Hoppers' debut cookbook is a window into Sri Lanka, encompassing all the dishes on which the restaurant thrives

Karan Gokani, Co-Founder & Creative Director, Hoppers Restaurants, grew up in Mumbai and moved to England in 2005 to study law at the University of Cambridge. In 2012, Karan 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. 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."– Tom Kerridge A passion for cooking doesn’t necessarily mean that someone is suited to a career as a professional chef. A life spent working tirelessly in a sweltering kitchen isn’t for everyone, after all. Thankfully there are other routes into the restaurant industry that still allow for creativity in the kitchen. Despite having always been passionate about food, Karan knew that a career as a full-time chef wasn’t for him and instead developed a Sri Lankan restaurant concept in London, which became the much-lauded Hoppers. As creative director of the JKS-run brand, he's still able to flex his cookery skills through recipe development, while also being involved in the progression of the outfit more broadly. This book is a love letter: to Sri Lanka, to Hoppers, and to everyone who has helped on the restaurant's journey so far. Our client is a forward thinking well-recognised luxury... C&M Travel Recruitment Ltd: Business development managerThe opportunity finally arose for Karan after he met and married his wife Sunaina Sethi, one of three siblings who founded JKS restaurants – the London based group who at that point already ran the likes of Trishna, Bubbledogs and Gymkhana. After conversations with both Jyotin and Karam Sethi about new restaurant concepts and JKS’s plans for expansion, Karan decided to fully dedicate himself to a career in food, and one concept in particular really appealed to him, ‘opening a restaurant had never really been about the cuisine for me,’ he explains, ‘I just knew it needed to be something close to my heart and something I could represent authentically. But I remember at our wedding in Kerala having a conversation with Karam about doing a Sri Lankan and being very interested. I obviously hadn’t grown up there but there was a lot of that culture around me, I’d travelled there a lot and I just loved the food. Around that time, people in the UK were also coming to understand hyper-regional food and that was something we felt we could really tap into.’

The book offers plenty of ideas for thinking differently about the classics, where tried and tested recipes are rethought with fresh and enticing flavour combinations. 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." - Tom Kerridge Top with a drizzle of coconut oil or dollop of butter and a spoonful of freshly grated coconut before serving. If making these ahead, store them in a box wrapped in a clean paper towel. If you need to reheat them, flip them in a hot pan for 30 seconds to 1 minute.Gently slip the omelette into the curry and simmer for a couple of minutes. Garnish and serve with roti, rice or toast. You may also opt to downgrade to Standard Digital, a robust journalistic offering that fulfils many user’s needs. Compare Standard and Premium Digital here.