Sajee’s Place Cooking Class

Sri Lankan cooking is less about one grand dish than about building a table of small, fragrant curries. At Sajee’s Place, Sajeeva and his wife Suzy show you how to make that table yourself, from handling spices to preparing coconut milk and several curries. I like the hands-on format and the fact that the recipes are explained for beginners, not just demonstrated from a distance.

I also like the strong vegetarian focus. Past menus have included as many as seven curries, with potato, carrot, lentil, pumpkin, beans, and other seasonal vegetables, plus a chicken or fish option when requested. The main consideration is time: three hours of cooking can feel long if you want only a quick demonstration, and the exact menu can vary with the season and group preferences.

Key points

• Sajeeva and Suzy lead the class together, offering a friendly, home-style introduction to Sri Lankan food.
• You may prepare six or seven dishes, including vegetable curries, rice, lentils, coconut sambol, and chicken or fish curry.
• Making coconut milk by hand adds a useful traditional technique you can repeat at home.
• Spices are taught through smell, taste, and use, with explanations of their origins, benefits, and cooking roles.
• Groups are limited to 10 people, so the class is more personal than a large demonstration.
• The meal you cook is the meal you eat, making the $35 price good value for a three-hour food experience.

A Sri Lankan curry table, made by you

The best part of Sajee’s Place is the change in pace. Sigiriya is a major sightseeing stop, often filled with early climbs, ancient ruins, and busy day plans. This class gives you a few hours to slow down and understand what is actually on your plate.

Sajeeva and Suzy teach traditional Sri Lankan cooking in a practical way. You are not simply handed a recipe and asked to watch. The class is designed so you can take part in the preparation, learn the method, and repeat much of it at home.

That last point matters. Sri Lankan recipes can look simple on paper, yet the order of cooking, the amount of coconut, and the treatment of spices make a big difference. The class focuses on these small choices, which are often more useful than a long list of ingredients.

The setting is Sajee’s Place Cooking Class, at No. 92, Fourth Mile Post, Sigiriya 21120. The activity begins and ends there, and the location is near public transportation. You should allow about three hours from start to finish.

Starting with spices, aromas, and local ingredients

The class begins with an introduction to Sri Lankan spices and cooking ingredients. Sajeeva explains where different spices come from, what they contribute to a dish, and how to use them. You may taste or smell them directly, which is far more useful than seeing their names written on a menu.

For a beginner, this is the right level of detail. You learn that spices are not all used in the same way. Some form the base of a curry, some add warmth, and others bring a sharper or sweeter note. The goal is not to turn you into a professional cook. It is to help you understand why a curry tastes the way it does.

The class also discusses the reported benefits of spices. Treat this as cultural and cooking information rather than medical advice. The useful part is learning how these ingredients fit into everyday Sri Lankan food.

The smell of the cooking becomes part of the lesson. As onions, spices, coconut, vegetables, and curry ingredients come together, the room begins to tell you what is happening before you taste the finished food. That sensory element helps you remember the techniques later.

Making coconut milk the traditional way

One of the most distinctive activities is preparing coconut milk. Several people who have taken the class describe making the coconut milk themselves, rather than using a carton or a can.

This is a small but valuable lesson. Coconut milk is central to many Sri Lankan curries, and learning how it is made gives you a better sense of the dish from the start. You see that the creamy sauce is not an unexplained ingredient added at the end. It is part of the cooking process.

The technique also makes the class feel connected to home cooking rather than restaurant food. You are learning a process that can be repeated in your own kitchen, even if you later adapt it with packaged coconut milk for convenience.

Expect the work to be shared among the group. With a maximum of 10 people, you should have a chance to participate, though the exact amount of hands-on time can depend on group size and the day’s menu.

Cooking six or seven curries in one session

The central part of the class is the preparation of several curries and side dishes. The menu is based on traditional Sri Lankan rice and curry, a meal made up of different flavors and textures rather than one large main course.

The exact combination can change, but dishes described from the class include:

• Seasonal vegetable curries
• Potato curry
• Carrot curry
• Lentil curry
• Pumpkin curry
• Beans or a similar seasonal vegetable
• Chicken or fish curry
• Coconut sambol
• Rice

Some sessions have included six or seven curries, with most of them vegetarian. That balance is useful if you want to explore Sri Lankan food beyond meat. The vegetables are not treated as filler. Each curry gets its own seasoning and cooking method.

You may also prepare rice and lentils, both basic parts of a Sri Lankan meal. These dishes help you understand how the curries work together. A spicy curry, a milder vegetable dish, rice, lentils, and coconut sambol create a meal with contrast rather than a single strong flavor.

The class can take meat preferences into account. Chicken or fish may be included, while a largely vegetarian spread suits those who want plant-based food. The information provided does not promise a fully customized menu for every dietary need, so contact Sajee and Suzy before booking if your diet requires strict changes.

Coconut sambol brings the meal together

Coconut sambol is one of the lighter, sharper parts of the meal. It adds freshness and texture beside the curries, helping balance the warmth of the spices and the softness of the rice.

Preparing a side dish such as sambol is useful because it shows how Sri Lankan meals are assembled. The meal is not only about slow-cooked curry. Small accompaniments matter, too.

This is also where you can see the value of learning several dishes in one class. A single curry recipe gives you one dinner. A group of curries, rice, lentils, and sambol gives you a way to plan a whole Sri Lankan-style meal at home.

