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Maldives' First Private TV Broadcasts Test Signal Via Cable

	DhiTV

Maldives Broadcasting Company’s DhiTV has started broadcasting its test signal. This is the first time that a private company in Maldives has broadcast a TV signal.

The Managing Director of the Company Ibrahim Khaleel said DhiTV’s test signal had begun on Friday and could be seen by MediaNet and B-Net cable subscribers, channel 50 and 3 respectively.

“The test signal is being sent to check the audio visual quality and to confirm other technical stuff,” he said. “Occasionally you might see someone speaking live on the channel, that’s just for testing though.” He added that they might occasionally show songs on the channel also for testing purposes.

Khaleel said that although the test signal had begun transmitting it was still not confirmed when the official launching of the service will be. He said that once the test signal had served its purpose and they had managed to gather all the information they required from it, an official launch date would be announced.

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To create truly unique and memorable experiences for today’s highly diverse and discerning guests, Conrad Hotels & Resorts, the global contemporary luxury brand, has enhanced, upgraded and emboldened spa amenities at select hotels and resorts around the world.

The result is a more creative, personalised and destination-inspired portfolio of pampering treatments that meets the needs of business and leisure guests alike.

Conrad Maldives Rangali Island

The resort offers three incredible spa facilities, including The Spa Retreat, the first destination spa in the country. This self-contained resort-within-a-resort boasts 21 spacious Spa Water Villas, each with their own private treatment room; a central spa comprising nine treatment rooms; five private pavilions with sauna and steam room and Jacuzzi or private plunge pool; an organic bio-dynamic spa restaurant; hair salon; juice bar; and a natural herbal dispensary.

The Over-Water Spa complements the therapies in the Spa Retreat with a menu offering fun and lavish couple’s rituals. Aphrodisia, Tantalise, Entice, Tempt and Tease each offer their own signature blend of bliss; the half day ‘Aphrodisia’ ritual, for example, comes complete with Bollinger Champagne and chocolate dipped strawberries. The new Ice Cream Spa, designed entirely for the youngest spa-goers, is designed to look like an old-fashioned Ice Cream Parlour. The spa offers manicures and pedicures and body scrubs and body massages, using products from the Me! Bath range, which look and smell as enticing as if they had come from an Ice Cream Van. Signature treatments include ‘Clean Me Up’ and ‘Calm Me Down’ facials, perfect for comforting teenage skin problems and calming sunburn.

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The first thing that hits me is the colour of the water. It looks surreal, as if someone has filled the ocean with dazzling aquamarine jewels.

The brightness is broken by the snow-white wake of traditional wooden dhonis and powerboats buzzing in and out, ferrying passengers to and from Male's water-lapped airport.

The archipelago of the Maldives is southwest of India in the Indian Ocean and comprises almost 2000 islands and atolls. But my destination is a 30m motorboat called Haveyli, where I'll join a so-called surfari around North Male Atoll with another solo female surfer, seven Australian males (two of whom I know well from surfing holidays in Indonesia), a Brazilian and a young Californian.

It is dark when we board Haveyli, which is built along the lines of a traditional Maldivian vessel but with decorative latticework almost in the style of a Bavarian chalet. We are welcomed by the crew and shown to our cabins, which are spacious, but the surprise is the bathroom, which on most boats is a closet-sized space shared among all on board. Haveyli's cabins each come with a bathroom-sized ensuite.

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May 22nd - June 5th

Source

Ingredients

• 1 kg Chicken (skinned, cut into bite size pieces)
• 6 tbsp Coriander Curry Powder
• 200 g Onions (sliced thinly)
• 50 g Garlic Cloves (sliced thinly)
• 50 g Ginger (grated)
• 6 Curry Leaves
• 1 Cherry Pepper (quartered)
• 2 pcs Rampe Leaf
• 30 g Ghee
• 1 tsp Caster Sugar
• 400 ml Coconut Milk
• 200 g Pine Nuts
• 200 g Raisins
• 45 ml Coconut Oil
• Salt to season

Directions

Heat the ghee. Add half the onions and fry until transparent. Add in the raisins, and pine nuts. Fry until onions are golden brown. Remove the fried ingredients from the pot. Add the oil into the pot. Heat it. Add in the rest of the onions together with garlic, curry leaves, cherry pepper and rampe leaf and fry until onions are browned.

Add in the grated ginger, curry powder, sugar and salt. Mix. Add in the chicken, coconut milk, cover and cook until chicken is well done.

Add in the fried onions, raisins and pine nuts into the pot and cook uncovered until the gravy has thickened. Adjust the seasoning.

Source