Half Day



The Island of Ceylon (Sri Lanka) has served for centuries as a focal point for the confluence of different groups of people and cultures. The settling of these various ethnicities was often accompanied by the assimilation of their cuisine and culinary traditions into those of the nation’s. In the process, and due to the intermingling of these early groups, numerous ingredients, spices and flavours influence our palates today. Our cuisine draws heavily from the simple food of native, traditional agricultural society, the spice-heavy cuisine of South India, certain flavours found in parts of East and North India, Muslim influences stemming from North Africa and the Levant, Javanese cooking traditions from the Malay Archipelago, the cuisine of Portugal and the Netherlands due to their colonial influence, and to a lesser degree even the hunter-gatherer diet of our aboriginal population- the Veddhas.

Through a cooking session hosted by Mrs Shahira Mahuroof, a renowned force in Southern Sri Lankan fare, learn the intricate methods involved in the preparation of a few of these local staples and delicacies. The meal is made richer through the narration of her life’s plentiful, experiences.

Mini 2 pax




Day 1 (L) Picked up from your hotel in Galle and its surrounded to be a your host house in Galle by 12pm. At your arrival at your host house, you will be introduced then within the cozy setting of her spacious kitchen and beautiful, open-styled home, Shahira introduces some of these flavours through a scrumptious full meal. The passing down of age old recipes is an intimate and emotional affair. Mindful of this notion, she imparts this culinary wisdom to those who partake in this unique, local experience in a loving manner, while also sharing numerous simple kitchen secrets that are essential in the authentic preparation of any Sri Lankan meal. She expertly guides you through the individual steps that go into preparing each course and ensures that the participants are actively involved throughout. Today you will learn how to prepare Hoppers which are essentially crisp, bowl-shaped pancakes prepared from fermented rice flour. It is believed that they first made their way to Sri Lanka from South India, possibly through the influence of the Sri Lankan Tamil community. Hoppers (Anglicized), or ‘appa’ as they are referred to locally, have certainly become culturally synonymous with Sri Lankan cuisine today. They are enjoyed mostly at dinnertime. As accompaniments, several tasteful curries incorporating either fish or meat are offered, along with a fiery chilli and onion based condiment that is a must-have with any hopper meal. After 5pm, we will bring you back to your hotel in Galle or its surrounded.


What is Included? Return land transfers from Galle, your host, your lunch and cooking demo, apron will be provided What is Excluded? Alcoholic & non alcoholic Drinks


What to Bring? Mosquito repellent, sunscreen, change of clothes, comfortable walking shoes or sleepers. Camera to capture all of the sights, Some extra cash if you want to purchase souvenirs, Hat, Sunscreen. Guide The quintessential Sri Lankan mother- part liberal, a tad conservative, entrepreneurially gifted, an amazing cook, a skilled storyteller, a loving wife and a kind mother to her children. Do we accept children Children will not be allowed