Sheraton Park Hotel and Towers, Lobby Level, 132, T.T.K. Road ,
(+91) 98 40053536, (+91) 44 42991830, (+91) 44 24994101
  • Cost
  • 4000/- (for 2 people)
  • Critic's Rating 4.5
  • User's Rating 4
  • My
    Rating
    ---

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Suggested Dishes: Poond Kozhumbu , Elaneer Payasam , Nandu Puttu , Filter Coffee , Badam Halwa Nandu Puttu More dishes Suggest a dish Also Serves: Kerala Cuisine
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Dakshin
in Alwarpet, Chennai
Sheraton Park Hotel and Towers, Lobby Level, 132, T.T.K. Road
Chennai
Photos

16 Review(s) from our Foodies

16 Review(s) from our Foodies

Critic's Review
Ameeta Agnihotri
  • Food
  • 90% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 80% Complete (success)

Added this month

Some things never change and are best left that way. Like Dakshin. The last 25 years have seen it become a landmark on Chennai’s food scene. Like me, the restaurant holds fond memories for many, and is an absolute delight to walk into.

Decor

Done up in red, green and freshly polished old world brass, Dakshin's walls wear some fabulous Tanjore art done in gold leaf and semi precious stones. Large gleaming urlis are decorated with fresh flowers.

Its tables are arranged just right, giving us the space we need to hold private conversations or linger over our delicious food, as we listen to live classical music. Food comes to us in regal style, landing into silver banana leaf lined plates served by waiters dressed in Panchegajam Veshtis.

Food

I never ever miss out on the food from Iyer’s trolley. The Banana Dosa and Adai from there begin my meal with fresh chutneys.

It is time now to savor Chef Praveen Anand's newly launched menu.

Vazhai Shunti – a Tanjore dish is made of mashed raw banana. Deep fried and golden brown it is absolutely delicious with a tangy, slightly pungent raw mango and green chilli chutney.

Dakshin Yera, a hot favourite is a must have for the prawn lovers.

While I eat my Tallale Jhalke – lady fish - Chef Praveen and I have an engrossing conversation about ITC’s plans for the sea food on their menu, including sourcing fresh catch from the cleanest part of the ocean. His gentle smile in place, he is an encyclopaedia of food knowledge.

Today seems to be a day filled with unusual tastes and textures. My next dish called Alvamande Phodi is made using arbi (colocasia roots). Again, deep fried, it is coated with a chilli paste and rava before it gets dunked into hot oil. One will do, I admonish myself and go for the healthy Avarakai (broad beans) Saladu – a dish that originated in Pondicherry. It is a cooked salad, made using coconut milk and mustard.

For my main course, I’m all set to try Chettinaad’s Chinna Vengaya Patchai Miligai Mandi. It is finger licking good and goes well either by itself or with plain rice. Curd rice – slurpy, white and delicious goes well with Vadu Maanga and sets the scene for dessert. I’m full, but ready for the unusual Mukkani Ice Cream. A sense of Déjà vu overcomes my senses as the taste buds identify subtly different yet strong tastes in it. Triumphant, I recognize the jackfruit, mango and finally the banana. The trio make this dessert a jubilant celebration of sweetness.

Must Try

Banana Dosa, Vazhai Shunti, Veinchana Mamsam, Dakshin Yera, Nandu Puttu, Chinna Vengaya Patchai miligai Mandi, Padpe Upkari, Kori Rassa, Meen Moilee, Veechu Paratha, Idiappam, Appam, Curd rice, Mukkani Icecream, Elaneer Payasam, Badam Halwa, South Indian Coffee.

Pluses And Minuses

Dakshin’s new menu has been carefully planned, with something for everyone. I love the responsible luxury tag and the fact that this Indian hotel chain is committed to conserving the environment.

Critic reviews are anonymous and all bills are paid by TimesCity.

User Reviews

Lakshmi Viji
  • Food
  • 80% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 80% Complete (success)

Added this week from Web

Here the favourite Dosai is Banana dosai.The taste is good.with the additional chutney. Boondu kulambu and elaneer payasam also dellicious and we will recommend for again.

Dishes: Poond Kozhumbu

Tips: Has happy hours

rahul j
  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 90% Complete (success)

Added this month from Web

Dishes: South Indian Coffee

Prasanna Ramasamy
  • Food
  • 90% Complete (success)
  • Service
  • 100% Complete (success)
  • Decor
  • 90% Complete (success)

Added this month from Web

Delighted to pen down my first food review for one of the best place in Chennai and unarguably in India for south Indian food. The traditional ambience with exceptional service delighted us and they truly deserve to be on the luxury class. Spaciously located tables gives a better private space. Service and attention as I have never seen before. Taste of the food is to the point, nothing more or less. If have tasted the authentic food, it would make you feel nostalgic.The lunch thali is extensive and spread across multiple courses, that you need to rent a tummy to tuck everything in. :) Dont miss out vazhai pazha dosai (banana dosai) and other starters, poondu kuzhambhu and the deserts for sure.

Dishes: Poond Kozhumbu

Tips: Get a table reserved before going

Charlie Jacob
  • Food
  • 60% Complete (success)
  • Service
  • 60% Complete (success)
  • Decor
  • 70% Complete (success)

Added this month from Web

Tips: Get a table reserved before going,Has outdoor seating,Good place for couples,Offers free Wi-Fi,Accepts reservations,Has happy hours

Mumbaikar
  • Food
  • 90% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 1 month ago from Web

Arguably the best Indian restaurant in Chennai. Theyve maintained their high standards of food and service. Go for their thalis - a great treat and visually very appetising. Service has never faultered - and the dcor has remained classic Indian. Why change anything? Oh yes, if you dont want to enjoy the music [which is always a treat, by the way], ask for a quieter corner.

