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@chefsri_g

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Chef/Co-founder/Owner @coprarestaurant @eylanrestaurant @ettanrestaurant @oxfordlodi, inventor @eat.mamu, Held Two⭐️⭐️Michelin / James beard Nominee

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The news is out! Thank you to @avivabechky for this writeup about our new collaboration with @thehedleyclub in San Jose!
We're excited to bring a new concept to the South Bay by @chefsri_g and @ayesha_kj_thapar !
Follow along for all our updates.

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It all begins with the paneer.

Inspired by traditional cheesemaking methods in India, our Paneer Kalimirch starts with paneer made using just two ingredients: Jersey cow’s milk and vinegar.

Marinated overnight in tikka spices and grilled, every element of the dish is thoughtfully prepared to let the quality of the paneer shine.

Even the whey from the cheesemaking process finds its way back into the kitchen, adding a subtle tanginess to the gravy and becoming part of the dough for our jalapeño garlic naan.

A simple dish rooted in tradition, and now one of our most loved.

#paloalto #ettan #bayarea #paneer #restaurant

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Still buzzing from an amazing evening cooking with our talented friends and neighbors @yeobodarlingrestaurant !

We're so grateful for the support and turnout, experiencing this creative blend of cuisine and culture.
Proceeds are donated to @2ndharvest to help with their mission 🙏.

Stay tuned for the next neighborhood Collab!

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Inspired by the traditional South Indian drink known as kallu (toddy), our Gin & Kallu Martini is a modern interpretation of a regional favorite.

To recreate the flavors of toddy, we ferment coconut milk and coconut water with yeast for 24 hours, creating our own house made liqueur.

Paired with Tanqueray gin and dry vermouth, the toddy liqueur complements the gin’s botanical notes and dryness, creating a crisp, refreshing martini with a distinctive fermented complexity.

A little taste of tradition, reimagined at Ettan. We invite you to try it on your next visit.

#paloalto #ettan #restaurants #bayarea #cocktails

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Galouti Kebab, a dish with a history as rich as its flavor.

Traditionally made with mutton and shallow fried, our interpretation uses lamb and is cooked on a griddle. A few subtle differences as we bring this centuries old recipe to California.

📍Ettan | Palo Alto

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We are SOLD OUT for our first ever neighborhood Collab with @yeobodarlingrestaurant tomorrow, October 12th!

We're excited to bring together THREE types of cuisines under one location with some interesting combinations. Here's a sneak peak of what the @eylanrestaurant team is cooking. 🤫

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Shinko pear 🍐 Apple 🍏 chaat
(Pear yogurt, date & tamarind,sweet potato thread, mint)

Classic but - elevated version of simple chaat @eylanrestaurant @chefsri_g

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There’s a story behind so many of the details at Ettan. Indigo runs throughout as a nod to its history and tradition in India, alongside contemporary Indian art, and hanging greenery.

The intricate woodwork and open two story layout bring a touch of an Indian palace courtyard, with a mezzanine overlooking the dining room below. Above it, a one of a kind glass dome fills both levels with natural light.

The same thoughtfulness carries through to the menu, where Indian flavors meet the ingredients and seasons of California.

#paloalto #bayarea #restaurants #palace

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A Heartfelt Thank You for a Memorable Millet Brunch ✨

What a beautiful and memorable day at Copra, San Francisco, celebrating the versatility, tradition, and delicious possibilities of millets!

My heartfelt thanks to everyone who joined us for the Millet Brunch and made the afternoon so special. Your enthusiasm, encouragement, and love for food truly made this collaboration unforgettable.

A very special thank you to Chef Srijith Gopinathan and the entire Copra team for welcoming me so warmly and for creating such a wonderful platform to showcase millet cuisine. It was a pleasure and an honour to collaborate with such a talented team.

Special gratitude to Mr. Harold McGee — renowned food scientist and author of On Food and Cooking — @mcgee.onfood.onsmells, for joining us and sharing your appreciation and curiosity for food. Your presence made the occasion even more meaningful for me.

This brunch was more than just a meal — it was a celebration of millets, culinary creativity, knowledge, tradition and bringing people together through food.

Thank you to each and every person who came, tasted, supported, encouraged and celebrated with us.

Here’s to taking millets from our traditional kitchens to the world!

#MilletBrunch #Millets #MilletCuisine #CopraSF

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Tart- canapé

Cold smoked Ahi, coconut & black pepper ,Ossetra caviar

@eylanrestaurant

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Huge thank you to everyone who joined us for our first ever millet event with @indranarayan herself! We got to see friends and legends like @mcgee.onfood.onsmells himself!

Thank you to friends of Indra for supporting us!

Our special millet thali!

Cook Books were available for sale and signing by Indra herself!

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The Ramacham Manhattan starts with bourbon infused with vetiver for 24 hours, giving it an earthy, woody character. Black cardamom brings a deeper smoky spice, while sweet vermouth adds sweetness, herbal complexity and balance. Finished with expressed orange oil and an orange peel.

Ramacham Manhattan at Ettan, Palo Alto.

#paloalto #cocktails #manhattan

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