Services – Sri Lanka cooking Classes

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•Rice and Curry

Sri Lankan rice and curry consists of steaming hot, fluffy rice (samba or kakulu varieties) that is served with a variety of side dishes commonly called curries. There are typically at least three (ideally five) different curries served along with the rice, one of which is usually based on fish or meat, and the other two are based on vegetables. Common accompaniments to rice and curry include sambol (a Sri Lankan relish), a gravy or hodda with spices and coconut milk, mallum (chopped leaves with coconut), and fried crispy foods such as papadams. This specialty is a typical home-cooked dish

•Kiribath

“Kiribath” or Milk Rice as the Westerners call it, is a traditional breakfast dish as well as a celebratory treat for special occasions. In some Asian cultures including Sri Lanka, milk and rice is a significant symbol of prosperity, luck and happiness in abundance. Milk Rice is mainly cooked during the Sinhalese New Year and various festive and auspicious occasions, while locals also have the tradition of cooking this creamy mild flavoured rice cake on the first day of every month.

• Malu Ambul Thiyal

A tangy, spicy fish curry that has been devoured for centuries by Sri Lankans, the Sour Fish Curry or well known as the Maalu Ambulthiyal is a favourite in many households and can be enjoyed with Rice, string Hoppers and even hot Coconut Roti. Believed to have originated from the South of the Island, this dish is enjoyed not only because of its rich flavours but also because it could be preserved in room temperature up to a week or refrigerated even more. The most commonly used fish for this recipe is the Kelawalla (Yellowfin Tuna), Balaya (Skipjack Tuna) or Sailfish (Thalapath) but any type of firm fish would do.

•Coconut Sambol

Coconut sambol is ubiquitous in Sri Lanka. It appears alongside most meals. Typically, it's made with , grated fresh coconut, limes and lots of dried red chillies.The best thing about coconut Sambol/Sambal is, it doesn’t take 10mins to make this. Seriously. You can make this even before your rice is cooked.

•Hoppers & Egg Hoppers

Appa is made from a fermented batter of rice and coconut milk and cooked in a small wok-like pan. So, it has that unique bowl-like shape with a spongy center and a crispy edge. Want to make the perfect crispy Appa? Learning to make perfect crispy Appa might take time & practice, yes, it’s a bit tricky at first, but you’ll soon get the hang of it and it’s worth the effort and a lot of fun. Hopper combines with an egg makes it a fine delicious and nutritious food " Egg Hopper " which is easy to prepare but little bit tricky to make it nice.

• Pittu

Pittu is traditionally eaten for breakfast in Sri Lanka. Now a days it is also eaten for lunch or dinner since people are off and rushing to work and school in the morning and cannot eat a leisurely long breakfast. The process of making pittu is simply mixing coconut with the rice flour to form a "crumbled texture" mixture. Then that mixture is placed in the cylinder tube of the Pittu steamer and steamed for about 5-6 minutes and it comes out as a solid Pittu tube. You can use either red or white rice flour to make pittu so it is a wonderful gluten-free dish. The pittu is then eaten with warmed coconut milk, lunu miris and any spicy meat, fish or vegetable curry

• Helapa

A traditional Sri Lankan sweet that is ideal for tea time, halapa is a nutritious snack that is natural, healthy and tasty.

• Pol Rotee

Classic Sri Lankan pol roti – A coconut roti (coconut flatbread) that is easy to make and uniquely delicious! If you’re bored with your regular flatbreads, then here’s a fun and delicious variation to try, that doesn’t require any leavening agent.

• Weli Thalapa

A traditional Sri Lankan delicacy made from rice flour, coconut milk and treacle

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Discover the flavors of traditional Sri Lankan cuisines through a fun cooking and dining experience.