When I say the phrases “South Indian food,” what involves your thoughts? More possible than not, you consider idli, dosa, chutney, sambhar and so forth. In the favored creativeness, these delicacies have come to characterize 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 essential to know that the southern states have far more to supply. And when you get a style of these, you may simply end up drawn to their aromas time and again. This was a big takeaway after my latest 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 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 present 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 standard decor of its earlier avatar on the ITC Grand Maratha in Andheri. Richly polished wood panels, ornate furnishings, delicate 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 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 a number of the most scrumptious chutneys now we have 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 stored separate from others within the kitchen. . The trolley features as a mini “live kitchen” expertise: you may see your adai dosa, paniyaram and banana dosa cooking to golden goodness.

_{Photo Credit: Toshita Sahni}

Dakshin is known 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), provides further dishes in every course. Apart 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 is perhaps questioning if the serving fashion right here is like that of a thali. One does get restricted parts of all kinds of meals gadgets, starting from appetisers to important course. The treats are served on a fantastic thali coated with banana leaves. Unlike a thali, nevertheless, every little thing included within the meal is just not positioned concurrently in your desk. Dakshin’s purpose 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 every one. This additionally means that you could take pleasure in your starters with out worrying about your important course getting too chilly.

_{Photos Credit: Dakshin ITC Grand Central}

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). Both had been scrumptious, however the latter is one thing it is best to undoubtedly not miss. We had been then handled to a variety of things from the assorted set menus. Each morsel made us aware of 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 popular souring agent and kind of chilli. Although chances are you’ll 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 might simply be a couple of 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 might be delightfully distinctive. But these concerns are an extra supply of enjoyment – not the inspiration of it. Dakshin manages to recreate the heartiness of home-style meals in a fine-dining setting. You do not feel like you must 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 an expansion, proper? But that is not all of it. There are additionally some wonderful drinks you may sip on. The Neer More (South Indian spiced buttermilk) here’s a traditional and you will be tempted to guzzle it in gallons. We cherished that they served the tangy rasam in a glass moderately than a bowl. Those wanting one other type of ‘scorching drink’ will not be upset both. Among the signature cocktails, we suggest East Coast Road and Banjara Hills. The latter – a concoction of dry gin, recent 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 had 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 had been more than pleased to dig into. As full as our bellies had been, we couldn’t depart with out sipping on some piping scorching filter espresso.

Having travelled round South India since a baby, I had fallen in love with the totally different regional cuisines. But on coming house to Mumbai, I might often discover them homogenised below the “South Indian food” class. One might discover institutions that maybe specialised within the delicacies of 1 or two states – however not all of them. Dining at Dakshin was subsequently 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