Home > Cover Story > Dakshin ITC Hotels
Cover Story

Dakshin ITC Hotels

Read Article

20150630eh37
Established in 1989 and recognised as one of the best South Indian restaurants in India, Dakshin of ITC Hotels showcases South Indian tradition with a delicate blend of the cuisines of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. In keeping with the ITC tradition, Dakshin is the result of years of research and trials across the four southern Indian states by its team of chefs and culinary experts. This team sourced information and ingredients from noted and celebrated cooks in the region. Gourmands from traditional south Indian communities were invited to sample the dishes as they were being developed.

At Dakshin, diners may try an array of dishes that represent the strong influence of various communities on the cuisine of the south. One can sample a home-style Kerala stew, cooked in coconut milk or a red-hot Andhra mutton curry. Many of these dishes are served with rice. Others come with appams or idiappams. One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer, which serves small adais, banana flavoured dosais and kunni paniyarams. An array of freshly ground chutneys are offered which provide subtle impressions of the main ingredient in them and compliment the food. The chutneys include – tomato and onion chutney, curry leaf chutney, coconut chutney and chlorophyll tinted coriander chutney, just to name a few.

This restaurant takes its inspiration from the temples of southern India. The ambience of the restaurant is reflective of the temple influence prevalent in southern India. At the entrance is the traditional brass lamp (Velaku) and the vessel (Urli) with flower petals floating in water. The temple influence is further enhanced by the temple door menu design and the ceiling lights in the shape of temple bells. Traditional woodcarvings adorn the walls along with south Indian artifacts. All this, to the accompaniment of South Indian carnatic music.

The tables are pre-set with silver thalis and kattories and brass tableware. The dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku’. Traditionally attired restaurant staff in ‘panchegajam veshti’ offer hospitality and friendly service with suggestions of the various combinations from the four states.

Share

Related posts

August 16-31, 2013

Citadels of Luxury

EF&H Staff-Mumbai

Ravi Rai GM, Hilton Mumbai International Airport

EF&H Staff-Mumbai

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Webinar on the Post Covid-19 Classroom and Career Path
Register Now!
close-image