Cooking Class: Sajee’s Place Cooking Class sigiriya

Sri Lankan cooking makes more sense once you have handled the spices, grated coconut, and watched several small curries come together. At Sajee’s Place near Sigiriya, Sajee and his wife Suzy have you cook a full rice-and-curry meal, rather than simply watch a demonstration. You may prepare seven or more dishes in three hours, then sit down to eat what you made.

I like two things right away: the class uses fresh local ingredients and gives you practical recipes you can repeat at home. I also like the calm, friendly teaching style, with every person involved in chopping, stirring, seasoning, and tasting. The main consideration is that the menu changes with seasonal vegetables, and a group can include up to 10 people, so this may not feel completely private on a busy day.

Key points at Sajee’s Place

• A full Sri Lankan meal: Prepare rice, dhal, chicken or fish curry, three vegetable curries, a stir-fried or tempered dish, coconut sambol, and papadams.
• Sajee and Suzy teach together: Sajee explains spices, methods, and food customs while Suzy helps guide the cooking.
• Hands-on from start to finish: You do not just observe. You help make the dishes and eat them at the end.
• Recipes for your kitchen: PDF recipes and spice tips are sent after the class, making the meal easier to recreate at home.
• Small groups near Sigiriya: Sessions are limited to 10 people, with English instruction and wheelchair access listed.
• Good value at $36: Three hours of teaching and a large shared meal make this a strong food experience for the price.

Starting with Sri Lankan spices and fresh ingredients

The class begins with an introduction to the ingredients that shape Sri Lankan food. Sajee explains the herbs, spices, vegetables, and different ways they are used in curries or other dishes. This matters because Sri Lankan cooking is not simply a matter of adding curry powder to a pot. The timing, order, and treatment of each ingredient affect the final taste.

You can ask how to adapt ingredients when you return home. That is especially useful if you live somewhere without easy access to every Sri Lankan vegetable or spice. Sajee explains how dishes can be adjusted for different vegetables, meat, or fish, so you learn a method rather than one fixed recipe.

The class is taught in English. Past sessions have included complete beginners, experienced home cooks, couples, families, and teenagers. The teaching style is patient and practical, so you should not feel out of place if your knife skills are basic.

A useful detail is the attention to spice level. Sajee and Suzy can adjust the heat as you cook, so you do not need to be an expert in chili. You still get a proper introduction to Sri Lankan seasoning without being forced to eat a meal hotter than you enjoy.

Cooking rice, dhal, and the first curries

Rice is the base of the meal, and the class includes instruction on preparing it properly. You also make dhal curry, one of the most familiar dishes on a Sri Lankan rice-and-curry plate. These are useful foundations because they show how a meal is built around a balance of rice, soft lentils, vegetables, coconut, and stronger curries.

The class usually includes a chicken curry or fish curry, depending on the session and your chosen menu. You learn how the main ingredient is treated and how spices are combined to create a sauce with depth. If you prefer a meat-free meal, several dishes are vegetable-based, and some sessions have focused entirely on vegetarian curries.

Expect to work rather than stand at the edge of the kitchen. The point is to let everyone take part in the preparation. You might chop one ingredient, stir another dish, prepare coconut sambol, or help with the final seasoning. Because the food is made together, the class has a relaxed social feel without losing its instructional purpose.

Three vegetable curries and a tempered dish

The vegetable portion is one of the best reasons to book this class. The menu includes three different seasonal vegetable curries, so you see how the same broad cooking tradition can produce several distinct dishes. The exact vegetables are not fixed, which keeps the meal connected to what is available locally.

You also prepare one stir-fried or tempered dish. Tempering is an important Sri Lankan technique, often used to release flavor from spices and aromatics in hot oil before they are added to a dish. Watching this happen, then trying it yourself, gives you a better sense of how Sri Lankan food gets its fragrance and character.

The number of dishes can feel surprisingly generous for a three-hour class. Some sessions produce six or seven dishes, while others include eight or even around ten items when all the curries and accompaniments are counted. Do not read that as a promise of one exact menu. The stated menu is three vegetable curries, one stir-fried or tempered dish, dhal, chicken or fish curry, coconut sambol, rice, and papadams.

Fresh coconut sambol and the shared meal

Coconut sambol is a small side dish, but it can be one of the most memorable parts of the class. You may grate fresh coconut and mix it with the other ingredients, learning how a simple accompaniment can bring heat, freshness, and texture to rice and curry.

Once the cooking is finished, everyone sits down to eat the meal together. This is not a quick tasting of one finished dish. You have a table filled with the food you prepared, including rice, curries, sambol, and papadams.

I like this format because the meal gives every technique a purpose. You can compare the dhal with the vegetable curries, see how sambol changes the plate, and decide which recipes you most want to repeat at home. It also helps you recognize dishes later when you see Sri Lankan food on a restaurant menu.

The food is served as a shared spread, which suits the style of Sri Lankan eating. It is a substantial meal, and several people have found it filling enough to count as a main meal during their day in Sigiriya.

