Sri Lankan cuisine is a vibrant map of our history, spices and coastal soul. Our culinary tours go far beyond the dining table they start in the bustling local markets where you’ll learn to pick the freshest cinnamon and sun ripened jackfruit. Master the “clay pot” technique in a rustic village kitchen, grinding spices on a stone mortar and pestle to create the perfect fiery pol sambol. It’s a hands-on celebration of the island’s “spice-trail” legacy, served traditionally on a fresh banana leaf.