In a culinary venture that started in 1989, led by the visionary Chef Praveen Anand, Dakshin set out with a clear mission – to revive the magnificence of Southern cooking and preserve the vanishing lifestyle of peninsular India. Over the decades, a collaboration of chefs and homemakers has redefined this experience. Dakshin’s inception was driven by the need for a restaurant that would offer truly authentic South Indian cuisine. Renowned chefs hailing from different corners of the southern region were summoned to curate a menu that showcased the best of their respective culinary traditions.
From the very beginning, Dakshin’s journey has revolved around the core principles of food quality and authenticity. Its menu was meticulously crafted through extensive testing and food-tasting sessions, even as far back as 1989. By staying true to the magic and traditions of South Indian cuisine, Dakshin pays tribute to the rich flavors of Kerala, Andhra Pradesh, Karnataka & Telangana, Tamil Nadu, and Pondicherry.
The newly introduced Dakshin, now located at ITC Grand Central in Mumbai, embraces diners with a warm vernacular greeting in the form of ‘Vanakkam.’ A fragrant jasmine coil is presented to each guest, evoking a strong sense of South Indian heritage and the memory of ‘Mallikai or Mallipoo,’ traditionally wrapped in banana leaves and sold throughout South India.
One of the restaurant’s standout features is its guided dining concept, featuring four set menus representing the states of Karnataka, Kerala, Andhra Pradesh & Telangana, Tamil Nadu, and Puducherry. These menus offer a choice of vegetarian and non-vegetarian selections, clearly defined as Saivam and Asaivam, respectively.
Dakshin’s expansion at ITC Grand Central promises to be a gastronomic journey that immerses patrons in the authentic and diverse culinary traditions of South India, celebrating a rich tapestry of flavors and culture.
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