Biryani is among the most-ordered dishes at Hotel Thattivilas, in both chicken and mutton. It is cooked in batches through the day rather than held for long stretches, because rice that sits too long loses the separation that makes a biryani worth eating.
The style here is the local one — spiced firmly but not heavily, so the meat and the rice both stay distinct on the plate. It is a South Indian biryani, not a northern one, and it is not trying to be.
Served with the usual accompaniments, it remains the dish most first-time visitors are pointed towards.
