Sheraton Park Hotel and Towers, Lobby Level, 132, T.T.K. Road ,
  • Cost
  • 4000/- (for 2 people)
  • Critic's 4.5
  • User's 3.5
  • My Rating ---

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Suggested Dishes: Poond Kozhumbu , Elaneer Payasam , Nandu Puttu , Filter Coffee , South Indian Coffee 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

19 Review(s) from our Foodies

19 Review(s) from our Foodies

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

Added last week

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

RAMESH  KUMAR PATHAK
  • Food
  • 20% Complete (success)
  • Service
  • 30% Complete (success)
  • Decor
  • 40% Complete (success)

Added 1 month ago from Web

Nicely located good restaurant. Can be enjoyed with family and friends

Tips: Get a table reserved before going

Sangeet Shekhar
  • Food
  • 80% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 2 months ago from Web

Had been there to this restaurant recently. The staff are courteous and the ambience is functional .The soup ordered was slightly on the thinner side in terms of consistency but was strong on pepper which was a boon for our sore throat. The andhra style chicken was upto the mark and the biriyani could have been better on the taste front.The fish fry did not dissapoint. We rounded the meal of with a bowl of kubbani ka meetha and ice cream.Overall a one time try.

Dishes: Masala Vada

Tips: Good place for couples

Sangeet Shekhar
  • Food
  • 80% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 2 months ago from Web

After a tiring day at work, my friend and I decided to have an early dinner before calling it a day. Dakshin spice is on route to our way home so we decided to head there.(I was also craving for a nice mutton briyani)The place was quite empty around 7.45 but the chairs outside n the entire entrance gave it a very authentic south Indian look.We ordered the kheema vada, mutton fry briyani and chilli prawns.The kheema vada was exteremly salty and was replaced on request. The new vada was super spicy without any complex flavors.The briyani wasnt all that great but the mutton chunks had a certain punch to it n if you love spicy food even as half as much I do then you will certainly enjoy this.The chilli prawns were really awesome and the masala in particular was very nicely done.I had plans of ordering more but the briyanis quantity was overwhelming and can easily fill 2 especially along with the vada n the prawns

Dishes: Masala Vada

Tips: Good place for couples

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

Added 2 months ago 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 2 months ago from Web

Dishes: South Indian Coffee

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

Added last week

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

RAMESH  KUMAR PATHAK
  • Food
  • 20% Complete (success)
  • Service
  • 30% Complete (success)
  • Decor
  • 40% Complete (success)

Added 1 month ago from Web

Nicely located good restaurant. Can be enjoyed with family and friends

Tips: Get a table reserved before going

Sangeet Shekhar
  • Food
  • 80% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 2 months ago from Web

Had been there to this restaurant recently. The staff are courteous and the ambience is functional .The soup ordered was slightly on the thinner side in terms of consistency but was strong on pepper which was a boon for our sore throat. The andhra style chicken was upto the mark and the biriyani could have been better on the taste front.The fish fry did not dissapoint. We rounded the meal of with a bowl of kubbani ka meetha and ice cream.Overall a one time try.

Dishes: Masala Vada

Tips: Good place for couples

Sangeet Shekhar
  • Food
  • 80% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 2 months ago from Web

After a tiring day at work, my friend and I decided to have an early dinner before calling it a day. Dakshin spice is on route to our way home so we decided to head there.(I was also craving for a nice mutton briyani)The place was quite empty around 7.45 but the chairs outside n the entire entrance gave it a very authentic south Indian look.We ordered the kheema vada, mutton fry briyani and chilli prawns.The kheema vada was exteremly salty and was replaced on request. The new vada was super spicy without any complex flavors.The briyani wasnt all that great but the mutton chunks had a certain punch to it n if you love spicy food even as half as much I do then you will certainly enjoy this.The chilli prawns were really awesome and the masala in particular was very nicely done.I had plans of ordering more but the briyanis quantity was overwhelming and can easily fill 2 especially along with the vada n the prawns

Dishes: Masala Vada

Tips: Good place for couples

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

Added 2 months ago 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 2 months ago from Web

Dishes: South Indian Coffee

Dakshin Reviews

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