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


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


Sri Lankan Herbal Soup Bar

(Fresh Soups Four Types)

With Condiments


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


Orange Dressing / Asian Dressing / Passion Fruit Dressing

Curry Leaves Dressing / Mustard Dressing / Vinaigrette Dressing



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


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


Kottu Roti (Vegetable / Cheese)

Naan, Parata,Godamba, Vegetable filling


Vegetable & Bean Chillie

Mushroom sauté with Fresh Herbs

Vegetable Lasagna

Vegetable Au Gratin

Mixed Butter Vegetable

Potato Frasier


Two Kinds of Pasta with

Creamy Cheese Sauce / Fresh Tomato Sauce /Pesto


Jeera Pillau

Paneer Tikka Masala

Bhindi Dopiaza

Aloo Gobi

Dhal Tadakwala


Ulundu Wadai / Dosai (Masala / Plain)


Singapore Wok Fried Noodles

Tofu Steak with Teriyaki Sauce

Hot Garlic Aubergine

Pok Choy & Stir Fried Napa


Vegetable Tempura

Vegetable Spring Roll


Mixed Fruit Pudding (Hot)


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.

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