Hoppumm

10 Reviews on “Hoppumm”

• Saba Irfan

  Nice little place serving pute srilankan food at South Mumbai. Ambience is simple yet pleasant and the staff and service is also good.For food, you’ll get to discover some of the very traditional dishes from srilanka out here. Make sure to try their Essa vadai- a prawn fried dish served with kochu Mayo and regular Mayo. Also, their elumas pattice are awesome which is minced meat stuffed and friend into pattice, their traditional hoppers with prawns curry is just fabulous. They even serve hoppers in spinach and whole wheat and other variants which are equally amazing. Apart from these, try the mutton kottu, caramel hopper andtheir watermelon and mint juices.

  February 19, 2020, 3:06 pm

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• Wilford Machado | Eat Click Sleep

  If you are in Churchgate and looking for something new to try out, Hoppumm should be on your list. This newly opened restaurant serves up delicious Sri Lankan food at budget friendly prices without skimping on quality and taste. Must visit! We started off with their drinks which come served in this neat little glass bottle. Alam Neer was a hands down clear winner among all their drinks, a perfect blend of sweet spicy and tangy flavors, this drink will send your taste buds racing and prep up your appetite. Watermelon Jalapeno would be the runner up and the other drinks were good too. For starters we tried out their Chicken 65, Maalu Cutlet and Isso Vadai. Chicken 65 was spicy and flavorful, the chicken was cooked perfectly too. Isso Vadai or fried shrimp was excellent too, the shrimp was fresh and perfectly cooked. Maalu cutlet was decent but the other two dishes stole the show. Speaking of which, these dishes come served with 3 kinds of chutney which are very flavorful and elevate these dishes to a new level.Next we had to try the classics, we went for the Mutton Kottu and Chili Cheese and Egg Hopper. Kottu reminds me of the time I traveled to Chennai, however Hoppumm does a much better job at it, the Kottu is loaded with tender flavorful mutton, worth trying out. I loved the hopper too, light and delicious, the cheese flavor goes well with it. Almost stuffed we went for mains, we tried out the Prawn Moilee and Black Mutton Curry. The mutton was similar to the Kottu mutton, spicy and again cooked perfectly. However, the prawn moilee is the dish I would go all the way to Churchgate for, the best dish of the night and by far the best prawn curry I have had. I would give this restaurant full marks just for this one dish. It is rich and sweet from the thickened coconut milk, even the prawns were cooked well. The flavor was out of this world.However, one downside of Hoppumm was the Malabar Paratha and Neer Dosa, very disappointing, the neer dosa is thick, sticky and slightly rubbery, similarly the Malabar paratha was dry and tough. I would suggest you skip them and go for the hoppers instead which were excellent. I hope they fix this.Lastly for dessert we tried out the Jackfruit and Coconut Ice cream, the coconut was good but the jackfruit was something different and I would recommend you go for it instead of the coconut. We even tried the Vatalappam, which is a jaggery and coconut pudding with Cashew crumble at the bottom, tastes as delicious as it sounds.Hoppumm is a great example of how less is more, they have just a handful of drinks and dishes and that ensures every dish has optimum quality, I wish more restaurants did that rather than trying to win a world record for most number of dishes. Strongly Recommended! eatclicksleep.wordpress.com

  February 17, 2020, 9:41 pm

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• Ayesha Ladha

  South Mumbai gets the newest addition of Srilankan dining at Hoppumm the second outlet nearby Churchgate Railway Station. The food was just great and excellent.Started with lemon sherbat perfect tangy and homemade taste. Loved cheese pol roti it’s nothing but cheesy flat bread with layers quite heavier.Tried spinach, traditional, cheese, multi grain hoppers..all were equally tasty and presentable..highly recommended.The staff serves 3 types of chutneys as complimentary on all tables. We also enjoyed srilankan stew and parathas (flaky parathas) it was so delicious and yummy.In desserts I loved jackfruit ice cream creamier, Rich and very flavorful.The ambience is okayish and service was just satisfying.

