Dakshin

Critic´s Review

• Food: 4.5 / 5
• Service: 4 / 5
• Decor: 3.5 / 5

-By Swati Sucharita

There is something about Dakshin, which invariably contributes to a fine-dining experience, even though the ambience has seen no makeover, in the last couple of years. The table linen is the same, brass lamps remain, and thankfully, the friendly stewards also remain! Last, but surely not the least, the food, still served on banana-leaf covered brass plates, maintains its benchmark standards, set up by former executive chef Chalapathi Rau, to represent the best culinary traditions of the four southern states. Whether you choose a la carte or the thali (vegetarian, non-vegetarian and sea food), you will be first served hot and spicy Andhra rasam and, from the live dosa counter, hot, crisp (and delicious!) sweet banana dosas, mini uttapams and paniyarrams, with a host of fresh chutneys, ginger, coconut, beetroot and tamarind. Appams with vegetable, lamb or chicken stew are a popular a la carte staple. Vegetarian signature dishes include Urulai (potato) Roast, Mokka Jonna Vada, (corn kernel patties), Moova Vankai, (a slightly different take on the Andhra stuffed brinjal delight, Gutti Vankaya with a sesame and nuts filling), Tomato Pappu (Andhra dal delight) and Avial. Chapa Vepudu, (fried freshwater fish), Gongura Mamsam, Kothmiri Kodi (chicken simmered in a green masala gravy), Andhra Kodi (chicken) Pulao are non-vegetarian bestsellers. The thali option, besides being total value for money, does justice to Dakshin's varied repertoire. Vasantha Neer, (tender coconut water spiked with lime juice, honey, and mint) and Neermore (buttermilk tempered with green chillies, ginger and coriander leaves), are two great in-house drinks you can savour with the cuisine here. For desserts, do keep space for Elaneer Payasam, a Kerala speciality of tender coconut milk simmered with fresh coconut kernels.