Cal-Indian Fine Dining · Palo Alto
518 Bryant Street · Palo Alto, California
Executive Chef & Co-Founder
A Kerala native who earned multiple Michelin stars at San Francisco's Campton Place, Srijith brings the depth of Southern Indian tradition into dialogue with California's extraordinary produce. His cooking is not fusion — it is a conversation, ingredient to ingredient, coast to coast.
"Kerala taught me that simplicity is not absence — it is presence distilled."
Founder & Owner · Cal-India Collective
The vision behind Ettan as an institution, Ayesha commissioned Thomas Schoos to design a space as intentional as the food within it. Her Cal-India Collective created the context for Srijith's cooking to be fully itself — unhurried, considered, generous. A 2026 James Beard Outstanding Restaurateur finalist.
"Good hospitality is making people feel they are exactly where they should be."
Ghee · Curry Leaf Butter
Smoky Clay Pot · Marin Tomatoes
Cauliflower · Black Sesame · Curry Leaf
Coconut Moilee · Green Mango
Tamarind · Potato · Green Chutney
Seasonal · Changing
"Ettan is quite simply one of the most exciting restaurants to open in the Bay Area in years. Gopinathan's cooking is a revelation."
San Francisco Chronicle
"This is the restaurant that makes you rethink every assumption about Indian cuisine. Go immediately."
The Infatuation
"Cal-Indian cooking has a new standard. Ettan defines the category it occupies. Srijith cooks with the confidence of someone who has nothing to prove."
Eater SF
"The cocktail program matches the food's ambition. Not a gimmick in sight — just Kerala botanicals meeting California intuition."
Punch