The first thing that strikes me at the Dakshin at the WelcomHotel Sheraton New Delhi, in Saket, is the temple influence, complete with Nandi, Ganesh and the traditional brass lamp -Velaku and the Urli vessel with flower petals floating in water, at the entrance. The soft Carnatic music in the background, the traditional -dressed waiters, with a soft, pleasing smile, plus the aroma, which can best be described as appetizing, are good omens, which ensure that the meal experience will be satisfying, and sure it was, right till the last pan item, served in the end.
Most places in five star hotels have become no pan zones, like no smoking ones, but rightly Dakshin has not followed this - for pan. Of course, it is no smoking area.
Dakshin is famous for serving finest creations from Andhra Pradesh, Tamil Nadu, Karnataka and Kerala. The temple influence at the 58 covers Dakshin, meaning south, is further enhanced by the pleasant bells and the door and ceiling design, with traditional woodcarving.
When it comes to food, Dakshin dispels the common view that South Indian food is dosa and idli only. Of course, it is also this, but much, much more, as Senior Master Chef C B Shankaran, and his helpful staff, navigate us into delicious items, both for the vegetarians, like me, and spouse Kumud, or for Ved, visiting from Geneva, a staunch non-vegetarian.
For starter, we have Kuzhi Paniyaram, rice dumplings, and Banana Dosai, mini sweet banana patties, and rasam, tomato flavored soup.
The non-veg starters are Dakshin Yera, crisp prawn masala fried, and Meen Varuval, pan fried masala fish. And we have to believe Ved, who has seen a bit of the world as a pilot, that they are delicious.
Rather than go for the traditional thali, we opt for a la carte and Chef Shankaran suggests Kai Stew, mix vegetable in coconut mild gravy, Urlai roast, baby potato in south Indian spices. From the wide variety, we enjoy the Tomato Pappu, arhar dal cooked with tomato, mustard, garlic and chili--- not so spicy at our request. Keerai Masiyal, with spinach base, adds to the variety.
The first thing that strikes me at the Dakshin at the WelcomHotel Sheraton New Delhi, in Saket, is the temple influence, complete with Nandi, Ganesh and the traditional brass lamp -Velaku and the Urli vessel with flower petals floating in water, at the entrance. The soft Carnatic music in the background, the traditional -dressed waiters, with a soft, pleasing smile, plus the aroma, which can best be described as appetizing, are good omens, which ensure that the meal experience will be satisfying, and sure it was, right till the last pan item, served in the end.
Most places in five star hotels have become no pan zones, like no smoking ones, but rightly Dakshin has not followed this - for pan. Of course, it is no smoking area.
Dakshin is famous for serving finest creations from Andhra Pradesh, Tamil Nadu, Karnataka and Kerala. The temple influence at the 58 covers Dakshin, meaning south, is further enhanced by the pleasant bells and the door and ceiling design, with traditional woodcarving.
When it comes to food, Dakshin dispels the common view that South Indian food is dosa and idli only. Of course, it is also this, but much, much more, as Senior Master Chef C B Shankaran, and his helpful staff, navigate us into delicious items, both for the vegetarians, like me, and spouse Kumud, or for Ved, visiting from Geneva, a staunch non-vegetarian.
For starter, we have Kuzhi Paniyaram, rice dumplings, and Banana Dosai, mini sweet banana patties, and rasam, tomato flavored soup.
The non-veg starters are Dakshin Yera, crisp prawn masala fried, and Meen Varuval, pan fried masala fish. And we have to believe Ved, who has seen a bit of the world as a pilot, that they are delicious.
Rather than go for the traditional thali, we opt for a la carte and Chef Shankaran suggests Kai Stew, mix vegetable in coconut mild gravy, Urlai roast, baby potato in south Indian spices. From the wide variety, we enjoy the Tomato Pappu, arhar dal cooked with tomato, mustard, garlic and chili--- not so spicy at our request. Keerai Masiyal, with spinach base, adds to the variety.
