Sri Lankan cuisine is built on rice, coconut and a spice tradition that runs considerably deeper than most visitors expect, and a proper culinary experience moves from the market to the kitchen to the table. Hands-on cooking sessions in a local home introduce the actual technique behind rice and curry, coconut sambol and hopper batter, usually finishing with a shared meal. Cinnamon and spice estate visits add historical context to ingredients most travellers only know from the supermarket shelf. Dietary requirements are easily accommodated with advance notice.