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About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Kerala specialities by the quayside

AA Inspector

At a glance

Open all year

An ury is a clay pot used for storing preserved food, a traditional feature of Keralan homes in south India, which is where the regional specialities hail from in this large, exuberantly decorated restaurant just off the quayside. What better way to start than with ury rasam, a home recipe for seafood soup jam-packed with crab, prawns and white fish in a gently spicy broth? Mains run from turmeric-spiked lamb cooked with coconut and curry leaves to chemmeen masala, a Cochin Christian dish of prawns in a thick sauce of tomatoes, onions and green chillies. Finish with textbook rose-fragrant gulab jamun and vanilla ice cream.

Opening hours

  • Open all year
  • Lunch served from: 12
  • Lunch served until: 3
  • Dinner served from: 5.30
  • Dinner served until: 10.30


  • Chef(s): Yusuf Mukkat, Naseer Chennad

Food and drink

  • Cuisine style: Indian

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