It is Sri Lanka’s incredible range of spices, vibrant vegetables, bright coloured sambols, chutneys and pickles that make Sonali’s traditional vegetarian dishes so special. Served as a shared meal, always with steamed rice, her menu features: easy to make, spice-rich vegetable mulligatawny soup; tasty vegetable omelette, cut into thick strips and combined in a spiced creamy coconut sauce; a nutritious, mild and creamy cashew nut and green pea curry; lightly stir-fried, julienned beetroot with spices, garlic and curry leaves; finely chopped edible seasonal vegetables such as kale, cabbage or shredded broccoli, combined with coconut, cinnamon and turmeric; and for a perfect finish, a decadently delicious coconut milk, egg and traditional jiggery palm sugar baked custard.
Sri Lankan Vegetarian Feast
exotic spices and vibrant vegetables
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Culinary Teacher, Miris Products & Miristrails
Sonali Peiris started Miris products, named after the Sinhalese word for chilli, in 2005 with a traditional mustard recipe handed down through four generations of Sri-Laken women. The hand crafted range has grown to 14 products including award winning chutneys, sauces and dukkahs. Wishing to preserve her Burgher-Sinhalese heritage, Sonali convinced her mother to share recipes acquired in a traditional family where festivities were celebrations of food. Currently they are collaborating on a Sri-Lankan cook book. Sonali’s passion for this tropical island has led her to share her knowledge in presenting cooking classes and, undertaking cultural and culinary tours to its’ different regions. More