Ixta’s style of cooking draws inspiration from three countries that shaped her upbringing. Brazil (where her mum is from), Italy (where she lived as a child) and Mexico (where her granddad lived). She worked at the Ottolenghi Test Kitchen for five years and is the co-author of the New York Times bestselling FLAVOUR with Yotam Ottolenghi. In 2022 she published her first solo cookbook: MEZCLA, which was nominated for ‘best debut cookbook’ at the Fortnum & Mason Awards and ‘best international cookbook’ at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by The Independent, The Times, Bon Appetit, Amazon, Spectator and Squaremeal.
In 2021 and 2022 Ixta was named ‘one of the most influential women in food’ by Code Hospitality. Ixta is a Contributing Editor at Elle Magazine and has also written for The Guardian, Suitcase Magazine and Pit Magazine.
Award-winning Kahanda Kanda, perched on a hilltop encircled by 13 acres of tea, is an exquisite retreat, defined by its tropical modernist architecture, its Koggala Lake views and discreet, private atmosphere. Each of the 12 suites and villas is a tranquil haven of timeless tropical style – 8 of the villas have their own private plunge pools, and all have their own private outdoor space for relaxation.
At Kahanda Kanda, the emphasis is on unadulterated relaxation and comfort, aligned with a mouthwatering array of foods, with many of the ingredients grown on the estate. We offer a mix of Western and Sri Lankan dishes, along with cuisine from Thailand and other Asian countries.
Located inside the UNESCO World Heritage Galle Fort, the historic Galle Fort Hotel is housed in a Dutch mansion that dates back 300 years. Through heritage restoration, the building’s Dutch walls and facade were conserved as authentically as possible.
In its new look, the Galle Fort Hotel features 11 luxurious suites with varying themes and decor, all around a widely Instagrammed frangipani-lined courtyard.