Come to cooking school with David de Silva and enjoy a four-hour journey to Sri Lanka and into your grandmother's kitchen in the small backyard of Colombo. Learn to make authentic Sri Lankan specialties. Together, we'll make the whole Østerbro neighborhood smell of spice blends, curries, and sambol.

"I can still smell and taste my grandmother's food when I close my eyes. I remember when she roasted the spices for her own curry blend and cooked the Sri Lankan rice, samba rice, which has a completely unique aroma. I look forward to recreating those scents and tastes at the cooking school."

David de Silva (formerly of Davids Bistro) has spent a significant part of his life in Sri Lanka and has embraced his culinary heritage so thoroughly that he has both mastered the authentic local cuisine and created the company Kandy Spices, which produces single-origin spices grown in a socially sustainable and environmentally responsible manner.

Sri Lankan cuisine is distinct, but it's also a melting pot of ingredients and flavors brought to the island by colonial powers centuries ago and fused with elements from South Indian cuisine, as well as influences from Thailand, Malaysia, and China.

WE START FROM SCRATCH BUT END UP AT THE TOP!

David begins by revealing family secrets, and you will learn to make "Sri Lankan roasted curry." The spice blend is the flavor foundation of Sri Lankan dishes, and we'll roast our way to today's blend, which will undoubtedly fill Skt. Kjelds Plads with the scent of warm spices and distant lands. Let's get started!

You will learn to make a spicy beef curry. You'll master samba rice, an exceptionally aromatic rice originating from Sri Lanka. We'll go through a full range of colorful, vegan curries bursting with flavor:

- Beetroot curry with coriander seeds, ginger, chili, and coconut milk.
- Daal with turmeric, Ceylon cinnamon, and curry leaves.
- Stir-fried, finely sliced green beans with onions, turmeric, and grated coconut.
- Aubergine mojo, a spicy pickle of eggplants, onions, spices, and chili.
- Potato kiri hothi, potatoes in a mild and creamy sauce with fenugreek, turmeric, and coconut milk.
- Gotu kola fresh salad with greens, onions, tomatoes, and lime.
- Coconut sambol, grated coconut with onions, fresh lime, and red chili.

We'll enjoy sips of beer and wine along the way, and in the end, we'll relish all the delicious Sri Lankan dishes we've made together, accompanied by something refreshing to drink.

WHEN THE BELL RINGS...

When the bell rings after the cooking school is over, you'll go home with rosy cheeks, inspired, full, and cheerful, armed with new culinary skills, recipes, a jar of the roasted spice blend, and a heartfelt longing to experience Sri Lanka.

Please note that the course will only be conducted with a minimum of 12 participants.