Peter joins a multi-faith pilgrimage to Kataragama temple and, along the way, learns how to make the jelly sweet dodol, which, in Sri Lanka, is prepared exclusively by specialist cooks. Keen to continue learning from those who know Sri Lankan cuisine best, Peter enlists some local help to end his 20-year pursuit of the perfect hopper recipe. Peter also attempts to milk a buffalo for the first time to produce a dessert made with its curd. He delivers the treat to orphans at the Maha’ara Buddhist School.