Gopinathan emphasizes how his long tenure in the Bay Area has changed his approach to cooking, stating that influences from Asian and Latin cuisine have integrated into his Indian dishes, creating a unique fusion that he didn't intentionally seek.
At Eylan, dishes like a hamachi crudo showcase Gopinathan's innovative approach with nontraditional flavors, integrating fermented red peppers, Thai chiles, and chaas, reflecting his desire to blend Indian cooking with other culinary influences.
Gopinathan highlights that live-fire cooking, a focus at Eylan, harks back to his roots where cooking was always done over live flames, allowing him to create a more authentic and personal dining experience.
Eylan will introduce unique menu items including chaas-infused pani puri and a special caviar service, demonstrating Gopinathan's ability to elevate traditional Indian fare with inventive twists.
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