“Please record your mother’s recipes.” This is the heartfelt plea of Chef Sriram Aylur to every millennial he meets. His words stem from a personal loss—the passing of his parents meant the disappearance of a generation’s time-tested recipes. One such treasure was a condiment crafted by his father, a smoky, aromatic spice blend that left an unforgettable aftertaste.
His recollections of the recipe are vague—his father would burn copra (dried coconut), scrape away the charred bits, and blend it with roasted chilies, coriander, and cumin. But the exact proportions and secret ingredients remain lost to time. He remembers vividly, however, the transformative power of that spice mix. Even the simplest vegetables, like potatoes or aubergines, became culinary masterpieces when cooked with it.
From Mumbai to London: A Journey in Flavors
Chef Sriram’s passion for cooking runs in his blood. Raised in Mumbai, he grew up in a household where food was a language of love. His father was in the catering business, and both his parents were exceptional cooks. Sunday lunches were a feast—tables laden with authentic South Indian dishes, sometimes shared with friends and unexpected guests.
Though he initially pursued a law degree, at his father’s encouragement, he explored a career in the culinary arts. He attended the Institute of Hotel Management, Catering Technology, and Applied Nutrition in India, followed by a post-graduate degree in food production skills and management. His time at the Taj Hotel in Mumbai exposed him to elite chefs, premium ingredients, and a world of possibilities. With every new dish he encountered, he realized the immense potential of Indian flavors on the global stage.
Bringing South Indian Cuisine to the World
In 1990, he spearheaded the launch of Karavalli in Bengaluru, a restaurant that quickly gained international acclaim. His next venture, Bombay Brasserie in London, introduced Parsi, Gujarati, and Maharashtrian cuisine to an international audience. Then, in 1999, he established Quilon, a Michelin-starred South Indian fine-dining restaurant that has maintained its prestigious star for 18 consecutive years.
At Quilon, every dish is a carefully curated cultural experience. The menu features a South Indian twist on global favorites, like the Japanese-inspired baked black cod, transformed into a dish guests describe as “soft as silk.” Classics such as pan-fried quail chop, prawn masala, Malabar paratha, and ada pradhaman pannacotta highlight the restaurant’s diverse offerings.
To Chef Sriram, food is more than sustenance—it is a storyteller, a bridge between cultures. Over the years, his culinary creations have become an integral part of London’s gastronomic landscape. His tables have welcomed dignitaries, including former Prime Ministers Atal Bihari Vajpayee and Dr. Manmohan Singh, Sir John Major, Prince Charles, Roger Federer, AR Rahman, Sunil Gavaskar, Tom Cruise, and Madonna. For 16 years, he has also been the only Indian chef invited to cook at the World Economic Forum in Davos.
The Secret to Michelin-Worthy Cuisine
Retaining a Michelin star for nearly two decades is no small feat. According to Chef Sriram, success in the culinary world depends on three key factors: the right technique, authentic ingredients, and passion for the craft.
“If I’m making a Kerala fish curry, I want even a native to say that it tastes just like home,” he explains. To achieve this authenticity, he sources Byadgi red chilies, tamarind, and pepper directly from India. When he first started, these ingredients were unavailable in London, so he arranged for their import. Even a simple stir-fry of asparagus and beans—known as fugaath in Goa, poriyal in Tamil Nadu, and thoran in Kerala—is elevated with the right balance of mustard seeds and coconut.
A Legacy of Excellence
The accolades for Quilon reflect the chef’s commitment to culinary brilliance. The restaurant has won numerous awards, including the Best Indian Restaurant Good Curry Guide Award (2001), recognition in Time Out Food Guide (2003), and the Star Diamond Award from the American Academy of Hospitality Sciences (2004). Then, in 2008, Chef Sriram opened the newspaper to find that Quilon had earned its first Michelin star. The restaurant has held onto that honor ever since.
But for Chef Sriram, awards are only a milestone, not the destination. “Remember, you get awards for what you have done, not what you are going to do. There’s always more to prove. There’s always a long way to go.”
His journey is a testament to the power of preserving culinary heritage, embracing innovation, and sharing India’s rich flavors with the world.