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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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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. This collection of Sri Lankan and South Indian recipes comes from a group of three London restaurants named for one of the region’s most distinctive dishes: a bowl-shaped pancake made from fermented rice and coconut batter. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. 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.

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. Their NEW cookbook collates the most exciting recipes from across all their restaurants to bring these extraordinary flavours to your own kitchen.

An amazingly intuitive recipe book, with lots of detail provided for each dish making it very easy to follow and create wonderful Sri Lankan food. It’s crucial to ensure these three elements are in perfect harmony, a balance we have gone through hundreds of trials to achieve. Welcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. 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. Love it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking!

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Hoppers has been hailed as one of the first restaurants to make Sri Lankan food accessible in central London. 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. In 2015, JKS Restaurants and Karan opened Hoppers, a Sri Lankan and south Indian restaurant on Frith Street, Soho.We came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening. 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. This is one of the first Sri Lankan dishes that blew my mind and made me fall in love with the cuisine. Co-founder and Creative Director of Hoppers, Karan Gokani grew up in Mumbai and came to England in 2005 to study law at Cambridge.

We serve it with string hoppers, great for soaking up the gorgeous curry, and a samphire sambol (page 169 from the cookbook).

Born in Mumbai, India, nearly a thousand miles away from the island nation, he has an eye for what makes this food distinctive. 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. What a joy to have this beautiful book, so that I can jog great culinary memories, unlock the whys behind so much flavor, and savor my favorites at my own home table. 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’ restaurants celebrate the diversity of Sri Lankan and South Indian cuisine, with each location taking inspiration from different cultural aspects of this tropical region.

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