Rice & Curry cooking session

An afternoon in Nadeesha's kitchen. Timber-framed walls, woven-palm roof, baskets of bananas and papayas within arm's reach. You're welcomed in like a guest who's expected — because you are. The cooking starts once introductions are done, which doesn't take long.

At the heart of the experience is Nadeesha, a warm-hearted home cook whose passion is sharing the flavours of her island. She and Muthu, her daughter, welcome you into their rustic open-air kitchen. Their genuine hospitality sets the tone. Under Nadeesha's guidance, you'll create an authentic Sri Lankan dinner from scratch. The experience concludes with a sit-down meal at around 18:00 — the right time to eat what you've made.

Prepping the Feast

Your experience begins at 15:00. After introductions, you roll up your sleeves. The first job is to prep a spread of local produce: purple onions, green beans, ripe tomatoes, herbs and citrus. You learn to shave fresh coconut and squeeze out its milk — yes, you use a traditional scraper. Then you grind spices in a mortar and pestle.

Everyone takes a turn pounding dried chillies, mustard seeds and curry leaves until the aroma fills the room. You chop, slice and dice seasonal vegetables and herbs, learning the importance of each ingredient along the way. By the time the prep is done, your hands smell of lemongrass and your appetite is fully awake.

Cooking Over Flame

With bowls of prepped ingredients ready, it's time to cook. Simple gas burners and clay pots — the traditional way Sri Lankan families have cooked for generations. Here's where the magic happens:

• ☐ Tempering spices in hot oil until they crackle and release their flavour. This step perfumes the whole kitchen.
• ☐ Building curries from the ground up — adding garlic, onions, curry powder and coconut milk in stages, tasting and adjusting along the way.
• ☐ Simmering rice in clay pots until each grain is fluffy and infused with the scent of pandan leaves.

• ☐ Timing: The class runs from mid-afternoon until early evening — about 3 hours to cook and then enjoy dinner without rushing.
• ☐ Location: Unakuruwa
• ☐ Group size: Small — usually 2 to 4 guests, so you get hands-on attention.
• ☐ What's included: All ingredients, equipment, a welcome drink, cooking guidance, a sit-down meal.
• ☐ Dietary options: Nadeesha can tailor dishes for vegetarians, vegans or meat-eaters. Let us know in advance.
• ☐ What to bring: An open mind, a camera, and an appetite.
• ☐ Price per person: Rs. 7,500 (groups of 2–4 persons)