DRAG

Culinary Pilgrimages

From home kitchens to temple feasts—rice cooked over wood fires, forgotten grains, pickles fermented in moonlight, and clay-pot seafood with stories of salt and folklore stirred in.

  • Harvest and cook a meal in a chena farm, ending with jackfruit curry and river dips
  • Temple almsgiving breakfast, prepared by you under a monk’s instruction
  • Cook with spice-scented elders in Matale who still use clay stoves and river water
  • Street food safari in Batticaloa, ending with kottu made by torchlight
  • Toddy to sambol walk, learning how Sri Lankans ferment, pickle, and preserve through storytelling
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Gal Oya: The River of Rocks, the Realm of Elephants, and the Soul of Sri Lanka’s East

In the quiet heart of Sri Lanka’s Eastern Province, where mist rises from ancient reservoirs and the cries of eagles echo across granite hills

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Wasgamuwa: The Forgotten Kingdom Where Bears Roam and Rivers Remember

Tucked between the Mahaweli and Amban Rivers in Sri Lanka’s Central and North Central Provinces, Wasgamuwa is a place where wilderness and history intertwine

mirissa_bg

Gal Oya: The River of Rocks, the Realm of Elephants, and the Soul of Sri Lanka’s East

In the quiet heart of Sri Lanka’s Eastern Province, where mist rises from ancient reservoirs and the cries of eagles echo across granite hills

arubambay_p_bg

Wasgamuwa: The Forgotten Kingdom Where Bears Roam and Rivers Remember

Tucked between the Mahaweli and Amban Rivers in Sri Lanka’s Central and North Central Provinces, Wasgamuwa is a place where wilderness and history intertwine

Enquries

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