Chef Karan Gokani travels through South India to shape the new Hoppers in London

From buffalo ghee in Mylapore to no-menu meals in Madurai, this is the journey that shaped Hoppers Shoreditch’s new menu, built around tiffin rooms, ancestral homes and late-night dosas. Chef Karan Gokani shares his We share our route, so you can do it too.

from Travel News, Travel Reviews, Vacation Ideas, Travel Ideas & Tips | The Hindu https://ift.tt/3HrC0Bx