00:00Je suis Lili Douce et c'est Grand Voyager.
00:05Dans ma base, en Qatar, je vis le monde à découvrir des places incroyables
00:10de culture, luxueur et d'adventure.
00:13Parfois, je rencontre les gens, j'écoute les flavours
00:17et j'écoute les moments qui font chaque destination unforgettable.
00:26Aujourd'hui, je vis de Qatar
00:28à un tropical island juste au nord de l'India.
00:31Je suis ici dans le sud de Sri Lanka,
00:34une région knowne pour ses teacouvertes highlands,
00:37breathtaking views et stunning beaches.
00:40Bonjour à Sri Lanka.
00:43Dans ce épisode, je vais découvrir l'ancien histoire,
00:47l'ancien histoire et les gens qui apprennent l'histoire.
00:51En Sri Lanka, l'histoire et l'histoire sont profondes dans la culture.
00:55Donc je vais commencer mon voyage à un ancien buddhiste rock temple
00:59en le sud de la ville.
01:01Knowne localement à Yatagala Rajamaha Viharaya,
01:05ce site est plus de 2,000 ans,
01:08et c'est l'une de l'île's oldest place de worship.
01:11C'est fulle de couleur de l'arrivée,
01:13c'est magnifique,
01:14c'est magnifique,
01:15c'est magnifique,
01:16c'est magnifique,
01:17c'est magnifique,
01:18et la villeör et la ville круerit à lt m' melconne visite,
01:20c'est magnifique nécessaire depuis tout,
01:21c'est important local landmark etこんにちは,
01:23et c'est magnifique placé de parcourir.
01:25Et auizing plus de zusammen sur la communauté dit,
01:27c'est magnifique et multiplié,
01:28c'est un autre historic site,
01:31Gaulle Fort.
01:33Oui, su Charles meet newtar suisse éte dans un pays
01:35pour â웃ED bên versãoě.
01:37Bonjour, Millie,
01:38wow, bienvenue à Gaulle Fort à l'arrêt,
01:40nous vais commencer notre tour à toute la nuit où
01:42à la clock tower, qui est un colonneau landmark
01:45en 1883, à l'entrée de l'enfant.
01:49Gull Fort est un UNESCO World Heritage Site,
01:51où les colonneaux-era buildings se sont
01:53à l'intérieur de la vie et de la vie.
01:56C'est le point de haut de l'enfant.
01:59Il y a l'un de l'enfant ici,
02:01et vous pouvez voir le reste de l'enfant derrière nous.
02:04Le fort était occupé par plusieurs européens.
02:07Aujourd'hui, il est part de la partie de Sri Lanka,
02:09un grand endroit où il y a de l'enfant et de l'enfant.
02:12Donc, nous sommes maintenant passés sur l'enfant de l'enfant.
02:15Ils vont autour de l'enfant de Gull Fort,
02:17et ils ont des bastions sur l'enfant.
02:20Nous allons passer à l'enfant de l'enfant,
02:23le L'Hight House.
02:25Ce beacon a guidé de l'enfant sur l'enfant sur l'enfant.
02:29Gull est knowne, pas seulement pour ses colonnes,
02:32mais aussi pour ses gemstones trade.
02:36Aujourd'hui, nous sommes venus par Tuktuk
02:39à un projet de gemstone de l'enfant,
02:40pour faire de l'enfant de l'enfant de l'enfant.
02:42Le projet de gemstone est une craft
02:44que ça prend des années à master.
02:46Le processus commence par de l'enfant de l'enfant,
02:48avant de faire de l'enfant sur l'enfant.
02:51Maintenant, c'est mon tour de l'enfant et de l'enfant.
02:54C'est parti de l'enfant et de l'enfant.
02:56Le processus est le suivant de l'enfant.
02:58Le processus prend environ deux heures
03:00pour l'enfant de l'enfant de l'enfant.
03:03Pour l'enfant de l'enfant de l'enfant,
03:05c'est l'enfant de l'enfant de l'enfant.
