Nose-to-Tail Dining is a Way of Life in Dindigul

In Tamil Nadu’s Dindigul, nose-to-tail cooking was a way of life long before it became a culinary catch phrase in the Western world, making its way back to India. The town’s 50-year-old restaurant Ponram brings this philosophy to Bengaluru through a menu that maps a carcass in the most delicious ways.

Spleen, brain, trotters. Brain 65, thala curry, mutton chukka, chops, livers spleen, offals, dalcha, and their most celebrated biryani. Dindigul cuisine uses every part of the animal so that nothing goes to waste. The brain is used in a Brain 65, the neck in Mutton Chukka, the ribs for Mutton Chops, the liver, spleen and kidney in specialty offal dishes, and tail to make Dalcha.

Terrence Manne visits Ponram in Dindigul to capture a unique cuisine and culture.

Terrence Manne is a photographer & filmmaker from Bangalore, who spends most of his time strolling around his neighbourhood, Fraser Town, or hiking in the Himalayas. You can follow his work here.

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