After the visit to the temple of Batu Caves, we went back to the hotel, but right after went for dinner. We were a bit afraid of finding a place at Jalan India, and searched for other options. A tamil guy working at the hotel helped us finding some places. He recommened us to go for Sangeetha Restaurant at Leboh Ampang.
As we got to the street, we found out it’s a street full of tamil shops only, and there are several tamil restaurants there! And guess what, there’s Dindigul Thalappakatti Restaurant too! 😉 (which we of course went for, instead of Sangeetha).
Dindigul Thalappakatti Restaurant is originally a branch foudned by mr. Nagasamy Naidu in Dindigul. He started it under the name Anandha Vilas. As he always wore a turban (tamil: Thalaippakattu – spoken tamil: thalappakattu, a person wearing turban: thalappakatti), this became synonymous with his cooking style and his brand. This later became the name of the brand, and by this people keep remembering the founder, mr. Nagasamy Naidu. He was best known for his tasty biriyani, and his own unique mixture of spices. Though I didn’t try their signature dish – biryani – that day, I was sure that I had to try it once 😉
We tried a Cauliflower 65 as a starter. OMG. Pleasant 🙂
We went for some vegetarian options here. I tried their veg kothu parotta. It was so yummy! I got it served with some kara kuzhambu and some vengaya pachadi (you’ll probably call it raita, because you are north-indianfied!!!). I call it pachadi, because it’s the tamil word for some spiced up yoghurt 😉
Kothu parotta is minced parotta (layered flatbread) with either egg, meat or veggies combined with spiced sauce. Both parotta and kothu parotta is originally from South India, and is famous in Tamil Nadu, Kerala and Sri Lanka. I know, that especially the Sri Lankan version is very spicy and good. Also this one, based on Tamil Nadu traditon was really good and mouth watering 🙂
And finally, the dessert – gulab jamun 😉
This was indeed an amazing day, with unforgettable memories 🙂