Specialty spices from Sri Lanka’s northern, central and coastal regions, add distinctive flavours to Sam’s dishes. Join this class to learn how to make a surprise amuse bouche; whole baked fish with mustard, curry leaves and coconut cream; aromatic chicken curry, seasoned with lemon grass, cardamom, cinnamon; four seasonal vegetable accompaniments, cooked in various styles; and to complete the menu, side dishes of fragrant basmati rice pilau and lentil roti.
