1957
The Origin of Thalappakatti Biriyani
Started as a betel nut shop, Mr Nagasamy Naidu took the chance of opening a small four-seater hotel, which made him realise that his wife’s unique style of biriyani had the potential to go places.
Initially serving the local community, the biriyani soon attracted many admirers from neighbouring cities.
View Our MenuA legacy of uncompromising quality
Right from the beginning, he always emphasised taste and ensured that the biriyani prepared at his hotel was both delicious and unique. This was achieved, and continues to be achieved, through meticulous selection of ingredients and the preparation of quality masala products.
Seeraga Samba Rice
Known as Parakkum Sittu, this short-grain rice absorbs flavours fully, giving Thalappakatti Biriyani its distinct taste.
Hand-Ground Spices
Freshly ground spices prepared in-house to preserve natural oils, aroma, and balance in every biriyani.
Traditional Cooking
Biriyanis slow-cooked using time-honoured dum methods followed since 1957.
Family Legacy
The same original recipe and taste are preserved across kitchens, locations, and decades.
Top-Class Meat
Sourced from top-class breeds, especially from the renowned cattle markets of Kannivadi and Paramathi.
Ghee
Agmark cow ghee that enriches every grain with a deep aroma and authentic taste.
Leadership Behind Thalappakatti
The leadership team is guiding the legacy of Dindigul Thalappakatti Biriyani while preserving its tradition, quality, and growth across locations.
Mr. Nagasamy Dhanabalan
Managing Director
Mr. Ravi Kannan
Director
Mr. Ramesh Subbarao
Chief Finance Officer
Mr. Senthil Kumar A
Chief Business Officer
Legendary Patrons
"Politicians, former Chief Ministers of South India, and South Indian cinema legends have all experienced the flavour of Thalappakatti Biriyani.
The great South Indian cinema legend Sivaji Ganesan, whenever visiting his farmhouse at Soorakottai, would always stop at Dindigul Thalappakatti Biriyani without fail.
Serving Generations Since 1957
Thalappakatti Biriyani has been delighting people from all walks of life for since 1957, and the journey continues.
The Thalappakatti Dining Experience
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 cuisine.
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Personalised Service
Each table is assigned a designated ‘captain’ who provides personalised service to guests.
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Trained & Handpicked Staff
Our staff are carefully handpicked from across India and undergo specialised training.
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Sophisticated Dining Experience
An elite dining experience that reflects the full potential of South Indian cuisine.
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Frequently Asked Questions
Find answers to common questions about our food, services, and restaurants.
A: Dindigul Thalappakatti Biriyani was founded in 1957 by Mr Nagasamy Naidu in Dindigul, Tamil Nadu.
A: It follows a traditional Dindigul-style preparation using Seeraga Samba rice and a special blend of spices, maintaining a taste that has remained unchanged for decades.
Thalappakatti Biriyani is prepared using short-grain Seeraga Samba rice, also known as Parakkum Sittu.
Yes, the same cooking methods and recipes are followed across all outlets to ensure consistent taste and quality.
Yes, Thalappakatti Biriyani can be ordered online through the official ordering platform.
Dalcha is a traditional side dish made using mutton bones and vegetables, served as a complementary accompaniment to biriyani.
