The famous Wellington parotta now at Bedford branch of Hotel Ramachandra
Hotel Ramachandra has expanded its operations to a new branch in Bedford, Coonoor, while introducing new menu items like ghee podi chicken. The restaurant remains famous for its historic Wellington parotta, a dish popularized in the 1980s.
Why it matters
Reflects regional culinary evolution and the growth of local hospitality businesses in hill stations.
Move over Wellington parotta . It’s time for ghee podi chicken to bask in glory. I bite into crisp chicken, fragrant with ghee, and juicy on the inside. This mildly fiery dish is a delicious ode to regional cuisine. I am lunching at the newly-opened Bedford branch of Hotel Ramachandra in Coonoor, soaking up the valley shrouded in mist as more food appear on the table. “Ghee podi chicken is a fusion that brings together tastes and aromas that are ubiquitously South Indian,” says Madhumitha Ravichandran, one of the directors of Hotel Ramachandra. Her husband Nitin Suresh, his brother Nikhil Suresh and his wife Aishwarya, run a group of hotels and restaurants in Coonoor, including Hopscotch restobar, the Realm resort, Sri Lakshmi Cafe and Hotel Ramachandra.
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