Cuisine:

• Indian
• Southern

Quilon Description:
Chef Sriram Vishwanathan Aylur has worked for Taj for some 20-plus years, trained like many of London's top Indian chefs at the top hotel group. Here he specializes in something slightly different: the coastal cooking of Kerala 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 Alleppy 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. The saffron and blue colour scheme is evocative of the subcontinent and gives the dining space a contemporary edge; wines are restrained on price and match the spiced menu well. Set 3-course lunch £20.


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