What you’ll cook
A Sri Lankan rice and curry is a spread of small dishes: perhaps a dhal, a vegetable curry, a green leaf mallum and a fiery coconut sambol, alongside rice. You’ll learn how fresh coconut, curry leaves, pandan and roasted spices give each dish its character.
How it works
- Start with the ingredients, often picked from the garden or bought locally
- Scrape coconut and press coconut milk by hand
- Cook in traditional clay pots
- Finish by sharing the meal you’ve made
Tips
- Tell us about allergies or dietary needs when you book. Most dishes are easily made vegetarian.
- Ask for the spice level you prefer.
- Bring a notebook or ask for the recipes.
Prices, timings and inclusions vary by season and operator — ask our front desk for current details and to book.
