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

Product Information

And of course there are the eponymous hoppers – coconut rice pancakes made in a rounded pan to create a bowl-like shape. In fact, this book will help you make just about every dish that has ever been considered for the restaurant, including variations on Sri Lankan staples, such as devilled paneer and Hoppers' fish curry.

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. This began a love affair with food, and Karan particularly enjoyed the creativity of turning raw elements into a finished dish - ‘I think I’ve always been quite artistic and food was just another way of expressing that. We use plain (all-purpose) flour as opposed to bread flour in this recipe, which gives a softer, tender crumb.The first restaurant in Soho was founded by JKS Restaurants and Karan Gokani in October 2015, quickly expanding to Marylebone and King's Cross.

Gill works closely with Hugh Fearnley-Whittingstall and River Cottage and appears regularly on the celebrated Channel 4 series. The acclaim soon followed with reviews from London Evening’s Standard’s Fay Maschler and the late Sunday Times critic A. Some dishes are converted from meaty to vegetarian or pescatarian: a vitello tonnato is presented as a lighter version made with heritage tomato varieties, but with the usual tuna sauce, and a recipe for smash burgers is given a veggie makeover by using two sweetcorn patties. When Karan Gokani opened the first Hoppers in Soho in 2015 its impact was immediate, with the bijou restaurant on Frith Street lauded for its Sri Lankan and south Indian food that walked the perfect line between rustic and refined.Chloe can’t wait to be back at Hone Farm and has been with our Home Farm events since the very beginning- “Home Farm is exactly that, a home, me and my team can’t wait to be back for our second time this year, these tables we lay and the people we meet is a real highlight for me”. Be transported to Home Farm for the evening to dine in our meadow, with wood-fired feasts designed by celebrated live fire chef Ben Quinn in collaboration with a stellar lineup of guest chefs, and prepared by the brilliant Woodfired Canteen team and hosted by co-owner, Chloe Knight. Still unsure of the way in which he wanted to be involved in food, Karan moved to Cambridge to undertake a second law degree, which ultimately led to a job in a top London law firm.

The original Hoppers site in Soho is where it all began for JKS’s hugely popular Sri Lankan micro-chain, and it's widely credited as being the catalyst for the surge in popularity of the cuisine. Mix 5 tablespoons of oil with 1 teaspoon each of turmeric and chilli powder, along with 1 tablespoon of curry powder and ½ a teaspoon of salt.The book is an ode to Sri Lanka, the warmth of its people, hospitality, love and, above all, a very personal and subjective story of the island's food through the Hoppers lens. Welcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. Add the frozen peas to the sauce and simmer for 5 to 8 minutes on a medium heat, then season with salt and sugar to your taste.