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Home » Goodnews Stories Srilankan Expats » Articles » CEYLON CHRISTMAS CHEER – by Des Kelly
ArticlesDESMOND KELLY

CEYLON CHRISTMAS CHEER – by Des Kelly

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Last updated: December 19, 2021 3:24 pm
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CEYLON CHRISTMAS CHEER – by Des Kelly

 

…. A time that will forever be etched in my memory.

Christmas comes but once a year, but when it does, it brings good cheer, a little rhyming verse I remember so well. I also remember well, the first little Lorensz Road Carol Party that I organized in 1950, the year we first moved in, there. I was just fourteen plus years old, at the time, met Neliya (Maureen) Hingert, a few months younger, fell head over heels in love with her, and had to prove to her that I was a force to be reckoned with, by firstly fighting her older brother Reginald, for permission to see her, and then organising this Carol Party, to “show-off” my guitar playing, which was quite mediocre at the time, but still the best in Lorensz Rd.,I suppose. My Carol party included my youngest brother Rogan, Conrad de Silva, Charley Schokman, and the late Carl Jansz, among a few others.

I would have included Reg. (the late Budgie Hingert), just to please Neliya, but Budge could not sing to save his soul, and wasn’t interested, anyway.

My Carol Party started off from home base, (on foot), on the night of the 20th of December, beginning with Dawson Road, at the bottom end of Lorensz Rd., to covee as many of the more affluent homes in and around the,area, as possible. People who were given the rare opportunity of hearing the BEST Carol singers (and guitarist) in Bambalapitiya, were supposed to pay us something for our trouble AFTER inviting us in, for some Christmas fare.

If they didn’t (and, believe it or not, some listened enraptured to about 20 minutes of superb singing, and paid not a cent), Carl Jansz would then upturn some plant pots on our sullen way out, or light up the long wick of what were called Dynamite Crackers, and carefully place the cracker that was about to explode with a huge BANG, on the outer side of a handy window sill, then signal for the rest of us, guitars and all, to run like hell, from the scene.

At another of these so-called “rich homes”, a double-storey, for crying out loud, we had been singing over half a dozen carols, to no effect, when an Ayah came out, onto the spacious balcony to call out to us “KAWURUTH GEDERA NAA”. I cannot remember what Carl actually did, on the way

out of that one.

Anyway, although I can possibly write a book on our Christmas Capers over those hilarious years in Ceylon, my job here, is to introduce this most interesting piece sent in to e’Lanka by my friend Perry. Thank you for this, buddy, and do have a merry Christmas, with your family and friends in Canada. God bless all of you, and please look after any Carol Partys that might come your way.

Desmond-Kelly

Desmond Kelly.
(Editor-in-Chief) e’Lanka.

The Most Wonderful Time of the Year

Placi Gomez, now retired, an Airbnb host and part-time cricket commentator on radio, reminisces and shares his childhood memories of the Christmas scene in Pettah – where his parents ran a grocery shop in the 60s– and the joy of Christmas carols.

Amidst the hustle and bustle of city life at Christmas time, one of the busiest shopping precincts in Colombo in the 50s and 60s was Main Street in Pettah.

Our family-run grocery shop and pharmacy,

M.P. Gomez & Co., was on Main Street and in the weeks leading to Christmas there was frenzied activity at the shop which was filled with those stocking up for the festive season. The flurry and commotion inside the premises made it necessary for extra hands to be hired. My elder siblings helped out too, but with most tasks undertaken manually before the advent of computers, it took a gigantic effort by all to cater to each and every need.

International brands of spiced, smoked and leg ham, frankfurters, chipolatas and bockwurst sausages, sheep tongue, corned mutton and Edam cheese were some of the items in great demand during the festive season. However, the most popular item was the salt beef from Australia that came in large wooden barrels. This was a favourite of the Burgher community as well as our family and an essential delicacy at the Christmas lunch table. The other big attraction for shoppers was the exciting and enticing selection of assorted Suchard and Lindt chocolates from Switzerland, which was most tempting at Christmas time.

