Church Road, Pallavaram.
ZaitoonZaitoon may not be in the same league as some of the 'biryani only' eateries but deserves a look in for its ambience, service and an exhaustive menu. There's everything from Shawarmas to North Indian dishes in the mix. Their biryani is one of the most popular dishes on the menu, it's not spicy, yet quite flavoursome.I Main Road, Anna nagar (East)Thalapakatti BiryaniOne of the flagbearers for the Dindigul-style biryani. The restaurant began in Dindigul and took its name from the founder's penchant for wearing a turban (thalapakatti). What started as a tiny outlet in Dindigul almost sixty years ago has now become a large chain. Dindigul's biryani gets its unique flavours from the local lamb, small grain (seeraga samba) rice and the water sources near the town. The Chennai version comes somewhat close.1th Avenue, Ashok Nagar
Paradise BiryaniOkay, we'll admit, the Paradise biryani in Chennai is not in the same league as the iconic restaurant in Hyderabad. And yet, there are a few places in Chennai that serve a better version of the Hyderabad style biryani than Paradise does. There's a lot on offer aside from Hyderabadi biryani and the restaurant's large footprint and service standards make it a viable family dining or team lunch option.Kandanchavadi, OMRBayleafChennai's 'go to' Bengali restaurant for almost two decades, this restaurant is actually positioned as hub for 'Kolkata style food'. Their Kathi rolls are a big draw and so is their biryani which is a stark contrast from some of the city's spicier versions. The flavours are subtle, there's a generous dash of saffron that complements the long grain rice biryani.6th Street, GopalapuramEnte KeralamProbably the best place in Chennai to savour a Thalassery style biryani from Northern Kerala. This unique recipe uses aged, small grain, khaima rice. The cooking style is unique - the rice (is light fried) and the meat are cooked separately and then assembled together to cook in dum style (reminiscent of the more spicy Ambur biryani).Poes Garden
About Ashwin RajagopalanI am the proverbial slashie - a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.