About Quilon Restaurant as the management say in their website
At Quilon, our philosophy is simple. Our aim is to convey our passion for South-west coastal Indian cuisine in a way which gives you a perspective on our quest for perfect ingredients, technique, and a deep-seated desire to continue learning and evolving through old traditions and modern tastes.
There is a real thirst for home-style South-west coastal Indian cuisine outside of India; we know this because we have seen it and felt it. Our ethos demands that we not only satisfy this need, but that we work to ensure that this is done without compromising on the foundation of this cuisine.
Quilon’s menu embodies a unique blend of ethnic and progressive dishes. Our restaurant is renowned as the home of traditional home-style South-west coastal Indian cuisine, but we recognise that the most important way that we can convey our love for what we do, is to have fun whilst doing it. We will always experiment with our combination of modern and traditional. There’s no magic recipe, but we know what works.
We hope that you feel the same way, after a visit to Quilon.
The restaurant also boasts artwork created especially for Quilon from the highly acclaimed artist Paresh Maity.
BEHIND THE STOVE
From the first time Sriram stepped into his father’s kitchen, it was the beginning of a long quest for passion and knowledge of food. “I remember being fascinated by the smell and aromas which used to come from the kitchen – it was my first love”.
He was always inspired by the way his father used to work in his restaurant in India. It was admirable to see that with all the hard work and effort put in by his father and his staff, they all still managed to enjoy themselves and laughter always filled the kitchen.
FEW MENU FEAUTURES FROM QUILON RESTAURANT
STARTER
Quilon salad
pink grape fruit, roasted beetroots, patty pan, mixed salad leaves with goji berry and
honey dressing
Lotus stem and colocasia chop
with mango and mint sauce
Mini masala dosa
rice and lentil pancake filled with tempered potatoes and vegetables, served with
sambhar
Cauliflower chilli fry (gobi kempu bezule)
crispy fried cauliflower tossed with yogurt, green chilli and curry leaves
Seafood broth
mixed seafood in coriander flavoured broth
Coconut cream chicken
marinated chicken fillets with ground coconut, chilli and cumin, cooked over a
griddle
Kothu lamb
marinated lamb with onion, chilli, ginger and tomatoes cut on a very hot griddle
Curry leaf and lentil crusted fish
with ginger and coconut chutney
Chicken sukke
chicken cubes marinated with roasted ground lentil, chilli, coriander and cumin
MAINS
Seafood moilee
cubes of halibut, prawns and cubes of potato gently
poached in a moilee sauce
Baked black cod
subtly spiced, chunks of cod baked
Prawn masala
prawns marinated and cooked with onion tomato, mustard, curry
leaves and coconut masala
Lobster butter pepper
fresh lobster cooked with butter pepper and garlic
Stuffed quail legs
with quail mince, chilli, ginger, brown onion and spices, roasted and served with mustard
sauce
Manglorean chicken (kori gassi)
succulent pieces of chicken cooked in finely ground fresh coconut with spices
Venison coconut fry
strips of venison fillet tossed with onion, tomato, ginger and spices with coconut slivers
DESSERT
Caramelised Banana Pudding
served with banana parfait
Hot Vermicelli Kheer
creamy hot vermicelli pudding served with rose ice cream
Spiced Chocolate
dark chocolate and hazelnut mousse flavoured with spices
Lentil Cappucino
served with cardamom short breads and fig and
cold pressed honey ice cream
Baked Yogurt
caramelized orange, mango and lychees
Bibinca and Dodhol
a goan speciality, served warm with vanilla ice cream
information courtesy : QUILON WEBSITE
TO BOOK A TABLE : QUILON BOOKING
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