Tips: Get a table reserved before going,Good place for couples,Accepts reservations

Dakshin Reviews
Critic's Review
Ameeta Agnihotri
  • Food
  • 90% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 80% Complete (success)

Added this month

Some things never change and are best left that way. Like Dakshin. The last 25 years have seen it become a landmark on Chennai’s food scene. Like me, the restaurant holds fond memories for many, and is an absolute delight to walk into.

Decor

Done up in red, green and freshly polished old world brass, Dakshin's walls wear some fabulous Tanjore art done in gold leaf and semi precious stones. Large gleaming urlis are decorated with fresh flowers.

Its tables are arranged just right, giving us the space we need to hold private conversations or linger over our delicious food, as we listen to live classical music. Food comes to us in regal style, landing into silver banana leaf lined plates served by waiters dressed in Panchegajam Veshtis.

Food

I never ever miss out on the food from Iyer’s trolley. The Banana Dosa and Adai from there begin my meal with fresh chutneys.

It is time now to savor Chef Praveen Anand's newly launched menu.

Vazhai Shunti – a Tanjore dish is made of mashed raw banana. Deep fried and golden brown it is absolutely delicious with a tangy, slightly pungent raw mango and green chilli chutney.

Dakshin Yera, a hot favourite is a must have for the prawn lovers.

While I eat my Tallale Jhalke – lady fish - Chef Praveen and I have an engrossing conversation about ITC’s plans for the sea food on their menu, including sourcing fresh catch from the cleanest part of the ocean. His gentle smile in place, he is an encyclopaedia of food knowledge.

Today seems to be a day filled with unusual tastes and textures. My next dish called Alvamande Phodi is made using arbi (colocasia roots). Again, deep fried, it is coated with a chilli paste and rava before it gets dunked into hot oil. One will do, I admonish myself and go for the healthy Avarakai (broad beans) Saladu – a dish that originated in Pondicherry. It is a cooked salad, made using coconut milk and mustard.

For my main course, I’m all set to try Chettinaad’s Chinna Vengaya Patchai Miligai Mandi. It is finger licking good and goes well either by itself or with plain rice. Curd rice – slurpy, white and delicious goes well with Vadu Maanga and sets the scene for dessert. I’m full, but ready for the unusual Mukkani Ice Cream. A sense of Déjà vu overcomes my senses as the taste buds identify subtly different yet strong tastes in it. Triumphant, I recognize the jackfruit, mango and finally the banana. The trio make this dessert a jubilant celebration of sweetness.

Must Try

Banana Dosa, Vazhai Shunti, Veinchana Mamsam, Dakshin Yera, Nandu Puttu, Chinna Vengaya Patchai miligai Mandi, Padpe Upkari, Kori Rassa, Meen Moilee, Veechu Paratha, Idiappam, Appam, Curd rice, Mukkani Icecream, Elaneer Payasam, Badam Halwa, South Indian Coffee.

Pluses And Minuses

Dakshin’s new menu has been carefully planned, with something for everyone. I love the responsible luxury tag and the fact that this Indian hotel chain is committed to conserving the environment.

Critic reviews are anonymous and all bills are paid by TimesCity.

Latest Reviews

Lakshmi Viji
  • Food
  • 80% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 80% Complete (success)

Added this week from Web

Here the favourite Dosai is Banana dosai.The taste is good.with the additional chutney. Boondu kulambu and elaneer payasam also dellicious and we will recommend for again.

Dishes: Poond Kozhumbu

Tips: Has happy hours

rahul j
  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 90% Complete (success)

Added this month from Web

Dishes: South Indian Coffee

Prasanna Ramasamy
  • Food
  • 90% Complete (success)
  • Service
  • 100% Complete (success)
  • Decor
  • 90% Complete (success)

Added this month from Web

Delighted to pen down my first food review for one of the best place in Chennai and unarguably in India for south Indian food. The traditional ambience with exceptional service delighted us and they truly deserve to be on the luxury class. Spaciously located tables gives a better private space. Service and attention as I have never seen before. Taste of the food is to the point, nothing more or less. If have tasted the authentic food, it would make you feel nostalgic.The lunch thali is extensive and spread across multiple courses, that you need to rent a tummy to tuck everything in. :) Dont miss out vazhai pazha dosai (banana dosai) and other starters, poondu kuzhambhu and the deserts for sure.

Dishes: Poond Kozhumbu

Tips: Get a table reserved before going

Charlie Jacob
  • Food
  • 60% Complete (success)
  • Service
  • 60% Complete (success)
  • Decor
  • 70% Complete (success)

Added this month from Web

Tips: Get a table reserved before going,Has outdoor seating,Good place for couples,Offers free Wi-Fi,Accepts reservations,Has happy hours

Mumbaikar
  • Food
  • 90% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 1 month ago from Web

Arguably the best Indian restaurant in Chennai. Theyve maintained their high standards of food and service. Go for their thalis - a great treat and visually very appetising. Service has never faultered - and the dcor has remained classic Indian. Why change anything? Oh yes, if you dont want to enjoy the music [which is always a treat, by the way], ask for a quieter corner.

Tips: Get a table reserved before going,Good place for couples,Accepts reservations

Dakshin Reviews

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