighth consecutive time. Having won in 2010 the world’s “Best Economy Catering Service”, in 2013 and also in 2014 the world’s “Best Business Catering Service”, and “Best Business Class Lounge Dining”, “Best Business Airline Lounge” awards in last year’s survey, Turkish Airlines was awarded again the world’s “Best Business Class Dining Lounge” and “Best Business Class On-Board Catering” prizes in this year’s survey.
One-way special fares are to 37 most demanded destinations – Frankfurt, Breme, Basel, Zurich, Tegel, Leipzig, Salzburg, Luxembourg, Hanover, Amsterdam, Brussels, Geneva, Dusseldorf, Cologne, Muenster, Hamburg, Munich, Stuttgart, Friedrichshafen, Karlsruhe, Nuremberg, Vienna, London – Heathrow, London – Gatwick, Manchester, Dublin, Birmingham, Paris, Toulouse, Lyon, Marseille, Bordeaux, Oslo, Gothenburg, Stockholm, Tallinn and Ufa starting from Rs. 49,200 all inclusive.
The fares are available for travel period between 15 to 30 June. The passengers travelling on Turkish Airlines flights from Colombo can make the most of this offer by booking through Turkish Airlines or via their local travel agent, between 24 May to 30 June.
Turkish Airlines operates from the airline’s hub in Istanbul offering convenient connections and seamless journeys to 299 destinations worldwide.
Turkish Airlines was chosen “Europe’s Best Airline” for the sixth consecutive year. Turkish Airlines was further awarded the world’s “Best Business Class Airline Catering” and “Best Business Class Lounge Dining” for two years and “Second Best Business Class Lounge” by Skytrax.
In addition, members of the Turkish Airlines loyalty programme, Miles and Smiles, will continue to earn miles on all fares in the sale.
Members Miles can be used for redemption towards free tickets, upgrades, or for purchases of over 5,000 products from the Turkish Airline Miles and Smiles online Reward Shop.
Furthermore, other airlines’ ‘Frequent Flyer Status’ will be matched with Turkish Airlines and customers will be entitled for the status benefits at the same time.
Plan your trip well to not miss out on an Istanbul tour, when flying with Turkish Airlines you can have a stopover in Istanbul and use the opportunity to discover the city.
For more information please call Turkish Airlines reservation office on 011-5900500, or contact your local travel agent.
Established in 1933 with a fleet of five aircraft, Star Alliance member Turkish Airlines is a 4-star airline today with a fleet of 334 (passenger and cargo) aircraft flying to 293 destinations worldwide with 244 international and 49 domestic.
According to the 2016 Skytrax survey, Turkish Airlines was chosen as “Europe’s Best Airline” for the sixth and “Best Airline in Southern Europe” for the eighth consecutive time. Having won in 2010 the world’s “Best Economy Catering Service”, in 2013 and also in 2014 the world’s “Best Business Catering Service”, and “Best Business Class Lounge Dining”, “Best Business Airline Lounge” awards in last year’s survey, Turkish Airlines was awarded again the world’s “Best Business Class Dining Lounge” and “Best Business Class On-Board Catering” prizes in this year’s survey.
INDIA: Jet Airways Introduces Third Non-stop Mumbai-London Heathrow Effective October 29, 2017,
Continuing its commitment of providing guests with greater choice, convenience and further strengthening its global footprint, Jet Airways - India’s full-service, premier international airline, today announced the introduction of its third, non-stop, daily service between Mumbai and London Heathrow.
Effective October 29, 2017, and as part of the airline’s forthcoming winter schedule, the new daytime service - 9W 116 will depart from Mumbai at 0905hrs to arrive in London Heathrow at 1335hrs (local time).
On its return, the planned departure for 9W 115 from London Heathrow is at 1530hrs (local time), arriving in Mumbai at 0555hrs, giving guests a head start to their day in India’s economic capital should they wish to make a stopover, be it for business or for leisure.
The new flight will boost Jet Airways’ passenger and cargo capacity between India and the United Kingdom by almost 33 percent, allowing the airline to capitalize on the growing round-the-year demand being witnessed from EU and non-EU countries to India and other emerging economies in the region, on the back of fast expanding relationships in the areas of trade, commerce, tourism, culture, and, education.
The third frequency enhances onward connectivity over London Heathrow to North America with partners Delta Air Lines and Virgin Atlantic.