03:07C'est parti de l'enfant de l'enfant.
03:08Le résultat est un beau-finished ring,
03:10un parfait souvenir de l'enfant de l'enfant.
03:15Le matin, je suis en train d'un petit et en train de l'enfant de l'enfant.
03:19Aujourd'hui, je vais aller à un beach
03:21pour essayer de l'enfant de l'enfant de l'enfant.
03:23Ceci est le Chac du Wata,
03:25un café relaxé sur le du Wata,
03:29où vous pouvez prendre des cours de l'enfant.
03:31Féruz, le café's surf instructor,
03:34qui expliquez le bas,
03:36puis lui expliquez comment le déjeuner et le déjeuner de l'enfant.
03:39On peut les bras en place,
03:41les bras en place, les bras en place.
03:43On peut plus de pas d'un pavant.
03:45Non, sinon on ne pas le pas de la doule.
03:47Oui.
03:47Il y a plusieurs des des steps,
03:49mais Féruz fait le simple.
03:50Le clé est le balance et le timing.
03:52Le déjeuner le chacier.
03:54Le déjeuner le chacier,
03:56le déjeuner le chacier,
03:58le déjeuner le chacier,
03:58le déjeuner le chacier,
03:59le déjeuner le chacier,
04:01le déjeuner le chacier.
04:03Now that I've learnt the basics, it's time to try it myself.
04:06After a couple of tries, I eventually start to get the hang of it.
04:20Next, we head down to the beach and make our way into the ocean.
04:25Out on the water, we spend some time putting everything into practice.
04:29It's much harder than it looks, but with every fall, I start to feel a little more confident.
04:35Before long, I start to find my balance and enjoy the waves.
04:39It's easy to see why surfing is such a big part of life here.
04:44After a morning of surfing, I've definitely worked up an appetite.
04:48This is Mum's Kitchen, a family-run restaurant and cooking school,
04:52known for its authentic, home-cooked Sri Lankan cuisine.
04:56Today, I'm joining a private class to learn how to make some classic Sri Lankan dishes.
05:01And there's certainly a lot to prepare.
05:03Today is, firstly, rice cooking. Pumpkin curry and jackfruit curry, mango curry, potato tempered, coconut sambal and papadam.
05:14OK, lots and lots of cooking. Well, luckily, Sri Lankan curry is my favourite.
05:19We start by making the locally grown rice, carefully measured for four people.
05:24Next, we make a traditional red lentil curry, known as dal.
05:28I absolutely adore dal.
05:30This is made of red lentils, garlic, red onion and spices.
05:34Mmm, that smells amazing, yes.
05:36Together, we prepare the ingredients and everything slowly starts to come together.
05:41Sri Lankan cooking makes the most of fresh vegetables and bold flavours.
05:45One of the key ingredients in traditional Sri Lankan cooking is coconut, used for its flavour and richness.
05:52Oh, wow, that is beautiful.
05:55We scoop out the fresh coconut flesh and mix it with water to make coconut milk.
06:00So this is how we make fresh coconut milk. This is very therapeutic.
06:05Yeah.
06:06How often do you make coconut milk? Every day? Every day, every time.
06:11Once the dal is prepared, the mixture is placed on a low heat and we move on to preparing the rest of the dishes.
06:18It's the aromas. Everything smells incredible. Food is such a universal language, right?
06:23Yeah.
06:24No matter what, you can understand food.
06:26With the dal bubbling away, it's time for a quick taste.
06:29That is incredible. Well done, team! Yeah!
06:37Sri Lankan cooking is often a team effort, with everyone pitching in and sharing tasks together.
06:43There is so much going on, so many colours, smells and different dishes being prepared.
06:48I'm really enjoying contributing to each dish. After all that time in the kitchen, we finally sit down to share the meal we've made together.
06:58I have our final dish!
07:01All of our amazing cuisine that we made today.
07:06Everything in Sri Lanka has been absolutely amazing, but definitely trying the cuisine is up there.
