One of the memorable evenings I experienced which will always stay with me for many coming years and yes it has definitely made it to the list of my highly recommended places to visit in Bangalore.
Dakshin is one of the fine dining restaurants in ITC Windsor in Bengaluru serving authentic South Indian Cuisine. Dakshin started its journey in the year 1989 and since then it has always been the benchmark for South Indian Cuisine in the city.
The tables at Dakshin are blending of traditional culture and modernity where silver thalis are accompanied by wine glasses.
Evening unfolded with the interesting conversation with two generation of chefs at Dakshin Grand Master Chef CB. Shankaran, who has experience of over 30 years in culinary world and expertise’s in traditional South Indian classics, on the other hand Executive Chef Uchit Vohra, with over 14 years of experience with ITC was full of energy and enthusiasm. With two legendary chefs sitting on our table I was nearly tight lipped, few sip of Muneer (a refreshing drink of jaggery, tender coconut water, khus syrup and honey) and live Carnatic music in the background made me relaxed.
Dakshin menu is the blend of the cuisine of four states Tamil Nadu, Kerala, Karnataka and Andhra Pradesh, or I should say the new menu exhibits ‘Celebrated Tastes of Southern India’.
One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer – the first Grand Master Chef, which serves small adais, banana flavored dosais and the ubiquitous kunni paniyarams to welcome the guest. We were welcomed by an array of colourful assorted chutneys and papadum.
Then came an array of Dakshin delights for the Prarambham (starters) –
- Dakshin Yera (Masala coated fried prawns)
- Kozhi Roast
- Mutton Sukka
- Chettinad Kozhi
- Meen Varuval
, for the first time I was in dilemma to decide my favourite, whether it was mutton, chicken drumstick or fish each was cooked till perfection, full of bursting flavors, mouth melting and best part each has distinctive taste profile.
For the main course we had variety of curries mainly vegetarian,
- Kootu Saaru
- Baine Barthadh
- Massopu Saaru
- Dappalam (A sweet, sour, and spicy preparation of a yam, broad beans, drumsticks and red pumpkin)
- Kalasu Koora
- Mamsam Koora
all mopped up with Appam, Malabar Paratha and Ragi Dosa, the dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku.
After eating so much we were in the stage called – food coma and thought will skip the dessert section and honestly was not expecting something special in dessert but then came Madhuram (dessert) – Elaneer Payasam (Tender coconut kernels in cardamom flavoured coconut milk) served chilled and Aadikkumayam (South Indian halwa made of ground urad dal, moong dal and rice) very much similar to Moon Dal Halwa.
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Disclaimer: The review was done on an invitation from Dakshin – ITC Windsor, my opinion and words are unbiased and totally based on my experience at the restaurant. But as they say, “Food is Subjective” so kindly exercise your own discretion, with the understanding that this is writer’s personal opinion.
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