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. The book is an ode to Sri Lankans, their warmth, hospitality, love and, above all, a very personal and subjective story of their food through the Hoppers lens. A beautifully crafted collection of heartfelt, wonderful recipesfrom one of the most exciting chefs and restaurants of the past few years. 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. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Abundant photography presents not only the finished dishes but images of cooks, market vendors, and farmers.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. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed.

After having eaten countless unbelievably delicious meals at Hoppers, I can’t wait to now try out these recipes in the kitchen! 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. Hoppers are bowl-shaped, fermented rice and coconut pancakes; crisp around the edges yet soft and fluffy in the centre.Always looking for the next excuse to visit Sri Lanka, Karan’s obsession with the tiny island country began in 2009 where he met his first Sri Lankan friends at university. 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. 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. In 2015, JKS Restaurants and Karan opened Hoppers, a Sri Lankan and south Indian restaurant on Frith Street, Soho.