Quick answer
Cooking classes run near Galle, in and around Galle Fort and Unawatuna, in Kandy and in Colombo. A typical class lasts three to four hours, often starting with a market visit, then cooking a rice and curry spread of four to six dishes, such as dhal, a fish or chicken curry, a vegetable curry, pol sambol and a mallung. It suits a rest day, an early Test finish or a rainy afternoon in a mid-year tour.
Key takeaways
- Classes run near Galle, Kandy and Colombo.
- A typical class lasts three to four hours.
- Many classes start with a visit to a local market.
- You usually cook four to six dishes and eat them together.
- Classes are a good plan for a rainy day in a mid-year tour.
What a class involves
Most classes are run by local families or small cooking schools, often in a home kitchen or a garden pavilion. They begin with an introduction to the spices, including cinnamon, cardamom, curry leaves, pandan and roasted curry powder, and how they are used.
You then cook a spread of four to six dishes, usually a dhal, a fish or chicken curry, one or two vegetable curries, pol sambol, a fresh coconut relish, and a mallung of shredded greens. Some classes add hoppers, roti or a dessert such as watalappan.
The class ends with everyone sitting down to eat what they have cooked.
The coconut is at the heart of it all. Most classes show how to scrape fresh coconut and squeeze it for thick and thin milk, the base of many curries, and some still use a traditional grinding stone for spices and sambols, which visitors often find the most fun part of the session.
- →Spices explained first.
- →Four to six dishes.
- →Eat together at the end.
Market visits
Many classes start with a walk through a local market, where the cook explains the vegetables, fruits, spices and fish. In Galle, the market near the bus station is lively in the morning; in Kandy, the central market is close to the lake.
The market visit is often a highlight in itself, with exotic fruits, piles of chillies and fish fresh from the boats.
Lankan Stays & Trails often books classes that include the market, as it gives fans a taste of daily life outside the cricket.
- →Morning markets are liveliest.
- →Galle and Kandy central markets.
- →A highlight in its own right.
Where to take one
Near Galle, classes run in the fort, in Unawatuna and in villages inland, all within a short drive of the ground. In Kandy, classes run in town and in the hills, convenient for a Pallekele leg. Colombo has classes in the city, suiting a white-ball leg.
Some tea estates and village homestays also offer cooking sessions, often with produce from their own gardens.
Book a day or two ahead, especially in busy months.
- →Galle, Unawatuna and inland villages.
- →Kandy town and hills.
- →Colombo and tea estates.
Spice levels and diets
Sri Lankan food can be very spicy, but in a class you control the chilli. Tell the cook your preference, and they will adjust. Vegetarian, vegan and gluten-free diets are easy to accommodate, as much of the cuisine is naturally plant-based.
Ask for the recipes to take home; most cooks provide them.
Most dishes are cooked in clay pots or heavy pans over gas, and the techniques are simple: tempering spices in oil, simmering in coconut milk and finishing with a squeeze of lime. That makes them easy to repeat in an Australian kitchen with ingredients from an Asian grocer.
- →You control the chilli.
- →Vegetarian and vegan options are easy.
- →Ask for the recipes.
Timing around the cricket
A morning class works on a rest day, or an afternoon class after a Test finishes early. In a mid-year tour, when showers can stop play, a cooking class makes a rainy afternoon in Galle or Kandy one of the best of the trip.
Avoid a heavy lunch class before an afternoon session at the ground in the heat.
Groups of mates, couples and families all enjoy classes, and many cooks can take a group of eight or more. Lankan Stays & Trails often books a private class for groups travelling together, which makes a relaxed shared lunch after a long week at the ground.
Frequently asked questions
Where can you take a cooking class near Galle?
Cooking classes run in Galle Fort, in Unawatuna and in villages inland, all within a short drive of the ground. Many include a morning market visit. Book a day or two ahead, especially during a Test, when demand rises.
How long is a Sri Lankan cooking class?
Most classes last three to four hours, including an introduction to the spices, cooking four to six dishes and eating together. Classes with a market visit can run a little longer. Morning and afternoon sessions are usually available.
What do you cook in a Sri Lankan cooking class?
Classes usually cover a rice and curry spread: dhal, a fish or chicken curry, one or two vegetable curries, pol sambol coconut relish and a mallung of greens. Some add hoppers, roti or a dessert such as watalappan.
Is a cooking class good on a rainy day?
Yes, a cooking class is one of the best ways to spend a rainy afternoon in a mid-year tour, when showers can stop play in Galle or Kandy. You stay dry, learn something new and eat well. Book ahead if rain is forecast.
Can vegetarians take a Sri Lankan cooking class?
Yes, much of Sri Lankan cuisine is naturally vegetarian, with dhal, vegetable curries, sambols and mallungs. Classes easily accommodate vegetarian, vegan and gluten-free diets. Tell the cook when you book.
Is the food in a cooking class very spicy?
You control the chilli in a class. Tell the cook your preference, and they will adjust each dish. Many visitors start mild and add more once they taste it. Spices such as cinnamon and cardamom add flavour without heat.
Can you take the recipes home?
Yes, most cooks provide written recipes at the end of the class. Some also sell spice mixes, so you can recreate the dishes in Australia. Check Australian biosecurity rules before bringing spices home.
Can a group of cricket fans book a cooking class together?
Yes, many cooks take private groups of eight or more, which suits mates, families or supporters travelling together. Book a few days ahead and confirm the menu, diets and spice levels. A group class makes a relaxed shared lunch on a rest day.