22 October 2022 06:01 am Views - 664
Subtitled Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond, this cookbook focuses on the food, places and people of the island; from Hoppers and Dosas, snacks of Hot Butter Squid and fiery devilled dishes to Bone Marrow Varuval and Black Pork Curry; from Banana Leaf Bream with coriander and lemongrass to sizzling plates of Beef Rib Fry; and finally Signature Cocktails and even a classic Chocolate Biscuit Pudding. The recipes serve up the best of Hoppers and bring the warmth, character and generosity of Sri Lankan cooking into the home kitchen. In addition to sharing recipes, Karan provides travel tips, as well as an in-depth breakdown of the Sri Lankan larder, the key herbs, spices, and essential curry powders alongside helpful notes on substitutions and equipment to make this incredible collection of recipes as approachable and accessible as possible. The book features beautiful location and recipe shots by Sri Lankan photographer Ryan Wijayaratne, taking the reader on a food journey through homes, roadside shacks, hotels, and restaurants across the country.
TOM KERRIDGE
“ A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. Eclectic, interesting and above all else, super-tasty. A must-have for anybody who has an interest in the world of food. ”
YOTAM OTTOLENGHI
‘How lucky are we to have Hoppers! First the restaurants, now the book, giving... a taste of the incredible riches of Sri Lanka. The recipes and the photos have such a transportive power that I feel like I am practically there, or at least I must pay a visit very soon. I love. everything! But first on my list to try is the Hot Butter Squid, followed by an epic Biriyani,’
ANGELA HARTNETT
“ Love it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking !!! ”
DANNY MEYER
Founder, Shake Shack
“ 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.”
FAY MASCHLER
Evening Standard /Tatler
“ Karan is one of the best cooks I have ever encountered. ”
ANDREW WONG
“ If there is one thing that I have learnt throughout my career, it is that ‘good people make good food! When it comes from the heart, you feel the warmth and sentiment.’ Karan is undoubtedly one of the most talented cooks I have ever met. I feel deeply humbled to be able to call him a great friend and having him cook for myself, wife and kids is truly a delicious honour. His passion is palpable and weekend conversations about food are truly an inspiring experience. Reading this book, I hear his tone, humour and overwhelming excitement for life in every word and I hope that others will cherish his words as much as I have through our friendship.”
Karan Gokani, Co-Founder and Creative Director, Hoppers grew up in Mumbai and moved to England in 2005 to study law at the University of Cambridge. 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. In 2012, he left his legal career at a city law firm to pursue a career in hospitality, traveling across India and Sri Lanka to immerse himself in the food and culture of the countries. 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 Nast Traveller, The ES Magazine, Bloomberg, The Financial Times, and has appeared on Sunday Brunch, Great British Chefs, Sorted Food’s YouTube channel and various food festivals across the UK.
JOSÉ PIZARRO
“ 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 .”
Hoppers was founded by JKS Restaurants and Karan Gokani in October 2015. The first Hoppers in Soho was inspired by the toddy-shops, home cooking and roadside stalls of Sri Lanka and South India, and served its namesake hoppers alongside dosas, kottu, short eats, rice and roasts. The acclaim soon followed with reviews from London Evening Standard’s Fay Maschler and the late Sunday Times critic A.A. Gill who applauded Hoppers for its “seductive, come-hither menu” and “spectacular, impressive, authentic, confident and swaggering kitchen.” The restaurant went on to secure its Michelin Bib Gourmand in its first year. Following the success of Hoppers Soho, a second Hoppers at Marylebone’s St Christopher’s Place, themed around the iconic Tropical Modernist movement of the late Sri Lankan architect Geoffrey Bawa, followed in September 2017. Hoppers King’s Cross, the third and largest of the three restaurants, opened in February 2020 inspired by the much-travelled coastal journey from Colombo, the island’s capital, to the historical Dutch town of Galle.
JKS Restaurants was founded by the Sethi family in November 2008. The group encompasses the award-winning restaurants, delivery and retail brands created by the Sethis and those they partner with and invest in. Karam Sethi is responsible for food, creation of concepts and scouting new talent for the group, Sunaina is Group People Director and Jyotin is the group’s CEO overseeing all aspects of JKS Restaurants.
Restaurants in their portfolio include Gymkhana and Bibi in Mayfair, Trishna, Sabor, Brigadiers, The Cadogan Arms, Bao, Kitchen Table and Lyle’s to name a few. Online: www. jksrestaurants.com
HOPPERS: The Cookbook is available online via several retail platforms including Amazon, Waterstones and WHSmith and includes international delivery. The book will also be available for purchase at leading bookstores in Sri Lanka later this year.
Await a full interview with Karan Gokani, Co-Founder and Director of Hoppers, London’s most popular Sri Lankan restaurant, next week in the Daily Mirror.