A griddle, a grandmother, and a great idea.

In 1998, Anbu Subramaniam set up a single tawa on a Madurai pavement. He served one thing: a parota so flaky that customers waited an hour for it.

Today, three decades and four cities later, Parota is a love letter to the layered breads of South India — Malabar, Ceylon, Veechu, Kothu, Coin, and the humble wheat parota that started it all.

Every recipe is still cooked the way Anbu's mother taught him: slowly, generously, and always with ghee.