  February 15, 2020, 9:55 pm

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• Yash Shiralkar

  Now located bang in the middle of the Churchgate area, Hoppum aims to bring to Mumbai the flavours from out southern neighbour, Sri Lanka. Hoppum is one of the few restaurants in the city serving up this cuisine, which is why I was quite intrigued when they invited me to sample some of their food.Ambience and DecorHoppum doesnt have much space to work with despite having two levels, but still creates a lovely quaint ambience, with yellow lighting, plants, and art on the walls. The lack of headspace can be a little claustrophobic initially, but its not really noticeable once you sit down for your meal.ServiceWe went on a thursday night and there wasn’t an exceedingly large crowd, and service was very good. There are constantly servers and waiters around to assist you, and they are all knowledgeable about the food as well as helpful.Food and DrinkCurry Leaf Pol RotiThese cute miniature flatbreads were stuffed with minced curry leaves, which made them incredibly fragrant, and gave a mild bitterness which excited the palate. Seeing the rather vibrant green inside was also quite mesmerizing.Coconut Pol RotiThese came with topped with 3 different butters, muruku, cashew, and curry leaf. The muruku butter had the savoury taste of the chakli really shining through. I actually preferred the curry leaf butter topped roti to the curry leaf stuffed one, as the coconut brought a nice bright contrast to the flavour. The cashew butter was ever so slightly sweeter than the other two, and gave a different character to the coconut roti entirely.Polos RollThese little patties were stuffed with a spicy jackfruit filling, which had a meaty texture to it. The curried flavour hits the palate with some force, and pairs well with the two sauces served with them (more on those in a bit!).Elumas PattiesThis is the non-vegetarian version of the polos rolls, stuffed with lamb mince. The pastry is stunning, being the perfect balance of crispy and flaky. I preferred this version because the lamb itself adds a wonderful rich flavour into the patties, and its simply brilliant.Chicken 65The perfect chicken 65 has tang, acidity, spice, and the aroma and flavour of karipatta. This had all 4 in perfect proportion, along with some chicken cooked absolutely spot on.Isso VadaiThese skewered shrimp were coated in a lentil batter and fried. The batter gives an airiness to the overall cooking, but its still crunchy, with the underlying shrimp cooked to perfection, despite the inherent dangers of overcooking deep fried shrimp.Maalu CutletThese fish cutlets were like dynamite. They were incredibly flavourful and spicy, with each bite sizzling your tongue, but you’re still unable to stop eating. You will cry, but your tears will be tears of joy.The DipsSo each starter comes with one or more of the 3 dips they offer. First is the garlic dip, which has a mayonnaise base, and offers a cool but cheeky flavour to pair with some of the spicier options. The second is a kochichi mayo dip, which uses some hot green chillis and mayo to give you a dip that offers the flavour characteristics of chilli without the spice (although it still has a little heat). Lastly, is the moju dip, which is a gorgeous tamarind dip with a whole range of flavours, from sweet to sour to salty to spicy. The sauces deserve their own little paragraph here because they are stupendous, and they make each of the starters shine that much more. I would buy an entire jar of moju sauce if given the option.Mutton KottuKottu parotha involves the tossing together of torn up parotha, along with some sort of curry to make one dish (traditionally to revitalise some leftovers). This kottu mixed parotha with peppery and spicy lamb bits, and bits of scrambled egg. The parotha took the powerful taste of the lamb quite