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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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. A beautifully crafted collection of heartfelt, wonderful recipesfrom one of the most exciting chefs and restaurants of the past few years. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. We came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening.

We serve it with string hoppers, great for soaking up the gorgeous curry, and a samphire sambol (page 169 from the cookbook). Love it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking!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. Their NEW cookbook collates the most exciting recipes from across all their restaurants to bring these extraordinary flavours to your own kitchen. Co-founder and Creative Director of Hoppers, Karan Gokani grew up in Mumbai and came to England in 2005 to study law at Cambridge. 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.

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.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. 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. 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.

To me it’s much more than a cookbook, it’s the story of Hoppers told through imagery, recipes and personal memories. 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. The almost coffee-like dark roasted spice powder, balanced with the fat from the pork belly and smoky citrus from the goraka, are a match made in heaven. 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.

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.