In those days, most family-run grocery and wine shops, pharmacies, and even fabric and linen shops in the Pettah area belonged to the Bharatha community, an ethnic group whose devotion to the Catholic faith only matched their fondness for wine, food and song. They had unique names like Gomez’s, Victoria’s, Pereira’s, Motha’s, Carvallio’s, Paiva’s and Roche’s. All these stores had an impressively wide array of imported items that were brought down primarily from Europe.

Christmas cake was usually made at home and foreign ingredients such as raisins, sultanas, candied peel, cherries, chow chow, ginger preserve and ‘Star’ brand essences were mainly sourced from UK, Europe and Australia. These were abundantly stocked at Gomez’s which was well patronised by Burgher clans like the Bulners, Janszs, Kellarts, Van Langanbergs, Holsingers and Pieterszs. This easy-going, fun-loving lot were best known for their Christmas cake, their delicious home-made breudher and ginger beer. ‘Globe’ brand butter

– another indispensible item for Christmas cake and breudher – was imported exclusively by G.

  1. Roche & Co.

At that time, M.P. Gomez & Co. held the exclusive agency for ‘Wincarnis’ tonic wine shipped from the UK. Rich in energy-giving Vitamin B, it was a natural tonic that stimulated the appetite and helped maintain overall good health and was one of the more popular items on the Christmas bucket list. ‘Stones’ Ginger Wine was another Christmas favourite stocked by the company.

Our staff made home deliveries on bicycles – a very common mode of transport at that time. Baking of the Christmas cake was usually done at Royal Bakery in Wellawatte.

One of the most popular seasonal events in the 60s was the Police Christmas Carols. Held annually at Police Park, this culminated in a rousing fireworks display. Police Park was exquisitely decorated with multi-colour lights strung across the huge and majestic trees, creating a fairytale setting for this showpiece event. Although more of a family get-together, the ambience and carnival atmosphere was also an ideal setting for young couples to enjoy a few romantic moments together. The Police band and Police choir held centre stage with a delightful repertoire of Christmas carols and melodies with the audience joining in, setting the tone for the festive mood and Christmas cheer.

Before the genesis of Christmas carol services organized by Christian schools, small groups of choristers used to go from house-to-house singing carols accompanied only by a portable organ or a guitar; this was a seasonal pastime enjoyed by most of us, not simply for the singing and merrymaking but also to savour the enticing assortment of ‘short eats’ and drinks that were served so lavishly and generously at each home.

On one such occasion, one of the younger girls took a huge gulp of vodka mistaking it for water much to our amusement; she had to live with a new nickname for quite some time. On another occasion our group obliged by singing the Christmas song ‘O Tannenbaum’ in German at the request of a German family and their friends who were all decked out in Bohemian costumes to add a bit of glamour and colour to the evening.

Comprising six boys and four girls, ours was a family of siblings almost large enough to form a cricket team. My parents made it mandatory and a tradition that we all attend the Christmas midnight service as one family, at the small and compact chapel at St. Michael’s Nursing Home that was founded by my father. The midnight mass was usually celebrated by a Jesuit priest and the singing of those beautiful Christmas carols conveyed the joyful spirit and the true

significance of the Nativity of Jesus. Each year we sang our entrance hymn ‘O Come All Ye Faithful’ to the noisy clatter of fireworks outside, to herald the dawn of Christmas.

On one occasion the priest of Italian descent urged us all to sing with gusto as the Rev. Sisters of the Holy Cross Order tried valiantly to pitch the high notes, especially when trying to deliver “O Holy Night.”

In the latter years the family took over the singing duties from the Rev. Sisters, releasing them of this task and together with the De Niese and Cabraal families joining in, made it a more melodious and harmonious experience.

In the words of that lovely Christmas melody “Mistletoe and Wine,” Christmas was also a “time for giving and for getting” and this was a tenet very close to the hearts of my parents and our family. In addition to the usual exchange of gifts that took place at the family Christmas lunch, it was so heartwarming to see my parents show their gratitude with gifts to our domestic helpers, drivers and loyal employees at the Pettah Shop and Nursing Home, who made it a point to visit our home on December 25th.

