Sri Lanka
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
The island of Sri Lanka (Ceylon) is a true tourist paradise: beaches, palm trees, sunsets, tea plantations. Its cuisine reflects the island itself: a bit Indian, a bit European, a bit Asian, but mostly Ceylonese. The island's strong Buddhist traditions have left a significant mark on its culinary heritage. Our goal was to emphasize the meatlessness and simplicity of these traditions, and to create a dish that one could easily put together at a small eatery. Those who love sour and spicy flavors will surely enjoy this, and it's a must for chili enthusiasts!
MENU
- Wambatu moju / Sweet & sour eggplant
- Lemon rice
- Ceylon dhal curry
- Lunu miris / Ceylon onion seasoning
- Egg hoppers
- Coconut sambal
- Wattalappan / Ceylon coconut cream dessert
DATES
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Book recommendations for the course
There is also a 2 recipe from this course in "Chefparade, the cookbook". in our book.
Look for it in our webshop or you can also buy it from the chef after class...