Jet Airways will now offer improved connection time and 13 destinations over London Heathrow to North America including Atlanta, Boston, Detroit, Los Angeles, Miami, Minneapolis, Newark, New York, Philadelphia, San Francisco, Seattle, Salt Lake City and Washington (Virginia).
Jayaraj Shanmugam, Chief Commercial Officer, Jet Airways said, “Jet Airways is delighted to offer a third non-stop service between Mumbai and London Heathrow.
The new frequency will enable us to offer our guests seamless connectivity, choice and convenience with partners Delta Air Lines and Virgin
Atlantic over London Heathrow with a single baggage drop and through check-in. Our world-class experience together with our signature Indian hospitality, makes us stand apart from the competition.” Jet Airways, nominated by TripAdvisor as “India’s Best Airline1” will deploy the biggest aircraft in its fleet – Boeing 777-300ER, offering a three-class configuration that includes the airline’s award-winning ‘First Class’ private suites, 180° lie-flat beds for Business travelers as well as comfortable and ergonomic designed Economy seating, on the new frequency.
Guests will also be able to choose from a carefully-curated menu of delectable international cuisine and experience our cutting-edge in-flight entertainment system, all delivered with the airline’s trademark touch of warm and endearing Indian hospitality.
The new addition will also expand cargo capacity and promote greater access, right from India, SAARC and ASEAN region to London Heathrow facilitating carriage of commodities such as perishables, pharmaceuticals, engineering goods, garments & fabrics, seasonal flowers, packaged foods, specialized medical equipment and supplies.
Effective October 29, 2017, and as part of the airline’s forthcoming winter schedule, the new daytime service - 9W 116 will depart from Mumbai at 0905hrs to arrive in London Heathrow at 1335hrs (local time).
On its return, the planned departure for 9W 115 from London Heathrow is at 1530hrs (local time), arriving in Mumbai at 0555hrs, giving guests a head start to their day in India’s economic capital should they wish to make a stopover, be it for business or for leisure.
The new flight will boost Jet Airways’ passenger and cargo capacity between India and the United Kingdom by almost 33 percent, allowing the airline to capitalize on the growing round-the-year demand being witnessed from EU and non-EU countries to India and other emerging economies in the region, on the back of fast expanding relationships in the areas of trade, commerce, tourism, culture, and, education.
The third frequency enhances onward connectivity over London Heathrow to North America with partners Delta Air Lines and Virgin Atlantic.
Jet Airways will now offer improved connection time and 13 destinations over London Heathrow to North America including Atlanta, Boston, Detroit, Los Angeles, Miami, Minneapolis, Newark, New York, Philadelphia, San Francisco, Seattle, Salt Lake City and Washington (Virginia).
Jayaraj Shanmugam, Chief Commercial Officer, Jet Airways said, “Jet Airways is delighted to offer a third non-stop service between Mumbai and London Heathrow.
The new frequency will enable us to offer our guests seamless connectivity, choice and convenience with partners Delta Air Lines and Virgin
Atlantic over London Heathrow with a single baggage drop and through check-in. Our world-class experience together with our signature Indian hospitality, makes us stand apart from the competition.” Jet Airways, nominated by TripAdvisor as “India’s Best Airline1” will deploy the biggest aircraft in its fleet – Boeing 777-300ER, offering a three-class configuration that includes the airline’s award-winning ‘First Class’ private suites, 180° lie-flat beds for Business travelers as well as comfortable and ergonomic designed Economy seating, on the new frequency.
Guests will also be able to choose from a carefully-curated menu of delectable international cuisine and experience our cutting-edge in-flight entertainment system, all delivered with the airline’s trademark touch of warm and endearing Indian hospitality.
The new addition will also expand cargo capacity and promote greater access, right from India, SAARC and ASEAN region to London Heathrow facilitating carriage of commodities such as perishables, pharmaceuticals, engineering goods, garments & fabrics, seasonal flowers, packaged foods, specialized medical equipment and supplies.
SRI LANKA: Tourism Badly Affected As Rains Pound Sri Lanka
Floods and landslides in Sri Lanka's southern and western regions have killed at least 120 people and damaged more than 800 homes, officials said on Saturday.
Ninety-one people were also reported missing and 40 others have been hospitalised after unusually heavy rain on Friday triggered a string of mudslides and caused rivers to burst their banks, according to the country's Disaster Management Centre (DMC).
Indian medical teams and emergency relief arrived in the capital, Colombo, on Saturday to help Sri Lanka deal with the worst flooding in 14 years.
