Sri Lankan food is known for it’s unique taste, colourful curries and lavish meals, made up of a minimum of four curries accompanied by rice. Vegetarian Sri Lankan food is a celebration of fresh fruit and vegetables such as beans, okra, pumpkin, bitter melon, carrots, potatoes, cabbages and beetroot as well as legumes such as dhal and chickpeas. No meal would be complete without a side of coconut sambol (pol sambol) or garden fresh greens, either sautéd with grated coconut or simply served fresh with a dash of lime. Learn all these delicious dishes and more in this class taught by a Sri Lankan food expert. Vegan friendly options available.
What you will learn
- basic techniques for cooking vegetables Sri Lankan style
- making curry powder from scratch
- understanding of herbs and spices that compliment each dish
- how to use exotic ingredients
What you will get
- taste testers and food to take home
- recipes and instruction
- sample container of unroasted curry powder
- email support following class
What to bring
- wear comfortable shoes
About the tutor
Daniel Siriman was born in Sri Lanka and learned to cook from his father. His love for cooking and food was largely influenced by his father and grandfather. Immigrating to Australia in 1992, Dan qualified as a chef and worked in many restaurants, catering establishments and in a renowned French patisserie in Melbourne. In early 2017 this Daniel went back to Sri Lanka in search for his roots where he became fascinated by the alluring beaches, rolling hills and exotic food culture. At the end of his visit the idea for Monsoon Harvest, his food tour company, was formed.