There may be glitzier and more excitable Indian restaurants around these days, but Quilon ‘s longevity is no accident, as it delivers an object lesson in the importance of consistency and reliability. Yes, it may have something of a corporate feel, but it’s spacious and colourful and run with care, professionalism and personality.
Head chef Sriram Aylur and his experienced team put their focus on the cuisine of the southwest of India and the Malabar Coast, which means that seafood is always going to be a good choice here. The recipes and preparation may be traditional but the presentation is more contemporary and the kitchen has an assured yet delicate touch. The ingredients are first-rate and the sauces are particularly good.
Work in progress.