When you plan for dinner, especially with your family, one of the reasons behind this is to have an evening which you would like to remember. That’s why you choose your cuisine keeping in mind that what you eat will be fulfilling and you will thoroughly enjoy it!. Last week when I and Naina went out for dinner, we chose south Indian as we love the flavours and the idea was to not have dosa/idli.
Since Naina has turned vegetarian, she also didn’t want dinner that would be very spicy and oily. We also wanted something Indian. Our previous experience with a couple of south Indian places (especially the ones, that serve non-vegetarian food) didn’t go well. Hence this time, I was cautious of my choice and Dakshin became the obvious selection, as this place, never fails to amaze you! Our knowledge of non-veg food from different states of the south is very limited. Thankfully we had Teressa, and with her help, we not just enjoyed our food, but loved the rich discussion on south Indian cuisine. We also realized that our understanding was limited by the food we have had at various places and thought and understood it to be authentic! Terresa, not just guided us on the various combinations we should have, but also equipped us with logic on how food should be eaten.
Now that’s one unique experience me and my wife enjoyed! Our dinner date was surely very fulfilling with the kind of hospitality that we got at Sheraton and Teressa’s supercharged energy made us enjoy our meal to the fullest. She not only helped us to eat dishes in a different way but she also shared how each morsel tastes different when you have it with rice, paratha or Appam. And also, which dish tastes better with rice and bread. Clearly, when people are familiar with how food is being cooked and what is the ideal way of having the cuisine, can only impart and provide such enriching experience! Chef Velu made us taste excellent dishes and the combination in the Thalis were chosen with perfection!
Interestingly, Dakshin have thalis for both veg and non-veg with a different combination, which actually is the best way to enjoy the rich cuisine. These thalis can be enjoyed by those who would like to come for a quick meal and also would simply want to savour quietly each morsel ( people like me). These thalis are easy to serve and have a quick turnaround for serving.
While we were waiting for our thali to arrive, we were served papad, small size dosas and some absolutely delicious chutneys. Banana Dosai which was sweet, went well with takkali( tomato chutney) and the savory dosai(Iyyanar) which naina loved. Ingi puli ( ginger chutney), Puli Kaachal (tamarind chutney), Kempu Chutney ( coconut,onion and garlic,jaggery chutney), Takkali chutney ( tomato chutney) – she asked for second helping of Iyyanar dosai and finished off all along with these chutneys.
I opted for fish thali and asked for a mutton dish which was from Andhra ( Veinchina Mamsam). Terrea guided us to taste every dish first before taking a bite with appam or Malabar. I loved the Meen Moilee which is from Kerala; fish simmered in coconut milk with ginger, garlic and green chilli. The best moilee I have ever tasted and trust me when you will eat this fish with appam you will fall in love. Lentil cooked with onion and tomato was another favourite which is from Andhra. The combination of eating with appam or Malabar enhances the flavour and gives you the ultimate taste.
I also loved Kori Gassi,Mangalore speciality of chicken cooked with byadgi chilli and coconut, Veinchina Mamsam(Andhara Pradesh)- lamb morsels tossed with onions corriander, and spices.
I also asked for Andhra Kodi Biryani with Patchdi (raita).
Naina too loved her thali. She gorged on every dish. Urlai Roast(Tamil Nadu)-baby potaoes tossed with onion and ground spices.Avial(Kerala) -vegetables with course paste of coconut,cumin, yogurt, Kai Stew- (Kerala),vegetables simmered in coconut milk with onions,ginger,green chillies, Keerai Kootu-(Tamil Nadu) tempered local greens cooked with lentils and chlli.
We wrapped up our dinner with coconut payasam and Badam Halwa cooked in Desi ghee. I loved my filter coffee which is also known as metre coffee.
It was definitely one of the best south Indian meal we have eaten in Delhi. We would love to go back again. if you love south Indian food and looking towards authentic taste – You shouldn’t look beyond Dakshin.
Quick Facts
Dakshin
Sheraton New Delhi
Saket District Centre,
Saket, New Delhi, Delhi 110017
Phone: 011 4266 1122
Open From Friday to Sunday. No dinner on Sunday
Thali Price
Veg – 1200 plus Taxes
Non-Veg – 1500 Plus Taxes
Seafood – 1800 Plus Taxes
