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 is a tribute to the celebrated tastes from Kerala, Andhra Pradesh, Karnataka & Telangana, Tamil Nadu and Pondicherry.
The newly introduced Dakshin at ITC Grand Central 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.
A guided dining concept that features four 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, is the highlight of the restaurant.
