I’ve wanted to try Hoppers for a while now, for a number of reasons. Firstly, it’s the brainchild of Karam, Jyotin and Sunaina Sethi (who are already behind Gymkhana, BAO, and Lyle’s). Secondly, all those who have been rave about it (and can’t stop going back). Thirdly, Sri Lanka is pretty high in the list of ‘potential next destinations’- so why not see what it has to offer food wise?
Here’s the catch- you can’t reserve. And it’s not the kind of ‘half an hour wait at the bar’ kind of place. If you get there much after 7pm you’re looking at ‘come back in a few hours’. With tickets for Aladdin at the theatre round the corner, it seemed the perfect time to get there early, beat the rush and tuck in….
We started with delicious hot mutton rolls- the filing was chunky and the coating crispy, dipped into spicy and slightly sweet chilli sauce. Then came the hoppers and the dosa’s….
A hopper is made with fermented rice batter and coconut milk- admittedly not the most appealing sounding recipe, but it tastes great, especially dipped into the sauces or used to scoop up Kari.
Dosa’s are also based on fermented batter, and are almost like a savoury pancake, with a fairly crispy texture (compared to the thicker spongy texture of the Hopper). We went for the spicy version, with a yummy sugary spice coating in the middle. The Pumpkin Kari (curry) was so good I spent the end of the meal with a spoon desperately trying to scrape the remainders from the bowl.
However, I’ve had to save my favourite until last- the Lamb roti (top picture). Wow. Just wow. Chunks of roti and softly spiced lamb contrasting with fresh coriander and spring onion. With every mouthful I declared my love of food (and life)- it was that good. All washed down with a refreshing Pineapple Punch.
Queue or no queue, I’m desperate to go back- and until then, I’ll be drooling at the memory….