South Indian DelightExotic Dining in the Heart of LondonBy Lucy MossQuilon is an Indian restaurant that is perfect for a special occasion. Located right in the heart of London and specializing in authentic South Indian coastal cuisine, it has been voted 'Best Indian Restaurant in the UK' by Pat Chapman's prestigious Good Curry Guide 2001. Two minutes from Buckingham Palace and a sister restaurant to the famous Bombay Brasserie, Quilon attracts a smart, well-heeled crowd. The glitzy entrance looks a little intimidating, but we were quickly put at ease by the friendly staff and comfortable, relaxed ambiance. We were immediately struck by the restaurant's spaciousness and elegant décor. The look is 'chic modern' and warm earth tones are enlivened by mirrors, mosaics and wonderfully exotic murals.
As starters we chose the Pepper Shrimps and the Coconut Lamb—both were exquisitely presented! The shrimps were juicy, well-flavored and fiery and we particularly liked the contrast between the lamb and the diced coconut. Next we were served Rasam, a lightly spiced tomato and lentil appetizer which our waiter explained is the perfect refreshment between courses.
For dessert, we selected two Goan specialties—Bibinca and Dodhol, both served with vanilla ice cream. A delicious way to end an excellent meal. Quilon's fine food, impressive and comfortable décor and friendly service make it a superb choice for a special meal with friends or a romantic date. With starters priced at around $8, main courses at around $20, deserts at $6 and accompaniments at $3, prices are reasonable and offer real value for money. The lunch menu is also a good deal with two courses for $20 or three courses for $24, including coffee or tea. The Quilon Restaurant & Bar |
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We started with a complimentary dish of delicious, lightly flavored papad, which we happily munched on while choosing from the menu and extensive wine list. The starters range from Exotic Vegetable Salad to Grilled Scallops, while the main courses are divided into seafood, lamb, duck/chicken and vegetarian dishes. Quilon's Executive Chef, A. V. Sriram, explained that he aims to exactly recreate the best of South Indian home cooking, and although the spiciest dishes have been slightly toned down for Western tastes, all cooking techniques and spices are completely authentic. He is particularly proud that Quilon's peppers and spices are imported directly from India. "It makes a real difference," he says.
Knowing that Quilon specializes in seafood, I chose the Char Grilled Seabass as my main course. Served whole, it was succulent and tasty and arrived wrapped in a banana leaf. My friend opted for the Duck—roasted in a masala of aniseed, cardamom, cinnamon and cloves. Duck is not a typical South Indian meat, but the chef considers it a fine complement to the spices, and so it was.
Having polished off our starters, main courses and accompanying lemon rice, breads and several fantastic, soft-centered appam pancakes (cooked to order), we were surprised to find ourselves still capable of ordering desert. However, the chef explained that due to the almost total avoidance of cream and butter, one of the great merits of South Indian cuisine is its lightness and ease of digestion.