Private Sri Lankan Cooking Class – Market, Kitchen and Table
Where our full-day cooking tour is about the market and the family table, this session is about technique – the handful of moves that make Sri Lankan food taste the way it does. You will learn why there are two curry powders, raw and dark-roasted, and which dishes need which; how a final tempering of mustard seed, curry leaves and rampe in hot oil transforms a simple dhal; why the south’s ambul thiyal fish curry turns sour and almost black with goraka and pepper, a technique born from the need to preserve fish without refrigeration; and how to pound pol sambol on a granite miris gala. Every dish adapts to vegetarian, vegan or halal needs without losing its character.