Joined in 2023 
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Welcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. 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.
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. 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. 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. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.
Born in Mumbai, India, nearly a thousand miles away from the island nation, he has an eye for what makes this food distinctive. 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. 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 Hopper originated in south India (Tamil Nadu and Kerala, to be precise) where it was known as ‘appa’ or ‘appam’. 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. It’s an easy, well-balanced one-tray supper but equally impressive when served with some sides as an alternative Sunday roast.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.
Their NEW cookbook collates the most exciting recipes from across all their restaurants to bring these extraordinary flavours to your own kitchen. This is one of the first Sri Lankan dishes that blew my mind and made me fall in love with the cuisine. A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. 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. Hoppers are bowl-shaped, fermented rice and coconut pancakes; crisp around the edges yet soft and fluffy in the centre.These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Love it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking! The cookbook is a collection of our favourite restaurant recipes and stories inspired by the people we’ve met, the homes we’ve visited and the flavours we’ve tasted from the street food stalls of Jaffna’s untouched north to the fishing villages of Galle, up to the bustling heart of Colombo, across the eastern stretches of Batticaloa and Pottuvil, and everywhere in between.
We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. We came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening.
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.
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