BOOK YOUR STAY
BOOK YOUR STAY
Scrape coconut with a ‘hiramaney’, grind chillies on a ‘miris gala’. Make ‘pol sambol’. Boil manioc or ‘rathu kekulu’ rice. Learn the right mix of ‘thuna paha’ for fish curry. How do you cut ‘mukunuwenna’ leaves? Cooking a traditional Sri Lankan lunch is a fine art, but a fun one to learn. Join our chef under the giant Banyan tree for a crash course, and savour your creations beneath its sprawling shade. Take recipes to try back home too.
A typical Sri Lankan rice meal will have at least 5 different curries, chutneys,
sambols, pappadums, fried dry chillies etc etc.
Clay pots and using traditional utensils are musts for freshness, and authentic flavour.
'Hiramaney’ (Coconut scraper), ‘miris gala’ (grinding slab and stone), ‘wangediya’/’mol gaha’
(pestle and mortar), ‘polkatu handi’ (coconut shell spoons) are some you’ll use.
Traditional ‘plates’ are banana or lotus leaves (sometimes a ‘mati koppe - a clay bowl).
Sri Lankan spices are distinctive in character, taste and blend - heavier on the
chillies, so be aware.
