Sriram Aylur’s food style is focused on the cuisine which comes from India’s west coast – the state of Kerala in the south-west of India; Karwar, a port town famous for its seafood cuisine; Goa, with its Portuguese influences, and Mangalore. The emphasis is on subtle spicing and a certain lightness to each dish, but most important is remaining authentic.
Sriram Aylur’s has had a passion for food and a thirst for knowledge of all things culinary since the first time he stepped into the kitchen of his father’s restaurant. The aroma’s that came from the kitchen enticed Sriram, but he also always appreciated the work ethic of the staff who worked under his father.
Sriram Aylur
Background
Giving up his studies in Law to pursue his love of cooking, in 1984 Sriram joined the Institute of Hotel management, Catering Technology and Applied Nutrition in India, graduating in 1987.
Upon graduation, and in recognition of his culinary ability, Sriram’s father made him a working partner in the restaurant, which provided him with essential training and understanding of the running of a restaurant.
In 1989, Sriram joined the Taj Hotels Resorts and Palaces, the luxury hotel group based in India and operating in the Maldives, Australia, America and the Middle East; he became the executive chef of the Gateway Hotel in Bangalore, India, within two years of joining.
As Sriram explains, “it was here that I strengthened my thoughts and shaped my desire to unfold the potential of southern Indian cuisine.”
pistachio cake with pistachio ice cream
Thus, Sriram’s interest in Southern and Western Indian cuisine was born, and the Karavali Restaurant along with it; in 1995, the restaurant was rewarded with a place in the top 5 restaurants in India as listed by The Statesman. Following this, in 1997, The Telegraph ranked Aylur as one of the top five chefs in India.
In 1999, The Quilon restaurant was opened in Victoria, London, and it was important to remain connected to the roots of Indian cuisine, and that this be reflected in the menu. For Sriram, authenticity is an important aspect of the ethos at Quilon.
Awards
In 2008, Quilon was awarded its first Michelin Star, which it has retained for 7 years – a remarkable feat.
Sriram Aylur’s progressive yet authentic approach to cooking has helped him win a swathe of awards from across the industry, notably Beer Drinker of the Year in 2011 for his recognition and promotion of British beers; “I think beer can be a sales driver for restaurants; serving a variety of beers, in the same vein as wine, and the breadth of experience and the variety that you offer. I think beer can also be matched with any food, like you match wine.”
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