TV Times

Lavish and thrilling promises from Mount Lavinia Hotel

Floribben to State dinners to culinary classics to wine and cheeses from Down Under amidst a chocoholic spread awaits in the first quarter in 2010 at Mount Lavinia Hotel

Starting out as an imposing and majestic weekend abode, Mount Lavinia Hotel, consisting of 226 rooms inclusive of suites, retains the old world charm and imperial elegance of yesteryear combined with the most up to date facilities of a modern resort that any discerning traveler might ask for. Furthermore, the innovative events and unique menus that are churned up at the hotel are indeed the talk of the town and are a focal point for all guests. The hotel’s first quarter of events are bound to be your first choice.

Indian cuisine will be the hottest fare that will be added to the Mount Lavinia Hotel’s food selection in the new year. When asked Mr Anura Dewapura, GM at the Mount Lavinia Hotel as to the reason for Indian fare, he stated, “Since of late, there has been a welcome increase in the Indian population to our country, and our hotel in particular, has benefited in the form of hotel occupancy and patronage in the food and beverage outlets.” Chef Chinnapillai Sarvanan, is the specialist on Indian cuisine, who will begin the year with breakfast and lunch specialties.

Then the hot hot Spanish Tapas will light up the Terrace with favourites like Gambas Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers). Calamares or rabas - Rings of buttered squid, Boquerones White anchovies served in vinegar (boquerones en vinagre) or deep fried or even Patatas bravas Fried potato dices (sometimes part-boiled and then fried, or simply boiled) served with salsa brava, a spicy tomato sauce. Alioli is often served with it too. Tortilla de patatas, also known as Tortilla española - A type of omelet containing fried chunks of potatoes and sometimes onion are some of the tapas that will be on offer.

Slow Food begins the year with “Floribbean Cuisine South Beach style” on the 16 January 2009. “The marriage between citrus and fish American style is the essence of this type of cuisine,” states President of Slow Food Chapter, Chef Leo. It combines Miami and Caribbean flavours and excites all senses just like a visit to the southern beach in Miami USA.

Then love will definitely be in the air as the month of February will combine chocolate. Chocolate being a very big part of anyone’s life and indeed has the power to captivate like no other food. The month of February will be a longlasting Affair with Chocolate.

March brings the culinary classics with history and originality embedded in the recipes when the hotel surfaces the Swedish Food Festival. It is thus all the more exciting that Guest Chef Mats Peltersson who has scored major successes with his tasty creations from Grand Hotel Sweden, which are innovative in both color and design particularly with Lingonberries, cloudberries, root vegetables, Baltic herring, wild game and indeed Västerbotten cheese, will be inspired by the richness of centuries-old Swedish culinary traditions and will surface master creations at the Swedish Food Festival which will be a treat for the new year.

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