Finally, the Intellectual Property Appellate Board ruled in favour of Dindigul’s Thalappakatti ... And we traditionally make the biryani with boneless mutton as it’s easy to cook and eat.” ...

And, of course, there’s the Dindigul Thalappakatti Biryani loyalists — those who believe nothing beats the distinct seeraga samba rice, small chunks of mutton, and the sharp hit of black pepper.