Archive for January 21st, 2011

Special Poya Day Vegan cuisine launched with five chief incumbents at MLH: a great initiative to celebrate the BUDDHA JAYANTHI 2011

Friday, January 21st, 2011

The year 2011 marks 2600 years since Lord Buddha attained enlightenment or Nirvana. Referred to as “Buddha Jayanthi” Buddhists all over the world and particularly in countries such as Sri Lanka, Thailand, Cambodia, Myanmar, Bhutan, Tibet, and Laos – which are predominantly Buddhist countries – are preparing to celebrate this significant event in the religious calendar.

Throughout 2011 there will be festivities and commemorative celebrations arranged in Sri Lanka. However, the celebrations are to reach a crescendo on May 17, when the moon is full, and Buddhists celebrate “Vesak” – the Birth, the Enlightenment and the Passing away to Nirvana of Lord Buddha. And indeed MLH commemorated by initiating the special poya vegan food fare which can be enjoyed every poya day for lunch.

Maybe they think vegetarianism is a fringe interest, but the reality is that a majority of Sri Lankans are vegetarian or nearly so, and the figure is even higher for many other countries as foreign tourists are overwhelming in MLH.  If you’ve traveled as a vegetarian before, you probably know some of the tricks, such as to look for ethnic restaurants.  Indian, Chinese, Middle Eastern, and usually Italian restaurants all offer veggie options.  In a Chinese restaurant, they’ll at least have one vegetarian dish called “Buddha’s Delight”, which is just vegetables and rice. Truly veggie-friendly with a multiple and exceptional vegetarian offerings was no doubt at MLH on Duruthu Poya Day and it is only offered at lunch time for approximately LKR2000.

The Governor’s Restaurant had a generous vegetarian section on their lunch buffet menu. Vegetarians used to having to pick the one veggie item at a restaurant will be overwhelmed with the choices here. The atmosphere was also nice and the food was absolutely satisfying.  Here are just a few to choose from:

Starters

Cous Cous Onion Marmalade with Sun Dried Tomato on Tomato Caulis

Char Grilled Marinated Bell Pepper with Stuffed Gorgonzola Cheese with Basil Mix Syrup

Roasted Pumpkin & Fine Nuts with Feta Cheese Timbale and Forest Bee Honey Vinaigrette

Smoked Eggplant Tower with Herb Marinated Feta Cheese Olive Tapenade & Basil Oil

Roast Gratinated Eggplant with Stuffed Mozzarella & Tomato Concasse

Celery Roots with Cream Cheese & Prunes Jelly Terrine

Carrot & Raising Terrine with Orange Manmade

Roasted Beetroot & Grilled Apple Tower with Mint Passion Fruit Horseradish Sauce

Asparagus & Cream Cheese Roulade with Herb Pancake

SOUP

Sri Lankan Herbal Soup Bar

(Fresh Soups Four Types)

With Condiments

SALADS

Spinach Timbale / Carrot & Beetroot Timbale / Hommus / Babaganouch Cucumber Curd Pumpkin with Feta Cheese / Bavarian Potato Salad /Celery with Apple

Vegetable Glass Noodle Salad / Japanese Raddish Salad

Vegetable Chop Salad / Greek Salad / Coleslaw & Raising Salad / Kachumber Salad

Cucumber, Grated Carrot, Cabbage, Pineapple, Variety of Lettuce

Cherry Tomato, Vegetarian Sushi, Pate”, Terrines, Timbals

Waldorf Salad / Marinated Fennel with Cherry Tomato Salad / Mutable

Beetroot & Apple Horseradish Salad / Tubule / Hommus / Babaganouch

Cucumber Yoghurt & Mint Salad / Spicy Lotus Yam Salad

Raw Mango Salad with Mustard Vinaigrette / Thai Papaya Salad

Sweet Potato with Coconut Salad / Korean Kimchi / Aloo Chart

Vegetable Summer Roll with Peanut Sauce / Fruit Chart

French Beans with Red Wine Vinegar Dressing / Marinated Olives

Chickpeas with Fried Onion & Curry Leaves Salad / White Cabbage Pickle with Roasted Cumin & Red Raddish Salad

