Dindigul Thalappakattu Biriyani

Mutton Biryani

The restaurant's namesake dish: seeraga samba rice cooked dum-style with bone-in mutton and a Kalpasi-laced spice blend that perfumes every grain without turning greasy

Chicken Biryani

Same seeraga samba base as the mutton but with tender bone-in chicken pieces that absorb the spiced cooking liquid cleanly — a slightly lighter entry point to the Thalappakattu style

Salna

The thin, tangy Chettinad-spiced gravy served alongside the biryani — essential for loosening the drier Dindigul-style rice and adding another layer of heat

Chicken 65

Fiery, tart deep-fried chicken bites with a crimson Kashmiri chili marinade — a reliable South Indian bar snack that holds up well as a starter before the biryani