Medium
This inspired versatile lemon rice recipe is a fresher take on a classic, with cashews.
Sriram Aylur’s lifelong passion for food began in the kitchen of his father’s restaurant. After joining Taj Hotels in 1989, he honed his skills and eventually opened Karavalli, an authentic South Indian eatery that made The Statesman’s list of the top 5 restaurants in India. He later relocated to London, where in 1999 he opened Quilon, tackling the challenge of introducing Southwest Indian cuisine to a new audience. In 2008, Quilon became the first South Indian restaurant in the world to be awarded a Michelin star, reflecting Sriram’s progressive vision of cuisine.
