Cooking Class: Sajee’s Place Cooking Class sigiriya

Sri Lankan cooking is all about balance, and Sajee’s Place lets you work out that balance with your own hands. Over three hours near Sigiriya, Sajee and his wife, Suzy, guide you through rice, dhal, chicken or fish, several vegetable curries, a stir-fried or tempered dish, coconut sambol, and papadams. You cook together, then sit down to eat the full spread.

I like two things in particular: the class is genuinely hands-on, and the recipes are sent to you afterward as PDFs. Sajee explains how to adjust dishes for different vegetables, meat, fish, and spice preferences, so this is more useful than a one-time meal.

The main consideration is the sheer amount of food and instruction. You will make many dishes in three hours, so the class can feel busy, especially if you want long, slow demonstrations. It is a small group of up to 10, but the experience may be even more personal when fewer people book.

Key points to know

• Seven or more dishes: Prepare rice, dhal, coconut sambol, three vegetable curries, chicken or fish curry, papadams, and another stir-fried or tempered dish.
• Sajee and Suzy teach together: Their husband-and-wife approach creates a relaxed, home-style class with plenty of chances to ask questions.
• Fresh ingredients and local spices: You learn what goes into Sri Lankan curries and how spices work in curries compared with other dishes.
• You do the cooking: This is not a demonstration where you watch from the side. Everyone takes part in preparing the meal.
• Recipes for your kitchen at home: PDF recipes and spice lists help you repeat the dishes after your trip.
• Good value at $36: A three-hour class, a large cooked meal, instruction, and unlimited bottled water make the price reasonable for Sigiriya.

What happens during the three-hour class

Sajee’s Place focuses on a full Sri Lankan rice-and-curry meal rather than one headline dish. That matters because a Sri Lankan plate is built from several small portions, each with its own taste and texture. The rice is the base, dhal adds comfort and softness, vegetable curries bring variety, and sambol or papadams provide sharpness and crunch.

You can expect Sajee and Suzy to introduce the ingredients before the cooking gets under way. The emphasis is not only on naming spices but on explaining where they belong and how they change the finished dish. That is especially handy if you are new to Sri Lankan food and have wondered why two curries made with similar ingredients can taste so different.

The class is conducted in English. Instruction is suited to beginners, and the pace allows you to take part rather than simply watch. Several people specifically valued the patient explanations and the chance to ask questions at each stage.

Because the group is capped at 10, there is room for individual help. Still, this is a group class, not a private lesson in the strictest sense. If you want the most personal attention, a day with fewer bookings will work in your favor.

Learning the spice logic behind Sri Lankan curry

The most useful part of the class is the explanation of why ingredients are used, not just the order in which they go into the pot. Sajee covers herbs, spices, vegetables, and the difference between ingredients used for everyday dishes and those used in curries.

You will work with Sri Lankan spices and fresh local ingredients. The precise vegetables can change with the season, which is a plus if you want a meal that reflects local cooking rather than a fixed tourist menu. It also teaches an important home-cooking lesson: Sri Lankan recipes can adapt to what is available.

Spice tolerance is adjusted during the class. You do not need to arrive worried that every dish will be painfully hot. Ask questions as you cook, especially if you want to recreate the recipes for people who prefer milder food.

I like this teaching style because it gives you a framework rather than a rigid formula. You learn to think about spice, coconut, texture, and the character of each vegetable. The class is therefore useful for a confident cook, but it also works for someone with little kitchen experience.

The dishes you prepare and eat

The exact number of dishes can vary in the descriptions people give afterward, but the planned meal includes a substantial line-up:

• Rice and papadams
• Dhal curry
• Chicken curry or fish curry
• Three seasonal vegetable curries
• One stir-fried or tempered dish
• Coconut sambol

The class may produce seven or more separate dishes, depending on the session. That variety is one of the strongest reasons to book. You are not learning one curry and calling it a day. You are seeing how several dishes work together on one plate.

Dhal curry is a good starting point for understanding Sri Lankan comfort food. It is usually mild and soft, and it gives you a base for thinking about coconut, spices, and texture. The meat or fish curry then shows how the same wider cooking tradition can produce a stronger, more substantial dish.

The seasonal vegetable curries are where the class becomes especially practical. Sajee explains how methods can change when you swap one vegetable for another. That means you are less dependent on finding one exact ingredient once you return home.

The stir-fried or tempered dish adds another technique. Tempering is important in South Asian cooking because briefly cooking spices and aromatics in hot oil can give a dish a different aroma and finish from a slow curry. You get to compare those methods at the table.

Coconut sambol is another highlight. One session included freshly grated coconut, which gives you a clear sense of how a simple accompaniment can bring freshness and bite to a meal. It is the sort of dish that may look modest but changes the whole plate.

From shared prep to a large Sri Lankan lunch or dinner

The class ends with the best possible test of your work: everyone eats together. Once the curries are ready, you sit down with the rice, sambol, vegetables, dhal, main curry, and papadams.

Expect a generous meal. The number of dishes means you will likely leave well fed, and the price looks stronger when you count the food as part of the experience rather than an optional extra. At $36 per person, you are paying for instruction, ingredients, a cooked meal, and a cultural exchange over several hours.

