srijith gopinathan

In non cybersecurity news - loving the Eylan brunch menu @CPChefSri

Unlike traditional robotics, Zippy isn’t limited to fixed menus or kitchen setups. Zippy is able to tackle a wide range of cuisines like Italian, Indian, Mexican, etc It learns new recipes from just one expert demo, then perfectly replicates them—even in new environments. 3/

We taught a robot to cook Michelin-quality dishes. Meet Zippy, the robotic chef: 🧑‍🍳 Already cooking for Michelin-star chefs 🧠 Culinary brain pre-trained on 5M+ multi-modal recipes 🍳 Learns new recipes from a single demonstration 🔥 Plug n play for commercial kitchens 1/

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_…

“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-b…

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.

I don’t normally like elevated Indian food because it’s overpriced and under spiced, but Copra in SF is the first I’d actually recommend. Absolutely fantastic and spiced the way it should be.

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.

Chef Srijith Gopinathan to leave San Francisco’s Michelin-starred Campton Place after 15 years sf.eater.com/2022/6/27/23184…

Somehow this moved me more than I would have expected.

The Washington Post has added a correction tonight to the top of the @geneweingarten column