Page 25 - Taste London Magazine

Located in the heart of London, just a stone’s throw away from Buckingham Palace, Quilon Restaurant offers a gastronomic experience that’s a harmonious blend of Mi- chelin-star excellence and the vibrant flavours of South West Coastal Indian cuisine. During a recent weekend brunch outing, I had the pleasure of immersing myself in their celebrated Onam Brunch menu – an offering that beautifully captured the essence of this culinary tradition. was presented with a fascinating introduction, delving into its origin and distinct flavours. This insight added an extra layer of enjoyment, allowing a deeper connection with the cuisine. The Onam Brunch, both Vegetarian and Non-Vegetari- an, bore the hallmark of Chef Sriram Aylur’s culinary finesse. I delved into the Vegetarian Onam Brunch, a symphony of tastes that delighted the senses. The culinary adventure commenced with a sweet potato s-a-a-a-t, a harmonious blend of textures and flavours that left a delightful crunch. The water kosambri in a watermelon cup followed, a palate-cleansing marvel that was both fresh and invigorating. and crunchy vegetables, was a perfect accompaniment to the flavourful coconut red rice and fluffy steamed rice. The star of the show was undoubtedly the malabar paratha – a flaky, multi-layered bread that served as the perfect vessel for savouring the diverse curries. The meal concluded on a sweet note with ada pradaman, pal payasam, and pazam pori – each dessert showcasing the artistry of traditional Indian sweets. Quilon’s Onam Brunch is an exploration of flavours that transport you to the sun-soaked shores of South West Coastal India. While the dining experi- ence is undoubtedly exceptional, the complexity and authenticity of the dishes might be better appreciated by those familiar From the moment I walked in, Quilon’s elegant ambience and attentive service set the stage for a memorable dining experience. The Onam Brunch, available every Saturday and Sunday, was an exploration of vegetarian and non- vegetarian delights from the region, each dish metic- The journey began with an assortment of traditional Indian snacks that included coin papadam, banana chips, jackfruit chips, sarkara Quilon, nestled in Buckingham Gate, once hosted guests of Buckingham Palace and still exudes the elegance of those days with its re- fined interior and serene atmosphere. Executive chef Sriram Aylur brings to life the essence of modern southern Indian coastal cuisine, using the freshest ingredients to blend traditional home-cooking with contemporary dishes. Quilon Restaurant offers a Michelin- starred South WestIndian culinary journey near Buckingham Palace, with exceptional service and exquisite dishes. ulously curated by the talented team led by Chef Sriram Aylur. Sriram’s lifelong passion for food began in his father’s kitchen. Inspired by his father’s joyful approach to cooking, he pursued culinary education, eventually joining Taj Hotels. Af- ter honing his skills, he opened the renowned Karavali Restaurant. He later established varatti, chutneys, and pick- les. This delightful array of crunchy bites provided a glimpse into the diverse textures and flavours that awaited. Quilon in London, blending traditional and innovative South- west Indian cuisine. Quilon garnered numerous awards, including a Michelin Star, reflecting Sriram’s progressive culinary vision and dedication to his craft. The appetizers that followed were a testament to the restaurant’s dedi- cation to authenticity and innovation. The stuffed tapioca chop with its mint sauce was a surprising fusion of textures, while the banana flower vada paired with curry leaf chut- ney provided a tantalizing play of flavours. The mini masala dosa, served with sambhar, was a mini marvel of crispiness and spiciness. The main courses were a true celebration of Kerala’s culinary heritage. The kada chakka thiyal, a traditional Keralan breadfruit curry, showcased aromatic spices that danced on the palate. Olan, a coconut milk-based stew with black-eyed beans and ash gourd, offered a subtle balance of richness and lightness. Avial, a medley of South Indian veg- etables seasoned with coconut, delivered a symphony of tastes and textures. The erissery, pumpkin cooked with coconut and spices, was a comforting dish with a harmoni- ous blend of flavors. Vellarikka pachadi, a Kerala cucumber raita, provided a cooling contrast. The beans and carrot thoran, with its mild spices with Indian cuisine. The brunch presents an excellent opportunity to delve into the nuances of Ker- alan food, and with its stunning location and culinary prowess, Quilon is a must-visit destina- tion for those seeking a gourmet adventure in London. Quilon Restaurant is more than just a dining establishment; it’s a sensory journey through the rich tapestry of South West Coastal Indian cuisine. From the serene ambiance to the knowledgeable staff, and most importantly, the tantalizing dish- es crafted by Chef Sriram Aylur, every aspect converges to create an unforgettable experience. Whether you’re a connoisseur of Indian cuisine or a curious epicurean, Quilon promises a culinary odyssey that’s worth savouring. The brunch presents an excellent opportunity to delve into the nuances of Keralan food, and with its stunning location and culinary prowess, Quilon is a must-visit destina- tion for those seeking a gourmet adventure in London. The staff, as kind as they were knowledgeable, played an integral role in enhancing the entire experience. Each dish TASTE LONDON II 25