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Exciting, unusual southwest Indian coastal cooking.

Cuisine
Open
Lunch Sun.-Fri., Dinner nightly
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Quilon Restaurant Review

: Chef Sriram Vishwanathan Aylur has worked for Taj for some 20-plus years, trained like many of London’s top Indian chefs at the hotel group. Here he specializes in something slightly different: the coastal cooking of Kerala, Goa and Karnataka in southern India. If you like chilli hot tastes, then pick the dishes marked with an asterisk. But most of the cooking is silkily mild with subtle flavours that suit the fish dishes like squid and shrimps inspired by Alleppey cooking, stir-fried with spices and coconut. The chef’s own inspiration produces the likes of the Quilon salad, mixed greens with patty pan in lavender and kokum infusion, and guinea fowl supreme in coriander with green chilli and tomato masala. There are also good vegetarian choices, perhaps grilled squash and soya bean with banana and sweet potato in tomato, onions and poppy seed. Wines are restrained on price and match the spiced food well. Set 3-course lunch £24.



2017 RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.