About Quilon

The Spirit of Quilon

Located within Taj 51 Buckingham Gate, Suites and Residences, Quilon offers a contemporary expression of South-West coastal Indian cuisine — light, vibrant, and layered with complexity.
From signature seafood dishes like Lobster Pepper-Garlic and Seafood Moilee to progressive plates such as Baked Black Cod, the menu is a celebration of balance — rich yet restrained, bold yet refined.

Designed with freshly ground spices and seasonal ingredients at its core, each dish reflects the cultural richness of the region while embracing modern technique. Paired with a curated list of wines and craft beers, Quilon invites you to experience the coast of India in the heart of London.

a group of fishing nets on a body of water

Chef Sriram AylurRooted in Tradition. Driven by Progress.

Chef Sriram’s journey began in his father’s kitchen in coastal India — a space filled with spice, laughter, and quiet mastery. That early inspiration sparked a lifelong devotion to South-West coastal Indian cuisine, one he has explored, refined, and elevated over a remarkable career spanning more than three decades.

After joining Taj Hotels in 1989, Sriram quickly rose through the ranks, bringing fresh perspective and depth to regional Indian cooking. He opened Karavali in Bangalore, now considered one of India’s most iconic Southern restaurants, before being invited to London to launch Quilon in 1999.

For 25 years, Chef Sriram has led Quilon with clarity of vision and quiet innovation — creating a menu that is both rooted in heritage and responsive to the present. His cuisine celebrates the complexity of South India through subtlety, restraint, and modern finesse.

“I believe food should evolve without losing its soul.”
— Chef Sriram Aylur

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