Chef Sriram Aylur

From the first time Chef Sriram stepped into his father’s kitchen, it was the beginning of a life-long passionate quest for 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 conceived and opened the Karavali Restaurant, still one of India’s most popular restaurants. “The challenge was to make ethnic food without sacrificing too much in the recipes. I am quite confident in South-West Indian cuisine because of its lightness and multi-dimensional flavours”.

“To use the right technique and authentic ingredients from the recipe, without compromising the foundation of the cuisine was challenging.” As a result, Quilon uses only the freshest ingredients and has become the largest importer of South Indian spices in UK.

Quilon reflects progressive thinking in food, while staying connected to its Indian roots. The menu never stands still and continues to be a living amalgamation of his influences.

Chef Srijith Gopinathan

Chef Srijith Gopinathan is changing the architecture of California cuisine as he blends California’s fresh ingredients and the use of its smoke, fire, and brining techniques with India’s regional dishes and traditional spice blends.

Srijith is the only Indian two-starred Michelin chef in the world. Forging early childhood memories of South Indian cooking with his rigorous training at Hyde Park’s Culinary Institute of America, Srijith has created a new culinary phenomenon that blends the complexity of Indian spices with the boldness of hyper-fresh and flavorful produce and proteins.

“When you identify ingredients that are grown during the same time of year, you know you have the foundation for a great dish. From there, the idea becomes focused and with the addition of spices, that dish becomes distinct, elevated, and complex,”.

“Opposites attract, which is the best way to describe the depth of spices with the freshness of produce. The key is the technique that you apply, which brings out the best in both.”

The Taj Public Service Welfare Trust

Set up in December 2008, the Trust has reached out to numerous individuals, families and communities and has supported those affected by natural and man-made disasters.

In addition to working with disaster-struck communities, the Trust has a special mandate to support members of the country’s uniformed forces who have shown bravery and sustained injuries in the line of duty, through the Unsung Heroes Programme.

All contributions to The Trust are tax exempted under section 80G

Terms & Conditions:

  • A guest can reserve up to a maximum of 4 seats
  • Guests should be over 18 years of age
  • In case of a cancellation:
    • 100% refund up to 5 days before the event
    • 50% refund between 5 days and 24 hrs before the event
    • Cancellation on the day of the event will not be refundable
  • Table reservations will be done only at The Chambers in Mumbai and Varq in New Delhi