The city's chefs have long prided themselves on bringing the home cooking 
of Italy and France into their restaurants. For example, there's the Tuscan 
bread-and-bean soup ribollita at places like Poggio
http://www.poggiotrattoria.com/ and Delfina
http://www.delfinasf.com/home.html , and omelettes for dinner at Zuni 
Caf? http://www.zunicafe.com/ and Bar Tartine
http://www.bartartine.com/ .

Indian homestyle food was a rarity, though--until now.

At Campton Place
http://www.tajhotels.com/luxury/Campton%20Place,San%20Francisco/default.htm 
, chef Srijith Gopinathan
http://www.tajhotels.com/luxury/Campton%20Place,San%20Francisco/The_Chef.htm 
blindsides breakfast diners. Gopinathan, a native of southern India, serves 
poha ($12), a traditional dish of seasoned, flattened rice. The treated 
rice looks like Rice Krispies that have been run over by a steamroller.

The delicate grains are lightly fried with shallots, black mustard seeds, 
the prototypical south Indian legume urad dal, slivered curry leaves, 
turmeric and a bit of red chile. The sum is a gentle wake-up call--more 
akin to the demure whir of an overhead fan than the blaring peal of an 
alarm clock.

If we're feeling grand, we like to order a pot of golden Assam tea ($6) and 
plain yogurt ($6) alongside our poha.

A cheap breakfast? Certainly not. But the price is a bargain for such posh 
surroundings and a steal for the type of homey dish impossible to find 
anywhere else.

Campton Place Restaurant, 340 Stockton St. (at Campton Pl.); 415-781-5555 
or tajhotels.com
http://www.tajhotels.com/luxury/Campton%20Place,San%20Francisco/default.htm
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Wed. 27 Jan '10
Dining | SAN FRANCISCO
 
Posh Spice
Campton Place's uncommon Indian breakfast
 
Campton Place's Poha
 
The city's chefs have long prided themselves on bringing the home cooking of Italy and France into their restaurants. For example, there's the Tuscan bread-and-bean soup ribollita at places like Poggio and Delfina, and omelettes for dinner at Zuni Café and Bar Tartine.

Indian homestyle food was a rarity, though--until now.

At Campton Place, chef Srijith Gopinathan blindsides breakfast diners. Gopinathan, a native of southern India, serves poha ($12), a traditional dish of seasoned, flattened rice. The treated rice looks like Rice Krispies that have been run over by a steamroller.

The delicate grains are lightly fried with shallots, black mustard seeds, the prototypical south Indian legume urad dal, slivered curry leaves, turmeric and a bit of red chile. The sum is a gentle wake-up call--more akin to the demure whir of an overhead fan than the blaring peal of an alarm clock.

If we're feeling grand, we like to order a pot of golden Assam tea ($6) and plain yogurt ($6) alongside our poha.

A cheap breakfast? Certainly not. But the price is a bargain for such posh surroundings and a steal for the type of homey dish impossible to find anywhere else.

Campton Place Restaurant, 340 Stockton St. (at Campton Pl.); 415-781-5555 or tajhotels.com
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