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The famous ‘Dakshin’ a signature restaurant of the ITC Group of Hotels and truly lives up to its standards. It is a complete authentic south Indian specialty restaurant. Upon entering the Dakshin the guests are spellbound and transported to the rich heritage of south India.
 The décor reflects the temple, with the theme being the bell; even the chandelier is shaped in the form of a cluster of bells. Every nook and corner of the place spells magic and old world charm. A huge Ganesha idol, flanked by Kunda Simhams which are believed to ward off the evil, and a traditional oil lamp with an Uruli with floating lilies before it welcomes the guest who walks in through the traditional wooden doors.
At the centrestage is a Nataraja statue where musicians play instrumental Carnatic music. Either side of this centrestage is flanked by bronze Annapakshis and parrots, which were present in every house in the olden days. The walls are done in ivory with carved wooden panels and the floor is thickly carpeted.
The staff are dressed in traditional Panchakachams and Vastram. Food is served in silver thalis lined with banana leaves and even the cups and glasses are shaped like the traditional utensils of yore. Apart from a sprawling common dine-in area, the restaurant has a separate dining area for families to host private parties. Traditional jaalis separate the private dining room from the common dine-in area.
Dakshin claims to be the first restaurant in India to offer exclusive south Indian cuisine comprising dishes marking all the four states of the south. The menu in English has a translation in Tamil and Sanskrit, the native language of the south.
The starters, named Prarambham, are a combination of mini eats, soup and fresh juices. The Vasantham Neer a blend of tender coconut water with lime and honey is uniquely divine. The Iyer’s Special, a mini dosai of the day from the Iyer’s trolley, and Banana Dosai keep one well into an extended starter round.
 Among the soups, Kozhi Rasam (chicken extract flavored with freshly ground spices) is a variation to name a few. Kozhi Varuval and Rasa Vadai have people asking for more. Sarvottamam is food from the different communities of the south. Kalyera Thokku lobster meat tossed with tomatoes and spices leads the way to culinary expertise.
Karamoosa Vattichularthiathu, a raw papaya preparation with garlic and pepper, Kozhi Tharakkal, Mullakada Mamsam and Putta Godugala koora, a mushroom preparation, justify their individual tastes among others.
Apart from this, the menu also has food under the different states. To start with Tamil Nadu there is Varutha Yera, Nandu Puttu, Cauliflower Melagu Peratti and the predominant Vathal Kozhambu a household name without which no meal is complete.
Andhra Pradesh has Chapala Egru, Bangala Dumpa potatoes cooked in a gravy, Vankai Mamidikai Pullakura a tangy and spicy curry of mashed brinjal and raw mangoes, Veinchina mamsam a lamb based dish are accompanied by a host of Pickles, Thokkus and the flavored Dal Powder symbolising the state known for spicy food.
Kerala is known to use coconut, pepper and ginger in abundance. The state reflects a passion towards hot and sour taste and most part of the food is cooked in coconut oil and curd. The Avial and Kai Stew, a landmark in culinary art, takes centrestage while Meen Moilee being the state’s staple food tingles ones palette, Vendaka Theeyal, Okra cooked in coconut gravy flavored with aniseed are among others.
Karnataka hosts Koli Sukka and Papde Upkari, a Mangalorean preparation of seasonal greens with onions. Any meal in this particular state will not be complete without a dish prepared with greens. Tallale Jhalke and Sauthekai Gassi a malabar cucumber in a gravy of coconut and chillies are tantalising dishes to name a few.
Annam, a section which comprises Khaima Choru -- rice tossed with minced meat, eggs, green chillies and capsicum, has a delicate yet unique flavour. Chitrannam, Veechu Parotta, Kal Dosai and the traditional Appam are some of the dishes that add to the variety.
 Last but not the least the Madhuram part of the menu -- an exclusive south Indian dessert section offers Chattipathiri a layered dessert with fillings of fruits and nuts flavoured with cardamom, Dum Ka Rote a saffron flavored semolina and dry nuts bake holds versatility in its taste. Among others, there are also Gassala Payasam, Karjura Adithina -- delicacies which promise to end the meal on a sweet note. The restaurant only serves a la carte.
Dining in Dakshin is a truly unique experience, a not to be missed adventure to the good old days of traditional home cooked food and the ambience only enhances the authenticity. A trip to Dakshin is recommended to experience south India at its best. The warmth with which the guests are treated by the staff makes a visitor want to go back and experience it again and again….
Priya S.
For further information
contact:
Hotel ITC Park Sheraton
TTK Road, Chennai - 600 018
Tel : 044 - 4994101
Fax : 044 4997101
E-mail : parksheraton@writeme.com
Website : www.welcomegroup.com
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