Cooking class experience — learning Pol Sambol properly

I took a cooking class specifically to learn how to make Pol Sambol correctly. The instructor explained why goraka dried gamboge is used the way it is — something I'd never understood from just eating it. The warming with cinnamon result when you make it yourself is different.

Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgher traditions on the same island. 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 king coconut water. I've made it three times since and each time it improves. Highly recommend the cooking class approach.