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600 grams chicken boneless, cut into 1/2 inch cubes
200 grams fresh grated coconut
1 tablespoon Oil to fry the spices
10 long red chillies prefarebly Bydagi if not Kashmiri
1 teaspoon whole pepper corns
1 teaspoon cumin seeds
2 tablespoons coriander seeds
1/2 teaspoon turmeric powder
2 teaspoons tamarind
For Tempering
2 tablespoons Oil or ghee clarified butter
1/4 teaspoon cumin seeds
50 grams Onion finely diced
few curry leaves
  • Medium


  • For Tempering


  1. Heat 1 tbs oil in a pan and fry the red chillies, remove to a clean bowl.
  2. In the same pan, fry separately the pepper corn, cumin seeds and corriander seeds. Remove to the same bowl.
  3. Put this roasted spices in a grinder or food processor along with the grated coconut and grind to a smooth paste, adding little water from time to time.
  4. Remove and keep aside.
  5. Heat the Oil or Ghee in a deep pan and add cumin seeds when splatters add finely chopped onion and fry till golden brown.
  6. Add curry leaves, turmeric powder and stir.
  7. Add ground spices (coconut masala) and stir to mix.
  8. Add one cup water together with extracted tamarind pulp, add salt to taste.
  9. Bring it to boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
  10. Add the chicken cubes and stir and simmer until the chicken is cooked and the gravy is fairly thick.

This recipe is for medium spicy eater, you can reduce or increase the chillies to your tolerance of chillies!!

Sriram Aylur

Sriram’s philosophy is to project Indian food in the right perspective. To use the right techniques and ingredients for a recipe and to learn from the real world, the real need and to cater to that real need without compromising on the foundation of the cuisine. To have fun while doing this, delight the customer and make money. His vision on food is like everything else in the world – progressive. The progression is logical in this world and true with everything. Therefore the Quilon’s menu is amalgamation of Ethnic and Progressive dishes. For example – Black Cod, Asparagus and Beans and Ethnic dishes would be – Mangalorean Chicken Curry, Fish in Banana Leaf, Avial, Masala Dosa.


Oct 11 – Till Date :Chef and Director Operations - Bombay Brasserie and Quilon Oct 06- Oct 11 : Director of Food Production- Quilon Sept ’99 – Aug’ 02 : Executive Chef - Quilon, London Nov ’98 – Aug ’99 : Executive Chef – Taj West End Hotel, Bangalore Nov ’94 – Oct ’98 : Executive Chef – Gateway Hotel on Residency Road, Bangalore Apr ’91 – Oct ’94 : Chef – Gateway Hotel on Residency Road, Bangalore Feb ’89 – Mar ’91 : Chef - Gateway Hotel on Residency Road, Bangalore 1988 onwards Conceptualised and actualised Karavali Restaurant (the ethnic south Indian west coast cuisine)


2011 : Named Beer Drinker of the Year by the All Party Parliamentary Beer Group for contribution to the beer industry. Has recently created a special 5 course all British beer menu – to add to the 5 and 8 course global beer menus, each course served with a different beer; has recently introduced Britain’s first Vintage Beer Menu boasting nine British beers from Fuller’s of Chiswick, ranging from their ethereal 1999 vintage right up to their succulent, youthfully exuberant 2010. 2010 and 2011 :for the past two years Quilon is one of the only two Indian restaurants mentioned in the top 100 restaurants in UK in the National Restaurant Awards. 2007 – till date :Is the only Indian Chef cooking in at the World Economic Forum, Davos for the past five years continuously. 2008 – till date : Awarded a Michelin Star for Quilon. Quilon has been awarded the Michelin one star five year running and the only southern Indian restaurant in the world to have a Michelin Star. 2003 : Quilon nominated as the one the five best Indian Restaurant in the Time Out food guide, London 2000-2003 : Various food promotions in Singapore, Germany, Switzerland and America Jan ’94-June’97 : Food Promotions for various Taj hotels in India


Oct ’87 –Nov ’88 : Post Graduate Diploma in Food Production Skills and Management from Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai May ’84-June’87 : Diploma in hotel Management and Catering Technology from Institute of Hotel Management, Catering technology and applied Nutrition, Hyderabad

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