Sri Lankan Cookery Class with Migrateful
ON THE MENU (subject to change):
- Nei Soru (Coconut Rice) | Vegan
- Kozhi Curry (Chicken Curry) | Meat (Chicken); Sulphites
- Kaliya (Aubergine Curry) | Vegan; Sulphites, Mustard Pol Sambol (Coconut Chutney) | Vegan
- Meen Bajji (Fish Patties) | Fish (Tuna); Eggs, Fish, Gluten (Wheat), Milk, Mustard
- Marakari Bajji (Vegetable Patties) | Vegan; Gluten (Wheat), Mustard
This menu is mostly vegetarian but includes one chicken dish and patties with both fish and vegetarian fillings.
Allergens include: sulphites, mustard, eggs, fish, gluten, milk.
Please let us know if you have any specific dietary requirements so our team is aware ahead of the class. Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements.
Join Jaufferkhan’s cookery class in Bristol to learn to make authentic Sri Lankan dishes and celebrate the flavours and stories brought to the UK through food.
ABOUT THE CHEF
A message from chef Jaufferkhan:
“Jaufferkhan means open-minded. I’m from Sri Lanka, an island known as the Pearl of Asia. I love my country, it is like paradise.
I fondly remember picking fresh mango and guava. My passion for cooking began at age 10, helping my mum clean okra and learning to haggle in the fish markets with my dad. My father was a teacher and provided for our family and his four sisters. My mother was the oldest daughter in her family, so everyone would eat at our home. She was very generous and always cooked extra for those in need.
Sadly, because of the civil war in Sri Lanka, my family had to move to Bahrain. There I worked in the welfare department of an Islamic NGO, but I was also able to use my cooking skills and I cooked for events for the Youth Group. My wife is also a very good cook and our dream is to open a restaurant. I’m very proud of my parents, they taught me to be generous, so I am excited to share my recipes, perfected over 40 years.”
