Highway on my plate aka Thallapakatti Briyani aka Dindigul Biryani alongwith Chettinad liver fry and Lamb brains.

Guys recently I have been entrusted with south business in our feed grains and this is additional to my existing north/Nepal/B’desh portfolio so this makes it whole south Asia now and while this new responsibility takes me to metros like Bangalore/Hyderabad or mid tier cities like Coimbatore but than moffusil towns like Chikmanglur/ Hassan/ Dindigul/Karimnanagar are also on menu and whilst driving ofcourse I come across usuals like Dosas/Uutthapams/South Thalis but am also discovering exotic tastes of mangalorean cookery and Chettinad non veg style as well
Thallapakatti variety of briyani is quite popular in south India particularly in Dindigul, Tamil Nadu.There are quite a number of eateries serving this type of briyani. Thallapakatti literally means turban in Tamil,Originating around Dindigul in Tamil Nadu is prepared using a small rice called seeraga samba and with special ingredients.
While Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. Chettinad food is less spicy, less oily and harmless to the stomach. Minimum quantity of oil, spice, tamarind and coconut is used in the real Chettinad food and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis.