Sajee’s Place Cooking Class

The best part of Sajee’s Place is the hands-on work. You do not simply watch a cook stir a pot. Sajeeva and his wife, Suzy, show you how to make coconut milk, wash rice and lentils, handle spices, and prepare a full Sri Lankan rice-and-curry meal. I like the seven-curry format and the clear explanations of spice origins, uses, and possible benefits. I also like that the meal can include mostly vegetables, with chicken or fish as an option.

The main consideration is the amount of food and cooking involved. A three-hour class built around several curries can feel long if you want only a quick demonstration, and the exact dishes change with seasonal vegetables. The class is also limited to 10 people, so book ahead if you want a particular date.

Key points at a glance

• Make coconut milk from scratch: This gives you a useful Sri Lankan kitchen skill, not just a recipe to copy.
• Cook six or seven curries: The meal may include potato, carrot, lentil, pumpkin, beans, chicken, or fish dishes.
• Learn spices by sight, smell, and taste: Sajeeva explains how to use them, rather than handing you a fixed recipe alone.
• Eat what you prepare: The class ends with a proper shared rice-and-curry meal.
• Good for families and beginners: Children as young as 10 have taken part without losing interest.
• Small group setting: The maximum is 10 people, with group discounts available.

A Sri Lankan meal, built one pot at a time

Sri Lankan cooking is not one curry with rice on the side. A traditional meal often brings several small curries together, each with a different color, texture, heat level, and use of spice. Sajee’s Place gives you a practical way to understand that system.

The class takes place at No. 92, Fourth Mile Post, in Sigiriya. Sajeeva, also identified as Sajee, leads the cooking with Suzy. Their approach is home-style and direct. You work through the preparation, listen to explanations, and then sit down to eat the food you helped make.

The experience lasts about three hours, though one session described cooking seven curries in roughly two and a half hours. That timing makes sense for a menu with many parts. You are not spending the whole period on one elaborate dish. Instead, you move between rice, lentils, vegetables, coconut, spices, and a main curry.

I like this format because it shows how a Sri Lankan meal comes together. You learn that the final plate depends on several simple preparations rather than one complicated recipe.

Starting with spices and basic kitchen skills

The spice lesson is one of the most useful parts for anyone who wants to repeat the food at home. Sajeeva explains different Sri Lankan spices, where they come from, how they are used, and what benefits are associated with them. You also get to smell and taste the spices directly.

That sensory step matters. A written recipe can tell you to add a certain amount of spice, but it cannot easily show you what fresh ingredients smell like or how a seasoning changes the dish. Here, you get practical clues that can help you cook with more confidence later.

The class is designed for beginners, so you do not need advanced kitchen skills. You may wash rice and lentils, prepare vegetables, work with coconut, and follow the cooking steps as the dishes move along. Families can take part together. One account specifically describes teenagers enjoying the hands-on preparation, while children aged 10 and 13 stayed involved throughout the class.

The instructions also appear flexible. Spiciness, meat preferences, and vegetarian needs can be taken into account. You should still explain your preferences when booking or at the start, since the menu is based on what is available and what the group wants to eat.

Making coconut milk the traditional way

Making coconut milk yourself is a small task with a big payoff. It helps explain why Sri Lankan curries taste different from many restaurant versions. Coconut is not simply a garnish here. It can form part of the body, sweetness, and texture of the dish.

You may prepare the coconut milk as part of the class, then use it in the curries. This is more useful than being handed a carton of ready-made milk because you see one of the basic techniques behind the food.

The process also slows the class down in a good way. You are not racing through a list of recipes. You are learning how several everyday ingredients are treated before they reach the pot.

For cooks at home, this is the sort of detail worth remembering. You can make a recipe later, but understanding the role of coconut milk gives you a better chance of getting the texture right. It also makes the meal feel connected to local cooking rather than adapted only for visitors.

Preparing six or seven curries

The central task is preparing several curries at once. The menu can include seasonal vegetable curries, coconut sambol, and a chicken or fish curry. Dishes described from different sessions have included potato, carrot, lentils, pumpkin, beans, and a vegetable compared to zucchini.

That variety is the real lesson. You can compare how the same family of spices works with a firm potato, a soft pumpkin, a lentil dish, or a meat curry. Some dishes are likely to be mild and creamy, while others may bring more heat or a sharper flavor. The point is not to make seven identical bowls of sauce.

The class can be especially appealing to vegetarians. One meal included seven curries, with six being vegetarian. At the same time, people who eat meat are not left out, since chicken or fish curry is part of the stated menu options.

Do not expect a fixed restaurant menu. Seasonal vegetables affect what you cook, and the group’s preferences may shape the final meal. That is a benefit if you want a local, home-style experience. It is a drawback if you want to learn one exact set of dishes advertised in advance.

The number of dishes also makes the class good value at $35 per person. You receive roughly three hours of instruction, a full meal, and several recipes or techniques to take home. Compared with paying for a single restaurant meal, the price buys time, participation, and skills. The value is strongest if you plan to cook Sri Lankan food again.

Eating the meal you prepared

After the cooking, you share the food together at Sajee’s Place. This closing meal is important. You get to taste the results while the methods are still fresh in your mind, and you can ask about flavors or textures that turned out differently from what you expected.

