eat in eat out Hoppers

Transport yourself to the sunny climes of Sri Lanka with make-at-home recipes from this London favourite

- KARAN GOKANI

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Fenugreek seeds

Also known as methi, these seeds lend a sweet, tangy and slightly bitter flavour to curries. You’ll also see the herbal top of the plant used.

Pandan leaf

These are large, long leaves similar to palm leaves – they’re extremely fragrant, and can be bought fresh, frozen or dried.

Sri Lankan curry powder

This is a common spice blend used ubiquitously across the island. It often includes coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, cayenne, cardamom and cloves.

Curry leaves

These come from the same family as citrus fruits, and the leaves have a highly aromatic and unique flavour that’s citrussy, herbal and spicy.

Sea beets

This is an ancestor of beetroot, chard and spinach – it has thicker, shinier leaves and is found all around the coast of the UK.

With three locations across London – Soho, Marylebone and King’s Cross – Hoppers is credited with bringing Sri Lankan cuisine to the forefront of the capital’s food scene. Opened by the team behind Gymkhana and Trishna, and headed by director Karan Gokani, Hoppers offers everything from sharing feasts to kothus and roasts, depending on the location you visit. Plus, each menu is complemented by specially created cocktails or beers. hopperslondon.com

Samphire and sea beet sambol