All In London talks to Sriram Aylur

Where do you source your ingredients?
We source local produce whereever possible but we import spices from India and work with 80 suppliers to cater to our needs.

Which are your favourite London restaurants?
Very difficult question. I generally do not eat in the same restaurant twice as there are so many wonderful restaurants in and around London and many new ones opening. I would like to try a new one as I get very little time to get out of Bombay Brasserie and Quilon.

Which is your favourite food to experiment with?
I love Japanese, Chinese, Thai, French and I am open to trying any cuisine.

Can you name a food that you regard as guilty pleasure?
Chocolate and Indian snacks.

Is there an ingredient that you hate cooking?
Offal.

What do you think restaurant trends will be for the year ahead?
I think sharing dishes will soon become the norm in most restaurants, greater pressure for value for money, and mid-market restaurants and restaurants outside London will see a bigger growth.

What has your most valuable experience as a chef been?
We have the privilege of working with food, catering to the basic need of all living beings. Due to this we support charities in various ways and help collect about £18 - £20,000 every year.