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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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. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka.

In 2015, JKS Restaurants and Karan opened Hoppers, a Sri Lankan and south Indian restaurant on Frith Street, Soho. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. 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. It will want to make you cook, it will want to make you eat, it will fill your heart with warmth and it will want to make you get on the next flight to Sri Lanka. 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.The buriani (or biryani in India) is one of those great dishes that’s both the ultimate one-pot comfort meal and a stunning centrepiece to any dinner party. Hoppers has been hailed as one of the first restaurants to make Sri Lankan food accessible in central London.

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. 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. Karan first cooked this dish at an event held at a friend’s pub; it was meant to be a Sri Lankan take on the classic Moules Frites.This is one of the first Sri Lankan dishes that blew my mind and made me fall in love with the cuisine. 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. It’s an easy, well-balanced one-tray supper but equally impressive when served with some sides as an alternative Sunday roast. 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. It’s crucial to ensure these three elements are in perfect harmony, a balance we have gone through hundreds of trials to achieve.