Cooking class experience — learning Rice and Curry properly

I took a cooking class specifically to learn how to make Rice and Curry correctly. The instructor explained why Maldive fish chips is used the way it is — something I'd never understood from just eating it. The tangy from goraka and tamarind 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 family hoppers breakfast shapes the way this dish is eaten. The class ended with the meal and a glass of arrack. I've made it three times since and each time it improves. Highly recommend the cooking class approach.