Dindigul Thalappakatti (previously Ananda Vilas Biriyani Hotel) was established in 1957 by Mr. Nagaswami Naidu in Dindigul, Tamil Nadu. The eatery quickly gained fame for its biryani, which was inspired by his wife Kannamma’s handcrafted recipes known for their rich flavour and generous spices. Today, Dindigul Thalappakatti Biriyani stands tall and features 104 outlets across six countries, each one upholding the legacy of genuine taste and variety.

The rich heritage of Dindigul Thalappakatti

Mr. Naidu’s journey began as an accountant at a leather factory.  Like many employees, he often brought his wife’s homemade meals for lunch—but his tiffin was unlike any other. The dishes were so exceptional that his colleagues just couldn’t get enough of them. Inspired by their sheer love and appreciation, the duo opened a kiosk to sell the same tasty dishes. And that’s how the very first 4-seater outlet of Dindigul Thalappakatti, which was then called Ananda Vilas Biriyani Hotel, came to be.

While working at the cash counter at the restaurant, Mr. Naidu would wear the ‘Thalappa’, a traditional headpiece typically worn by Indian men during formal occasions. He soon became known for this and earned the affectionate nickname of ‘Thalappakatti Naidu.’

After Mr. Naidu’s passing, his son took over and chose to honour him by naming the brand ‘Dindigul Thalappakatti.’

Dindigul is currently run by Nagasamy Satish Dhanabalan, Mr. Naidu’s grandson. After completing a Hotel Management course in the UK, he returned to India with a strong resolve to expand the business globally.

Nagasamy says, “My father was initially concerned about how people abroad would respond to our biryani because of the rich spices and one-pot cooking style. However, my mother fully supported my plans for expansion.”

From humble beginnings to a global brand

Dindigul Thalappakatti Biriyani has grown significantly over the past 67 years, as the restaurant adapted to the needs of a modern audience while never compromising on its roots. Whether one is dining in at one of their many locations or enjoying a meal delivered straight to the doorstep, the experience remains consistently exceptional.

The secret to its success lies in the unwavering dedication to authentic recipes and cooking methods, passed down through generations.

Nagasamy says, “Since I started, about 20-50 people have been with me throughout this journey. They are mostly from my native village and joined me when I decided to venture into the business.”

The brand has expanded across countries such as Sri Lanka, UAE (Dubai), USA, Singapore and Malaysia. It was recognised as the biggest biryani brand in the world, as per the Indian Organised Biryani Market Industry Report published by Technopak in 2022.

Nagasamy fondly recollects how there was a long queue that stretched up to two kilometres, the first time they opened an outlet in the USA. He shares, “Indians living abroad have connected the brand with their memories of home-cooked meals and shown great appreciation for it. We are deeply grateful for their support”.  

Dindigul’s expansion has also embraced the growing trend of online food delivery by onboarding on Zomato in 2016. This was a significant moment for them. It opened up new avenues, enabling them to extend their reach and connect with a wider audience. The brand could now serve customers who enjoyed the ease and comfort of ordering online.

Nagaswamy says, “We do about 30% of our business with restaurant aggregators, and Zomato plays a key role in this. The platform services have largely helped in the restaurant’s visibility and streamlined the delivery process. This strategic collaboration has enabled us to drive sales growth while maintaining high levels of customer satisfaction.”

In addition, the brand believes in making a meaningful difference through impactful CSR initiatives. Nagasamy says, “We have supported education for those below the poverty line by building schools across Chennai. We run programs for people who are unemployed, helping them find job opportunities at our restaurant. We also give food and shelter to people who are homeless.”

They were, in fact, among the first to distribute biryani packets to delivery partners onboarded on Zomato during COVID-19. By supporting local suppliers and farmers, the restaurant ensures that the ingredients used in its dishes are fresh and of the highest quality. These efforts not only strengthen the restaurant’s ties with the community but also contribute to the local economy.

Preserving a menu steeped in tradition

The journey hasn’t been without its challenges. Maintaining consistency and quality across multiple locations is no small feat. To achieve this, Dindigul Thalappakatti introduced rigorous quality control measures and cooking processes.

Recently, Nagasamy took an innovative leap by introducing a machine that standardizes the biryani-making process. The device has pre-recorded measurements and cooking times, reducing manual effort and functioning efficiently through the supervision of a chef.

Their signature dish, the Dindigul Thalappakatti Biriyani, is made with small grain seeraga samba rice and tender pieces of meat. The biryani is distinguished by its unique hand-pounded masala blend. The rice, loved across South India, soaks up the spices perfectly.

Other must-try dishes on the menu include Kola Urundai, spicy meatballs that pack a punch, the crispy and succulent Moru Moru Stick Chicken, and the rich, hearty Thalappakatti Mutton Curry. Each dish reflects the cooking techniques of the region, offering an unforgettable glimpse into the culinary traditions of Tamil Nadu.

Fresh, high-quality ingredients are the cornerstone of every dish, ensuring that each plate served is a celebration of traditional South Indian flavours. This approach has allowed Dindigul Thalappakatti to carve out a distinctive niche in the competitive food and beverage industry. Renowned for its quality and authenticity, the brand has earned numerous accolades and a loyal customer base.

Looking into the future

Dindigul Thalappakatti has big plans for the future, with a focus on expanding across India and internationally, especially in the USA. It is also gearing up for an IPO in the next two years.

Their story is a remarkable mix of tradition, quality, and an unstoppable quest for excellence. The brand continues to explore new and exciting dishes, while preserving the traditional biryani recipe. It remains an enduring example of how sticking to one’s roots is the secret ingredient to lasting success.