Moving from Cuban Tapas to Nuevo Latino Cuisine

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 Hotel’s kitchen brigade reproduces colonial desire by aestheticizing and commodifying traditional meals. “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 brings outmy specialty,” Chef Indika says.

“I want to educate people in the different tastes and styles that are in contemporary American and Nuevo Latino cuisine,” Indika says. “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.

The ingredients are mostly 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.”