Dindigul Thalappakatti Biriyani
The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957. Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel in Dindigul. He always wore a turban called THALAPA(a traditional head dress), which over the years became synonymous with his brand and cooking styles, leading him to earn the nick name “Thalappakatti Naidu” which would eventually became the name of Thalappakatti brand and restaurants.
Started as a Betel nut shop, Mr. Nagasamy Naidu took the chance of opening a small 4-seater hotel which made him realise that his wife’s unique style of biriyani had potential to go places. Started by serving his locality, the biriyani brought in many fans from the neighbouring cities. A special blend of spices is used for the biryani. A type of short grain seeraga samba rice, called Parakkum Sittu and Kannivadi meat which comes from tender grass-fed goats makes the taste distinct. This rice, unlike basmati has no taste of its own, so it completely absorbs the flavours of the spices.
Right from the beginning, he always emphasized on taste and ensured that the Biriyani made at his hotel was both delicious and unique. This was achieved and still is by meticulous selection of ingredients prepared from quality masala products. Biriyani was prepared using superior quality Seeraga samba rice, known as Parakkum sittu and meat obtained from top-class breeds of cattle particularly found in the famous cattle-markets of Kannivadi and Paramathi.
High quality and taste are of prime importance, and because of thalappakatti brand of Biriyani and other food products have attained widespread popularity all across South India. There are numerous articles published in different journals about Thalappakatti Biriyani and other food products. As a result of efforts, the word “Thalappakatti” for a common man in South India today refers to High Quality Biriyani.