The meal also helps you understand why Sri Lankan food is served as a collection of contrasts. A creamy dhal, a spiced curry, a vegetable dish, sambol, and crisp papadam each play a different role. Eating the dishes together makes the cooking lessons easier to remember.

This is not a polished restaurant tasting menu. It is a shared meal built from the food you helped prepare. If you prefer a quiet meal with no work involved, book a restaurant instead. If you like knowing how the food reached the table, this format has much more value.

Sajee and Suzy’s teaching style

Sajee handles much of the explanation, while Suzy helps guide the preparation. The husband-and-wife team gives the class a friendly, personal feel, and the setting is described as a well-equipped kitchen in a garden house among the trees.

I would choose this class partly for the human side. The instruction includes food culture and daily cooking traditions, not only recipes. You can ask about ingredients, substitutions, techniques, and the way food fits into life in Sri Lanka.

The tone appears warm and patient. Beginners are not expected to arrive with special skills, and children and teenagers have taken part successfully. A family with teenagers found the class a strong shared activity, while solo cooks and couples also found enough individual involvement to stay engaged.

There is one small expectation to set correctly: the class is informal. You should expect practical teaching and conversation, not a formal culinary-school lesson with printed workstations and professional certification. For most people visiting Sigiriya, that home-style quality is part of the appeal.

Why the recipe PDFs matter

Many cooking classes end when you leave the table. Sajee sends PDF recipes and, in some cases, spice lists afterward. That simple follow-up makes a real difference.

Sri Lankan recipes can seem difficult to repeat because the ingredient names, spice combinations, and cooking methods may be unfamiliar. Having the instructions in writing gives you a better chance of finding your way back to the dishes at home.

The recipes are also designed with flexibility in mind. Sajee explains how to adapt dishes for different vegetables, meat, and fish. That is more practical than a recipe that depends on one hard-to-find item.

Before leaving, make a note of the spices and techniques you enjoyed most. The class covers a lot in three hours, and a quick personal note can help you remember which curry used which method.

Price, group size, and practical value

At $36 per person, Sajee’s Place sits in a sensible range for a three-hour food activity in the Sigiriya area. The value comes from the combination of a hands-on lesson, a multi-dish meal, English instruction, recipe PDFs, and unlimited bottled water.

The group limit is 10 participants. That is small enough for a more personal class, though the amount of cooking means you should expect shared tasks rather than a separate private chef beside every student.

The experience is listed as wheelchair accessible. Starting times vary, so check availability when you book. You can cancel up to 24 hours ahead for a full refund, and the reserve-now, pay-later option helps if your Sigiriya plans are still shifting.

No pickup is included in the information provided, so you should confirm how to reach the class before booking. The location is near Sigiriya, which makes it easy to pair with time in the area, but the class should be treated as its own activity rather than a sightseeing tour.

Who should book this cooking class

I would recommend it most strongly if you want to understand Sri Lankan food instead of simply eating it. The class suits beginners, couples, families with older children, and anyone who likes taking recipes home from a trip.

It is also a good choice if you have dietary preferences. The menu already includes several vegetable curries, and the instructors adjust spice levels. Ask about the available chicken or fish option when you arrange your place.

The class may be less suitable if you dislike group activities, do not want to cook while on holiday, or prefer a short demonstration. Three hours is a meaningful block of time, and the multi-dish format demands attention.

For food-focused visitors, the class pairs well with sightseeing around Sigiriya. You get a slower, more local activity after time spent visiting major sights, and the recipes give you something useful to carry beyond photographs.

Should you book Sajee’s Place?

Yes, if you want a practical and friendly introduction to Sri Lankan rice and curry. The strongest reasons are the hands-on format, the number of dishes, the patient explanations from Sajee and Suzy, and the recipe PDFs that help you cook the meal again.

I would book this over a class that only demonstrates one curry. You get a better sense of how a Sri Lankan meal fits together, from rice and dhal to vegetable curries, sambol, and papadams.

Just allow enough time for the full three hours, confirm the starting time and route, and come ready to participate. At $36, it offers unusually good value for a substantial meal and skills you can use after Sri Lanka.

FAQ

Where is Sajee’s Place Cooking Class located?

The class is in the Sigiriya area of Sri Lanka’s Central Province.

How long does the cooking class last?

The class lasts three hours.

How much does the class cost?

The listed price is $36 per person.

What food will I prepare?

You will prepare rice, dhal curry, three seasonal vegetable curries, one stir-fried or tempered dish, chicken or fish curry, coconut sambol, and papadams.

Is the class hands-on?

Yes. Everyone cooks together and takes part in preparing the meal.

Who teaches the class?

The class is taught by Sajee and his wife, Suzy.

What language is used for instruction?

Instruction is provided in English.

How many people can join?

The class is limited to 10 participants.

Are recipes provided after the class?

Yes. Sajee sends PDF recipes and useful cooking tips to participants after the class.

Can I cancel for a refund?

Yes. You can cancel up to 24 hours in advance for a full refund.