When I say the phrases “South Indian food,” what involves your thoughts? More doubtless than not, you consider idli, dosa, chutney, sambhar and so forth. In the favored creativeness, these delicacies have come to symbolize what’s termed “South Indian cuisine.” However, the broadness of this class would not do justice to the culinary range of the geographic area it covers. There’s no disgrace in having fun with your staple idlis and dosas, nevertheless it’s vital to know that the southern states have way more to supply. And when you get a style of these, you would possibly simply end up drawn to their aromas repeatedly. This was a major takeaway after my current meal at Dakshin, which just lately shifted to ITC Grand Central in Mumbai.
Dakshin’s first outpost was established greater than three many years in the past. Since 1989, Chef Praveen Anand and his group of culinary consultants from totally different areas of the South have been working to remain true to the restaurant’s imaginative and prescient. The first one was at ITC Kakatiya in Hyderabad. The mission is to provide diners a glimpse into the various flavourful layers of South Indian meals. To that finish, one will get the chance to style dishes from not only one or two, however 5 states right here: Andhra Pradesh, Karnataka, Kerala, Puducherry, Tamil Nadu and Telangana.
Photo Credit: Dakshin, ITC Grand Central
The newly reopened Dakshin maintains the normal decor of its earlier avatar on the ITC Grand Maratha in Andheri. Richly polished wood panels, ornate furnishings, mushy lighting and motifs of cultural symbols – all replicate the temple-style structure the flagship restaurant is thought to take its inspiration from. With this magnificent setting as our backdrop, we started our feast. We have been first served the appalam basket (containing crisp pappadams) and an array of 5 chutneys, which we handled as a dip. Dakshin made an impression proper from the beginning – these have been among the most scrumptious chutneys we have now ever tasted. They have been adopted by objects from “Iyer’s Trolley“. The trolley is thought for its purely vegetarian fare, made in vessels which might be additionally saved separate from others within the kitchen. . The trolley features as a mini “live kitchen” expertise: you’ll be able to see your adai dosa, paniyaram and banana dosa cooking to golden goodness.
Photo Credit: Toshita Sahni
Dakshin is legendary for its “Signature Dining Experiences” which current set parts of delicacies from totally different states. You can select between Saivam (Vegetarian), Asaivam (Non-Vegetarian), Maitsyam (Seafood) and Saivam No Onion- No Garlic (Vegetarian). The Sampoornam (which has a separate curation for veg and non-veg), gives additional dishes in every course. Apart from the signature curations, it’s also possible to order particular person delicacies individually. The final a part of the menu is devoted to a state-wise collection of culinary delights.
You is likely to be questioning if the serving model right here is like that of a thali. One does get restricted parts of all kinds of meals objects, starting from appetisers to principal course. The treats are served on an attractive thali lined with banana leaves. Unlike a thali, nevertheless, every little thing included within the meal is just not positioned concurrently in your desk. Dakshin’s goal to take you on a culinary journey is additional emphasised right here: dishes arrive sequentially in batches and you’ll take your time to savour each. This additionally means that you would be able to take pleasure in your starters with out worrying about your principal course getting too chilly.
Photos Credit: Dakshin ITC Grand Central
As a part of the appetisers, we tasted two a la carte objects from the “Prarambham” class: Meen Varuval (barbeque) and Telangana Kodi Roast (rooster). Both have been scrumptious, however the latter is one thing it’s best to positively not miss. We have been then handled to a variety of things from the varied set menus. Each morsel made us conscious about how every dish managed to tease our style buds in a different way. As Chef Prakash Mohanarangan defined to us, every area of South India has its personal most well-liked souring agent and sort of chilli. Although it’s possible you’ll recognise the broad tastes of every dish, you will realise that what constitutes tartness or spice in a single place is totally different from one other, even when it might simply be just a few 100 kilometres away.
We noticed that play out in entrance of us as we savoured dry preparations, vegetable dishes, curries, stews and extra. For occasion, we particularly loved the Chemeen Manga Charu (a Keralite Prawns curry with bydagi chillies and uncooked mango) and the Ooragai Mamsam (an Andhra mutton pickle-like curry). Comparing these taught us first-hand that sourness may be delightfully distinctive. But these issues are an extra supply of enjoyment – not the muse of it. Dakshin manages to recreate the heartiness of home-style meals in a fine-dining setting. You do not feel like it’s a must to make an effort to benefit from the meals – you merely do!
Photo Credit: Dakshin ITC Grand Central
We relished our savouries with traditional accompaniments like idiyappam, veechu paratha, steamed rice and appams. Among the rice choices, there was additionally biryani, bagala bhath (curd rice) and bisi bhele bhath. What a selection, proper? But that is not all of it. There are additionally some superb drinks you’ll be able to sip on. The Neer More (South Indian spiced buttermilk) here’s a traditional and you will be tempted to guzzle it in gallons. We beloved that they served the tangy rasam in a glass reasonably than a bowl. Those wanting one other type of ‘sizzling drink’ will not be dissatisfied both. Among the signature cocktails, we suggest East Coast Road and Banjara Hills. The latter – a concoction of dry gin, contemporary watermelon, basil, orange pulp, tonic and chia seeds – paired with our meal particularly effectively.
Photo Credit: Dakshin ITC Grand Central
It was time for the candy ending to our afternoon, within the type of a tempting trio: Elaneer Payasam, Badam Halwa and Kadal Patchee. The soothing notes of coconut within the payasam and the richness of the (not oversweet) badam halwa have been becoming comforts after the savoury programs. It was our first time attempting Kadal Patchee, a frozen dessert made utilizing khoya and pistachios. Rather paying homage to kulfi, this had chilled layers of milky goodness that have been more than pleased to dig into. As full as our bellies have been, we couldn’t depart with out sipping on some piping sizzling filter espresso.
Having travelled round South India since a toddler, I had fallen in love with the totally different regional cuisines. But on coming residence to Mumbai, I’d normally discover them homogenised below the “South Indian food” class. One may discover institutions that maybe specialised within the delicacies of 1 or two states – however not all of them. Dining at Dakshin was due to this fact a standout expertise. If you too want to uncover the intricate tapestry of flavours woven all through the Southern states of India, Dakshin is the place to be.
Where: ITC Grand Central, Dr Babasaheb Ambedkar Road, Parel, Mumbai
Source web site: meals.ndtv.com
