What happens when East and West, North and South
all come together in the kitchen at MLH? Unique dining nights emerge at the
Governor’s Terrace. LKR2600/-nett per night and over fifteen dishes are celebrated
each theme night to satisfy one’s tastebuds.
Monday : Indo-Caribbean
Caribbean
starchy roots are a great substitute for noodles and rice as they are perfect
for soaking up East Indian spice- and the spicy sauces and the French Creole
flavours and British touches. And the love for hot chili peppers is
common amongst traditional East Indian cultures. A culinary evolution—Authentic
East Indian dishes and recipes brought to these Islands over a hundred years
ago, gradually evolved with the continual addition and subtraction of
ingredient into drastically different, deliciously innovative dishes we enjoy
today. The Indo Caribbean theme night will highlight dishes across
Caribbean; Hot curry stewpots of beef, poultry, game, goat, and lamb is
ubiquitous in the Caribbean.
Tuesday : Pacific Rim Fusion
Truly a cuisine of medleys, Pacific Rim
cooking combines Pacific Island foods, Asian cooking techniques, California
freshness, and a host of other cultural and culinary influences. You'll find
everything from seafood tacos and shitake mushroom quesadillas to Japanese
potstickers and seared fish with peanut coconut sauce. Wonderfully fresh, "Asian fusion,"
"Euro-Pacific," or "regional Hawaiian" cuisine, it's a way
of cooking that enhances a great diversity of beautiful fresh foods with
healthful cooking methods, like grilling, wok stir frying, and steaming.
Wednesday : Fiesta Iberico
Exquisite and finest dishes of Portugal, Spain and south western Europe.
Fresh vegetables, herbs such as saffron, cumin and
coriander are ingredients of this haute cuisine. otaje de garbanzos, potaje de
lentejas, fava rica, and favas con coentro. Are typical in the menu. Sweet rice
puddings (arroz con leche and arroz doce), soups such as ajo blanco (a white
garlic soup), the original gazpacho, gazpachuelo (a fish and egg soup), and
various almond soups. Wednesday nights will ignite with Andalusian flavours.
Thursday : United States of India
Relish the
opulent tastes in the many regional cuisines native to India. The menu authentically
uplifts cuisine from the North, South, east and west of India while offering
guests the additional delight of cuisines shaped by Hindu and Jain beliefs, in
particular vegetarianism, and the influences of cultural interaction from other
societies that has spiced up dishes to suit any palate. Over twenty varieties
of regional dishes synonymous to India will be the
night’s focus. Regional dishes like Pork Vindalo: popular curry dish in Goa,
Kadhi: a spicy North India dish, Rogan Josh
is a popular Kashmiri dish, Spicy fish from Kerala, Chungdi Jhola
is a spicy gravy
based prawn curry with different flavours of spices, Momo is
served in a tomato-based broth from Nepal, are a few to mention
Friday : Great Aussie BBQ
A real Aussie BBQ is simply a matter of
taste. Flavourful, sizzling BBQ specialities from Aussie are the menu of the
night. Boiled n Baked Baby back Ribs that are a signature. These
fall-off-the-bone ribs are exactly the way ribs should be. Succulent and saucy,
each rack is smoked, grilled to perfection and brushed in a sauce that is
seasoned with spicy mountain pepper, bush tomatoes, garlic and hickory. Smooth
in texture and full bodied in flavor, Aussie Fries, Shrimp on the Barbie, Crab
and Avocado Stack, Buffalo Styled Grilled Chicken Wings, Braised Beef Brisket, Seafood
Mixed Grill, Sweet Glazed Pork Tenderloin, Chicken Artichoke Flatbread and
don’t forget the Chocolate Thunder from Down Under are some of the dishes in
the menu
Saturday : Chino Latino
Latin American Chinese Food or
specifically Cuban Chinese and it is a spicy food addiction. Habanero Hell Poppers: Diabolically spicy deep
fried habanero peppers with a molten habanero cream cheese filling, Chinese Bbq
Spare Ribs: Five-spice honey glaze, Lo Pans Crispy Pork And Crab Rolls: Served
with thai bbq sauce, Peasants Chicken Satay: Coconut curry marinated, served
with peanut sauce, Chipotle Teriyaki Salmon Satay: Pineapple salsa, Pinoy
Paella: Jumbo shrimp, adobo chicken,
mussels, chorizo sausage, calamari and saffronannatto rice are some of
the items in the menu.
Sunday : Ape Kema
Chef Publis surfaces food synonymous to all
communities of Sri Lanka. With the many fragrances and spices parallel to South
Indian food, it remains distinctly its own form of cuisine. Throughout years of
colonization and influence from other countries, Sri Lanka has adapted its food
culture into a blend of different curry concoctions and dishes which is ready
to be experienced with authenticity and traditions entwined. Dishes like Chicken Dummassa, Maldive Fish Sambol, Beef
Cutlets, Ghee Rice, Pork Black Pepper, Mutton Chutty Roast, Dolos Mahe
Salad, Waraka Gini Sisila (flambé) are
some of the items in the menu.
