Dindigul thalappakatti
biryani…..mouth watering.. as yummy as ever..
Such was the hectic schedule
through the sunday that, I could barely manage a breakfast and have a good
lunch at the Queensland amusement park in Chennai. With all hunger and appetite
accumulating through the day, the “Dindigul Thalappakatti biryani” was the best
thing that anyone could have had to complete the strenuous tiring enjoyable
day.
Established in 1957 in Dindigul
by Mr. Nagaswamy Naidu, the restaurant today has branches all over Tamilnadu
and 9 branches alone in Chennai. At 8 30 pm, as I entered the nungambakkam
branch in Chennai, a mildly lit hotel with a warmth of welcome and the auroma
of biryani activating all the senses!!
Happened to catch up the
assistant manager of the branch, who shared some interesting details on various
fronts.
1. Quality
of food: The USP of the restaurant. The
ingredients of the biryani especially, is either home made(from dindigul) or
straight from the plantations.
2. Peak
season demand: The peak demand is generally during the weekends and summer
holidays of school children. All is well planned regarding the quantity of food
required well before the start of the
session.
3. Labour
: While all seems well at the restaurant, the labor seems to be a cause of
concern considering the fact that they are relying on people from north east
India.
In short, a place with roots of
traditional taste and flowers of yummiest biryani.
Prasanna A K
FT13452
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