well, and the egg added an additional texture that made the dish exciting, since each bite was a little different.Mushroom and Cheese KottuThis one was a ways off from tradition, but more than impressed on taste factor. It was cheesy and indulgent, with just a hint of mustard showing through which gave the dish another layer of depth entirely. I wish there were a few more mushrooms in it, but we were served a smaller portion, so it may not be indicative of the actual plate.Veg MoileeThis coconut curry was loaded with vegetables and had a thick and rich texture. A strong flavour of coconut comes through the curry and is the star of the dish.Pineapple CurryPineapple is quite polarising in savoury foods and that is the case here as well. While the sweetness of the fruit itself is beautifully balanced out by the spices in the curry, the distinctive flavour of the pineapple stands out, and for those who may not be fond of that, you might want to avoid it.Sri Lankan Veg StewThis curry is coconut based like the moilee, but i preferred this as it has a more interesting flavour profile overall, with the various spices being playful with your palate, and making for a slightly more balanced dish.Ceylon Chicken CurryThis curry was simply stunning, it was absolutely chock full of flavours and spices, balanced carefully by the tang of tomato. The chicken in it was soft and tender, and had soaked up all of that striking flavour from the curry. If you can only take one curry, then this is the one.Black Mutton CurryThe same mutton preparation that was used in the earlier kottu, the black mutton curry offered a kick of pepper and heat quite distinct from all the others we ate. The mutton itself is brilliantly cooked, and is juicy and succulent, despite the pieces being cut small.Prawns MoileeThis moilee had more to offer than its veg counterpart, as the prawns imparted their wonderful taste to the curry, making it a little less sweet, and a lot more impactful. The use of the smaller prawns helped achieve this end, as big prawns just dont give that same taste in curries.HoppersThese dosa-esque creations are shaped like a bowl, for one to put their curry in, and use the outer parts to slowly eat into the curry. We tried the traditional, spinach, and chilli cheese. All 3 had a beautiful crisp outer portion, which got progressively thicker and softer as you went towards the center. There was not much of a noticeable taste difference between the spinach and the traditional, although the spinach one was obviously green. The chilli cheese was very interesting, and had that great balance of cheesy indulgence and spice. We were a little unsure of how to pair it with the curries though, perhaps its better in the role of a starter?Caramel and Jaggery HopperThis hopper came drizzled with caramel sauce, and a coconut milk based jaggery pudding in the centre. The jaggery and coconut centre was rich and creamy, yet not too sweet. It made perfect dipping material for the hopper. The caramel sauce itself didn’t offer much to the dish, but it is a happy addition nevertheless.Sitaphal Icecream and Jackfruit IcecreamThe icecreams are homemade and vegan! The use of coconut milk in them keeps them creamy and keeps the texture very much like any normal icecream. They both beautifully bring out the flavour of their underlying fruit, and I cannot sincerely decide on which tastes better, so just order both.Hoppum may not be the most traditional or accurate in terms of its representation of Sri Lankan cuisine. But that should not in any way slight what they put on the table. The food is absolutely wonderful, and it introduces you to a range of flavours that are unlike the coastal flavours that we are ordinarily used to. It is welcoming to have restaurants that give a window into non-traditional cuisines in the city, and Hoppum is yet another excellent addition to them!

