‘Dakshin’ Has a New Home at ITC Grand Central, Parel Mumbai

Mumbai, 26th September, 2023: Dakshin a premium South Indian fine dining restaurant is taking pride in regional cuisine identity, with its bold curation of Chefs Curated Menus- capturing the essence of states from peninsular India. A guided dining concept that features 4 Set Menus from states Karnataka, Kerala, Andhra Pradesh & Telangana, Tamil Nadu and Puducherry with choice of vegetarian & non-vegetarian selections clearly defined as Saivam & Asaivam respectively.

An elaborate dining ritual with best of all southern states curations can be experienced through Sampoornam. In a special server’s recommendation, we do suggest a Seafood trail (Matsyam) is a must try. We also have the option of ‘No Onion & No Garlic’ for the guests to indulge in as per their select preference.

In 1989 when a team of culinary experts led by Chef Praveen Anand took upon the task to set up Dakshin, the vision was clear — to recreate the splendor of southern cooking and revive the disappearing lifestyle of peninsular India. Over the years Chefs joined hands with home makers to redefine the experience. The journey of Dakshin stemmed out of the need of a restaurant offering authentic south Indian cuisine. Top Chefs from different regions of the south were called to prepare the best of menu items from their respective cuisines.

The quality and authenticity of food have always been the centre piece in the journey of Dakshin, and the menu was put together after extensive testing and food tasting sessions, even back then in 1989. Keeping the magic and tradition of South Indian cuisine alive, Dakshin Coastal is a tribute to the celebrated tastes from Kerala, Andhra Pradesh, Karnataka & Telangana, Tamil Nadu & Pondicherry.

The uniqueness of Dakshin lies in the way it brings together and blends the various and not one, South Indian cousins under one roof; while still maintaining the adequate representation and uniqueness of each.

While Dakshin brand enjoys 34 years of set lineage, at ITC Grand Central this restaurant has been opened to continue the rich legacy.

DAKSHIN IMMERSION AT ITC GRAND CENTRAL

The newly introduced Dakshin in South Mumbai, will begin with a warm vernacular greeting in chimes of ‘Vanakkam’ followed by a fragrant jasmine coil presented to the diner embracing the strong sense of South Indian heritage and reminder of ‘Mallikai or Mallipoo’ wrapped in banana leaves and sold all over South India.

After effortlessly settling the guest, the server will then orchestrate a detailed menu walkthrough of each Southern State menu- which will include Taste & Flavour Notes, Textures to expect, Spice Blends, highlights from Dakshin Vishesha, Sarvottamam, Chutney’s experience with a seasonal Chutney of the day, Choice of staples, Mains and Desserts.

The guided Chefs Signature Menus would be an overall 45 minutes timed experience, following a rhythmic tempo in form of Thali service and abundant explanation by servers on native origins, taste adaptation along with combination eating and more.

DAKSHIN CURATED MENU EXPERIENCE

· An indigenous gourmet interactive, during this guided dining session; server will first come with a basket of mixed Papadams with 5 Chutneys on table.

· There is one chutney of the day out of all the 5 chutneys served. It may vary and can be prepared out of bell pepper or cabbage or Ridge gourd.

· After which starts an appetite whetting light bites from Dakshin Vishesha that will include service of mini-dosa’s, vada’s, famed banana dosa and more from Iyers Trolley.

· About Iyers Trolley- famed after Paramasivam Iyer, a former chef who manned the counter that served small eats like Adais, Banana Dosa, Kuzhi Paniyarams and others. Chef Iyer is known to have never touched any form of meat during his entire time in kitchen and was hugely popular with our guests. He used to interact with them, often surprising with rounds of fritters and small adais combination fit to their taste preferences and sometimes even with popular snack items from Southern Households, which is typically hard to find in hotels and restaurants.

· Once the guests are ready, Server will start an epicurean journey of Mains in a banana leaf decked thali- that follows an order of dishes like sambar, kotto and koyamboo, Gassi (spicy vegetable and lentil stews), kari or thovaran (warm vegetable salads), rasam (soup) and pachadi (yogurt salad) and more. The server will advise on the set of item combinations to enjoy the taste better.

· The meal will end with a dessert, followed by ritualistic presentation of hand rolled Veeda (freshly made paan, consisting of betel leaves, grated coconut, betel nuts and lime. Paan is considered a digestive aid) and filter coffee.

