Curry O'Clock

Curry O'Clock Promoting Sri Lankan food to the world! Sri Lankan cooking workshops in the Netherland and Sri Lanka! Sri lankan dinner parties, pop ups and much more!

DM to organise. Global warming is an inevitable topic. We hear about it, talk about it, and sometimes try to do something about it. In my attempt to do something about it, I started with my Sri Lankan curry workshops. one might wonder how this can help save the global warming issue. Let me explain how I hope to achieve this. Growing up in Sri Lanka meant all kind of spices, loads of vegetables and

healthy eating. Since Sri Lanka is a Buddhist country, meat consumption is relatively low. This makes Sri Lanka the perfect vegan/vegetarian curry country. Sri Lankans can make a curry out of anything you toss at them.

18/06/2026

From coffee cherry to coffee bean ☕️

One of the things I loved about visiting Amba Estate was seeing how much care goes into producing coffee.

It all starts with hand picking only the ripe coffee cherries. The cherries are placed in water, and any floating cherries are removed as they usually contain poor quality or empty beans. Nothing goes to waste though. The coffee skins are used to make cascara, a delicious fruity tea made from the dried coffee cherry skins.

The cherries are then pulped, separating the bean from the fruit. After pulping, the beans are left in water for around 24 hours to ferment. This is known as the wet washed process, one of the most common methods used to produce high quality coffee.

The beans are then spread out on drying trays and carefully dried for around 10 days until they reach the right moisture level. Once dry, the outer husk is removed using a hulling machine.

The beans are then sorted into different grades based on quality, size and defects. The highest grade consists of full, unbroken beans with the best flavour potential.

What I found particularly interesting is that Amba only roasts the coffee when an order comes in. This means the coffee reaches customers at its freshest, preserving all the aromas and flavours that make specialty coffee so special.

A beautiful process that combines patience, craftsmanship and attention to detail from start to finish.

This is how Arabica coffee is produced at Amba Estate in the hills of Sri Lanka.

17/06/2026

The Global Journey of Tea: From China to Britain

Did you know your cup of tea has a fascinating international history?

Tea began in China, where it was cultivated and enjoyed for centuries before reaching Europe. Portuguese traders and explorers were among the first Europeans to encounter tea through their connections with Asia, helping introduce knowledge of the drink to the West.

Later, the Dutch became major participants in the tea trade. While they were heavily involved in the exchange of spices, silk, and porcelain, they also played an important role in distributing tea throughout Europe. In fact, many countries use a word similar to “tea” because of Dutch trading routes and linguistic influence.

By the 18th century, Britain developed a deep appreciation for tea. As imports increased, tea became a central part of daily life and social customs. Traditions such as afternoon tea and tea gatherings gradually became associated with British culture.

One interesting theory suggests that the term “Orange Pekoe” may be linked to Dutch trading practices and the House of Orange, the Dutch royal family. However, the exact origin of the term remains debated among historians.

As British demand for tea continued to grow, Britain increasingly sought direct trade with China, reshaping global commerce and helping establish tea as one of the world’s most popular beverages.

It’s remarkable how a single drink helped connect cultures, economies, and trade networks across continents.

08/06/2026

Childhood favourites series 🇱🇰

Kadala parippu.

A handful of fried chana dhal, a little salt, maybe a bit of chilli, and somehow that was enough to make me very happy as a child.

Growing up in Sri Lanka, this was one of those simple snacks you would find everywhere. Small kadés, school canteens, village fairs, bus journeys and family trips. Cheap, crunchy, salty and dangerously addictive.

What many people do not realise is that chana dhal itself is not native to Sri Lanka. Chickpeas and split chickpeas travelled across ancient trade routes from the Indian subcontinent and the Middle East, eventually becoming part of Sri Lankan cooking. Over time, we made them our own, turning them into curries, savoury snacks and of course this crispy fried version that many of us grew up eating.

Looking back, I love how simple our childhood treats were. We did not need fancy imported snacks or endless choices. Sometimes happiness was just a paper packet of kadala parippu shared with friends.

Even today, one handful is enough to take me straight back to my childhood in Sri Lanka.

What was your favourite childhood snack?

06/06/2026

Happiness is Sri Lankan food.

To make good Sri Lankan food, you need patience, passion and a whole lot of grace. It is not fast food. It is roasted spices, slow cooked curries, hours of prep, family recipes and generations of knowledge passed down from one kitchen to another.

I have been contemplating weekly catering for years. I have catered events and private dinners before, but my main focus has always been workshops, storytelling and events. However, after years of people asking me when I was going to open a restaurant, sell food or make my cooking more accessible, I finally gave in.

So here we are.

