1947 Indian Restaurant in Kochi crowned 'Restaurant of the Year' at Manorama Online's Golden Clove Awards
With the state divided into five regions, one restaurant from each region will receive the award for its flavourful food and impeccable quality.
With the state divided into five regions, one restaurant from each region will receive the award for its flavourful food and impeccable quality.
With the state divided into five regions, one restaurant from each region will receive the award for its flavourful food and impeccable quality.
1947 Indian Restaurant in Kochi was crowned ‘Restaurant of the Year’ at the Manorama Online Golden Clove Food Awards on Saturday, as Kerala’s culinary excellence took the spotlight. Noted food critic and journalist Vir Sanghvi was the chief guest at the event.
The 1947 team said it was a privilege to be at the event and described the recognition at the Manorama Online Golden Clove Awards as a moment of immense pride. They added that the clove, the inspiration behind the event’s name, symbolises purity, heritage and value.
Achayante Adukkala in Kottayam and Olan in Thrissur won the Best Kerala Cuisine – Traditional Excellence Award. Kuttichira Biryani Centre, Kozhikode, bagged the Best Biryani Excellence Award, while Ponjikkara Cozinha was recognised with the Best Seafood Dining Excellence Award. Chutney Maami, Thiruvananthapuram, won the Best Vegetarian Culinary Excellence Award.
Golden Clove Food Awards
- Restaurant of the Year: 1947 Indian Restaurant in Kochi
- Best Kerala Cuisine -Traditional Excellence Award: Achayante Adukala, Kottayam; Olan restaurant, Thrissur
- Best Biryani Excellence Award: Kuttichira Biriyani Centre, Calicut
- Best Seafood Dining Excellence Award: Ponjikkara Cozinha, Kochi
- Best Vegetarian Culinary Excellence Award: Chutney Mami, Thiruvananthapuram
- Premium Dining Experience Award: Restaurant Chef Pillai Group; Lemon Leaf Restaurant, Punalur; Wilton Restaurant, Wayanad; Pala Kitchen, Pala
- Golden Clove Five Star Restaurant: Paragon, Kozhikode; Olan Restaurant, Wayanad; Karthiyayini, Kochi; Achayan's Heritage Restaurant, Changanacherry; Dining Excellence Award: St. George Gourmet & Bayleaf, Kozhencherry
- Best Multi-Cuisine Dining Excellence Award: Zaitoon Restaurant & Grill, Calicut
- Best North Indian Culinary Excellence Award: Sethi Da Daba, Kochi
- Best Cafe & Casual Dining Experience Award: Teyla Restaurant, Kuttikanam; Jubery Resto Cafe, Wayanad
- Best Fusion Cuisine – Culinary Innovation Award: The Shap, Calicut; Flame'N'Go, Thiruvananthapuram
- Best Arabic Dining Experience Award: Farsi Arabic Cafe Kottayam
What makes a Kerala restaurant truly great?
“I have often said that the greatest cuisine in India is the cuisine of Kerala. I think the reason the food in Kerala is so great is that Kerala is so diverse. There is history, there is diversity,” said Vir Sanghvi, setting the tone for the evening.
A panel discussion on 'What makes a Kerala restaurant truly great' was held as part of the awards ceremony, featuring Sanghvi, Sumesh Govind, CEO and culinary curator of the Paragon Group of Restaurants, Tsarina Abrao Vacha, founder of tsaDOUGH Bakery, and chef Priya Mary Antony. The session was moderated by Mariam Mammen Mathew, CEO of Manorama Online.
During the discussion, Mariam Mammen Mathew recollected that Malayala Manorama's first food column was started by Mrs KM Mathew in 1951. Golden Clove Awards were conceived as a tribute to her, she noted. While Sumesh Govind said there is a growing demand for authentic Kerala cuisine among diners, Tsarina Abrao Vacha observed that the arrival of baked food brought a fresh and new dimension to state’s culinary landscape.
The Manorama Online Golden Clove Food Awards took place in Kumarakom on Saturday at the KTDC Kumarakom Waterscapes Resort. The awards are powered by Melam Masala, with Kerafed as the co-sponsor. This year, more than 3,000 eateries known for their exceptional food and ambience competed across different zones in Kerala. From these, 25 restaurants, selected through public voting, made it to the final round.
Spanning a wide range of categories, from traditional Kerala dishes to world-class modern cuisines, the awards reflect the diversity and evolution of the state’s food culture. With Kerala divided into five regions, one restaurant from each was recognised for its flavour, quality and overall excellence. Conducted in three stages, the competition encouraged strong public participation, making food lovers an integral part of the journey to identify the state’s best dining destinations.