Galle

You Become the Street-Food Chef: Unlike a standard cooking class where you chop veggies and stir a pot, making Kottu requires a theatrical, rhythmic technique. You’ll get to wield the traditional twin metal blades on a scorching hot griddle, smashing and chopping the roti to that signature sizzling soundtrack. It’s half cooking, half percussion performance!

Live Customization at the Griddle: You won’t just follow a recipe. You’ll choose your own protein (spicy chicken, rich beef, fresh seafood, or hearty veg/egg) and dial in your preferred spice level right at the hot plate. You are in full control of your perfect plate.

The Ultimate Spicy-Cold Pairing: Kottu is bold, savory, and packs a punch. We don’t just serve dinner; we teach you why a crisp, cold local brew (like a Lion Lager or robust Lion Stout) is the absolute perfect antidote. The contrast of the hot, crispy roti with the ice-cold beer creates a flavor explosion you simply can’t get at a restaurant.