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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 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.

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.

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. Through it, we hope to bring a little piece of our restaurants, Sri Lanka and southern India into your homes, no matter whether you’ve already visited Hoppers or not,” – Author Karan Gokani.

The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. 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.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. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin. 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. In 2015, JKS Restaurants and Karan opened Hoppers, a Sri Lankan and south Indian restaurant on Frith Street, Soho.

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