Fused and tempting new theme nights revamped to suit you

Friday, 20 December 2013 00:00 - - {{hitsCtrl.values.hits}}

What happens when East and West, North and South all come together in the kitchen at MLH in sync with what you love to have? Unique dining nights emerge at the Governor’s Terrace. LKR 2,600 Nett per night and over fifteen dishes are celebrated each theme night to satisfy one’s taste buds. Monday: Culinary Influences of Ceylon

Celebrating the culinary favourites of the Colonial era with Dutch, Portuguese and English cuisine; dishes such as Lamprais, Mani Pittu and Babath curry will be on the cards. Tuesday: Feasts of the Desert Fusion cuisine featuring Middle Eastern, Arabian, Lebanese, Moroccan and Persian Dishes; favourites like Lamb Tagine, Falafel, Bussa Bossa, and Live Cooking spots Wednesday: Secrets of the Silk Route Feast on Chinese, Thai, Indonesian and the rich diversity of Silk Route cuisine; Laksa, Miso, Peking Style Chicken, and not forgetting the Singaporean Chili Crab are a few to mention; and the ‘made to order’ salad station with Indonesia’s very own Gado Gado Salad. 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 Prawns Koliwada, Jeera Pulao, Badam Kheer, Mutton Shami Kebab and more are not to be missed. Friday: Backyard BBQ A real BBQ is simply a matter of taste. Enjoy the flavourful, sizzling Honey Mustard Grilled Pork Chops, Chorizo, all types of sausages and other grilled, smoked, spice rubbed and churrasco style dishes. Saturday: Viaggio in Italia Journey to Italy and savour favourites from the Mediterranean coast; like Spaghetti Vongole Aioli, Pizza a Prosiutto, Chicken Parmigiana and many more. 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 in the menu.