In the first-ever showcase, Dakshin at ITC Grand Central is introducing ‘No Onion Garlic’ set menu
By Mewati Sitaram
Mumbaikar have a reason to cheer. Dakshin, a globally acclaimed authentic South Indian Luxury Dining restaurant has opened its door at ITC Grand Central. It brings together the highly evolved cuisines of the southern states like Andhra Pradesh, Karnataka, Kerala, Puducherry, Tamil Nadu and Telangana, all under one roof.
After conquering several Indian states like Delhi, Bengaluru and Hyderabad, now it’s a turn of Mumbai to relish authentic delicacies of South India. With Chef Praveen Anand at the helm, Dakshin at ITC Grand Central takes pride in its regional cuisine identity where rituals and personalised service will make every meal a truly memorable experience. Dakshin is offering four distinct set menu options, providing a variety for both vegetarians and non-vegetarians.
Chef Praveen Anand, Custodian of Dakshin Delicacies at ITC Hotels
Dakshin celebrates the diverse culinary traditions of South India by offering four distinct set menu options, providing a variety for both vegetarians and non-vegetarians. It takes pride in regional cuisine identity, with its bold curation of Chefs Curated Menus- capturing the essence of states from peninsular India. A guided dining concept that features 4 Set Menus with choices of vegetarian and non-vegetarian selections clearly defined as Saivam & Asaivam respectively. An elaborate dining ritual with best of all southern states’ curations can be experienced through Sampoornam (A complete meal).
In the first-ever showcase team at Dakshin, in ITC Grand Central introducing ‘No Onion & No Garlic’ set menu is introduced. Handpicked selection in this guided dining menu consists of Beans Parippu Usli, Mor Kozhambu vegetable selection simmered in yoghurt curry, Kara Kozhambu prepared in spiced tomato and tamarind curry, Keerai Massial (with the choice of Sambhar & Rasam), flavoured rice from Andhra Pradesh- Bagala Bhat, famed pulihora/ Nimmakai Chitrannam, Thenga Sadam and two set of delicate dessert plating- Elaneer Payasam and Halwa.
Bhagwan Balani, General Manager ITC Grand Central says “We are delighted to launch Dakshin restaurant in Luxurious ITC Grand Central, to cater to local demands. Here, we serve authentic South Indian delicacies in premium fine dine set up. Curated by Dakshin restaurants Brand Custodian Chef Praveen Anand. You can relish finest delicacies from five southern states and Union Territory’s home dishes. Dishes from every South Indian province vary from each other. We are offering a set menu as well as A la Carte menu to choose from”.
Bhagwan Balani, General Manager ITC Grand Central
Bhagwan further added “For the first time in the history of ITC’s Dakshin concept, we have introduced No Onion No Garlic set menu. The reason behind is, as we are located in Parel area and the entire vicinity is dominated by vegetarian peoples. Most of them prefer to eat No Onion No Garlic or Jain food. ITC management, after conducting extensive R&D about food choices of locals, decided to introduce a No Onion Garlic menu. It endeavours to invite guests to relish food of their choices”.
Paul Noronha, Executive Chef ITC Grand Central Hotel said “We at Dakshin are geared up to serve classic and lost home recipes which were unheard of for Mumbaikar, which is curated by Master Chef Praveen Anand. All dishes are heavenly and rich in flavours, the idea is to bring the hinterland of South India on the tables of Dakshin. The authentic dishes invented by Chef Pravin promises to keep the people asking for more mouth-watering recipes. The cozy ambience, ITC’s luxury touch and immaculate service only adds to making your visit memorable forever. We will ensure to serve our guests delicacies of their own choice either from a set menu or A la Carte. Do visit and relish classic South Indian delicacies from South India at Dakshin”.
Editor in Chief : Mewati SItaram
