South Indian cuisine has always been an enigma for north Indians. The standard understanding of the Dravidian cuisine was that it comprised of Dosas, Idlis, Vadas, a quintessential sambhar and tons of coconut chutney. This misconception was bred thanks to the QSR style joints serving out this type of food. But as the palate grew, so did the need for experimentation. The other dishes made an entry on the North Indian scene but leading the pack has been Dakshin at Sheraton, Saket. Chef Vellu Murrugan has been incorporating the traditional cuisines from South India and masterfully presenting them to us.
The calmness and serenity that surround you is ethereal. Dakshin has been made up in the form of a temple with Bells tolling, Carnatic music playing in the background, far removed from the humding of the city. The service boasts some of ITC’s superbly trained staff who take your every whim and fancy into account.
This time, however Dakshin goes a bit more experimenting and presents to us the food from the Karavalli or the South West region of India. Taking from the cuisines of the Malayalis of Kerala, Bunts of Mangalore, the Coorgis and the Portugese, Chef Vellu creates some finger licking stuff. There are loads of Basa, Singadha, prawns, lobsters and scallions making this menu a heaven for sea food lovers. Curries are the soul of Karavalli. Created from a combination of local spices, coconut, garlic and tamarind, these Curries will impress even the staunchest of Karavallis. Priced at INR 3000 for 2, this festival runs from 4th-13th of June 2015.
A bowl of addictive papadams starts off your meal. A combination of rice papads and some dal ones along with some burnt chillies, beware not to fill your stomach up with these bite sized delicacies.
The chutneys come next. The quintessential coconut and the tomato chutneys are there, but also in attendance are the ebullient garlic and ginger chutneys. We start off with the succulent lamb in the form of Mamsam Pepper Masala. A gargantuan hit of flavours with meat that virtually dissolves in your mouth. The Gobhi Kembu Bezule is tangy to the point of one eye closing to accommodate the taste.
The mains had the traditional Thaali laid out with the huge selection of pickles making a comeback. Take from your pick of Mango, Garlic, Ginger, Baby Mango. There is also Gunpowder on the table to set your palate on fire. The Karavali Meen Gassi is a classic of the region with simple spicy and sour curry lovingly enveloping the flaky fish. We devour down some steamed fish in Banana leaf( Manji Kolavaithina).
In the sea food, the must tries include the delectably cooked shrimps(Shrimp Balchao) and the lobsters(Lobster Puli Munchi).
Accompanying them are some soft as air Neer Dosas, the sweet with a hint of tang Sannas(rice cakes made from rice and coconut toddy) and crispy Appams.
We wash down all this with some coconut water and Pazha Charu. The Pazha Charu is a refreshing drink of mixed fresh fruit juices with a hint of ginger which acts as an astringent.
We end our meal with a ghee laden scrumptious Badaam Halwa. Its one of the things for which you wouldn’t mind killing for.
Dakshin’s new Karavalli menu establishes its Numero Uno position for South Indian cuisine. The delectably cooked food by Chef Vellu Murrugan will leave you licking your fingers long after you’re done.