My father used to unfailingly deliver a sumptuous Christmas lunch, with all the extra trimmings ordered from Elephant House, to the Rev. Sisters who worked so selflessly, diligently and caringly at St. Michael’s to help make it the most sought after maternity nursing home in the city in the 60s and 70s. My mother, who was heavily involved in social activities in our parish church at Thimbirigasyaya and a pillar of the ‘Ladies of Charity,’ ensured we all got involved in the collection, organizing and distribution of Christmas hampers to the most needy, poor and marginalized in the parish. The Redemptorist and Jesuit clergy were also sent some special seasonal delights on Christmas Day by my parents. The benchmark was set for the next generation to follow.

We all looked forward to Christmas and immersed ourselves in the celebrations and joys of the season. It was indeed, “The most wonderful time of the year!”

TAGGED:CEYLON CHRISTMAS CHEERDesmond Kelly
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Otherland Galle Opens on Sri Lanka’s Southern Coast With a Locally Built Approach to Hospitality AI-generated illustration based on source material. No authentic photograph of the Otherland Galle property is embedded in this article. Otherland Hotels opened its first property, Otherland Galle, on 12 October 2026, introducing a 66-key lifestyle hotel that brings together accommodation, dining, music and locally curated experiences on Sri Lanka’s southern coast. The opening adds a new hospitality concept to a region known for its beaches, historic Galle Fort and established surf culture, with the hotel’s programme designed to encourage visitors to engage with the wider destination as well as the property. Located on Matara Road, Otherland Galle is approximately 400 metres from Dewata Beach and 2.8 kilometres from Galle Fort, the UNESCO World Heritage Site. The hotel draws on the area’s culinary traditions, creative communities and coastal way of life, positioning local experiences as a central part of its offer rather than an optional addition to a conventional hotel stay. Founded by Rishi Sreedharan, Samarth Gowda and Emanuel Siddhartha in partnership with Beryll Group, Otherland Hotels is built around the philosophy “Never the Same Twice”. Its approach combines private rooms and suites with shared accommodation and communal spaces intended for different kinds of travellers, from couples and groups of friends to solo visitors and culturally curious guests. The co-founders, pictured from left: Emanuel Siddhartha, Rishi Sreedharan and Samarth Gowda. Source photograph: Lanka Business News. A design-led mix of rooms and shared spaces Designed by Studio Camarada, led by Andre Camara, the hotel has been arranged as a series of interconnected spaces rather than a conventional sequence of corridors and separate facilities. Its interiors draw on the colours and materials of the southern coast, including sandy neutrals, ocean blues and earthy tones, alongside rattan, ash, hand-tufted textiles and marble finishes. The 66-key accommodation comprises 24 Ocean Rooms, 25 Terra Rooms, 12 suites and five dormitories. Room sizes range from 27 square metres to the 70-square-metre Patio Suite, while the property also includes rooms designed for guests with disabilities. The mix offers a range of accommodation formats within one property, including shared dormitory options alongside private rooms and suites. At ground level, Bar-kery combines several functions: reception, coffee shop, bakery, aperitivo counter and informal co-working space. Its Vinyl Corner invites guests to browse records and choose music, giving the communal area a more participatory character. Colombo Coffee Company has developed an exclusive signature blend for the hotel. AI-generated illustrative image based on the reported design approach; it is not a photograph of Otherland Galle. The rooftop venue Creatures brings together a restaurant, cocktail bar, infinity pool and music space, with 270-degree views of the Indian Ocean. It is intended to serve as a daytime dining and swimming venue as well as an evening social space, linking the hotel’s food and music programmes with its coastal setting. Sri Lankan flavours, music and a sense of place The food programme is led by Chef Rajeev Kumar and draws on Sri Lankan culinary traditions, alongside international influences and contemporary techniques. Dishes listed for the menu include King Coconut Ceviche, Yellowfin Tuna Tataki, Lankan Fish Cutlets and Devilled Pork Ribs glazed with kithul treacle. A Watalappam Brûlée brings a familiar Sri Lankan dessert into a contemporary format. Arijit Bose leads the cocktail programme, while Aneesha Thapa manages day-to-day operations. Music is another part of the hotel’s identity, with programming across Afro, R&B, folk, funk, jazz fusion, house, techno and electronica. The combination of food, music and shared spaces is intended to make the property relevant to both visitors and people from the surrounding area. Co-founder Samarth Gowda described the approach as one intended to make the