|When Sri Lanka moves from
Cuban Tapas to Nuevo Latino Cuisine
A nuevo gastronomic experience
surfaced at MLH with Executive Sous Chef Indika
|Nuevo Latino Cuisine at Mount Lavinia Hotel
invites diners to experience the vertigo of
consuming a reinvented version of Latin and
Contemporary American food while enjoying a
cosmopolitan technique of cooking structure.
Executive Sous Chef Indika, the newest addition to
the Mount Lavinia Hotel’s kitchen brigade reproduces
colonial desire by aestheticising and commodifying
traditional meals. Chef Indika states, “Contemporary
American Cuisine has emerged as a fashionable
consumer trend and creating a new experience with
two of my favourite cooking techniques: French and
Japanese, and combining it with the Latin American
influences indeed surfaces my specialty.”
“Ultimately, what I want to do is to educate people
in different tastes and styles that are in
Contemporary American and Nuevo Latino cuisine,”
says Indika. “I want to showcase some of the best
locally sourced ingredients that Sri Lanka has to
offer and the best techniques and present them in a
not-so-traditional manner. Most ingredients are
local , but the presentation has some flair to it.
The thought process behind the dishes created is a
little more in depth, with emphasis on individual
flavour profiles and textural elements in the dish.”
Diners will realize that there is something
different about Mount Lavinia Hotel the minute they
consume the dishes prepared by Chef Indika.
Menu items will include Wagyu beef tataki,
scallion-ginger condiment, garlic chips, Yakitori
sauce and tempura octopus with honeyed miso-pepper
sauce; Citrus and vanilla vodka infused Seafood
ceviche with cassava chips, chili oil with seared
scallops, salsa roja, Creole onions and cornbread
The appeal of this exciting, food lies in its bold
combinations. Indika fearlessly mixes metaphors in
his favourite creations by using French, Japanese
and Latin techniques with local ingredients in
dishes as stated above, the combinations are a twist
on the traditional, but new to Sri Lankan palates.
Salsas and mojos (spicy salsas with garlic, citrus
and olive oil) fairly crackles with flavour
surprises. Indika’s roots are organic, but his
influences are broadly Latin American, Japanese and
French. Indika occasionally does wonders with
locally sourced ingredients and local seafood
however with the techniques taking on global
influences. But on the whole, bright Latin flavours
and Indika’s unfettered enthusiasm combine in an
array of dishes that definitely needs to ventured.
Executive Sous Chef Indika Jayawardena who has been
influenced by the Celebrity Chef Marcus Samuelsson
at Washington Square, his stint at Ecuadorian
American Chef Jose Garces’ Nuevo Latino restaurant:
El Vez (both in Philadelphia) , Chef David Felton at
the Pluckemin Inn in New Jersey and as Sous Chef at
the Adaaran Watervillas in the Maldives, indeed are
his highlights in the world of culinary arts.
“My devotion to experiencing new culinary
techniques and pushing those boundaries to surface
new and exciting flavours using influences from many
cuisines is the foundation of my love and passion
for cooking,”he said.
A Sri Lankan who grew up in the US, Indika describes
his food as “Contemporary American cuisine with an
emphasis on Nuevo Latino American cuisine,” but
since then he’s expanded his repertoire to include
his own interpretations of dishes from across the
world, and now surfaces a Nuevo blend.
|Cinnamon grand wins Spiced Tea
competition at World Spice Food Festival
As part of the Sri Lanka Tourism Development
Authority’s World Spice Food Festival, competitions
were held in a variety of categories, celebrating
Sri Lankan culinary creativity, flair and
presentation. Cinnamon Grand won the Spiced Tea
competition and was also the runner-up in the Spiced
Ice Cream category; accomplishments reflected the
hard work and dedication behind the hotel’s brand.
Selected judges visited the Cinnamon Grand’s
Serendib Restaurant on 19th July, where they sampled
the hotel’s creations for the Spice Festival.
Serendib Supervisor, Nadeesh Wickramasekera created
the spiced tea in front of them, while explaining
the procedure and the origin of this unique
beverage. The spiced tea has been dubbed Minchi
Kahata and its ingredients comprise Mlesna Tea,
Mlesna Mint Tea, Mint leaves, Black Crushed Pepper
and, of course, Cinnamon. The judges had nothing but
high praise for the concoction, noting that it was
“the first time they tasted tea with black crushed
pepper.” The judges were thereafter invited to
sample another unique Cinnamon Grand creation:
During the World Spice Festival closing ceremony on
July 24, at Water’s Edge, Cinnamon Grand was
presented the certificates for the Spiced Tea
competition and the Spiced Ice Cream category by
Managing Director, Mlesna Tea Dinendra Perera.
Keeping to its promise of savoury indulgence the
Cinnamon Grand has done it again with a win at the
World Spice Food Festival!
|Cheesy, juicy Pizzas @ the
An ultimate solution
for all Pizza lovers!
If you love a buttery, flakey crust, sweet and
tangy tomatoes, gooey mozzarella cheese, perfectly
seasoned sausage, and other fresh ingredients - Then
be at the right place as we have the perfect Pizza
for you. We at the Galadari Hotel pride ourselves
making each handmade pizza just the way you like it.
Our Pizza’s a huge hit last year with customers of
all ages and to give everyone another chance to
taste a variety of delicious pizzas added to our
Pizza menu. Enjoy our innovative Pizzas with family
and friends, and we’re excited to give our Pizza
fans the taste of tastiest!
A crispy cheesy Pizza of ours will be an experience
to our customers of pulling and popping the
irresistible cheese-filled bites into their mouths
before digging into the pizza slices. Small, regular
and family Pizzas are also in line to fulfill each
ones need and all Pizzas will be served with a
chilled bottle of Coke to complete your meal.
CHEESY PIZZA PROMOTION at the Coffee Shop - Try our
cheesy, juicy Pizzas on August 2 to 8 from 11.00am
There’s something for everybody
|‘Weekly Specials’ at Cinnamon
“Weekly Specials” is
the latest culinary indulgence from the Cinnamon
Grand, bringing customers a unique dish every week
at the hotel’s most popular outlets. The focus of
this new concept is placed squarely upon offering
culinary variety to loyal customers with new
creations showcased at Lagoon, Cheers Pub, Tao,
Taprobane, London Grill and Echo.
The ‘Weekly Special’ dishes are available at their
respective restaurants during restaurant opening
hours in addition to the normal menu. An extra dish
will also be featured at each restaurant weekly up
to a grand total of 24 unique dishes during each
month, to see a brand new set of dishes
continuously. Each dish reflects the unique concept
of its restaurant with a seafood dish at Lagoon,
Italian flavours at Echo, International cuisine at
Taprobane, Fusion platters at Tao and so on. This
will be an ongoing concept, keeping to the Cinnamon
Grand’s promise of indulgence.
“This new concept gives guests the opportunity to
sample new dishes weekly at their favourite Cinnamon
Grand restaurant,” said Executive Chef Morugama.
“This is a perfect opportunity for our loyal patrons
to broaden their palettes with a constantly changing
range of dishes,” he said.
For more details please call 2497361/62.