Learn secrets of the great spice cuisines as you make curry through spice blends and pastes. Learn to control texture and heat and some different cooking methods for curries. Presenting the complex rich flavours of Sri Lanka, demystified by Spice Bazaar's exciting menu! Learn about the spices that are among the world's most complex and flavoursome - memorable curries, great spicy condiments and desserts!!
Seeni Sambal (Sri Lankan)
caramelised onions with olive oil and spices including roasted chilli, rampe and Maldive fish
Coconut & Tamarind Sambal (Indian)
a delicious tangy, spiced condiment that has the texture and tempering of coconut
irresistible thin bowl-shaped Sri Lankan breads that are the perfect way to enjoy the delicious sambals
Red Lentil Dahl With Garam Masala
no Indian menu would be complete without the classic - dahl! This one uses red lentils and garam masala
Sri Lankan Spicy Red Chicken Curry
spicy and hot, this full flavoured satisfying chicken curry showcases the best of Sri Lankan spices with chicken pieces
Sweet Pumpkin & Roasted Coconut Broth
stunning, aromatic broth showcases sweet fruit, Indian aromatics with a crispy textured coconut topping. Vegetarian heaven!
Aromatic Sri Lankan Seafood Curry
gorgeous layers of complex yet delicate Sri Lankan spices highlight the luscious prawn and seafood flavours of this traditional coconut based curry
Wattalappan - Creme Caramel With Palm Sugar & Cashew Nuts
this Sri Lankan dessert has gorgeous texture, sweetness with some texture. Simply delicious!
Indicative menu only. We reserve the right to vary the menu somewhat based on seasonality, ingredient quality/availability, menu refinement and chef's inspiration!
We will endeavour to accommodate dietary requirements if made aware on booking.
Due to the nature of taking part in a group activity, however, it is unfeasible to omit certain ingredients from all dishes in a class.
Some of our classes are more appropriate than others for those with dietary requirements - please contact us for further information on suitability of class menus.
Allergens present in classes: nuts - seafood - wheat - dairy - egg