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. 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. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them.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.

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. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years.To me it’s much more than a cookbook, it’s the story of Hoppers told through imagery, recipes and personal memories.

There's a bit of a task making the spice powders but once they're made you can jar them up and get quite a few meals out of them. We came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening. The cookbook is a collection of our favourite restaurant recipes and stories inspired by the people we’ve met, the homes we’ve visited and the flavours we’ve tasted from the street food stalls of Jaffna’s untouched north to the fishing villages of Galle, up to the bustling heart of Colombo, across the eastern stretches of Batticaloa and Pottuvil, and everywhere in between.After having eaten countless unbelievably delicious meals at Hoppers, I can’t wait to now try out these recipes in the kitchen! 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. 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. 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. 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.