Border Parotta Kadai in Chennai. Parotta Saalna (Gravy) at its best
The newest addition to Chennai’s food restaurant scene is Border Rahmath Parotta Kadai. The famous landmark of Courtallam apart from its magnificent waterfalls, Border Parotta Kadai in Sengottai, serves the best Parotta-Saalna combination one could ever taste. With a limited menu and right pricing, the restaurant is already attracting a lot of crowd. Border Parotta Hotel in Chennai has three branches in T Nagar G N Chetty road, Velachery and ECR Mahabalipuram which have more eateries than any other places barring Khader Nawaz Khan road in Nungambakkam.
The Flagship branch in Chennai is the T Nagar G N Chetty branch which is larger and looks majestic. However branches in Velachery located in 100 feet road and Border Parotta Kadai ECR branch in Mahabalipuram are not original and operated by a different group. However, these two branches provide a casual dining experience with an expanded menu covering soups, sea food, fish fingers, tandoori dishes like chicken tikka etc. The "Courtallam" Border Parotta multi-cuisine restaurant does not provide complimentary gravy. The restaurant serves original halal mutton only. Compared to Sithiq Malaysian Parotta in Medavakkam, Border hotel dishes are fairly priced but Sithiq wins in ambience and variety.
The most loved dish in the hotel is the Parotta-Saalna combo. While the normal saalna is complimentary in Border Rahmath in original branch in Chengottai, the thick gravy is listed as a separate item in menu and costs 80 rupees for two parottas. Unlike Virudhunagar parotta which is fried in oil, Border parotta is not fried but it is still crispy. The mutton chukka is a signature dish to be tried out. But the variants of omlette like kalaikki and masala omlette are very ordinary. Some road side restaurants make kalaikki much better.
While the hotel has good exteriors aimed at attracting customers, the interior are much like ordinary restaurants lacking the luxury chairs and sofas. The ambience is very bright. While some say the Border Kadai does not use gas and still use wood for cooking, it is quite unbelievable given the scale they are serving every day. The Naatu Kozhi fry is quite a dish known for its aroma and they make it very good. They have three variants of kothu parotta egg kothu, chicken kothu and mutton kothu.
Gun Chicken is their signature dish which looks like and hand gun. It goes well with parotta and it is served very fast as they make it continuously. Overall, the service is very fast and the place is mostly crowded. The only disadvantage is that no matter how much they have tried to make it look like a fine-dine restaurant, it still appears like an ordinary parotta kadai. However, the taste of the food and the attractive pricing of dishes compensate the ambience.
While many popular parotta restaurants from south Tamil Nadu put up their branches in Chennai, they had closed shop after few years of operation. The last one was Burma Kadai from Virudhunagar opened in 2011 and was closed after few years of operation. Similarly Vaira Maaliai, restaurant from Tirunelveli known for its chicken fry using coconut oil operated from Russian Cultural Centre also discontinued operations after few months. Border Parotta Kadai is already making waves in Chennai like Dindigul Thalapakatti did a few years back. Given the crowd the T Nagar Border Parotta Kadai attracts even in week days, it is bound to grow into many branches in the next few years. In Velachery, the 100 feet road has become a favorite destination for shopping as well as eating out.
In a few months, Chennai will witness a proliferation of parotta shops with the "CourtallamBorder" tag, but always remember "Border Rahmath Parotta Kadai" is the original.