1957 - Dindigul, Tamil Nadu. A humble betel nut seller decides to start a 4 seater Biryani hotel, with a recipe from his wife. Over 60 years later, that tiny hotel is a sprawling business valued at over 860 crores. So what is so special about the Biryani from Dindigul? Or for that matter of that from Ambur and Chennai? This week, we travel across North, Central and Southern Tamil Nadu to discover the Biryanis of the state, with their unique accompaniments like Dalcha and Ennai Kathrika, and the light it sheds on India’s culinary culture.