srijith gopinathan

Since the festival rightly includes the culinary arts, enjoyed meeting three famous chefs with an Indian connection: the estimable @SuvirSaran, @KeithSarasin and @SreejithGopinathan

The fungus among us is having a major moment, as mycelium becomes the new darling of meat substitutes. My story in the new issue of @NobHillGazette @meatifoods @SemperaOrganics @CPChefSri @marionnestle @GoodFoodInst nobhillgazette.com/food_and_wine/…

“Happy as a clam” as they say - after an outstanding meal at @CPChefSri’s Copra in #SanFrancisco. Watch this space for review. #food #restaurant

What a fun and flavorful meal at Copra by @CPChefSri in SF. Easily the highlight of my Cali excursion and one of my favorite meals of 2023. I appreciated the well-curated mocktails and the decor was stunning.

Congratulations @CPChefSri and @ayesha_thapar. You guys are crushing it. robbreport.com/best-of-the-be…

@nikesharora @CPChefSri Likely in the adaptation stage: We asked server how a dish compared with utthapam (something people are fairly familiar with that in US) and she didn’t know what utthapam is. But, like I said, a nice addition to the scene. @elegantunivers9 @nmasc_ also like it.

@nikesharora @CPChefSri The “calibration” our server gave us is off. On the 1-10 scale for spiciness, she said most dishes were a 6 and the milder around 2. Compared with the typical Indian restaurants people are familiar with, I’d put those at 9/6.

#sf there’s a new indian restaurant in town- copra, in the old dosa on Fillmore space. Good, creative food. Not for people with delicate tongues or stomachs. The least spicy food here is too spicy for most Americans. @kintan @pitdesi @nmasc_ @elegantunivers9

Chef Srijith Gopinathan to leave San Francisco’s Michelin-starred Campton Place after 15 years sf.eater.com/2022/6/27/2318…