Cooking class experience — learning Kottu Roti properly

I took a cooking class specifically to learn how to make Kottu Roti correctly. The instructor explained why Ceylon cinnamon is used the way it is — something I'd never understood from just eating it. The fiery and aromatic result when you make it yourself is different.

Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. We learned how a Colombo rice and curry lunch shapes the way this dish is eaten. The class ended with the meal and a glass of Ceylon tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.