Dakshin is ane of the fine dining restaurants inwards ITC Windsor serving authentic South Indian Cuisine. Dakshin started its journeying inwards the yr 1989 too since so it has ever been the benchmark for South Indian Cuisine inwards the city. And every bit they say “legends are non made inwards a day” Dakshin every bit good is the lawsuit of years of inquiry too trials across the 4 southern states of India, past times the squad of trained chefs too culinary experts. After living inwards Southern Republic of Republic of India for past times 4 years I nevertheless could non think beyond idli – dosa, my inquisitiveness to know to a greater extent than most the cuisine was rigid plenty to convey the invite to gustatory modality the novel carte du jour at Dakshin.
Dakshin ambiance reminded me of many Chettinad trend temples I visited during my remain inwards Chennai, whether it was beautiful sculpture at the entrance, grand doorway carved alongside bells too knuckles, traditional brass light (Velaku) too the Urli (vessel) alongside blossom petals floating inwards H2O (the presence of a H2O torso inwards temples is a must inwards S India), it all altogether transported me to palace of some southern kingdom. The tables at Dakshin are blending of traditional civilisation too modernity where silvery thalis are accompanied past times vino glasses.
Evening unfolded alongside the interesting conversation alongside 2 generation of chefs at Dakshin Grand Master Chef CB. Shankaran, who has sense of over 30 years inwards culinary Blue Planet and expertise’s in traditional South Indian classics, possessor of humble personality Chef Shankaran has many absorbing stories to part from the by-gone years most how he has seen metropolis going through the alter inwards price of nutrient on the other paw Executive Chef Uchit Vohra, alongside over xiv years of sense alongside ITC was amount of energy too enthusiasm. With two legendary chefs sitting on our tabular array I was nearly tight lipped, few sip of Muneer (a refreshing drinkable of jaggery, tender kokosnoot water, khus syrup too honey) too alive Carnatic music inwards the background made me relaxed.
Dakshin carte du jour is the blend of the cuisine of 4 states Tamil Nadu, Kerala, Karnataka and Andhra Pradesh, talking most the novel menu, which is a medley of Dakshin favorite dishes over the years alongside some novel additions to the carte du jour or I should say the novel carte du jour exhibits ‘Celebrated Tastes of Southern India’. The alternative of dishes inwards the carte du jour is inspired by home-style South Indian food. Dakshin carte du jour is bifurcated into sections similar Sarvottam too so at that spot are patch wise segments. Sarvottam inwards Hindi agency “the best of all”, this department of the carte du jour comprises of selected Dakshin signature classics which are inwards the carte du jour from past times many years, passed on from ane generation of Chefs to some other too could entirely hold upwardly changed afterward consulting too approving of all the Grandmaster Chefs of Dakshin from across the India.
One of the many USP’s of Dakshin includes the Iyer’s Trolley, a alive trolley named afterward Chef Paramasivam Iyer – the start Grand Master Chef, which serves pocket-size adais, banana flavored dosais too the ubiquitous kunni paniyarams to welcome the guest. We were welcomed past times an array of colorful assorted chutneys too papadum followed past times banana-flavored dosais, mini adais too corn vada (the novel add-on to the menu). Then came an array of Dakshin delights for the Prarambham (starters) – Dakshin Yera (Masala coated fried prawns), Kozhi Roast (Slow roast confine chicken marinated alongside Chef’s exceptional masala), Mutton Sukka (Dry grooming of tender lamb morsels cooked alongside dark pepper, cumin too fresh coriander leaves), Chettinad Kozhi (Drum Sticks of chicken cooked inwards a thick masala of light-green chilli, fresh coriander too a blend of south), Meen Varuval(Seer fish darns marinated alongside juice of light-green chillies too dark pepper pulverisation too grilled on a hot plate), for the start fourth dimension I was inwards dilemma to attain upwardly one’s heed my favorite, whether it was mutton, chicken drumstick or fish each was cooked till perfection, amount of bursting flavors, oral fissure melting too best purpose each has distinctive gustatory modality profile.
At ITC Windsor hospitality is taken real seriously, the 2nd yous come inwards the hotel, the staff leaves no rock unturned to brand your 2nd special. still recall the heartwarming smiling of Nandesh, our server for the nighttime a thorough gentleman who was wearing traditional attire called ‘panchegajam veshti’. He reminded me of my menage unit of measurement attain whom nosotros utilization to call Maharaj too who utilization to over materials us alongside food. Despite his busy schedule Chef Shankaran was ever around explaining about each dish that comes out of the kitchen.
For the principal course of pedagogy nosotros had diverseness of curries mainly vegetarian, from Karnataka nosotros had Kootu Saaru (Curry of mix vegetables cooked inwards gravy of coconut, lentils too tempered alongside garlic), Baine Barthadh (Sweet too sour grooming of aubergine tossed alongside onions), Massopu Saaru (Garlic flavoured curry of mix greens too lentils), from Andhra Pradesh too Telangana nosotros had Dappalam (A sweet, sour, too spicy grooming of a yam, wide beans, drumsticks too reddish pumpkin), Kalasu Koora (Mix vegetable curry of light-green capsicum, string beans, dark eyed beans too shallots) too Mamsam Koora(Succulent lamb cubes cooked inwards a gravy of coconut, onions too tomatoes) all mopped upwardly alongside Appam, Malabar Paratha too Ragi Dosa, the dishes are served from traditional vessels similar the ‘Urli’ too the ‘Adduku. The vegetarian spread of curries was absolutely delightful too my favorite was Baine Barthadh (Sweet too sour grooming of aubergine tossed alongside onions), which is ane of the delicious aubergine preparations I lead maintain tasted.
After eating so much nosotros were inwards the phase called – nutrient coma too idea volition skip the dessert department too honestly was non expecting something exceptional inwards dessert merely so came Madhuram (dessert) – Elaneer Payasam (Tender kokosnoot kernels inwards cardamom flavoured kokosnoot milk) served chilled too Aadikkumayam (South Indian halwa made of dry soil urad dal, moong dal too rice) real much similar to Luna Dal Halwa, without complaining about the large portion of desserts nosotros quietly cleaned upwardly fifty-fifty the final chip of dessert particles from our bowls, perfect terminate to a fabulous meal.
One of the memorable evenings I experienced which volition ever remain inwards my nutrient memories for many coming years too yeah it has definitely made it to the listing of my highly recommended places to see inwards Bangalore.
Disclaimer: The review was done on an invitation from Dakshin – ITC Windsor, my watch too words are unbiased too totally based on my sense at the restaurant. But every bit they say, “Food is Subjective” so kindly practise your ain discretion, alongside the agreement that this is writer’s personal opinion.