Many thousands are displaced and are trying to come to terms with what has happened with this huge deluge of water.
Some places received a year's supply of rain in 24 hours. It has taken everyone by surprise.
100km south of Colombo, rescuers pulled at least 11 bodies out from the mud and earth, while one person was found alive.
It's been 15-18 years since we've had so much water. It's left people helpless, a man told local media.
We were moving things from 2am. Kitchen stuff floated off, and the roof shades were blown away, a woman said.
Authorities issued fresh evacuation orders for those living downstream of two major rivers, citing a risk of flooding even though the rains had subsided.
Soldiers have fanned out in boats and helicopters to help with rescue operations. Residents said there are more people trapped in interior villages where boats have been unable to reach.
An Indian ship carrying medical supplies docked in Colombo on Saturday, after Sri Lanka issued an international appeal for help. Another ship is due to arrive on Monday.
The flooding is the worst since May 2003 when 250 people were killed and 10,000 homes destroyed after a similarly powerful Southwest monsoon, officials said.
The DMC said the monsoon ended a prolonged drought that had threatened agriculture as well as hydropower generation.
Mudslides have become common during the monsoon season in the tropical Indian Ocean island as land has been heavily deforested to grow export crops such as tea and rubber.
Last May, a massive landslide killed more than 100 people in central Sri Lanka.
As Indian medical and emergency teams arrive in Sri Lanka to aid rescue and recovery efforts after devastating floods and landslides, the torrential rains of the past several days are easing.
A large island in the Indian Ocean immediately south of India, Sri Lanka consists of extensive lowland regions around the coast and a large mountainous interior, where the highest peaks rise to more than 2,400 metres.
Situated between six degrees and 10 degrees north, Sri Lanka has a typical tropical climate, which is somewhat modified by the seasonal wind reversal of the southwest monsoon.
Most of the country has an abundant or moderate rainfall which is well distributed throughout the year. The southwest coast and mountain slopes are the wettest regions, with the greatest rainfall during the months of April to June and October to November.
The flooding rains of the past few days were heaviest in the southwest of the country and mainly due to the onset of the southwest monsoon, which typically arrives in Sri Lanka in late May.
One city impacted by flood waters and landslides is Galle, in the country's southwest. In just 24 hours, the city received 163 mm of rain, a quarter of the May monthly average of 718 mm.
In Ratnapura, which is situated in the south-central region of the country, residents received 304mm in just 24 hours, more than half their May monthly average of 520mm.
In Colombo, the country’s capital situated on the west coast, the rains have been considerably less, with 58mm in 48 hours, against a monthly average of 371mm.
Whilst the rain over the past several days has been persistent and heavy across much of the southern half of Sri Lanka, it is that, along with an already saturated ground and high river levels, that has led to this widespread flooding.
Sri Lanka has been seeing the effects of the pre-monsoon showers for almost the entire month of May.
As the rainfall pours down the high peaks from the mountainous interior, it eventually fills the rivers with nowhere else to go, flooding the land at lower levels and bringing down the mud and rocks along with it.
The forecast for the next few days is for less rain than this past week.
Yet, as the southwest monsoon continues to progress northwards into India, the coming months through July are likely to bring enhanced amounts of rainfall, where, once again, the danger of flooding and landslides remains high.
Ninety-one people were also reported missing and 40 others have been hospitalised after unusually heavy rain on Friday triggered a string of mudslides and caused rivers to burst their banks, according to the country's Disaster Management Centre (DMC).
Indian medical teams and emergency relief arrived in the capital, Colombo, on Saturday to help Sri Lanka deal with the worst flooding in 14 years.
Many thousands are displaced and are trying to come to terms with what has happened with this huge deluge of water.
Some places received a year's supply of rain in 24 hours. It has taken everyone by surprise.
100km south of Colombo, rescuers pulled at least 11 bodies out from the mud and earth, while one person was found alive.
It's been 15-18 years since we've had so much water. It's left people helpless, a man told local media.
We were moving things from 2am. Kitchen stuff floated off, and the roof shades were blown away, a woman said.
Authorities issued fresh evacuation orders for those living downstream of two major rivers, citing a risk of flooding even though the rains had subsided.
Soldiers have fanned out in boats and helicopters to help with rescue operations. Residents said there are more people trapped in interior villages where boats have been unable to reach.
An Indian ship carrying medical supplies docked in Colombo on Saturday, after Sri Lanka issued an international appeal for help. Another ship is due to arrive on Monday.
