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Southern aroma
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Savour food from the South at `Dakshin' restaurant, ITC Kakatiya Sheraton Hotel and Towers
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Photo: Satish.H
THE CATCHLINE `Dakshin goes coco-nutty' makes one think that the fare served will be cooked in coconut as it is a primary ingredient in South Indian kitchens. But one gleans from Chef Chalapathi Rao, Sous Chef of ITC Kakatiya Sheraton Hotel and Towers, that since coconut is auspicious it is used to indicate the eighth anniversary celebrations of Dakshin restaurant at the hotel. The restaurant was opened on August 1, 1996 and there are six restaurants across the ITC chain. So the best and most popular items from all the six restaurants have been culled out by Chef Chalapathi for the on-going food festival (for lunch and dinner). The menu card (a la carte) is almost like the regular menu card of the restaurant in terms of items. It is like taking a culinary journey of the southern states. And one can begin with Andhra Pradesh and chug along to Karnataka, Tamil Nadu and Kerala tasting delicacies on the way.
In the journey one can eat dishes, which the Dakshin at Kakatiya serves, but one can also sample some of the dishes, which are specific to other restaurants of the chain. That way one is exposed to new tastes. Rall varuval (prawns from Bangalore), Mokka cholam aam vadai, Settu soup, Kozhi melagu curry (from Chennai), Vendakkai morukozhambu, Ambat (from Delhi), Kane rawa fry (from Mumbai) are some of the new flavours.
The host of other mouth-watering dishes are equally tempting. The restaurant has it all - the fiery, spicy and bland, ethnic and authentic fare. The only thing one needs is a voracious appetite. Also be sure to undertake the culinary trip till August 8.
R.R.
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