Dindigul Ponram opens in Chennai

In 1973, a nondescript shack under a tree in Dindigul, found itself at the centre of conversation for its small yet sumptuous fare. Every day, V Ponram Yadav and his wife came together to serve plates of hot mutton biryani using a homemade spice mix. What sets Dindigul biryani apart is its locally sourced ingredients,” says Ramachandran Yadav, Ponram’s son. “We also use only grass-grazed lamb from Dindigul, ensuring the meat is lean and doesn’t overly mellow the spices or make the rice sticky.” As we chat, the meal begins with hot, spicy lamb bone soup flavoured with ginger, garlic, Virudhunagar chillies, and shallots. “Back then, travellers to Kodaikanal would stop at Ponram’s but eat lightly, fearing a heavy meal would hinder their journey.