Every week I will be sharing special meals that are close to my heart. Family recipes, regional dishes and the food I grew up with, cooked with the same care and attention I would give to feeding my own family.

People often ask why I do not open a restaurant. The honest answer is that I do not have the time or the money, and it has never been my biggest dream. My dream has always been to promote Sri Lanka, its food, culture and stories. And that can be done in many different ways.

I use single origin organic spices that I import directly from Sri Lanka, fresh ingredients whenever possible and seasonal vegetables to create food that nourishes both body and soul.

At the moment I do not offer delivery unless it is a larger order, but I am working on making Curry O’Clock food more accessible, including in Amsterdam and beyond. Let’s see where this journey takes us.

Thank you for supporting this little dream of mine.

For weekly catering menus, workshops, events and Curry O’Clock updates in the Netherlands, join my WhatsApp group via the link in my bio.

Much love,

Shey

Hoppers & Sambal Workshop 🇱🇰Join me for a hands on Sri Lankan cooking workshop where we will dive into one of Sri Lanka’...
02/06/2026

Hoppers & Sambal Workshop 🇱🇰

Join me for a hands on Sri Lankan cooking workshop where we will dive into one of Sri Lanka’s most beloved meals.

When: 12th and 19th of June
Time: 6pm
Duration: 3 hours

Together we will learn how to make:

✨ Plain hoppers
✨ Egg hoppers
✨ Milk hoppers for dessert

Alongside:

✨ Katta Sambal
✨ Pol Sambal
✨ Lunu Miris

And to complete the meal:

✨ Chicken curry and dhal curry

Vegetarian, vegan and fish options are also available.

This is a small group workshop with a maximum of 6 participants per session, giving everyone plenty of time to learn, ask questions and get involved.

The best part? You get to eat all the hoppers you make.

Non alcoholic refreshments are included.

€85 per person

Whether you are new to Sri Lankan cooking or want to improve your skills, this workshop is a great opportunity to learn authentic techniques, spices and flavours in a relaxed and fun setting.

Send me a message to reserve your spot.

srilankanfoodblogger

30/05/2026

Growing up in Sri Lanka, Vesak, Poson and Avurudu just came and went. They were part of life, part of our culture, and as children we simply took part in them without really thinking about what they meant. We made lanterns, visited temples, ate dansal food and enjoyed the holidays because that was just what everyone did.

It is only when you leave home and become an adult that you realise how special those moments were.

I miss Sri Lanka thousands of times a day. Not in a dramatic way, but in the little things. The sounds, the smells, the people, the familiarity of it all.

Vesak is one of those times when being away from home feels especially difficult. I miss the lanterns hanging from every corner, the excitement of going Vesak balanna, the atmosphere, and of course all the dansal food.

Before I left Sri Lanka, I made sure to sit down and make some lanterns with my mallis. And honestly, I have no idea how we managed to do these things as kids. The patience, the precision, the neatness. Looking back, I am genuinely impressed by our younger selves.

So today, my heart is a little closer to Sri Lanka than usual.

Preethi Vesak everyone. And yes, I am very jealous of all of you enjoying dansal food tonight.

It is impossible to fit all my favourite brunch and lunch spots in Colombo into one post, so this is Part 1.From some of...
29/05/2026

It is impossible to fit all my favourite brunch and lunch spots in Colombo into one post, so this is Part 1.

From some of the city’s pricier brunch spots to humble rice and curry joints, and even some of the most delicious rice packs I have ordered through Uber Eats, this list is a mix of places I genuinely enjoy returning to.

One of the things I love most about Colombo is that a great meal can be found at every price point. Sometimes it is a beautiful brunch with good coffee, and sometimes it is a simple rice and curry that costs a fraction of the price but tastes just as memorable.

Save this post for your next food adventure in Colombo and let me know in the comments what your favourite brunch or lunch spot is. I am always looking for new places to try.

Part 2 coming soon.

27/05/2026

Vanilla is among the most labor-intensive spices in the world.

Following planting, the vine typically requires approximately one year before flowering, and only when carefully induced through the pruning of shoot tips. Once flowering commences, each blossom must be pollinated by hand.

The vanilla pods then remain on the vine for approximately nine months until they reach the optimal stage for harvest.

However, harvesting marks only the beginning of the process.

The pods are boiled, wrapped to retain heat, and withered for 48 hours, before being sun-dried and rested daily for 20 days. They then undergo an additional 20 days of drying in darkness, followed by a curing period of one to two months.

From planting to fully cured vanilla beans, the entire process takes approximately two years and three to five months.

It is truly a process that demands exceptional patience and care.

Address

Ambadandegama
Bandarawela
SRI LANKA

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