roxy

  When most people think about real estate investment, their minds immediately jump to finished properties—apartments with granite countertops, houses with manicured lawns, or commercial buildings with tenants already in place. But some of the smartest investors I know have built their wealth on something far simpler: cheap land.   I remember talking to a friend who bought a scrubby plot outside his city fifteen years ago. Everyone thought he was crazy. The area had nothing—no water lines, no electricity, barely even a proper road. He paid almost nothing for it. Today, that same plot sits in the middle of a booming suburb, and he's sitting on a goldmine. His story isn't unique. It's the story of countless investors who understood something fundamental: land, even when it seems worthless, has an intrinsic value that only grows with time.   The beauty of land for sale opportunities is that they often come with minimal barriers to entry. You don't need to be a mil...

  When travellers choose accommodation in a new city, they are not just looking for a comfortable bed and clean sheets. They want an experience, a connection to the place they are visiting, and insider access to what makes that destination special. This is particularly true for guests staying at properties like a Colombo city hotel , where the urban landscape offers endless opportunities for discovery. The most successful hotels understand this shift in traveller expectations and are building meaningful partnerships with local businesses to create experiences that benefit everyone involved.   The traditional hotel model of keeping everything in-house is gradually giving way to a more collaborative approach. Forward-thinking hoteliers recognise that by working with local cafes, tour operators, artisans, and cultural venues, they can offer their guests something far more valuable than a generic tourist experience. These partnerships create a web of connections that transform...

  The Indian Ocean laps against Sri Lanka's coastline with a rhythm that has shaped the island's culinary identity for centuries. When you sit down at a family restaurant along the western coast or even at an outdoor wedding venue , perhaps in the bustling town of Wattala just north of Colombo, you're not just ordering dinner—you're experiencing a tradition that stretches back through generations of fishermen, street vendors, and home cooks who have perfected the art of preparing the ocean's bounty.   Sri Lankan seafood is different from anything you will find elsewhere in South Asia. Yes, there are curries, but they're unlike their Indian counterparts. The spice profiles lean heavily on roasted curry powder, pandan leaves, and goraka—a small, sour fruit that gives dishes a distinctive tang. The fishing boats return each morning with catches that go from sea to table in hours, and the flavours reflect this immediacy. This is food that tastes like the place ...