Eating the food you prepared

After the cooking, you sit down to eat the meal made during the class. This shared finish gives the session a clear reward, but it also lets you taste the results of your work while the methods are still fresh.

The spread can be substantial. Seven curries, rice, lentils, sambol, and a chicken or fish dish amount to far more than a quick snack. If you have a light appetite, you may find the meal generous. If you enjoy trying several flavors at once, this is one of the strongest parts of the experience.

The shared meal also lets you compare the different cooking techniques. You can notice how coconut changes one dish, how lentils take on spices, and how a vegetable curry differs from chicken or fish. That comparison is hard to get from ordering one curry at a restaurant.

I would plan this class as a main activity rather than something squeezed between other meals. The cooking takes about three hours, and the final meal is part of the value.

Why the $35 price makes sense

At $35 per person, Sajee’s Place is not just a meal. You are paying for approximately three hours of instruction, ingredients, practical cooking, and the food you prepare.

The value is strongest if you enjoy learning by doing. A restaurant meal may cost less, but it will not teach you how to make coconut milk, build several curries, or choose spices. A formal cooking school may cost more, especially for private instruction. This class sits in a useful middle ground.

Group discounts are available, which can make the class more appealing for families or friends. With a maximum of 10 people, it is also small enough to feel more personal than a large cooking demonstration.

The value is less clear if you want a short, polished show with no work involved. This is a working class. You should expect preparation, explanations, and time spent around the cooking process.

A good fit for families and curious eaters

The class suits first-time cooks because Sajeeva and Suzy explain the steps in a way that beginners can follow. You do not need advanced kitchen skills to take part.

It also works well for families. Children and teenagers can have useful tasks, and the cooking gives them something active to do. Reports from family groups include children aged 10 and 13 staying involved throughout the class, including washing rice and lentils and helping make coconut milk.

Vegetarians should find plenty to enjoy. The menu often leans heavily toward vegetable curries, and the class can discuss meat preferences. People who like fish or chicken can usually expect one of those options to be part of the meal, but you should confirm the menu if that choice is important to you.

The class is also a good match for anyone who wants practical souvenirs. You leave with cooking ideas rather than another decorative object. The recipes and methods can travel home with you.

What to know before you book

The class is held in Sigiriya at No. 92, Fourth Mile Post. It starts and finishes at the same location. The meeting point is near public transportation, but the provided information does not include a hotel pickup service, so arrange your own way there.

The group limit is 10 people. That is small by tour standards, though not the same as a private lesson. If you prefer one-on-one instruction, ask about the group size before confirming.

You receive confirmation at booking, and a mobile ticket is accepted. For direct questions, the provided WhatsApp number is 0094767419738. You can also search for Sajee’s Place Cooking Class Sigiriya on Google.

The class offers free cancellation if you cancel at least 24 hours before the start time. Cancellations within 24 hours are not refunded, and late changes are not accepted. The cut-off follows local time in Sri Lanka.

The menu can change with seasonal vegetables and the needs of the group. If you have a serious allergy, strict vegetarian requirements, or another dietary concern, contact the hosts in advance rather than relying on a last-minute adjustment.

Small details that make the class memorable

The most praised parts of the class are not flashy. They are the friendly teaching, the amount of food prepared, and the care taken to explain each step.

Sajeeva and Suzy appear to share the work naturally. One may guide the cooking while the other helps with preparation or answers questions. That makes the session feel like a visit to a Sri Lankan home kitchen, even though it is organized as a paid activity.

I also value the attention to spice education. Many cooking classes hand you a recipe and move on. Here, you learn to smell and taste the ingredients, understand their role, and think about how they might be used at home.

The largely vegetarian menu is another strength. It gives you a broad look at Sri Lankan cooking instead of making the class revolve around one meat dish. The chicken or fish option remains useful for people who want it, but the vegetable curries are not an afterthought.

The main weakness is that the experience may be more food than some people expect. Six or seven curries in roughly two and a half to three hours is a full session. If your schedule is tight, or you prefer a short activity, this may not be the best fit.

Should you book Sajee’s Place?

Book this class if you want to understand Sri Lankan food through your own hands. The combination of spice instruction, coconut milk preparation, several curries, sambol, and a shared meal gives you more than a standard cooking demonstration.

I would especially recommend it to first-time cooks, families with older children, vegetarians, and anyone who wants recipes they can repeat at home. The $35 price is fair for the amount of food and instruction included.

Skip it if you want a quick tasting, a private lesson, or a tightly fixed menu. Otherwise, Sajeeva and Suzy offer a practical and generous introduction to the food of Sri Lanka, with enough detail to make your next curry taste less mysterious.

FAQ

Where is Sajee’s Place Cooking Class located?

It is at No. 92, Fourth Mile Post, Sigiriya 21120, Sri Lanka.

How long does the cooking class last?

The class lasts approximately three hours.

What food will I prepare?

The class may include seasonal vegetable curries, coconut sambol, rice, lentils, and either chicken or fish curry. Past sessions have included six or seven curries.

Will I make coconut milk?

Making coconut milk is included in some class sessions and is one of the traditional techniques taught at Sajee’s Place.

Is the class suitable for beginners?

Yes. The cooking methods are explained for people who are new to cooking as well as for more experienced home cooks.

How many people can join the class?

The activity has a maximum of 10 participants.

Where does the activity end?

The class ends back at the meeting point at Sajee’s Place Cooking Class.

Can I cancel for a full refund?

Yes. You can receive a full refund if you cancel at least 24 hours before the experience start time. Cancellations within 24 hours are not refunded.