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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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.

After having eaten countless unbelievably delicious meals at Hoppers, I can’t wait to now try out these recipes in the kitchen! 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.These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

The book is a freewheeling foray into the island nation’s food culture, with beautiful photographs shot on location in Sri Lanka, as well as favourite dishes from the restaurants themselves. 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.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. Amidst a plethora of extremely coveted recipes and absolutely stunning photographs lies the story of a very beautiful journey, which makes this cookbook a fantastic read as well. Maybe more pictures of the food would be beneficial for the end products but there were a lot of pictures of the locals which was great and meaningful. In 2015, JKS Restaurants and Karan opened Hoppers, a Sri Lankan and south Indian restaurant on Frith Street, Soho.

Hoppers are bowl-shaped, fermented rice and coconut pancakes; crisp around the edges yet soft and fluffy in the centre. 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. It’s an easy, well-balanced one-tray supper but equally impressive when served with some sides as an alternative Sunday roast. 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 Hopper originated in south India (Tamil Nadu and Kerala, to be precise) where it was known as ‘appa’ or ‘appam’.



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