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OUR STORY

The Place, the Scenery…

Atop the hills folding the horizon, where a feel of tranquillity absorbs your soul,
Amidst the misty mountains bringing the most cherishing memories…

The scenic beauty of Sultan Bathery glows delightedly to whoever seeking an alcove of love. An out of the world energy comes and stirs, to hug the entire beauty of nature. The ever blowing breeze lifts you to a mysterious abode which helps to unleash loads of stress.

Situated at 3000 ft. above from the sea level, the Sultan Bathery of Wayanad is blessed with the most charming and alluring gifts of nature. Tourist places like Edakkal Caves, Muthanga Wildlife Sanctuary, Soochippara Waterfalls, Lakkidi, Banasura Sagar Dam, Pookode Lake, Kanthanpara Waterfalls and Kuruva Dweep spread grandeur of its historical nature-friendly importance.

CONNECT WITH KERALA & ITS TRADITION

It’s about flavour and digestion

The food tradition of Kerala is the outcome of the many and rich cultures that have coexisted in the land for a long time. The constant exodus of new people over the ages has led to the evolution of all the regional dishes to change over the course. The whole repertoire of Kerala food can be broken down into the Vegetarian and Non-vegetarian categories. The Non-vegetarian dishes are characteristically hot and spicy while the vegetarian food is flavoured mildly and much favoured by beginners.

The popular Kerala porottas are different from the North Indian Roti and Paratha, as they are layered with white flour dough and vanaspati. Today’s Kerala food consists of all the traditional dishes in addition to desserts, pickles and curd preparations. Payasam is a unique dessert in this state and is prepared using rice, lentil and occasionally bananas. The crispy pappadams made of urad dal and the various chutneys are an inseparable part of a Kerala meal. The indigenous tea-time snacks of Kerala like the banana and tapioca chips and rice cookies have come to be loved across the country. The staple food of Kerala is made up of rice, coconut, fish and lentils. These are the main ingredients in most of the preparations in combination to assorted seafood like prawns. The menu differs as the day progresses.

For breakfast, it involves the dishes like dosa, idli, upma, sambar, kadala and puttu, which are prepared from rice with predominant fresh coconut and curry leaves.

Large portions of rice are preferred in its various preparations, for example the Choru. The rice is accompanied typically, by sambar or a fish curry and scores of vegetarian and non-vegetarian dishes like chicken, mutton curries and several vegetable preparations. Rice remains the central ingredient with supporting stars like buttermilk, olan and rasam. But the coconut remains to be the king of the Kerala kitchens. The rice curries and the sea food here are famous; especially the dishes like the Fish Curry, Avial, Dry Prawns, Vellarikka Kichadi, Kerala Parotta and Paal Payasam, are popular among tourists.

STOMACH-FRIENDLY INGREDIENTS

Savour the purity of taste & hygiene

The connection with panda foods makes it purer.

It is said that the food you eat defines your health. Midst the expose of the shocking stories about food borne diseases, such as poisoned vegetables, adulterated, long-frozen and contaminated food, we can ensure that the food we serve is pure, hygienic, and immaculate and stomach friendly.

The secret of Jubilee is the platter of healthy food prepared from the freshest ingredients and masalas which come from Panda foods, our mother product, well known for its ability to determine the purity and quality of any cuisine.

OUR STORY

The Tradition Behind

Mr. V N K Ahmed is the founder of VNK Group. The business history goes back to 1948 which relates to the food-industry then, primarily in the Asian market.
VNK started his venture with tea imports and exports, followed by its processing, which was an upcoming market then. The acquired knowledge made him delve into wholesale and retail marketing as well; sugar being the prime choice. In 1971, at the age of 45, he uprooted himself to UAE and opened a chain of Supermarkets. Later the enterprise expanded to hypermarkets, cafeteria, restaurants, flourmills and meat exports & imports too.

Eventually, the international know-how on the quality and hygiene of food products encouraged the group to launch Panda Foods (India) Pvt. Ltd., in the year 1989. This initiative won the trust of consumers by providing impeccable quality standards and utmost satisfaction factor. The company has always taken the ultimate step towards achieving customer delight by bringing out organic foods from its eco-friendly plants in the country. The company takes stringent quality parameters in place to manufacture food products and getting it transported unadulterated to the consumers.

The Food-Venture Called Jubilee Restaurant

It was in 1996, February 26th that the founder VNK Ahmed opened the FIRST PREMIUM RESTAURANT in Malabar region. Jubilee Restaurant happens to be the largest Restaurant in Wayanad, which offers varied delicious varieties of Chinese and Arabian cuisine.

The reins of the tradition were later taken over by the equally fervent second generation- Mr. Salman and Khaldoon Ahmed. Jubilee Restaurant once again marked the history by becoming the FIRST HALAL INDIA CERTIFIED Restaurant in Kerala.
The popularity gradually increased as the most sought-after restaurant in Sultan Bathery for hygienic, unadulterated and delicious food. Besides, the review statistics in Google, Trip Advisor and Social Media Marketing Apps show the best ratings. Infact, it is rated as the #1 Authentic Restaurant in Wayanad.

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