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Hoppers: The Cookbook from the Cult London Restaurant: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond (Hardie Grant, 1)

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Over the years Karan has written travel features and recipes on Sri Lanka and southern India for major national and international publications including The Sunday Times, The Telegraph, The Guardian, National Geographic, Conde Naste Traveller, The ES Magazine, Bloomberg, The Financial Times; and appeared on Sunday Brunch, Great British Chefs, Sorted Food's YouTube channel and various food festivals across the UK. We came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening. Welcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka.

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. 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.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. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. This dish of aromatic rice steamed over a rich curry is hugely popular in South Asia, with each region doing it slightly differently – be it the addition of potatoes, the variety of rice used, the spices that go into it or even the vessel it’s cooked in.

My favourite versions are the ones found at The Dutch Burgher Union, Gallery Cafe at Paradise Road and Barefoot in Colombo. 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.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. 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. There are marked differences between the versions found in south India and Sri Lanka, the former being flatter and softer owing to the heavier iron pans they are cooked in. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka.

Karan's debut book, Hoppers: The Cookbook tells a personal story of the inspiration behind Hoppers and the people and places that shaped it, via recipes and stunning imagery. Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them. 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.In 2015, JKS Restaurants and Karan opened Hoppers, a Sri Lankan and south Indian restaurant on Frith Street, Soho.

Hoppers: Recipes, Memories and Inspiration From Sri Lankan Homes, Streets and Beyond by Karen Gokani | 9781787138704. 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. Hoppers’ restaurants celebrate the diversity of Sri Lankan and South Indian cuisine, with each location taking inspiration from different cultural aspects of this tropical region. 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. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from.It’s crucial to ensure these three elements are in perfect harmony, a balance we have gone through hundreds of trials to achieve.

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