Tamilians make the best parottas and pair it appropriately. Variants of parotta are still evolving. Bun, coin, Poricha, ceylon veechu - so much varieties. They pair it appropriately as well. Not that dry abomination called beef fry. Gravy, salna, kulambu. Try our Yazhpanam brothers' crab curry with veechu parotta - it is heaven. Vegetarian restaurants serve excellent delicious veg kuruma with fresh green peas and onion pachadi with a slightly larger but crisp parotta.