Manioc with Turmeric Coconut Sambol

Tempura Fried Vegetable with Sweet Chili Sauce

DRESSINGS

Orange Dressing / Asian Dressing / Passion Fruit Dressing

Curry Leaves Dressing / Mustard Dressing / Vinaigrette Dressing

HOT

SRI LANKAN

Organic Red Rice / Yellow Rice

Soya Meat Curry / Polos Anama / Long Beans Tempered / Cadju & Baby Brinjal Curry

Innala Kirata / Gotukola Sambol / Katurumurunga Leaves Malluma / Karankoku Sambol

Dambala Tempered fried & cooked, Mukunuwenna Mallum, Kankun Breadfrouit curry, Manioc with Chillies & onions tempered

SRI LANKAN CONDIMENTS

Seeni Sambol / Lunumiris / Mango Chutney / Pol Sambol / Lime Pickle / Papadam

ACTION

Kottu Roti (Vegetable / Cheese)

Naan, Parata,Godamba, Vegetable filling

WESTERN

Vegetable & Bean Chillie

Mushroom sauté with Fresh Herbs

Vegetable Lasagna

Vegetable Au Gratin

Mixed Butter Vegetable

Potato Frasier

ACTION

Two Kinds of Pasta with

Creamy Cheese Sauce / Fresh Tomato Sauce /Pesto

INDIAN

Jeera Pillau

Paneer Tikka Masala

Bhindi Dopiaza

Aloo Gobi

Dhal Tadakwala

ACTION

Ulundu Wadai / Dosai (Masala / Plain)

CHINESE & JAPANESE

Singapore Wok Fried Noodles

Tofu Steak with Teriyaki Sauce

Hot Garlic Aubergine

Pok Choy & Stir Fried Napa

ACTION

Vegetable Tempura

Vegetable Spring Roll

DESSERTS

Mixed Fruit Pudding (Hot)

Mahalabiya

Summer Berry Pudding

Fruit in Agar Agar

Semolina Flammary

Gulab Jamung

Mango Rice Pudding

Chocolate Truffle Cake

Yoghurt Delight

Biscuit Pudding

Sago Melon

Butter Scotch Pudding

Carrot Halwa

Pineapple Crumble

Bus Boosa

Rice Keer

Swiss Apple Cream

Cuban Coconut Custard

Swedish Apple Cake

Fresh Fruits

Curd & Treacle

The day was indeed special as five chief incumbents namely: The five chief incumbents who launched the Duruthu Poya celebrations at MLH, UK based the chief incumbent of the Kingsbury Buddhist Centre Ven. Galayaye Piyadassa Thero, The Cheif Incumbent to the Maligakande Pirivena and the Editor of the Sinhala Dictionary and the Chief Incumbent of the Western Province Ven Akuratiya Nanda Thero, Chief Incumbent of the College of Buddhism in Maradana Ven Nagoda Amarawansa Thero, Kelaniya University Galgiriyagama Wimalananda Thero and from Nepal Tissa Thero, graced the occasion and was overwhelmed of the great initiative that was launched in a memorable year.

One of the Worlds Best Gathering Places now surfaces THE GOVERNOR’s BRUNCH on Sundays amidst Jazz to soothe your Sunday Blues

Friday, January 21st, 2011

Great British food means unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it.

Historically, British cuisine has had something of a shocking reputation worldwide – for soggy vegetables, slap-dash sauces and over-cooked murky meat. Yet MLH our is now recognized as among the best in the world and their influence seems to be spreading to other hotels aswell. An exciting feature of British cuisine is its ability to absorb the cultural influence of those that settle in Britain. Now-national dishes such as chicken tikka masala, lasagne and spag bol come from this openness to accept and adapt, as does the innovative dishes as Kedgrec, etc. The most important meal of the week in a traditional British household is Sunday lunch. Served around 1pm-3pm, this family meal consists of a large joint of meat (typically Roast beef or a leg of lamb) roasted along with Birmingham Style meatloaf with creamy mustard sauce, Oxtail Soup /Haggis /Irish stew/Steak & Kidney Pie potatoes and served with boiled vegetables and the appropriate sauce – strictly apple with pork, horseradish with beef, and mint with lamb. There has been a recent revival in old and rare breeds such as Roast Wellington with jus and Bearnaise sauce, Traditional Roast Beef with Yorkshire pudding and Sunday Roast of the Day with Roast potato and Gravy – these are perfect for a succulent and tender roast, and indeed MLH has it all.

