Sri Lankan food has parallels to South Indian food, yet it remains distinctly its own form of cuisine. Our weekend class is a combination of demo, hands-on cookery and then
Sri Lankan food has parallels to South Indian food, yet it remains distinctly its own form of cuisine. Our weekend class is a combination of demo, hands-on cookery and then time to eat the meal prepared and chat to chef – any left overs can be taken home.
The food sold on the streets as with much of South Asia is full of flavour and is often the freshest you can find. Throughout years of colonisation and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes.
In this class you will immerse yourself in Sri Lankan cuisine, creating a selection of dishes which you will enjoy eating at the end of the class.
Examples of what you might cook:
Aubergine moju (pickle)
Kale mallung (kale and coconut salad)
Deviled Sweet and Sour Fish Curry
Sri Lankan Dhal Curry (Parippu)
Refreshments and you’ll enjoy the food you create with a glass of wine, plus, if any leftovers, food to take home
Skill Level: All Abilities
Dan BarberChef Dan Barber, trained & worked in South Africa, Brazil, London and Everywhere in between in a variety of styles from Middle-Eastern to Michelin star restaurants passionate about sharing his wealth of knowledge of fine-dining and inspirational dishes & styles.