hotel feel accessible and personal: > “Otherland Galle should feel like yours from the moment you walk in. Luxury has often come with a sense of distance, with places appearing impressive because they do not feel accessible to everyone. That is not what we are building. Everything here is designed around who you are and how you want to spend your time.” AI-generated illustration of ingredients associated with Sri Lankan culinary traditions; not a photograph of the hotel’s kitchen or menu. The Other Side: experiences created with local communities A key element of the concept is The Other Side, an experiences programme developed in collaboration with local surfers, fishermen, artisans, guides, chefs and musicians. The activities are designed to connect guests with people and places beyond the hotel, while drawing on knowledge and skills already present in the Galle region. The programme includes curry masterclasses, guided walks through Galle Fort and surf lessons at Dewata Beach. Further afield, guests can take whale-watching excursions off Mirissa or kayak through the mangroves of Koggala Lake. Rooftop sunset sessions, arrack tastings, beach cricket and tuk-tuk bar crawls are among the social activities described as part of the offer. This community-led model gives local participants a role in shaping and delivering visitor experiences, rather than presenting the area only as a backdrop for sightseeing. Its longer-term value will depend on how consistently these partnerships are sustained and how directly local contributors benefit from the activity they help create. Co-founder Rishi Sreedharan said: > “At Otherland, curiosity is the operating principle. We measure success by whether guests leave with a real sense of Galle. The surfers, fishermen, chefs and craftspeople who live here have helped build these experiences, and they are the ones bringing them to life.” AI-generated coastal illustration based on the article’s setting; it does not depict a verified view from the property. A new option for visitors to Galle The opening marks the first phase of Otherland Galle’s development. A gym, wellness centre and banquet facilities are planned for a subsequent phase. The property’s initial offer, however, is already structured around more than its room inventory: its communal areas, food and beverage venues, music programme and locally developed activities form a connected hospitality concept. For Sri Lankans abroad planning a visit home, the opening provides another option near Galle, with a programme that brings together coastal recreation, local food, heritage and community knowledge. For the Galle area, the approach places local contributors at the centre of the visitor experience. Whether the model makes a lasting contribution will be measured not only by the facilities it offers, but also by the strength and continuity of those relationships. The launch also reflects a wider interest among culturally curious travellers in experiences that extend beyond accommodation and conventional sightseeing. In Galle, where historic landmarks sit alongside a living coastal culture, the opportunity is to create hospitality that is carefully designed while remaining connected to the people and traditions that give the destination its character. Sources: Lanka Business News; Colombo Times; Hiru News Gold FM; SoulofHospitality. This article was written based on the source https://www.lankabusinessnews.com/otherland-hotels-makes-its-debut-in-galle/ and corroborated by https://colombotimes.net/otherland-hotels-makes-its-debut-in-galle/, https://hirunews.lk/goldfmnews/493932/otherland-galle-opens-with-66-rooms-introduces-dormitories-to-luxury-hotel-mix and https://www.soulofhospitality.com/business/hotel-openings/otherland-hotels-enters-sri-lanka-with-a-new-approach-to-lifestyle-hospitality, kindly email us at info@eLanka.com.au if any information needs to be corrected. Click here to receive your free copy of the eLanka Newsletter twice a week delivered directly to your inbox! At eLanka, we respect the rights of creators. If we have used an image you own and you'd like it removed, please email us at info@elanka.com.au and we’ll handle it promptly. Thanks. eLanka team eLanka Disclaimer Content published on eLanka may be created by the eLanka team, submitted by contributors or third parties, reproduced or adapted from other sources with appropriate source acknowledgement, or provided as promotional/advertising material by our clients. While eLanka takes reasonable care in preparing and publishing content, we do not warrant its completeness or accuracy. Views expressed are those of the respective authors or contributors and do not necessarily represent the views of eLanka. Third-party contributors, content providers and advertisers are responsible for the accuracy of material they supply and for ensuring they hold the necessary rights and permissions for its publication. Advertising and promotional content should not be regarded as an endorsement by eLanka of any product, service or claim.
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