Saturday Oct 24, 2026
Saturday Oct 24, 2026
Saturday, 24 October 2026 00:00 - - {{hitsCtrl.values.hits}}
By Rishini Weeraratne
From 23 October 2026, passengers travelling to Colombo in British Airways’ Club World business class cabin will be treated to a specially curated menu inspired by Sri Lanka’s rich culinary heritage. Developed in collaboration with Hoppers London, the limited-time dining experience celebrates the distinctive ingredients, traditional cooking techniques and much-loved dishes that have long been part of the island’s food culture. For Sri Lanka, the partnership represents another opportunity for its culinary traditions to gain recognition on an international platform, bringing familiar local flavours into the premium cabins of one of the world’s most established airlines. The collaboration also coincides with an important development in air connectivity, as British Airways introduces a new seasonal direct service between London Gatwick and Colombo, strengthening travel links between Sri Lanka and the United Kingdom.
Sri Lankan cuisine has steadily gained recognition internationally, with its distinctive spices, coconut-based curries, traditional preparations and diverse regional influences attracting increasing attention. The collaboration between British Airways and Hoppers brings this culinary identity into the airline dining experience, with a menu drawing inspiration from the island’s street food culture, family kitchens and regional recipes. Rather than simply incorporating Sri Lankan ingredients into conventional international dishes, the partnership seeks to capture the character of local cooking through familiar flavours presented with a contemporary approach. From lentil-based short eats to roasted coconut, aromatic curries and traditional desserts, the selection reflects the diversity and versatility of Sri Lankan cuisine while introducing international travellers to the food traditions that form an important part of the country’s cultural identity.
British Airways Executive Chef Mark Brega
Hoppers Founder Karan Gokani
British Airways Executive Chef Mark Brega described the collaboration as an opportunity to celebrate Sri Lanka’s culinary heritage. “It was a pleasure to work with the talented team at Hoppers to bring the vibrant flavours of Sri Lanka to our customers at 35,000 feet. Food is such an important part of experiencing a destination, and Sri Lanka has a rich culinary heritage that we wanted to celebrate.” His comments reflect the growing importance of food in shaping the international travel experience, particularly as airlines seek to create stronger connections between their onboard offerings and the destinations they serve. For Sri Lanka, the initiative provides another platform through which its culinary identity can reach audiences beyond the island.
Sri Lankan-inspired experience onboard
The specially designed three-course menu begins with lentil vadai, a familiar savoury snack enjoyed across Sri Lanka. Inspired by the street food culture of Colombo’s Galle Face Green, Hoppers’ interpretation is served with yoghurt, tamarind sauce, coriander chutney and channa crisps. For generations of Sri Lankans, Galle Face Green has been associated with evening walks, family outings, sea breezes and the unmistakable aromas of freshly prepared street food. From isso vadai to an assortment of other savoury snacks, the promenade remains one of Colombo’s most recognisable food destinations.
The inclusion of lentil vadai in the British Airways menu draws inspiration from this familiar aspect of local life, transforming a traditional street food favourite into a refined airline starter. The tamarind provides a tangy contrast, the yoghurt adds a cooling element, and the coriander chutney and channa crisps introduce additional flavour and texture. Although presented differently from the versions commonly enjoyed at home, the dish retains a connection to the street food traditions that inspired it.
For the main course, Club World passengers will be offered a choice between two dishes highlighting the culinary connections between Sri Lanka and South India. The first is Hoppers’ signature Kalupol roasted chicken, served with lemon rice and beetroot curry. Kalupol, or roasted coconut, is a familiar element of Sri Lankan cooking, valued for the deep, nutty flavour it lends to curries and other preparations. Its inclusion gives the chicken a distinctly Sri Lankan character, while the accompanying lemon rice provides a contrasting citrus note. Beetroot curry, a familiar accompaniment to rice and curry meals across the island, completes the dish with another recognisable local flavour. Together, the ingredients demonstrate how traditional Sri Lankan cooking techniques can be adapted to contemporary international dining without losing their essential character.
The alternative main course is banana leaf cod, inspired by South Indian culinary traditions. The fish is marinated in a tomato and chilli paste before being cooked in banana leaf, a technique that helps retain moisture while allowing the flavours to develop. It is accompanied by coconut rice, pineapple curry and beetroot curry. The combination reflects the importance of coconut, seafood, fruit and aromatic spices in the cooking traditions of Sri Lanka and southern India. Both main courses offer interpretations of familiar regional ingredients, demonstrating the diversity of influences that have shaped the island’s cuisine over generations. For Sri Lankan travellers, the dishes provide an interesting perspective on traditional flavours, while international passengers are introduced to combinations that reflect the region’s culinary heritage.
The menu concludes with Watalappam Bread Pudding, a contemporary interpretation of one of Sri Lanka’s best-loved traditional desserts. Watalappam holds a special place in the country’s culinary heritage, particularly within the Sri Lankan Muslim community, and has become a favourite across communities and celebrations. Traditionally prepared using ingredients such as coconut milk, jaggery, eggs and spices, the dessert is known for its rich sweetness, delicate fragrance and smooth texture. For the British Airways menu, Hoppers has reimagined these familiar flavours through the comforting format of a British-style bread pudding, served with spiced crumble and Milo cream. The creation brings together elements of Sri Lankan and British dessert traditions, while the inclusion of Milo adds a flavour familiar to many Sri Lankans. It is a fitting conclusion to a menu developed through a British and South Asian culinary partnership, demonstrating how traditional desserts can inspire new interpretations while maintaining a connection to their origins.
