Half Day

COOK LIKE A LOCAL

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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.