  February 13, 2020, 9:07 am

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• Anuja Bendre || The Bhukkad Doctor ™

  I was super excited to know that Doors of Sri Lankan food is opened up to Mumbai through Hoppumm. So it’s told that the owner/chef travelled to Sri Lanka 3 yrs ago & he loved the food so much that he thought a food venture :)This is their second outlet, after Bandra, this one’s so easily accessible from Churchgate station that you can actually spot the station by standing right outside Hoppumm. FOOD ( 4/5 )• Alam Neer ( 5/5 ): Ginger & jaggery blended with a dash of lemon! Absolutely revalitizing drink for the humid Mumbai weather, also zesty ginger taste was coming up well. MUST HAVE.• Chicken Pol Roti ( 4/5 ) : Simple easy terms, Sri Lankan version of Baida Roti, roti stuffed with curry leave flavoured minced chicken. it was just good.• Maalu Cutlet ( 3.5/5 ) : Deep fried fresh rawas cutlet, with decent amount of spice, served with 2 types of dips. The cutlets served were very oily. Needs some improvement. Fish was fresh, overall just okayish.• Ceylon Chicken Curry ( 5/5 ) : One of my MOST FAVOURITE from my lunch! Spicy chicken gravy, chicken was tender. FYI, to those who aren’t aware of what does Ceylon mean!?! It’s an old name for Sri Lanka. MUST HAVE. • Prawn Moilee ( 5/5 ) : This main course perfectly complements the Ceylon Chicken Curry as its prepation is towards the sweeter side, creamy, coconut milked thick gravy with luscious prawns. MUST HAVE.( PS : All coastal food, have to have coconut based dishes, the difference is in their preparation, so Thai cuisine has thin gravy, our south indian cuisine has medium thick gravy. This one was perfect for Sri Lankan cuisine ) • Hopper : We tried Traditional, Multigrain, Spinach & Chilli Cheese Hopper. All were equally good, offcourse Chilli Cheese was the best & you can eat it without gravy too.• Cream Cheese & Fresh Fruit Hopper ( 3.5/5 ) This as a whole was coming out as extremely sweet, Didn’t enjoy much.• Jackfruit Ice-cream ( 5/ 5 ) It was bomb Icecream. So Jackfruit taste was coming up so well. Also perfectly sweet. MUST HAVE.SERVICE ( 5/5 ) Service was super quick & polite, staff knew their cuisine very well. You are also served 3 kinds of complimentary chutneys which was explained well with what ingredients it’s made up of & what taste you should expect. The staff was surely overloaded with work though, they need more helpers! AMBIANCE ( 4.5/5 )They have tried reflecting the theme/ cuisine served on their wall by giving SL feel with trees, pictorial look of SL map. The place isn’t very big, about 20/25 pax, but thanks to the quick service, the turnover is good. So won’t see much waiting time.CONCLUSIONConsidering the uniqueness of the cuisine, the pricing is not very steep, the preparation is very tasty & exclusive, for a weekday lunch there was continuous turn of patrons & I’m liking how we Mumbaikars are welcoming this cuisine 🙂

  February 12, 2020, 5:15 pm

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• Shripad Marathe

  HoppuumMumbai has a plethora of nice eateries where the taste lingers on but the hunger is difficult to satiate. Trying out something new is always my lookout and after saturating the taste buds of different cuisines, it’s time to try out the flavors of Sri Lanka.Yes, Mumbai has its very own authentic Sri Lankan restaurant, serving the finest food. This is their second branch in Mumbai and first branch is already running well in Pali Hill Bandra West.The name itself is a mix of Appams from the South and Hoppers, Sri Lanka’s staple meal is an Appam. Here you will get seven different types of Appams.The seating was comfortable and cozy. Around 15-20 people can seat and enjoy the food. The place is already popular with people streaming in and out in regular flow.To start off, the servers were really having a good knowledge and polite. Started with two refreshing drinks namely Watermelon and Jalapeno Cooler & Tamarind Sour. I like the second one more.We started off with Maalu Cutlet and Isso Vadai. Both the dishes with distinct flavors and paid tribute to the heritage. Maalu Cutlet is basically fish cutlets served with Moju Dip and Kochichi Mayo Dip while Isso Vadai is freshly fried Shrimps coated with lentil batter.In Mains we tried Mutton Kottu (Flanky Paratha with mutton tossed in Hoppuum Special Gravy), Ceylon Chicken Curry (Chunks of chicken in tossed in spicy Ceylon curry) and Prawn Moilee (Medium sized prawns cooked in thick coconut milk curry) with Spinach Appam and Neer Dosa. Both curries were really made well with right amount of spices. It was a literally burst of flavors.In desserts, we had their home-made Jackfruit Ice Cream & Cream Cheese and Fresh Fruit Hopper. Needless to say both the desserts were amazing. I like Jackfruit Ice Cream more.One visit to this place it’s not enough. So, I will be visiting this place again in some time. What about you guys?? Please visit this place ASAP for amazing food.Food: 5/5Service: 5/5Décor: 5/5Value for Money: 5/5P.S: The review is strictly depending on my personal experience.

  February 10, 2020, 9:45 pm

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• Stuti Shrimali

  Good food, cozy place. Lighting can be a little better and seating arrangement too. For me and my friend, it became a little difficult to sit in one side with quite a small table. Since we were only two people, we were asked to shift on that small table and we were being provided only stools, even after telling that it will be very uncomfortable. But after pointing out that on other tables 2 chairs were not being used, they provided us those. This, the staff should have proactively thought about.Nonetheless, food was very tasty. meandmysuitcase.com

  January 6, 2020, 2:04 am

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