The Sri Lankan-inspired experience will begin even before passengers’ board their flights. British Airways is introducing a specially created Hoppers cocktail at its Club Lounge at London Gatwick, extending the collaboration beyond the aircraft cabin. Named the Ceylon Pearl, the cocktail combines Tanqueray Rangpur gin, lychee and pink citrus tonic. Its name references Sri Lanka’s former name, Ceylon, while the combination of tropical fruit and citrus flavours complements the island-inspired theme.
For eligible passengers travelling from London to Colombo, the cocktail provides an additional introduction to the partnership and reflects the airline’s intention to incorporate elements of Sri Lanka’s identity throughout the premium travel experience.
Fulfilment of a longstanding ambition
At the heart of the collaboration is Hoppers, a London restaurant group that has played an important role in introducing Sri Lankan and South Indian culinary traditions to a wider international audience. Founded by restaurateur Karan Gokani alongside JKS Restaurants, Hoppers opened its first restaurant in London’s Soho in October 2015. Inspired by Sri Lanka’s home cooking, roadside eateries and traditional toddy shops, the restaurant introduced London diners to a menu featuring hoppers, dosas, kothu, short eats, rice dishes and regional specialities. While many of these dishes are everyday favourites in Sri Lanka, Hoppers helped bring them into London’s mainstream restaurant scene, attracting attention for its distinctive flavours, lively atmosphere and approach to regional cooking. Within its first year, the restaurant received a Michelin Bib Gourmand, recognising its combination of quality cooking and value.
The success of the Soho restaurant led to further expansion, with locations opening in Marylebone in 2017 and King’s Cross in 2020. The restaurant group’s connection to Sri Lanka extends beyond its menu, incorporating elements of the island’s architecture, landscapes and cultural heritage into its interiors. The Marylebone restaurant draws inspiration from the Tropical Modernist architectural movement associated with celebrated Sri Lankan architect Geoffrey Bawa, while the King’s Cross location takes inspiration from the coastal journey between Colombo and Galle. In 2026, Hoppers expanded again with a restaurant in Shoreditch, exploring additional South Indian regional influences. Across its locations, the group has developed a reputation for combining food, travel, architecture and cultural storytelling, with dishes such as egg hoppers and bone marrow varuval becoming popular among London diners.
For Hoppers founder Karan Gokani, the British Airways partnership carries particular personal significance. Born and raised in Mumbai, Karan moved to England in 2005 to study law at the University of Cambridge. Although he initially pursued a legal career, his passion for food eventually led him in a different direction. In 2012, he left his position at a leading London law firm to explore culinary opportunities, travelling extensively through India and Sri Lanka to learn about regional food traditions. Those experiences helped shape the concept behind Hoppers, which subsequently established itself as a recognised name in London’s restaurant industry. Over the years, Karan has also shared his culinary knowledge through television appearances, collaborations and publications, including “Hoppers The Cookbook”, released in 2022, and Indian 101.
Reflecting on the airline collaboration, Karan described the opportunity as the fulfilment of a longstanding ambition. “It’s long been a dream to serve Hoppers food in the skies, so we were thrilled when British Airways approached us about this partnership.” He also highlighted the significance of bringing the restaurant’s flavours back towards Sri Lanka. “For the past decade, we’ve brought some of our favourite memories and flavours of Sri Lanka to our restaurants in London and taking them back to Colombo feels like a wonderful full-circle moment.” His comments capture the significance of a partnership that connects the inspiration behind Hoppers with the destination that has shaped much of its culinary identity.
The collaboration coincides with the launch of British Airways’ new seasonal service between London Gatwick and Colombo on 23 October 2026.
The airline will operate three flights per week during the winter season, providing an additional direct connection between Sri Lanka and the United Kingdom. According to the announced schedule, flights from London Gatwick will operate on Mondays, Wednesdays and Fridays, departing at 4:40 p.m.
and arriving in Colombo at 8:35 a.m. the following morning. Return services from Colombo are scheduled to depart at 10:35 a.m. arriving at London Gatwick at 5:00 p.m. local time. The route will offer three cabin options: World Traveller economy, World Traveller Plus premium economy and Club World business class. British Airways has announced return fares starting from £524, inclusive of taxes and carrier fees. The exclusive Hoppers menu will be available to Club World passengers travelling from London Gatwick to Colombo between 23 October and 30 December 2026.
Recognition for Sri Lankan cuisine beyond national borders
For Sri Lanka, the introduction of the service represents a welcome addition to international air connectivity, particularly with the United Kingdom remaining an important source of visitors to the island. The new route also provides another travel option for Sri Lankans visiting the UK for family, education, business and leisure. From a tourism perspective, additional direct flights can improve accessibility and support the country’s efforts to attract international travellers. By incorporating Sri Lankan-inspired cuisine into its onboard offering, British Airways is also placing the island’s culinary heritage within the wider story of its tourism appeal.
The British Airways and Hoppers collaboration demonstrates how Sri Lankan cuisine continues to find recognition beyond national borders. What began as an effort to share the island’s familiar flavours with London diners has now developed into an international airline partnership, bringing traditional ingredients and culinary influences to passengers travelling to Colombo. For Hoppers, it represents another milestone in a journey shaped by Sri Lankan food and culture. For British Airways, it provides a distinctive way to mark the introduction of its new route. And for Sri Lanka, it is an opportunity to celebrate a culinary heritage that continues to inspire appreciation around the world. From the street food stalls of Galle Face Green to the premium cabins of British Airways, familiar Sri Lankan flavours are taking flight, this time on a journey that brings them home.