The flooding is the worst since May 2003 when 250 people were killed and 10,000 homes destroyed after a similarly powerful Southwest monsoon, officials said.
The DMC said the monsoon ended a prolonged drought that had threatened agriculture as well as hydropower generation.
Mudslides have become common during the monsoon season in the tropical Indian Ocean island as land has been heavily deforested to grow export crops such as tea and rubber.
Last May, a massive landslide killed more than 100 people in central Sri Lanka.
As Indian medical and emergency teams arrive in Sri Lanka to aid rescue and recovery efforts after devastating floods and landslides, the torrential rains of the past several days are easing.
A large island in the Indian Ocean immediately south of India, Sri Lanka consists of extensive lowland regions around the coast and a large mountainous interior, where the highest peaks rise to more than 2,400 metres.
Situated between six degrees and 10 degrees north, Sri Lanka has a typical tropical climate, which is somewhat modified by the seasonal wind reversal of the southwest monsoon.
Most of the country has an abundant or moderate rainfall which is well distributed throughout the year. The southwest coast and mountain slopes are the wettest regions, with the greatest rainfall during the months of April to June and October to November.
The flooding rains of the past few days were heaviest in the southwest of the country and mainly due to the onset of the southwest monsoon, which typically arrives in Sri Lanka in late May.
One city impacted by flood waters and landslides is Galle, in the country's southwest. In just 24 hours, the city received 163 mm of rain, a quarter of the May monthly average of 718 mm.
In Ratnapura, which is situated in the south-central region of the country, residents received 304mm in just 24 hours, more than half their May monthly average of 520mm.
In Colombo, the country’s capital situated on the west coast, the rains have been considerably less, with 58mm in 48 hours, against a monthly average of 371mm.
Whilst the rain over the past several days has been persistent and heavy across much of the southern half of Sri Lanka, it is that, along with an already saturated ground and high river levels, that has led to this widespread flooding.
Sri Lanka has been seeing the effects of the pre-monsoon showers for almost the entire month of May.
As the rainfall pours down the high peaks from the mountainous interior, it eventually fills the rivers with nowhere else to go, flooding the land at lower levels and bringing down the mud and rocks along with it.
The forecast for the next few days is for less rain than this past week.
Yet, as the southwest monsoon continues to progress northwards into India, the coming months through July are likely to bring enhanced amounts of rainfall, where, once again, the danger of flooding and landslides remains high.
TUNISIA: Tunisia Beach Attack, Trial Is On
Twenty-six people have gone on trial in Tunisia over a jihadi beach attack that killed dozens of foreign tourists. Some defendants are police charged with failing to assist a person in danger.
A Tunisian court on Friday held its first public hearing in a trial over a jihadi attack at a resort beach in 2015 in which 38 holidaymakers died, 30 of them Britons. Two German nationals were also among the dead.
The trial, which opened under heavy security, was quickly adjourned after lawyers for both sides sought more time to prepare their cases. The next hearing was set for October 3, a judiciary spokesman told AFP news agency.
Most of the 26 defendants face charges including homicide and forming a terrorist group in connecton with the attack in Sousse, in which a student armed with a Kalashnikov assault rifle and grenades went on a rampage in a resort before being shot dead by police.
Six of the defendants are, however, policemen accused of failing to help people in danger.
The trial hearing in Tunis was attended by British diplomatic officials.
A British inquiry in February found that Tunisian security had delayed their arrival on the scene, thus failing to protect the victims of the attack. The judge in charge of the inquest, Nicholas Loraine-Smith, said that the police response had been "at best shambolic, at worst cowardly."
If convicted, the accused could face the death penalty under a 2015 anti-terror law, even though Tunisia has had a moratorium on capital punishment since 1991.
Lawyers representing some defendants asked for their clients to be released from prison as they were not materially implicated in the attack, saying also that they had been subjected to torture while detained.
The attack in Sousse was the second of two deadly attacks on foreigners in 2015 claimed by the "Islamic State" (IS) jihadi group. The massacre devastated Tunisia's important tourism sector, with British authorities still advising citizens against undertaking non-essential travel to the country even two years later.
The gunman in the attack, Seifeddine Rezgui, had been "mainly" radicalized on the internet before receiving weapons training in neighboring Libya, Tunisian authorities say.
Terrorism has failed over the past few years to curb the travel enthusiasm of Germans. But the recent attack in Istanbul has caused unease. Will German holiday makers now discard past loyalties to travel destinations?