A Sri Lankan rice-and-curry meal is also best understood as a combination. Try small amounts of each preparation with rice rather than judging each curry alone. The sambol may add freshness or heat, while lentils and vegetables give the plate balance.

The atmosphere is described as calm, and the class is hosted by Sajeeva and Suzy themselves. Their friendliness is a large part of the experience. They make sure the group understands each step and can repeat the recipes at home, rather than rushing everyone toward the final meal.

Still, keep your expectations practical. This is a cooking class in a private, local setting, not a polished professional culinary school. That can mean a more personal encounter, but it may also mean a less formal structure and a menu that changes from one session to the next.

What the small group size means

The maximum group size is 10 people. That is small enough for a hands-on lesson, though the amount of attention you receive depends on the final group and how many people are cooking.

A smaller group helps when you need a step repeated or want advice on spice levels. It also makes it easier for families to work together. Larger groups can turn cooking classes into demonstrations where only a few people handle the ingredients. The 10-person limit reduces that risk.

The class has also worked well with mixed preferences. Meat eaters, vegetarians, and people who prefer less spice can share the same meal with some planning. Tell Sajeeva and Suzy what you need before the cooking begins.

Because the experience has had more than 10 bookings in a recent month and carries a five-star rating from 237 reviews, dates may fill faster than the small capacity suggests. The safest plan is to reserve before arriving in Sigiriya, especially if your schedule is tight.

Getting there and planning your time

The meeting point is Sajee’s Place Cooking Class, No. 92 Fourth Mile Post, Sigiriya 21120, Sri Lanka. The activity ends at the same location. It is near public transportation, but no pickup service is specified, so you should plan your own way to the address.

A mobile ticket is available, which is handy if you are moving between sights in Sigiriya and do not want to print anything. Confirmation is received at booking.

Allow more than the advertised three hours if you have a timed transfer or another major visit afterward. Cooking several dishes takes as long as it takes, and the shared meal is part of the experience. I would not schedule this immediately before a long-distance departure.

The class may be offered at different times, since it has been taken as both a morning and evening activity. Confirm the start time when booking. If you need to cancel, full refunds are available when you cancel at least 24 hours before the local start time. Within 24 hours, the payment is not refunded, and late changes are not accepted.

Who will get the most from this class

I would choose Sajee’s Place if you want to understand Sri Lankan food beyond ordering curry at a restaurant. The class suits first-time cooks because the instruction starts with basic techniques and explains the ingredients as you use them.

It is also a strong choice for:

• Vegetarians: Several dishes can be vegetable-based, and one meal included six vegetarian curries.
• Families: Children and teenagers can take part in washing, preparing, and cooking.
• Couples or small groups: The shared work and final meal make this a social activity.
• Home cooks: You learn methods that can be repeated outside Sri Lanka.
• Food-focused visitors to Sigiriya: The class adds local context to a sightseeing stop.

I would hesitate only if you dislike coconut, spicy food, or several vegetable dishes served together. The class can adjust preferences, but the heart of the experience is Sri Lankan rice and curry, not a neutral cooking lesson.

Is $35 a fair price?

At $35 per person, the cost is reasonable for a three-hour experience that includes instruction, ingredients, and the meal you prepare. The value is not just the amount of food. You also learn how to make coconut milk, handle spices, prepare multiple curries, and balance a rice-and-curry plate.

Group discounts may make it more attractive for families or friends. Since the meal can include six or seven curries, the class offers more range than a short lesson focused on one dish.

The price will feel less worthwhile if you only want to eat and have no interest in cooking. You will spend a meaningful part of the session preparing ingredients and following instructions. That is precisely why I would book it, but it is worth knowing before you commit.

Should you book Sajee’s Place?

Yes, if you want a friendly, practical introduction to Sri Lankan home cooking in Sigiriya. Sajeeva and Suzy focus on skills you can use again, from identifying spices to making coconut milk and preparing a broad vegetarian-friendly curry meal.

Book it especially if you are traveling with children, prefer small local experiences, or want a break from sightseeing that still connects you with Sri Lankan culture. Contact the hosts about dietary needs and the day’s menu, and leave enough time around the class for the cooking and shared meal.

Skip it if you want a fast demonstration, a fixed menu, or a formal restaurant-style setting. For everyone else, the combination of hands-on cooking, several curries, and a $35 price makes this one of the more useful food experiences in Sigiriya.

FAQ

Where does Sajee’s Place Cooking Class take place?

The class takes place at Sajee’s Place Cooking Class, No. 92 Fourth Mile Post, Sigiriya 21120, Sri Lanka.

How long is the cooking class?

The activity lasts approximately three hours. One session was completed in about two and a half hours, but you should allow around three hours for planning purposes.

What food will I cook?

You can prepare seasonal vegetable curries, coconut sambol, and either a chicken or fish curry. Past menus have included potato, carrot, lentils, pumpkin, beans, and similar seasonal vegetables.

Will I make coconut milk?

Yes. Making coconut milk is part of the traditional cooking process taught during the class.

Is the class suitable for beginners and children?

Yes. The class is designed for cooking beginners, and children and teenagers have taken part in the hands-on preparation.

How many people can join the class?

The maximum group size is 10 people. Group discounts are available.

Can I cancel for a refund?

You can receive a full refund if you cancel at least 24 hours before the experience start time. Cancellations or changes made within 24 hours are not accepted for a refund.