So this time we are doing a bit more hands on...
D'ya like curry? D'ya like cooking?
Come make cutlets Srilankan style and eat them with curry!
Fuelled by Aiyo and the Multicultural collective of Porirua, a select few are in vited to Join Kushal and bang out some amazing Srilankan cutlets , whip up some severely tasty curry and hoover them down with a nice cold Springblossom Yuzu White Ale! Cooking spots are limited so get in quick!
Reserve a space here:
https://events.humanitix.com/cooking-class-sri-lankan-cutlets
from Aiyo and the MCC:
Can You Stop at One? (We dare you!)
A Sri Lankan cutlet is history disguised as a snack. European croquettes crash-landed on the island centuries ago, and Sri Lankans didn’t just borrow the idea — they rewired it. Fish and potato for thrift, chilli and mustard seed for heat, curry leaf and lime for brightness, all sealed in breadcrumbs and fried in coconut oil. One bite tells you everything about the island: layered trade routes, colonial collisions, ingenuity in the kitchen, flavour turned into defiance. It’s super-tasty — crisp, molten, impossible to stop at one.
Now you get to make your own and learn a bit about Sri Lankan culture.
We’re running a hands-on cutlet class where flavour is learned by instinct, not measuring spoons. You mix, taste, adjust, and chase that perfect balance of heat, comfort and citrus brightness. We bring every ingredient; you bring an appetite and the willingness to get your hands involved.
We’re being hosted by the crew at The Beer Engine — and their Yuzu Hazy is the move. Bright and citrusy, it slices through the richness and wraps around the spice in a way that makes you sit back and swear under your breath. When the frying’s done, we sit together and eat your creations with simple rice and Aiyō dhal. Big flavour, cold beer, good people. The kind of night food lovers remember.
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Workshops in Porirua,
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