Uncover The Fragrant Variety Of South India At Dakshin, ITC Grand Central

After I say the phrases “South Indian meals,” what involves your thoughts? Extra seemingly than not, you consider idli, dosa, chutney, sambhar and so forth. Within the common creativeness, these delicacies have come to signify what’s termed “South Indian delicacies.” Nonetheless, the broadness of this class does not do justice to the culinary variety of the geographic area it covers. There isn’t any 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 time and again. This was a big takeaway after my current meal at Dakshin, which not too long ago shifted to ITC Grand Central in Mumbai.

Dakshin’s first outpost was established greater than three a long time in the past. Since 1989, Chef Praveen Anand and his workforce of culinary specialists from totally different areas of the South have been working to remain true to the restaurant’s imaginative and prescient. The primary one was at ITC Kakatiya in Hyderabad. The mission is to provide diners a glimpse into the numerous 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.

The newly reopened Dakshin maintains the standard 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 mirror 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 had 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 had been among the most scrumptious chutneys we’ve ever tasted. They had been adopted by gadgets from “Iyer’s Trolley“. The trolley is thought for its purely vegetarian fare, made in vessels which can be additionally saved separate from others within the kitchen. . The trolley capabilities as a mini “stay kitchen” expertise: you possibly can see your adai dosa, paniyaram and banana dosa cooking to golden goodness.

Dakshin is legendary for its “Signature Eating Experiences” which current set parts of delicacies from totally different states. You’ll be able to 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 further dishes in every course. Aside from the signature curations, you too can order particular person delicacies individually. The final a part of the menu is devoted to a state-wise collection of culinary delights.

You could be questioning if the serving model right here is like that of a thali. One does get restricted parts of all kinds of meals gadgets, starting from appetisers to fundamental course. The treats are served on a ravishing thali lined with banana leaves. In contrast to a thali, nonetheless, the whole lot included within the meal will not be positioned concurrently in your desk. Dakshin’s intention to take you on a culinary journey is additional emphasised right here: dishes arrive sequentially in batches and you may take your time to savour each. This additionally means you can get pleasure from your starters with out worrying about your fundamental course getting too chilly.

As a part of the appetisers, we tasted two a la carte gadgets from the “Prarambham” class: Meen Varuval (barbecue) and Telangana Kodi Roast (rooster). Each had been scrumptious, however the latter is one thing you must undoubtedly not miss. We had been then handled to a variety of things from the varied set menus. Every morsel made us conscious about how every dish managed to tease our style buds otherwise. As Chef Prakash Mohanarangan defined to us, every area of South India has its personal most well-liked souring agent and sort of chilli. Though you could recognise the broad tastes of every dish, you may realise that what constitutes tartness or spice in a single place is totally different from one other, even when it could simply be a number of 100 kilometres away.

We noticed that play out in entrance of us as we savoured dry preparations, vegetable dishes, curries, stews and extra. As an illustration, 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). Evaluating these taught us first-hand that sourness could be delightfully distinctive. However these concerns 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 really feel like you must make an effort to benefit from the meals – you merely do!

We relished our savouries with traditional accompaniments like idiyappam, veechu paratha, steamed rice and appams. Among the many rice choices, there was additionally biryani, bagala bhath (curd rice) and bisi bhele bhath. What a ramification, proper? However that is not all of it. There are additionally some superb drinks you possibly can sip on. The Neer Extra (South Indian spiced buttermilk) here’s a traditional and you will be tempted to guzzle it in gallons. We liked that they served the tangy rasam in a glass quite than a bowl. These wanting one other form of ‘scorching drink’ will not be disenchanted both. Among the many signature cocktails, we suggest East Coast Street 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.

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 had been becoming comforts after the savoury programs. It was our first time attempting Kadal Patchee, a frozen dessert made utilizing khoya and pistachios. Reasonably harking back to kulfi, this had chilled layers of milky goodness that had been more than pleased to dig into. As full as our bellies had been, we couldn’t go away with out sipping on some piping scorching filter espresso.

Having travelled round South India since a toddler, I had fallen in love with the totally different regional cuisines. However on coming house to Mumbai, I might often discover them homogenised below the “South Indian meals” class. One might discover institutions that maybe specialised within the delicacies of 1 or two states – however not all of them. Eating at Dakshin was due to this fact a standout expertise. In the event you too want to uncover the intricate tapestry of flavours woven all through the Southern states of India, Dakshin is the place to be.

The place: ITC Grand Central, Dr Babasaheb Ambedkar Street, Parel, Mumbai