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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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. A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. The book is a freewheeling foray into the island nation’s food culture, with beautiful photographs shot on location in Sri Lanka, as well as favourite dishes from the restaurants themselves. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. After having eaten countless unbelievably delicious meals at Hoppers, I can’t wait to now try out these recipes in the kitchen!

The book is an ode to Sri Lankans, their warmth, hospitality, love and, above all, a very personal and subjective story of their food through the Hoppers lens. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. 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. A beautifully crafted collection of heartfelt, wonderful recipesfrom one of the most exciting chefs and restaurants of the past few years. 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.Their NEW cookbook collates the most exciting recipes from across all their restaurants to bring these extraordinary flavours to your own kitchen. Love it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking! 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. The buriani (or biryani in India) is one of those great dishes that’s both the ultimate one-pot comfort meal and a stunning centrepiece to any dinner party. 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.

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 book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. Hoppers has been hailed as one of the first restaurants to make Sri Lankan food accessible in central London.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. We serve it with string hoppers, great for soaking up the gorgeous curry, and a samphire sambol (page 169 from the cookbook). 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. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

Co-founder and Creative Director of Hoppers, Karan Gokani grew up in Mumbai and came to England in 2005 to study law at Cambridge. 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. 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. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. 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.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. 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. 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.