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.
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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.
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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.