Marooned in Luxury

Off the coast of Kedah is a cluster of 99 islands offering the best of many worlds: beautiful beaches, world- class infrastructure, mangroves rich in flora and fauna, ultra- cheap duty-free shopping and fascinating legends. 1 such island stands out and you will know why.

Destinations around the world are being picked out as must-go places for holiday travelers. The one that is consisted pinned on the world travel map is South East Asia. The warm beaches, laid back serenity, excellent food, and above all affordability makes it a mana for tourists. There is city life to choose from the streets of Bangkok to the party nights on beaches in Phuket, I had my own little Nonchalant on the Cruise holiday a long time ago and it was a fabulous experience.

One such jewel stands out in Kedah, Langkawi, one of the most popular beach destination in Malaysia and is touted as a world famed U.N. notified Geo Park. The various islands in Langkawi range from the relatively young i.e. of 300 million years of age to the elderly ones ageing around 600 million years.

You’ll pass small villages with wooden houses framed by palm trees, and children pedaling their old bicycles on errands. Aside from experiencing the local lifestyle, there is no shortage of things to do in Langkawi and my favourite new thing being marooned on an island. Now if you know me well, then hiking up hills and campfire settings with buzzy bugs and game food is not my thing (unless I am seriously motivated or with the right company), so the only island I have ever been (or rather worked on) are kitchen islands.

Anyway, one of these islands, the younger one actually, is home to one of the most iconic brands of India – The Taj. Taj had this property since many years now and recently re-branded it to Vivanta, by Taj. The island is called Rebak Island Langkawi and is a humongous 390 acres secluded area only reachable by boat (and soon a helicopter or tiny airport should they decide to indulge their guests).

The fun arrives when you have to get on a jetty in Langkawi which is barely 15 minutes from the airport and hop onto a speedboat which takes you to your serenity. You arrive on a land with lush forestry, the only area with a fully equipped Marina and the unmistakable calm of being cut off from any outside world (this is the time you choose whether you really want that wifi they offer with their rooms). Blue waters, white sands, spacious rooms which are actually stilted two storied cottages away from the humdrum of the reception area and the surreptitious nature of the hotel staff who are literally invisible and only show up when you actually need them, make up my first observation of this place.

Well to my few days out here, apart from my insistence on making myself at home with the kitchens and the chefs, there was clearly a lot to do and trust me one can just let yourselves in the able hands of the management to plan your stay. From nature trails to food capers, to adventure sports on another beach to quiet moments in the various secluded spots on the island (of which only a few acres are converted for livability, the balance being untouched, nature, in its purest form).

Of course, my first dive in was with local food, and I set myself down to enjoy a delicious curry made by the team of chefs who were waiting to welcome the party. Malaysian food is multiethnic due to its population and residents with ethnicities ranging from Malays, Chinese and Indians. Its cuisine is redolent with aromas of Thai, British, Dutch and Portuguese influences thus making it relatable to our palates, albeit the extensive use of fermented incorporation’s which some of us Indians are not used to (hence the wafting fishy smell which most Indian tourists complain of). Because the vast majority of Malaysia’s Indian community is of South Indian descent, and is mostly ethnic Tamils. Malaysian Indian cuisine is also predominantly South Indian inspired in character and taste. This curry is redolent with curry leaves, whole and powdered spices (a brand called Baba’s packs a mean curry powder), and contains fresh coconut in its liquid form. Though ghee is still widely used for cooking, we can use palm oil which gives it that slight Asian touch.

This curry is easy to put together and does have much of a hassle with ingredients (except the curry powder which you need to source, I have still to come across an Indian avtaar, but the Kings Curry Powder should do for a suitable replacement). Attempt a vegetarian version with roasted baby auberigines and cottage cheese.

Malaysian Chicken Curry

Ingredients

• 300 gms Chicken Fillet (cubed)
• 1 stalk Curry Leaves
• 5 cloves Garlic, Sliced
• 2 Red Onions, Sliced
• 1” Ginger, Sliced
• 2 Potatoes, Boiled, Peeled and Cubed
• 50 ml Coconut Milk
• 1 tablsp Meat Curry Powder (Yellow)*
• 2 Tsp Sugar
• 1 tablsp Oil
• Salt to taste
• Water to moisten

*There is a brand called Baba’s Meat Curry Powder, see if you can get your hands on it in your travels

Directions

• Heat some oil in a pan and turn it around twice to heat it lightly. Add in onions, garlic and ginger. Sauté till lightly browned. Throw in the curry leaf peeled off from the stock and let it splutter.
• Add in the curry powder with the chicken and cook till the powder coats the chicken and it starts turning a light pink.
• Add coconut milk, potato, water and seasonings. Mix
• Boil till the chicken is cooked (should be succulent and not dry, around 8 minutes)
• Serve with rice and / or bread.

Living on a island has always been a distant dream and it did come true, I mean who would not like to fly off to a distant land and flop down, bare footed on warm sand while the waves wash against your feet, in complete silence?, might as well do it in luxury. Stay on for a few more experiences and local recipes in the next few posts in this series …

This trip was sponsored by the Taj Group of Hotels and our hosts the Vivanta by Taj, Rebak Island, Langkawi were attentive in the brands own inimitable way. Taj’s staff and management are handpicked across their various brands to reflect humbleness & attention to detail. I have lived in various Taj properties over the years and even as a kid, their hospitality promises tradition and culture synonymous with Indian values, the same is extended without a switch be it the media or a paying guest and I hope they continue to do so for years to come.