A sudden explosion turns a stroll around the old town center in the heavily populated Turkish metropolis of Istanbul into a nightmare. A suicide bomber blew himself up in the midst of a group of tourists, killing at least ten Germans. And it was not even the first terror attack on tourists this year. A few days prior tourists in Egypt's Red Sea resort of Hurghada were injured in a knife attack, carried out by two men.
"Terrorists have added a new dimension by clearly targeting tourists ", Martin Lohmann, managing director of the NIT Institute for tourism research in Kiel tells us. Five years after the Arab Spring revolution the southern and eastern Mediterranean area remains unstable. The tourism sector speaks of "instabilities".
In its December edition the FVW tourist publication already noted that bookings for 2016 were being made more cautiously. Bookings for destinations in the eastern Mediterranean were markedly slower than Spain or Portugal.
This trend comes despite Turkey in the past few years having been among those Mediterranean countries to have made gains. The number of German tourists travelling to Turkey had been on a steady increase since 2012. Turkish authorities say in 2015 some 5.5 million guests from Germany visited Turkey. Making Turkey, after Spain and Italy, the most popular travel destination of German tourists.
But after this tragic start to the year it is unclear if Turkey will manage to stay as popular. Traditionally the beginning of the year is when summer holiday bookings are made. But there might be hope for Turkey yet as Lohmann tells us "the effect of these kinds of attacks tends to be regional and short-lived".
On Tuesday Germany's foreign ministry, though not warning against travelling to Turkey, did advise Germans to avoid large groups in public places and tourist attractions in Istanbul and other big cities.
A spokesman for TUI tour operator said more than 95 percent of tourism activities are concentrated along the Mediterranean beaches in western Turkey. Despite Istanbul having been the target of attacks in the past, Turkey still managed to develop well as a travel destination. Whether it will be able to do so after this latest outrage, the TUI spokesman added, "remains to be seen".
How quickly holiday makers can turn their back on a destination became evident in Tunisia. The country over the past few years managed to recover from the Arab Spring unrest to become one of the most popular travel destinations in northern Africa, clocking up over 400,000 visits by German tourists.
But following the attacks last year on the Bardo museum in Tunis and the shooting of defenseless tourists on a beach near Sousse the holiday makers, so vital for the local economy, are staying away. The German travel association DRV says the decline in bookings in 2015 could be measured in double digit percentages, despite the German Foreign Ministry never issuing a travel warning for Tunisia. And TUI said the country had so much promise, their spokesman adding: "the hotels and their range of activities had been greatly improved".
Egypt had also bounced back from the decline in holiday makers caused by the Arab Spring unrest. Bookings from Germany last year increased markedly, despite the Russian plane crash, thought to have been caused by a bomb, on the Sinai peninsular. It remains to be seen if the recent knife attack in Hurghada will have any effect, according to TUI. But repercussions, should it have an effect, would be considerable as more than 90 percent of German tourists, according to the DRV head to the beaches and resorts on the Red Sea mainland around Hurghada and Marsa Alam.
Morocco, which is relatively stable, has benefited from the unrest in other Maghreb region countries. From 2012 to 2014 the number of German tourists more than doubled, with the DRV marking another ten percent increase in visitors last year.
Germans refuse to have their holidays spoiled, which is evident in the growing investment in travel over the past few years. But the tourist sector is already aware that the flood of holiday makers to the Mediterranean this year will be predominantly flocking to western regions. Spain should profit considerably from the instability in Arab countries, as will the all-time most popular holiday destination of German holiday makers - Germany itself.
A Tunisian court on Friday held its first public hearing in a trial over a jihadi attack at a resort beach in 2015 in which 38 holidaymakers died, 30 of them Britons. Two German nationals were also among the dead.
The trial, which opened under heavy security, was quickly adjourned after lawyers for both sides sought more time to prepare their cases. The next hearing was set for October 3, a judiciary spokesman told AFP news agency.
Most of the 26 defendants face charges including homicide and forming a terrorist group in connecton with the attack in Sousse, in which a student armed with a Kalashnikov assault rifle and grenades went on a rampage in a resort before being shot dead by police.
Six of the defendants are, however, policemen accused of failing to help people in danger.
The trial hearing in Tunis was attended by British diplomatic officials.
A British inquiry in February found that Tunisian security had delayed their arrival on the scene, thus failing to protect the victims of the attack. The judge in charge of the inquest, Nicholas Loraine-Smith, said that the police response had been "at best shambolic, at worst cowardly."
