Sri Lankan Cooking Class
I'm offering a hands-on Sri Lankan-American cooking class taught out of my
home in Oak Park. Participants will have the opportunity to help prepare
a full meal, while learning about Sri Lankan-American spices, food
history, and cooking techniques. At the end of class, we eat what you've
- salmon (or tofu) curry
- lentils with caramelized onions
- beet and coconut milk curry
- lemon-masala mushrooms
- fried eggplant sambol
- saffron-rose rice
Sunday March 11, 3:30 - 6:30
Cost: $35 / class
Class size is limited to 8; if the class fills, we'll set up an alternate date in April or May.
To register using your credit card or PayPal, just click below and fill in the appropriate amount. I'll contact you via e-mail to ask whether you prefer to cook/eat shrimp or tofu (vegetarian alternative), and make a note of the names of those attending the workshop. If you prefer to pay by check, or have any questions, please e-mail me directly for more info.
Instructor Bio: Mary Anne Mohanraj was born in Sri Lanka and moved to America at the age of two-and-a-half; she was quite a bit older when she persuaded her mother to share a few of her cooking secrets. Mohanraj is the author of A Taste of Serendib, a Sri Lankan cookbook.