Dindigul Thalappakatti Launches Nati Raja Focused on Karnataka’s Donne Biriyani

Dindigul Thalappakatti has announced the launch of Nati Raja, a new food brand focused on Karnataka’s traditional Donne Biriyani, marking a strategic expansion into regional biriyani formats. The brand draws inspiration from the historical roots of Donne Biriyani, a dish that originated during the 17th century in the Maratha era and later became a staple across Bengaluru’s military hotels and local eateries.

Donne Biriyani has long been associated with Karnataka’s food culture, recognised for its distinct preparation style, use of mint-forward flavours, and traditional serving method in dried banana leaves. Over time, it has evolved from a royal and military meal into a widely consumed local favourite. Nati Raja aims to translate this regional legacy into a structured, scalable offering.

The concept has been developed internally by the leadership team at Dindigul Thalappakatti and is positioned as an extension of the company’s long-standing expertise in Seeraga Samba rice, a key ingredient that continues to define the brand’s biriyani portfolio.

Nagasamy Dhanabalan, Managing Director of Dindigul Thalappakatti said, “Nati Raja is a deeply personal dream for me. For decades, we have been synonymous with Seeraga Samba rice, and this launch represents our aspiration to create a complete and authentic Seeraga Samba experience, one that honours regional traditions while staying true to our uncompromising standards of quality and taste. It is our gift to the city and all those who celebrate South Indian Cuisine.”

He further stated that, “While Dindigul Thalappakatti is credited with taking the flavours of Dindigul Biriyani to the world, Nati Raja, now takes on the responsibility of carrying Karnataka’s own Donne Biriyani - its traditional, rooted flavours, all across South India.”

The Nati Raja menu includes Donne-style biriyanis across chicken, mutton, and Nati-style variants. The offering is supported by a range of starters featuring chicken, mutton, and fish, prepared through traditional frying, grilling, and spice-based methods. Desserts and beverages inspired by regional flavours complete the menu.

Operationally, the brand follows the same process controls used across Thalappakatti’s existing portfolio. Recipes are developed using standardised methods, with sourcing, preparation, and delivery managed through a structured quality framework. The supply chain and production systems are supported by a SAP-enabled platform, allowing traceability, consistency, and monitoring across orders.

The culinary execution is handled by experienced chefs trained in Thalappakatti’s established preparation methods, including the use of hand-pounded masalas and standardised meat cuts, adapted to the Donne Biriyani format.

Senthil Kumar, Chief Business Officer of Dindigul Thalappakatti said, “The biriyani category continues to be one of the strongest growth drivers in the restaurant and food service industry. With Nati Raja, we see a clear opportunity to introduce a differentiated, regional Donne Biriyani experience at scale. And thereby naturally expanding our menu, with a sharp focus on aggregator platforms that allow us to reach consumers across geographies quickly and efficiently.”

Nagasamy Dhanabalan added, “This is not just about launching another biriyani. It is about preserving a legacy, celebrating Karnataka’s royal flavours, and offering our customers an experience that feels both nostalgic and truly flavourful.”

Nati Raja has been launched in Bengaluru and will be available across South India through leading food aggregator platforms, positioning the brand to reach consumers beyond physical restaurant formats while expanding Thalappakatti’s regional footprint.