TAMIL NADU TASTE BACKGROUND-

It is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices which includes curry leaves, tamarind, coriander, ginger, garlic, chilli, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. Tamil cuisine conventionally proposes of including all the six tastes that any food can be categorised into, namely sweet, sour, salt, pungent, bitter and astringent into the main meal so as to get complete nutrition and balanced digestion. The four divisions of the unique Tamil cuisine draws influence from Chettinad region, Southern District (from areas like Madurai, Virudhunagar, Tuticorin famously known for non-vegetarian dishes and Parottas), Nanjilnadu (Kanyakumari District) and the western Kongunadu district.

· Vegetarian (Saivam)- Vazhai Shunti & Chinna Vengaya Patchai Melagai Mandi

· Non Vegetarian (Assaivam): Dakshin Yera ( Dry prawns)& Karur Kari Kozhambu( Mutton curry)

· Dessert: Elaneer Payasam & Badam Halwa

ANDHRA & TELANGANA

These bio-diverse sister states from Krishna-Godavari basic are divided into three culinary zones- Andhra cooking has certain unique characters that sets it apart. One of the most ubiquitous spice of the region is Chilies (Guntur Chili is world famous for its heat and pungency). However the use of these spices are in a symphony to carefully balance the gradual titillation to the palate. Freshly grated coconut or coconut milk is added to gravies to balance out the pungency imparted by these spices. The culinary repertoire of these states involves an incredible variety of vegetarian and non-vegetarian dishes. One of the quintessential dish is Pappu or dal (often of thick consistency and with use of native herbs and spices), after from this some signature stews of Andhra Pradesh such as Pulsu( curry) are also well known, often tangy in its taste notes the characteristic sourness of the dish is added by tamarind. Eggplant is one of the favored ingredients of Andhra cuisine and is used in Koora to Pachadi preparations. The meal experience is often accompanied with Buttermilk or curd to balance the hot curries

· Vegetarian (Saivam): Bendakaya Pulusu ( Ladysfinger curry) / Muvvankaya ( eggplant curry)/ Tomato Pappu/ Nimmakaya Chitrannam ( lemon rice)

· Non Vegetarian (Assaivam): Telangana Kodi Roast/ Chapa Pulusu ( fish curry)/ Kodi Egru ( chicken curry)

· Dessert: Payasam ( milk and sugar)

KARNATAKA TASTE BACKGROUND-

It is often said about Karnataka that its topographic and climatic diversity bears an uncanny likeness to that of India itself. Located on the western edge of the Deccan Peninsular region of India geographically, the state is often divided into several culinary zones. There are broadly four cuisines in Karnataka—Old Mysore (plains), coastal Karnataka, Malnad (hills) and north Karnataka (plateau). If Kodava cuisine prides itself for non-vegetarian curries and potent shots of the traditional vinegar kachampuli, the hill tracts, of the bigger Malnad region swear by their delicious bamboo, banana, and yam-based preparations. The sumptuous vegetarian meal culture from religious towns of Gokarna and Udupi- have received global fame, the southern ends of the coastline extending from Karwar to Mangalore provide to the fish and seafood. The diverse topography converges into bountiful use of seasonal vegetables and fruits in main curries while making the dishes of the region less spicy as compared to other South Indian states and contains liberal amount of Ghee, palm sugar and jaggery with the exception of Northern Karnataka cuisine which is hot)

· Vegetarian (Saivam): Vadai/ Padpe Upkari/ Ananas Mensakai ( pineapple curry)/ Bisi Bele Bhath

· Non Vegetarian (Assaivam): Sunkat Jeeri Meeri ( Chicken jeera)/ Thengenkai Kori ( chicken gary)

· Dessert: Basundi

KERALA:

· Vegetarian (Saivam): Thoran ( dry veg)/ Patchakari Stew/ Avial / Sambar/ engai Saadam

· Non Vegetarian (Assaivam): Nandu Puttu/ Chemeen Manga Charu/ Kozhi Ishtoo/ Veechu Parotta

· Dessert: Indraiyam Payasam made with coconut milk

These experience menus will be priced at

· State Menus: Vegetarian (Saivam): INR. 1850 plus taxes & Non-Vegetarian (Assaivam): INR. 2100 plus taxes

· Sampoornam: Vegetarian (Saivam): INR. 2500 plus taxes & Non-Vegetarian (Assaivam): INR.3000 plus taxes

· Matsyam INR 2300 plus taxes

· Saivam ( No onion no garlic)- INR 1850 plus taxes

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