Paragon Restaurant, launched in 1939 in Calicut (Kozhikode), Kerala, stands as a legendary name known for its authentic Malabar cuisine, especially its celebrated Kozhikodan biryani. Founded by Mr. Govindan Panhikeyil along with his son P.M. Valsan, Paragon evolved from a humble baking company selling snacks like mutton puffs and plum cakes into a world-renowned dining institution representing the rich culinary traditions of Kerala’s Malabar region and beyond.
Early Roots and Growth
The journey of Paragon began in a small bakery setting, selling freshly baked breads, buns, and savory treats. The bakery soon gained local fame because of its unique flavors. After Mr. Govindan Panhikeyil’s passing, Mrs. Saraswathi, Valsan’s wife, took the reins in an era when female leadership in the culinary industry was unusual in Kerala. She transformed the business from a bakery into a full-fledged restaurant, introducing authentic Malabar dishes that captured hearts and taste buds alike.
The restaurant maintained a deep connection to Kozhikode’s cultural identity by emphasizing Moplah and Thiyya cuisines, which represent the culinary richness of Muslim and Hindu communities of the Malabar coast. This traditional base, combined with warm hospitality and consistent quality, helped Paragon to rapidly grow in popularity, becoming a go-to spot for locals and tourists who wanted a genuine taste of Malabar.
Signature Culinary Offerings
Paragon’s culinary fame largely rests on its Kozhikodan biryani, a distinct preparation known for its shorter, fragrant Seeraga Samba rice, subtle spice balance, and succulent meat. The biryani is cooked over a slow flame with carefully selected ingredients, including a rich blend of Malabar spices and tender marinated meat, making each bite an explosion of flavor and aroma.
Apart from biryani, the restaurant’s menu features an extensive array of Malabar and Kerala delicacies including seafood specialties, Kerala-style beef fry, pathiri, and a variety of snacks like beef samosas and ghee roast chicken. The sweets and desserts, especially the payasam served with meals, complete the traditional dining experience. The kitchen handles large volumes without compromising on authenticity or hygiene, reflecting the brand’s devotion to culinary excellence.
Expansion and Modernization
Under the third-generation leadership of Sumesh Govind, Paragon has witnessed a remarkable transformation and expansion. Building on its traditional roots, the restaurant has expanded beyond Kozhikode to other cities in Kerala like Ernakulam and Thiruvananthapuram, as well as internationally to the UAE, UK, and USA, introducing global food lovers to Malabar cuisine.
Sumesh and his wife Liju have incorporated innovative strategies — diversifying its cuisine to include Thai, Continental, Arabic, and Chinese dishes while maintaining the integrity of its traditional Malabar flavors. This diversification helped Paragon broaden its customer base without diluting the authenticity that the brand is known for.
Brand Identity and Awards
Paragon’s culinary excellence and cultural significance have earned it numerous accolades, including the Best Coastal Food Award (Foodie Awards 2013) and Best Budget Restaurant (Time Out Award 2012). It is consistently ranked among the top restaurants in Dubai and Kerala, recognized for its quality, authenticity, and service. Celebrity chefs such as Silvena Rowe and Vineet Bhatia have endorsed the restaurant, further elevating its profile.
Paragon has created a legacy brand that is not simply about food but about the human connections formed through dining experiences. The iconic image of hospitality, combined with consistent quality and innovation, ensures Paragon remains a beloved dining destination across generations and geographies.
Cultural and Social Impact
Beyond its culinary achievements, Paragon has played a vital role in promoting Malabar’s rich cultural heritage. The restaurant’s dedication to traditional recipes preserves culinary knowledge passed down over decades while sharing the warm hospitality of Kozhikode with the world.
Paragon’s kitchen culture emphasizes teamwork, humility, and passion, fostering an environment where quality and heart blend seamlessly. This ethos underscores the restaurant’s reputation as much more than just a place to eat but as a cultural institution that celebrates Kerala’s diverse foodways and community spirit.
The Dining Experience
A visit to Paragon is a journey into Kerala’s coastal flavors with an ambience that captures the bustle of Kozhikode’s vibrant streets. Guests experience the theatrical unveiling of freshly cooked biryani, the aroma filling the room and awakening appetites. Paired with traditional side dishes and refreshing beverages, each meal becomes a celebration of taste, family, and culture.
The restaurant’s commitment to quality ingredients, spice blends sourced locally, and authentic cooking techniques ensure that every dish delights with consistent excellence, offering both nostalgia and new culinary discoveries.
Conclusion
Paragon Restaurant stands as a magnificent testament to decades of dedication to Malabar’s culinary traditions. From its modest bakery origins to a global culinary icon, the story of Paragon is one of innovation, persistence, authentic flavors, and a deep rooted connection to its homeland. It continues to be a beacon for lovers of Kerala cuisine and a vibrant part of the gastronomic heritage of India and the Middle East.
Whether a local craving a taste of home or a traveler seeking authentic regional cuisine, Paragon promises a memorable dining experience filled with rich flavors, cherished traditions, and heartfelt hospitality.
