A Culinary Journey into Sri Lankan Traditions

As someone who has always been fascinated by the rich tapestry of Asian cultures, I found myself drawn to the vibrant culinary traditions of Sri Lanka. My journey led me to the doorstep of Chef Mohara Dole, a culinary maestro who offers a unique cooking experience in Sri Jayawardenepura Kotte. This wasn’t just a cooking class; it was an immersive dive into the heart of Sri Lankan cuisine, a culture that speaks through its spices and flavors.

Upon arrival, I was greeted by the warm and inviting atmosphere of Chef Mohara’s home. The setting was intimate, with a small group of fellow food enthusiasts from around the world, including guests from Australia. The experience was designed to be hands-on, and I was eager to roll up my sleeves and dive into the world of Sri Lankan cooking.

The Art of Cooking by Color

Chef Mohara introduced us to the concept of “cooking by color,” a method that emphasizes the visual and aromatic aspects of food preparation. We began by chopping fresh ingredients: garlic, ginger, green chilies, and onions. The air was filled with the tantalizing aroma of spices, a prelude to the feast we were about to create.

The menu was a celebration of traditional Sri Lankan dishes. We prepared a variety of curries, each with its own unique blend of spices and flavors. The curried crab and King Fish curry were particular highlights, their rich flavors enhanced by the use of homemade spices. We also made a Dhal curry, a staple in Sri Lankan cuisine, and a Chicken curry that was both hearty and comforting.

One of the most intriguing dishes was the mallum, a stir-fried green leaf dish with shredded coconut. The combination of textures and flavors was a testament to the complexity of Sri Lankan cooking. We also prepared pol sambol, a coconut and chili chutney that added a fiery kick to the meal.

A Feast for the Senses

As we cooked, Chef Mohara shared her knowledge of Sri Lankan culinary traditions, emphasizing the importance of using healthy, organic ingredients. Her explanations were clear and insightful, providing a deeper understanding of the cultural significance of each dish.

The grand finale was a feast served in traditional terra cotta clay pots, a nod to the island’s rural cooking methods. The use of clay pots and an open fire added an earthy depth to the flavors, making the meal even more memorable.

Sitting down to enjoy the fruits of our labor, I was struck by the sense of community that had formed among us. We savored each dish, appreciating the intricate balance of spices and the care that had gone into their preparation. It was a meal that celebrated not just the flavors of Sri Lanka, but the spirit of togetherness that food can bring.

This experience with Chef Mohara was more than just a cooking class; it was a journey into the heart of Sri Lankan culture. I left with a newfound appreciation for the island’s culinary traditions and a collection of recipes that I can’t wait to recreate at home. For anyone interested in exploring the rich flavors of Sri Lanka, I highly recommend joining one of Chef Mohara’s sessions. It’s a cultural adventure that will leave you with lasting memories and a deeper connection to this beautiful island.