Due to its strategic location along the Spice Route, Sri Lanka became a major trading center and melting pot of culturally diverse peoples and cuisine. In this class Vindi Rathnayake will guide us through traditional Sri Lankan spice blends and working with fresh coconut to make a variety of classic dishes. On the menu: kukulu mas curry (chicken curry with coconut, and tamarind); parippu (red lentils with curry leaves and coconut); ela batu (Thai eggplant curry with dried anchovies and jackfruit seeds); kola mallum (sauteed kale with freshly grated coconut, mustard seed, and dried chilies); karawila sambola (fried bitter melon sambal with shallots, chilies, and lime), and steamed basmati rice. We’ll finish the meal with watalappam (steamed coconut milk and palm sugar pudding)) for dessert.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.