For chef and restaurateur Karan Gokani, the siren call of the kitchen proved stronger than the gavel. The Mumbai-born culinary force, who left a promising law career in London, has now channeled his lifelong passion into a new cookbook, 'Indian 101: Real Indian Recipes Made Simple'. The book is a heartfelt invitation, especially for the Indian diaspora, to rediscover the joys of cooking their native cuisine.
A Culinary Journey Rooted in Childhood
Gokani's culinary story began not in a professional kitchen, but on a kitchen counter in Mumbai. "I used to jump on the counter and roll rotis," he reminisces, tracing his fascination with food back to the tender age of four. Despite this early love, life initially steered him toward academia and a corporate law career in London after his move to the UK. However, the allure of restaurants and flavours from home never faded, ultimately leading him to pivot dramatically and open his celebrated London restaurant, Hoppers, which spotlights Sri Lankan cuisine.
MasterChef UK, Social Media, and Sustainable Success
Gokani's expertise recently brought him back for his fourth stint on MasterChef UK, this time focusing on his recipes and restaurant. He describes the experience as a blend of panic and great fun, highlighting the authentic urgency seen on screen. The most rewarding part, he notes, was witnessing celebrity contestants successfully create complex Indian and Sri Lankan dishes.
While acknowledging digital media's importance, Gokani offers a contrarian view on its role for restaurants. "Social media just doesn't stand the test of time," he states bluntly. He argues that word-of-mouth remains the most powerful marketing tool and that over-reliance on social platforms often leads to gimmicky concepts with short-lived loyalty. For Hoppers, he uses his platform less for promotion and more as a space to share his love for Sri Lankan culture and its food, which shares similarities with Kerala and Tamil Nadu cuisines, infused with East Asian influences.
'Indian 101': A Book to Bring Indians Back to the Kitchen
The core inspiration for 'Indian 101' is deeply personal. Gokani describes it as a book for Indians reconnecting with their culinary heritage. "It's the kind of book that encourages you to go back in the kitchen," he says. Beyond just recipes, he aimed to inspire a deeper appreciation for the culture and country he holds dear, with favourite dishes like appams, Lamprais, and black pork curry evoking the flavours of home.
His advice for aspiring culinary professionals is unequivocal: authenticity is key. "Don't do it because there's a vacuum, because someone else is doing it or because you're desperate," he cautions. He urges young cooks to pursue only what genuinely excites them, to develop ideas patiently, and to avoid procrastination.
Reflecting on his own winding path, Gokani shares a lesson in perspective. "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.'" For him, true success now lies in savouring life's achievements, big and small, with family, friends, and his team.
