![]() ![]() They were finally successful in flooding the cab of his pickup truck with gas and took him into custody around 5:25 p.m. The suspect was taken into custody more than four hours after the start of a standoff in which he was seen inhaling a gaseous substance from a balloon, and tossing tear-gas canisters back at deputies who were trying to get him to surrender. ![]() (KABC) - A reckless driving suspect was in custody after a wild chase and a standoff with sheriff's deputies in Compton that lasted for hours. On the beverage side, Copra offers wines and ciders to complement the spicy dishes, along with non-alcoholic drinks and cocktails highlighting South Indian ingredients like the translucent Clarified Lassi Punch (a buttermilk and yogurt wash with rum, Scotch, amaretto, mango, white pepper, toasted green cardamom, cayenne and star anise).A reckless driving suspect was in custody after a wild chase and a standoff with sheriff's deputies in Compton that lasted for hours.ĬOMPTON, Calif. Even for some Northern Indians, they are tricky words!” You could be a little bit intimidated when you read the menu for the first time. “We didn’t dumb the menu down so people would understand the dish. “Just reading the menu is educational because there’s a lot of local terminology,” Thapar said. Depending on the grains’ shape and color, they may be boiled, steamed or fermented.Ĭopra is the second project between him and restaurateur Ayesha Thapar, who is from North India originally. Gopinathan employs 10 varieties of rice at Copra and treats them all differently. Larger plates include a braised lamb shank and a cauliflower-green apple curry, plus plenty of seaside dishes like homestyle crab curry and black cod cooked in banana leaves. “I’ve never for one moment felt uncomfortable making the change.”Ĭauliflower and Green Apple Curry Chad Santo TomasĪt Copra, the menu begins with kadi or “bites” such as Oscetra caviar served with warm Kallappam, a fermented rice and coconut pancake found in Kerala, and small plates like slow-cooked octopus, chargrilled bone marrow with chukka masala, and a sharable chutney and achaar (pickle) spread featuring unconventional ingredients like tamarind, ghost chilis and wild gooseberries. “I think I overstayed at Campton Place in many ways,” he said. Leaving, taking the next step in his career, was natural. Last summer, Gopinathan left Taj Campton Place, the San Francisco hotel’s restaurant where he had spent 15 years and earned two Michelin stars, to focus on Ettan-which opened in Palo Alto in February 2020 and received a mention in the California Michelin Guide-and opening Copra. He has been dreaming of opening this restaurant for nearly two decades. We’re on a mission to actually teach people and show people, what is the difference?” “The Deep South Indian food is foreign for even North Indians. “India is one country with so many countries inside it. Copra, the dried flesh of a coconut, is also an essential ingredient in many dishes across the region. They speak the same language, look similar and share many ingredients, such as seafood, tamarind, plantains and rice. Sri Gopinathan, Stephanie Gonnet and Christopher Longoria Chad Santo TomasĪccording to Gopinathan, these cuisines are culturally similar due to centuries of trade and movement along the strait. ![]()
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