07:12I need the recipes to take home, but also I'll be taking home these amazing memories.
07:21From the coast, I'm heading into the green tea-covered hills of central Sri Lanka to learn more about one of the country's most important exports, tea.
07:31In the heart of the lush green hills is an iconic train route that cuts across the area's famous tea-growing plantations.
07:39Today, I'm boarding a train to travel to the famous tea-producing town of Eller.
07:46Travelling this route feels incredibly freeing, and it's easy to see why it's considered one of the most beautiful train journeys in the world.
07:58My first stop in Eller is Flying Ravana Adventure Park, a popular spot for outdoor adventure with stunning views over the surrounding hills.
08:07It's a great place to see Eller from a different angle.
08:11Today, I'm exploring the landscape by ATV with instructor Jagan.
08:16He's been riding here for years and knows the trails inside out.
08:20This is your helmet, wearing for your safety.
08:23Jagan shows me where everything is, from the brakes to the accelerator.
08:28Once I'm comfortable, it's time to start the engine.
08:30You have to switch on your start button like this.
08:35The handle on the left side, your yellow collar button.
08:38Just like this.
08:40That's it, yes.
08:42After a few final safety tips, we're ready to set off.
08:45Are you ready? Yeah.
08:47We'll go amazing, huh?
08:48The bikes are powerful, so we take it slow as we head out onto the trail.
08:56Jagan leads the way, and I follow behind.
08:58Hold on tight.
09:00Hold on tight, yeah.
09:02Keep your fingers always in the brake, right?
09:04Yeah.
09:06The trail winds its way through the hills, with twists and turns along the way.
09:09The views of the lush fields really help bring the experience to life.
09:14It's an incredible way to experience this part of Sri Lanka.
09:26What an incredible experience riding through the tea fields.
09:31This has put a whole new meaning to tea for me.
09:34After driving through these green hills,
09:36I want to learn more about Sri Lanka's tea making tradition.
09:40So I'm visiting the Halpa Vata Tea Factory in Ella.
09:43This plantation produces the famous Ceylon tea,
09:47and is one of the country's largest producers.
09:49I'm meeting Saleh, the factory tour guide,
09:52to see what goes into the perfect cup of tea.
09:55Welcome to Halpa Vata Tea Factory.
09:57Now I'm going to introduce the green leaf.
10:00This is the perfect leaf in my hand.
10:02The two leaf in the body is the required standard
10:04that goes for the export quality.
10:08The third and the fourth leaf that goes for the local market area.
10:12Sri Lanka is a small country.
10:14We produce only very small quantity,
10:17but quality-wise, always number one.
10:20After learning about the perfect tea leaf,
10:23I'm keen to try plucking for myself.
10:25So I join one of the local tea pluckers to see how it's done.
10:28Oh, thank you.
10:29She's so quick. Thank you very much. Very fast.
10:39The plantation has around 125 workers,
10:45and each tea plucker collects a minimum of 20 kilograms a day.
10:50It's hands-on work that requires both speed and experience.
10:53Oh, there's so much tea!
10:58With a bit of help, my basket starts to fill up.
11:02It's hard work, but it's really enjoyable working in such a beautiful setting.
11:07After getting hands-on, it's time to taste the fruits of my labour
11:11with Sivanathan, the cafe manager.
11:13We have different types of tea.
11:16We have black tea, green tea.
11:17green tea.
11:18This is a real tea that we have the silver tips.
11:22Silver tips.
11:23An unprocessed part of the tea,
11:25which is now having a lot of antioxidants, which is a medicine.
11:29There's a wide variety of flavours, each with its own character.
11:33Tasting the tea here brings the whole process together,
11:36and I leave with a new appreciation for every cup.
11:40Sri Lanka is a land of beauty and diversity.
11:43From iconic train journeys to ancient temples, colonial forts,
11:48and the people I've met along the way,
11:50it's been an unforgettable experience.
11:53But for now, it's on to my next adventure.
11:56...
12:20Astories!
12:22Nature!
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