Chef Karan Gokani’s ‘Indian 101’ rekindles the love for home cooking: ‘I used to jump on the counter and roll rotis’

As a bright eyed boy from Mumbai, cooking was the one thing Gokani could recall from the tender age of four. “I used to jump on the counter and roll rotis,” he recalled fondly. Restaurants fascinated him, and he was always curious about the inner workings of the bustling spaces. But life had other plans in store, and he chose to pursue a career in law. Having settled down in London for higher studies and a cushy job in a law firm, Gokani later rerouted back to his old love for cooking and opened his restaurant Hopper’s.

Experience at MasterChef UK

This was Gokani’s fourth stint with the cooking show, and this time, he was focusing on his recipes, cookbooks, and his restaurant, Hopper’s. “There was panic, but it was great fun. What you see is actually what happens behind the scenes. There is a real sense of urgency of time.” he elaborated.

The most satisfying bit, he said, was connecting with the celebrity contestants he worked with. “I was very proud to see these guys, who had not really cooked that much, being able to churn out unique Indian and Sri Lankan dishes. They did a really good job,” he added.

‘Social media just doesn’t stand the test of time’

Gokani feels digital is very important in today’s day and age. “You control your channel.” Of course, algorithms do what algorithms do, but it’s a powerful tool to bring people in, and connect with others.

But do restaurants need it to survive?

“There are enough restaurants that don’t join the world of social media, and word of mouth is still the most successful way to run a restaurant’s marketing side of things,” said the chef. He believes the restaurants that rely too much on social media also tend to be the most gimmicky and have short-lived customer loyalty. According to him, “social media just doesn’t stand the test of time.”

For Gokani, social media is a tool to reach his target audience. The right audience that is likely to come to a restaurant is nearby, and that’s where the power of micro influencers comes in. “Whether it’s a mother who has a group of 200 followers or someone who talks about food to their local community, those people are much more likely to make a dent than massive influencers with a huge following,” he said.

Gokani doesn’t credit social media for the success of Hoppers at all. Instead, he treats his platform as a space to talk about and share his love for Sri Lanka. The unique cuisine finds similarity with food from Kerala and Tamil Nadu, has hints of East Asian influence – think Malaysian, Moorish, Thai and even Burmese at times.

Karan’s restaurant Hoppers’ spotlights Sri Lankan cuisine. (Source: Instagram/@hopperslondon)

Whether it’s appams, Dutch burger, black pork curry or Lamprais, Gokani’s favourites hold a touch of South Indian flavours that remind him of home. His inspiration to write Indian 101, stemmed from a desire to teach people about the nuances of regional Indian food and its diversity.

“Indian 101 is very much a book for Indians who are rediscovering Indian food and getting back into the kitchen. It’s the kind of book that encourages you to go back in the kitchen,” he shared proudly. For him, writing a book was much more than just encouraging people to cook in their kitchens. “It was to inspire them to shine a light on a culture and a country that I grew up in, know very well, and still feel very close to,” he added.

Advice for youngsters

If you are a young cook trying to make it in the culinary profession, Gokani suggested “keeping it personal” and pouring your heart and soul into the things you are passionate about. “Don’t do it because there’s a vacuum, because someone else is doing it or because you’re desperate, and bored of your job. If you’re not genuinely excited about something, don’t get behind it,” he said.

If you have to listen to Gokani, sleep over ideas and take your time developing them, because you might enjoy an incredible 15 course fine dining menu, but if that’s not the kind of food that you enjoy cooking, or comes naturally to you, or you could eat every single day, there’s no point doing it. “Don’t procrastinate. Write it down, pursue it, talk to people about it,” said the chef.

Gokani may have worried over not making the most out of his surroundings and opportunities as a young boy, but his hunger and curiosity to continue doing something unique and exciting in the next chapter of his life doesn’t let him feel satisfied and content by any means.

“Sometimes, I just take a pause and say to myself, ‘Listen, it all worked out 15 years ago. So, let’s actually enjoy this moment,” he laughed. Whether it’s spending time with his young kids, team, parents or friends, taking the time to savour and celebrate the big and little achievements in life is what truly matters to him.