Thalappakatti Restaurant @ KL

Behind Aloft in KLCC is Little India of Kuala Lumpur. Along the main street of Brickfields are 24 hours eateries and restaurants, mainly serving Indian cuisine. I picked one that looked more hygienic and entered.

Founded in 1957 by Mr. Nagasamy Naidu as Anandha Vilas Biriyani Hotel in Dindigul, Thalappakatti Biriyani Hotel soon became a household name, loved and cherished for its authentic flavours. The ‘Thalappakatti” was a moniker conferred by his regular, because Mr. Naidu always wore a white headgear, a type of turban known as “Thalappa” in Tamil.

But behind all of this was the unique recipe of his wife’s Biriyani. “Paati“, as she was lovingly called and immortalised in the fibreglass sculpture at the entrance, poured all her love into its making, the flavour of which is still relished today. The methods of preparation have remained consistent for over 66 years. A tradition of meticulous selection and procurement of the best quality meat and aromatic spices

Thalappakatti Mutton Biriyani

A special blend of spices is used for the biryani that was passed down from Paati. 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.

Came along with some chopped red onions raita in a yoghurt sauce and a veg salna. The salna is not exactly a kurma, or a curry although it does fall under that bracket. At the most it can be loosley translated as “gravy”. It is not a soup, but has the consistency of one. Pour liberally over the biryani one should.

Mutton Liver

Lamb liver cooked to perfection in spicy in-house masala. This dish is not always available because fresh liver is hard to come by. Not gamey or musky because of the spices used, and it was a perfect complement to the one-dimensional biryani.

Gobi 65

Gobi 65 is a fried cauliflower snack inspired from the popular South Indian Chicken 65. Gobi Manchurian is an Indo-Chinese recipe that is a very famous food in India. The Manchurian is the gravy version. Gobi 65 is the dry version. It’s like spicy pop chicken but using the florets of cauliflower.

A nice good eat in KL, pricey but very clean and proper. If you do not want Chennai wind in your stomach but still want good and authentic Channel-style biriyani, this is the place to go.

Dindigul Thalappakatti Malaysia
#130-M, Jalan Tun Sambanathan, 50470 Kuala Lumpur, Malaysia
Tel : +60 3-2272 1500

Visited Oct 2023

#ThalappakattiMalaysia #dindigulthalappakatti #dindigulthalappakattibiriyani