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Karan first cooked this dish at an event held at a friend’s pub; it was meant to be a Sri Lankan take on the classic Moules Frites. Through it, we hope to bring a little piece of our restaurants, Sri Lanka and southern India into your homes, no matter whether you’ve already visited Hoppers or not,” – Author Karan Gokani.
Even as a practicing solicitor, Karan’s passion for food and hospitality never faded and he spent time in professional kitchens in his spare time. Always looking for the next excuse to visit Sri Lanka, Karan’s obsession with the tiny island country began in 2009 where he met his first Sri Lankan friends at university. Wrapping food in banana leaves before steaming or baking is a very common trick and is very popular across India.
Bought this for my partner who years ago visited Sri Lanka, he is always talking about the food and the great time spent staying with families rather than hotels. Very rarely you see a cookbook that enthralls you and wanting to try the delicious recipes and of course to run to the nearest Hoppers Restaurant. Abundant photography presents not only the finished dishes but images of cooks, market vendors, and farmers.
A glorious celebration of Sri Lankan food adorned with stunning photography, Hoppers takes readers on an unforgettable journey through the island’s rich culinary traditions, serving up a host of exciting recipes developed at the renowned eponymous restaurant. From spicy devilled dishes to crab kari (curry), crunchy deep-fried mutton rolls, dosas and sambols, kalupol chicken and satisfyingly rich kothu roti, Karan Gokani explores the classics as well as new recipes developed at Hoppers restaurants. Amidst a plethora of extremely coveted recipes and absolutely stunning photographs lies the story of a very beautiful journey, which makes this cookbook a fantastic read as well. It’s an easy, well-balanced one-tray supper but equally impressive when served with some sides as an alternative Sunday roast.I am originally from the area some of the recipes are bang on and others have regional/cultural differences that was I not aware of. Stunning location photography, glorious food, warmth, personality and generosity suffuse the pages of this cookbook – join the Hoppers family in a personal and vivid journey exploring and celebrating the food from this extraordinary island. Hoppers has been hailed as one of the first restaurants to make Sri Lankan food accessible in central London.
This is one of the first Sri Lankan dishes that blew my mind and made me fall in love with the cuisine. The cookbook is a collection of our favourite restaurant recipes and stories inspired by the people we’ve met, the homes we’ve visited and the flavours we’ve tasted from the street food stalls of Jaffna’s untouched north to the fishing villages of Galle, up to the bustling heart of Colombo, across the eastern stretches of Batticaloa and Pottuvil, and everywhere in between.Maybe more pictures of the food would be beneficial for the end products but there were a lot of pictures of the locals which was great and meaningful. Karan is a supremely talented chef – his beautifully curated selection of recipes will enliven your senses and transport you on a journey to Sri Lanka. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.
The restaurant was awarded a Michelin Bib Gourmand in 2017 alongside a number of other prestigious awards. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. To me it’s much more than a cookbook, it’s the story of Hoppers told through imagery, recipes and personal memories. There's a bit of a task making the spice powders but once they're made you can jar them up and get quite a few meals out of them. Hoppers are bowl-shaped, fermented rice and coconut pancakes; crisp around the edges yet soft and fluffy in the centre.After having eaten countless unbelievably delicious meals at Hoppers, I can’t wait to now try out these recipes in the kitchen! The buriani we’ve developed at Hoppers takes inspiration from some of our favourite south Indian and Sri Lankan versions but follows the more traditional method of layering and steaming par-cooked rice over a rich meat curry as opposed to boiling raw rice in the curry. While the exact history is somewhat ambiguous, the story goes that British settlers struggled with the pronunciation of appams and began referring to them as ‘hoppers’, a word that eventually stuck. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
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