Blue Is The Warmest Colour
National Geographic Traveller India|December 2018

Two Resorts In The Maldives Offer The Ultimate Island Experience, Complete With Soul-nourishing Food And Awe-inspiring Views

Lubna Amir
Blue Is The Warmest Colour

For me, blue is the colour of luxury. Deep azures, soothing baby blues, sparkling sapphires and turquoises, comforting indigos—they remind me of an island getaway where all I have to contemplate is whether my first swim of the day should be in an infinity pool or the ocean.

On a six-day visit to the Maldives, which included a stay at two properties on two islands this June, I did just that.

UNDERWATER ESCAPADE

Of the 1,190 islands that comprise the Maldivian archipelago, almost 200 of them are exclusive resorts. The journey to the islands can be difficult.

Two international flights, one seaplane, and a dhoni (boat) ride later, I reached Lily Beach Resort and Spa in the Ari Atoll, where I was going to stay for three days with a group of Indian journalists. As we walked from the deck to the hotel reception, I spotted a baby reef shark swim under the wooden jetty. Sensing my fascination, Khumar Askerova, the sales and marketing director, told me that I’ll find many baby reef sharks, manta and sting rays, even turtles, just a short swim away. Or, if I wished, I could participate in the nightly shark and sting ray feeding activity.

Walking to my Beach Villa, I mentally charted my stay: quick shower, lunch, nap, snorkel, dinner. Repeat. One look at the outdoor rain shower and jacuzzi bathtub and my plan of a quick shower flew out of the window.

Two of my most memorable meals were at the property’s Aqva restaurant. On the second night, we were treated to a six-course French meal: oysters, salmon tartar, duck and foie gras millefeuille, and the showstopper, Wagyu beef tenderloin. The next day, we enjoyed a Japanese teppanyaki lunch. The first course of sushi and miso broth was quickly demolished to make room for succulent tiger prawns, scallops, chicken, fish and beef, all cooked right in front of us, and served with stir-fried vegetables and noodles.

هذه القصة مأخوذة من طبعة December 2018 من National Geographic Traveller India.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة December 2018 من National Geographic Traveller India.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

المزيد من القصص من NATIONAL GEOGRAPHIC TRAVELLER INDIA مشاهدة الكل
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