Steamed puddings are a traditional choice for dessert – Mud Cake/Pancakes with raspberry jam/Apple and Cinnamon Crumpets/Country Style Fruit Flan/Summer Pudding/Chocolate Trio/Caramel Bread are among the favourites. Crumbles make a more popular choice these days. Try Rhubarb and Apple Crumble, has a deliciously delicate flavour; Apple Black Berry Pie/Short Cake/Mini Tartlets/Apple Charlotte/Dundee Cake, and much more.

The action stations that take a stance to English food Egg Benedictine and Egg Florentine with the hot corner spicing it up with Scottish Eggs/Welsh Rarebit, are just a few to mention.

Brunch has become such a permanent fixture in British life that, precisely at 1100hrs AM every Sunday MLH, will transform it’s best gathering place with not only the ambience but also the food to British people’s delicacies. An international buffet spread with a leaning towards classic British cuisine is yours to journey through.

Here are a few items to journey through:

STARTERS

Beetroot salad with horseradish /Egg boats with shrimps and chives dressing

Waldorf Salad/Chicken liver terrine with Black Currant drizzle

Cole slaw with Colmans mustard/Rabbit Terrine with Pickled carrots

Chicken salad with Gherkins/Smoked fish salad with tomato and Mayonnaise

Winter Cress Salad/Pickled herrings /Pickled Mixed Vegetable/Pickled eggs

Traditional Ham egg pie/Cabbage and raisin salad with orange

Egg Benedictine (Action)

Egg Florentine (Action)

Scottish Eggs/Welsh Rarebit

HOT

Devonshire Crab Soup /Shropshire Pea Soup /Cock & Leek Soup

Oxtail Soup /Haggis /Irish stew/Steak & Kidney Pie

Chicken & Mushroom Pie /Cheese & Onion Pie

Lancashire Hot Pot /Cornish Pastries /Roast Cornish Hen

Shepherd pie /Sunday Roast of the Day with Roast potato and Gravy (Carving)

Prime Rib Of Beef /Chicken in Cherry Sauce

Chicken Tika Masala /Tandoori Butter Chicken

Lamb Ragenjosh /Lamb Vindaloo/Pepper Steaks/Spice Silver Side /Sausage Station

English Sausages (Variety of 1foot long on the Grill)

Cottage Pie /Grilled Liver & Bacon/Roast Pork with Apples

Traditional Roast Beef with Yorkshire pudding (Carving)

Roasted Chicken Balmoral Style (Carving)

Birmingham Style meatloaf with creamy mustard sauce

Roast Wellington with jus and Bearnaise sauce (Carving)

Fish and chip (Action)

Potato and Bacon Gratin /Pan fried filet of fish with capers and beetroot

Poached white Fish with hollandaise /Kedgerec /Baked Trout

Minted Broccoli with Almonds /Mushy peas/Cauliflower Gratin

Baked Beans /Black Pudding /English Muffins

BREAD

Cottage Loaf

Sage Onion Bread/Selection of Muffins & English Muffins

CHEESE

English Cheeses

PICKLES

Pickle Lillie /Pickle Gherkins /Pickled Red Cabbage

DESSERT

Apple Black Berry Pie/Short Cake/Mini Tartlets/Banana Cake

Apple Charlotte/Dundee Cake/Fruit Trifle /Queens Cake

Carrot Cake/Pound Cake/Coffee Fudge/Honey Cake

Mud Cake/Pancakes with raspberry jam/Apple and Cinnamon Crumpets

Country Style Fruit Flan/Summer Pudding/Chocolate Trio

Caramel Bread and Butter Pudding/Baked Cheese cake

Rhubarb And Apple Crumble/Fruit Pavlova/Juggery Pudding

English Trifle / Date Pudding

And for all who still crave for the New Orleans food. Saturday nights with Jazz under the stars, New Orleans food will be the soul.