A warm husband-and-wife teaching team

Sajee and Suzy are a major part of the experience. Sajee leads much of the explanation, covering ingredients, spice combinations, cooking methods, and cultural context. Suzy helps with the practical work and keeps the cooking moving.

The atmosphere is informal and welcoming. You can ask questions as you go, rather than waiting for a formal question period. That makes it easier to ask about substitutions, spice tolerance, cooking times, or how a dish differs from something you have already eaten in Sri Lanka.

The class takes place in a well-set-up kitchen area. One session was held in an open garden house surrounded by trees, giving the setting an outdoor feel while keeping the focus on the food. The exact setting may vary, but the available descriptions point to a clean, organized place designed for group cooking.

The hosts also share food customs and everyday context. This is valuable because ingredients make more sense when you know how they fit into local meals. You leave with more than a list of spices. You have a clearer idea of how Sri Lankan cooks combine several dishes into one balanced plate.

What the $36 price includes

At $36 per person, the class offers good value if you want both instruction and lunch or dinner. The three-hour session includes the cooking lesson, all listed dishes, the meal afterward, and unlimited bottled water.

You are paying for a substantial amount of food, not a short demonstration. The class covers several curries and side dishes, and the ingredients are included. It also saves you from trying to find and buy small amounts of unfamiliar spices for a one-off meal.

The recipes add value after the class. Sajee sends PDF recipes and spice lists or cooking tips so you can try the dishes in your own kitchen. That follow-up is important. A cooking class is much more useful when you can remember the method later instead of relying on a few hurried notes.

The one limitation is that the exact number of dishes and ingredients can vary. Seasonal produce shapes the menu, and chicken or fish may be offered as alternatives. If you need a strictly fixed menu, ask Sajee and Suzy about the planned dishes before booking.

Timing, group size, and practical details

The experience lasts three hours, with starting times subject to availability. That is long enough to cover several recipes without turning the session into an all-day commitment. I would allow extra time around it if you have a tightly packed sightseeing schedule in Sigiriya.

The group is limited to 10 participants. That is small enough for hands-on work, but the word private should be treated carefully. The experience is described as private in its overview, while the activity details allow a small group of up to 10. If personal attention is important to you, contact the hosts directly and ask how many people are booked for your date.

English is the listed teaching language. Wheelchair access is also listed, which is useful to know when comparing activities, though you should still confirm any specific access needs directly with the provider.

You can cancel up to 24 hours before the activity for a full refund, and a reserve-now, pay-later option is available. These terms make it easier to fit the class around changing plans in the Sigiriya area.

Who will get the most from this class

I would recommend Sajee’s Place to anyone who wants to understand Sri Lankan food beyond ordering curry at a restaurant. You gain the most if you enjoy doing the work yourself and want recipes you can use after returning home.

It is a good choice for:

• First-time visitors who want an introduction to Sri Lankan cuisine
• Home cooks interested in curries, dhal, coconut, and spice techniques
• Couples looking for a shared activity near Sigiriya
• Families with older children or teenagers who enjoy practical activities
• Vegetarians, since much of the meal is vegetable-based
• People who want to learn how to adjust recipes to ingredients available at home

It may be less suitable if you want a polished restaurant meal with no participation. You will be chopping, stirring, seasoning, and waiting for several dishes to cook. That work is the point, but it does require some attention and patience.

The class is also not ideal if you dislike coconut, spices, or mixed curry plates. The hosts can adjust heat, but the basic character of Sri Lankan cooking remains central to the experience.

My verdict on Sajee’s Place near Sigiriya

I like this class because it connects the food, the people, and the practical skills. Sajee and Suzy do not simply hand you a finished plate. They show you how several modest ingredients become a generous meal, then give you the recipes to repeat it.

The strongest features are the hands-on format, the number of dishes, the clear explanations, and the follow-up PDF recipes. At $36 for three hours, a full meal, water, and instruction, it is a sensible use of time and money in Sigiriya.

Book it if you want an active food experience and enjoy learning by doing. Before you commit, confirm the day’s menu and group size if you have strict dietary needs or want a fully private session. For most visitors who want a friendly introduction to Sri Lankan cooking, this is an easy recommendation.

FAQ

How long does Sajee’s Place Cooking Class last?

The cooking class lasts three hours.

How much does the class cost?

The listed price is $36 per person.

Who teaches the cooking class?

Sajee and his wife, Suzy, teach the class together.

What food will I prepare?

The class includes rice, dhal curry, three vegetable curries, one stir-fried or tempered dish, chicken curry or fish curry, coconut sambol, and papadams.

Will I eat the food I prepare?

Yes. After cooking, you sit down and eat the Sri Lankan meal prepared during the class.

Are recipes provided afterward?

Yes. Sajee sends PDF recipes and cooking tips or spice information so you can make the dishes at home.

Is the class suitable for beginners?

Yes. The class is designed for both experienced cooks and complete beginners, with step-by-step guidance in English.

How many people can join the class?

The group is limited to 10 participants. The activity is also described as private, so contact Sajee and Suzy directly if you need to confirm the group arrangement for your date.