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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.
The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957.
Our restaurant, Dindigul Thalappakatti offers a sophisticated dining experience for those seeking to explore beyond the ordinary and discover the full potential of south-indian dining experience.
Promising an elite experience, each table will have a designated ‘captain’ that provides personalised service to the regal guests. We have carefully handpicked the staff from all over India and have been given special training.
