AYLUR SRIRAM
Executive Chef, Quilon Restaurant

From the first time Sriram set foot in his father's kitchen, it was the beginning of the long quest for knowledge of food. "I remember being fascinated by the smell and aromas which used to come from the kitchen - it was my first love". He was always inspired by the way his dad used to work in his restaurant in India. "It was striking to note that despite the hard work and efforts put in by my father and his staff they still managed to enjoy and share the jokes."

He gave up his Law studies for his first love and in 1984 he joined Institute of Hotel Management, Catering Technology and Applied Nutrition in India. From a very early age his father recognized his culinary talent and gave him the responsibility as working partner in the business, even though he was still young and in his college. "It gave me the overall perspective of the restaurant. It was the best training I ever got it" says Sriram.

In 1989, he joined the Taj Group of hotels which comprises 57 hotels in 38 locations across India with an additional 14 international hotels in the Maldives, Mauritius, UK, USA, Nepal, Sri Lanka, Africa, and the Middle East. His passion for food and knowledge secured him a position at The Gateway Hotel Bangalore, India, but it was two years before he became its executive chef. "The Gateway strengthened my thoughts and shaped my desire to unfold the full potential of Southern Indian cuisine"

Thus he conceptualized and actualized 'Karavali' Restaurant. "The challenge was to make the ethnic food without taking any shortcuts in the recipes" remembers Sriram. It was that dedication and spirit to say No that got Karavali its place in top 5 Restaurants in India in 1995 as voted for by 'The Statesman'.

In 1997 'The Telegraph', a national daily in India, ranked him as one of the Top five Chefs in India. "I am quite confident of the South Indian cuisine because of its lightness and multi dimensional flavours" he said. In 1999 Sriram earned the opportunity to start the Quilon Restaurant in the heart of London

The challenges were many in the London market. The biggest challenge was to project the Indian food in the right way. "The art is to use the right technique, right ingredients for the recipe, catering to the real world, without compromising on the foundation of the cuisine". No wonder today Quilon uses the freshest of the ingredients which are available and is largest importer of south Indian spices in whole of UK.

The Quilon Restaurant reflects his progressive thoughts and desires to remain connected to the roots. The menu is unique blend of ethnic and progressive- black cod, tempered asparagus and french beans, seafood in mustard and coconut cream sit comfortably side by side with more traditional South Indian Dishes such as chicken korma, fish in banana leaf, avial and off course masala dosa.

It was Sriram's experience and hard work that in 2001 helped Quilon to be voted 'the best Indian restaurant' in good Curry Guide award. In 2003 Quilon was nominated as one of the five best restaurants in 'Time Out' food guide. In 2004, Quilon got the Star Diamond Award from the American Academy of Hospitality Sciences. Finally in 2008, Aylur Sriram was awarded one Michelin Star by eponymous guide of gastronomy.

(Aylur Sriram) The Quilon Restaurant & Bar, 41 Buckingham Gate, London SW1E 6AF. Tel: 020 7821 1899, Fax: 020 7233 9597, info@quilonrestaurant.co.uk, www.thequilonrestaurant.com

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