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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Hoppers: The Cookbook from the Cult London Restaurant: Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond (Hardie Grant, 1)

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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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 Hopper originated in south India (Tamil Nadu and Kerala, to be precise) where it was known as ‘appa’ or ‘appam’. 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. 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. It’s an easy, well-balanced one-tray supper but equally impressive when served with some sides as an alternative Sunday roast.

These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. 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. While the exact history is somewhat ambiguous, the story goes that British settlers struggled with the pronunciation of appams and began referring to them as ‘hoppers’, a word that eventually stuck. Hoppers has been hailed as one of the first restaurants to make Sri Lankan food accessible in central London.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. 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. This is one of the first Sri Lankan dishes that blew my mind and made me fall in love with the cuisine. 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.

Karan's debut book, Hoppers: The Cookbook tells a personal story of the inspiration behind Hoppers and the people and places that shaped it, via recipes and stunning imagery. Hoppers are bowl-shaped, fermented rice and coconut pancakes; crisp around the edges yet soft and fluffy in the centre. We’re sharing a few of our favourite summer recipes from Hoppers: The Cookbook that Karan’s been demo’ing at festivals around the island so you can enjoy a true Hoppers feast for yourself at home!



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