Fusion and flavourful theme nights at MLH

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. At Rs. 2,600 nett per night, over 15 dishes are celebrated at each theme night to satisfy the taste buds.

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 stew pots 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 pot-stickers 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, in addition to 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 20 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 and baked baby back ribs 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 flavour, 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 on 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 on 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 colonisation 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 on the menu.