The famed "Border Rahmath Parotta Stall" was packed, so we ended up at the "Border Barakath Parotta Stall" next door. And let me tell you, the food was incredible!
The story behind Border Parotta is as fascinating as the flavors themselves. It all starts with a winding road connecting Punalur in Kerala to Shenkottai in Tamil Nadu. One of the first villages on the Tamil Nadu side is Piranoor, which once housed a toll gate marking the state border. This "Border" became a trading hub and a rest stop for travelers, leading to the rise of numerous parotta stalls. With the nearby tourist destination of Courtallam gaining popularity, Border Parotta became a must-try for visitors.
The menu at Border Barakath Parotta Stall is delightfully uncomplicated, focusing on a few key dishes done to perfection. The star of the show is undoubtedly the freshly made, piping hot parotta. These flaky flatbreads are perfectly complemented by their signature reddish salna (chicken gravy). Another must-try is the naattu kozhi pepper fry (country chicken pepper fry), bursting with peppery goodness.
We opted to stick with their specialties, and the shredded pepper chicken was an absolute winner. The menu also offers other enticing options like tandoori chicken, fried whole koyel (a type of bird), and various dishes with intriguing names like "Gun Chicken" and "Ding Dong Eggs."
Despite the tempting variety, the focus here is clearly on fresh, flavorful ingredients and traditional cooking methods. It's a testament to the power of simplicity and a delicious reward on a hot day of filming!
#Foodie #BorderParotta #TamilNadu
