Traditional Sri Lankan Cooking Class

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Sri Lankan cuisine is vastly underrated: its larger neighbors usually steal the stage when it comes to cooking. Many visitors to the island come with few expectations and leave pleasantly surprised. Rice and curry – Sri Lanka’s most iconic dish – is simplified in language but highly complex in execution. The ‘Curry’ that accompanies rice in Sri Lanka is actually an array of dishes made up of different vegetables that might be sauteed in spices, boiled in coconut milk, tempered, deep fried, caramelized, and even served raw with grated coconut. The ingredients themselves may also be things you are unfamiliar with: lotus root for example, or banana blossom. Take a visit to a local market to see the wide array of tropical fruit and vegetables on offer in Sri Lanka, and then get a hands-on cooking experience in the traditional setting of a local house

Experience Overview

Starting at the bustling Galle market, you will meet your host chef who will talk you through the core ingredients of Sri Lankan cuisine such as curry leaves, coconuts, local fruit and veg, pandan leaves and spices. Leaving the market, you will travel in our vehicle to Ahangama for the cooking class. When you arrive you will be greeted with well come drink.Here you will learn how to prepare and cook your favourite Sri Lankan curries.You will also discover how coconut milk is made, learn to crack open and scrape out your own coconut, and taste samples of each dish as you go along. The end product is a feast of eight unique dishes served in a banana leaf which you can eat local-style with your fingers if you are up for the challenge.

Important to know:

The chef is an expert on Sri Lankan cooking but his English skills are a little more basic. He can converse easily but extremely complex questions might need to be phrased in more simple terms. A little patience and understanding will go a long way.

Private or not?

This experience is always private