Dakshin

Critic´s Review

• Food: 4.5 / 5
• Service: 4.5 / 5
• Decor: 4 / 5

-By Ameeta Agnihotri

They give hint of the richness awaiting the guest at Dakshin the restaurant that has become a unique brand of its own. The dark banana leaf green and chili red walls, hung with gorgeously gilded and gem-encrusted Thanjavur paintings create an aura of royal splendour. All the four South Indian cuisines are represented here. Dakshin has been at the forefront of the quest to research and develop the lesser known cuisines of the different South Indian communities by going out and living with the prominent members of those who are spread out over the states of Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. The hotel also used to invite housewives, or the famous South Indian "mamis", aunts who held the secrets of traditional family cooking. The food is served on the traditional banana leaves. A must have is the famous Royal Thali. This now comes with a glass of wine. There is also a serious attempt to suggest different wines with the different cuisines. Undoubtedly, the dishes that were served to the Nawabs of Hyderabad are the best to be paired with the wines. Aside from this, the first great Chef at the Dakshin was the legendary Paramasivan Iyer. His fame survives in the Iyer's Trolley, a selection of South Indian Tiffin or snack-time foods adapted for fine dining, as also the Filter Kapi served in silver tumblers and tossed for you by the staff, who are another hidden treasure at Dakshin. You can enjoy live music and dance at lunch and dinner.