If convicted, the accused could face the death penalty under a 2015 anti-terror law, even though Tunisia has had a moratorium on capital punishment since 1991.
Lawyers representing some defendants asked for their clients to be released from prison as they were not materially implicated in the attack, saying also that they had been subjected to torture while detained.
The attack in Sousse was the second of two deadly attacks on foreigners in 2015 claimed by the "Islamic State" (IS) jihadi group. The massacre devastated Tunisia's important tourism sector, with British authorities still advising citizens against undertaking non-essential travel to the country even two years later.
The gunman in the attack, Seifeddine Rezgui, had been "mainly" radicalized on the internet before receiving weapons training in neighboring Libya, Tunisian authorities say.
Terrorism has failed over the past few years to curb the travel enthusiasm of Germans. But the recent attack in Istanbul has caused unease. Will German holiday makers now discard past loyalties to travel destinations?
A sudden explosion turns a stroll around the old town center in the heavily populated Turkish metropolis of Istanbul into a nightmare. A suicide bomber blew himself up in the midst of a group of tourists, killing at least ten Germans. And it was not even the first terror attack on tourists this year. A few days prior tourists in Egypt's Red Sea resort of Hurghada were injured in a knife attack, carried out by two men.
"Terrorists have added a new dimension by clearly targeting tourists ", Martin Lohmann, managing director of the NIT Institute for tourism research in Kiel tells us. Five years after the Arab Spring revolution the southern and eastern Mediterranean area remains unstable. The tourism sector speaks of "instabilities".
In its December edition the FVW tourist publication already noted that bookings for 2016 were being made more cautiously. Bookings for destinations in the eastern Mediterranean were markedly slower than Spain or Portugal.
This trend comes despite Turkey in the past few years having been among those Mediterranean countries to have made gains. The number of German tourists travelling to Turkey had been on a steady increase since 2012. Turkish authorities say in 2015 some 5.5 million guests from Germany visited Turkey. Making Turkey, after Spain and Italy, the most popular travel destination of German tourists.
But after this tragic start to the year it is unclear if Turkey will manage to stay as popular. Traditionally the beginning of the year is when summer holiday bookings are made. But there might be hope for Turkey yet as Lohmann tells us "the effect of these kinds of attacks tends to be regional and short-lived".
On Tuesday Germany's foreign ministry, though not warning against travelling to Turkey, did advise Germans to avoid large groups in public places and tourist attractions in Istanbul and other big cities.
A spokesman for TUI tour operator said more than 95 percent of tourism activities are concentrated along the Mediterranean beaches in western Turkey. Despite Istanbul having been the target of attacks in the past, Turkey still managed to develop well as a travel destination. Whether it will be able to do so after this latest outrage, the TUI spokesman added, "remains to be seen".
How quickly holiday makers can turn their back on a destination became evident in Tunisia. The country over the past few years managed to recover from the Arab Spring unrest to become one of the most popular travel destinations in northern Africa, clocking up over 400,000 visits by German tourists.
But following the attacks last year on the Bardo museum in Tunis and the shooting of defenseless tourists on a beach near Sousse the holiday makers, so vital for the local economy, are staying away. The German travel association DRV says the decline in bookings in 2015 could be measured in double digit percentages, despite the German Foreign Ministry never issuing a travel warning for Tunisia. And TUI said the country had so much promise, their spokesman adding: "the hotels and their range of activities had been greatly improved".
Egypt had also bounced back from the decline in holiday makers caused by the Arab Spring unrest. Bookings from Germany last year increased markedly, despite the Russian plane crash, thought to have been caused by a bomb, on the Sinai peninsular. It remains to be seen if the recent knife attack in Hurghada will have any effect, according to TUI. But repercussions, should it have an effect, would be considerable as more than 90 percent of German tourists, according to the DRV head to the beaches and resorts on the Red Sea mainland around Hurghada and Marsa Alam.
Morocco, which is relatively stable, has benefited from the unrest in other Maghreb region countries. From 2012 to 2014 the number of German tourists more than doubled, with the DRV marking another ten percent increase in visitors last year.
Germans refuse to have their holidays spoiled, which is evident in the growing investment in travel over the past few years. But the tourist sector is already aware that the flood of holiday makers to the Mediterranean this year will be predominantly flocking to western regions. Spain should profit considerably from the instability in Arab countries, as will the all-time most popular holiday destination of German holiday makers - Germany itself.
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