Food · Galle, Southern Province
Start at the morning market, then cook a full Sri Lankan rice and curry spread over an open hearth in clay pots, the way it has been done in southern kitchens for generations.
The experience
This class begins where every good Sri Lankan meal does, the local market, picking coconut, fresh fish, and whatever vegetables are in season. Back at the hearth, you'll learn to build a curry from scratch: roasting and grinding spices, coaxing coconut milk from fresh flesh, and cooking everything in traditional clay pots over an open flame.
The result is a full spread, rice, a fish or vegetable curry, sambols and a dhal, eaten together at the end, the way it's meant to be shared.
What to expect
Good to know
Galle, in a route
Four hours over a wood fire, and you never buy a jar of curry paste again.
