Cuisine
Bukhara Peshawari Dum Pukht Dakshin K & K Panasian West View Cuisine
Cuisine
   
 
Origin
   
 
 
Location:
Bukhara
Dakshin
ITC Kakatiya, A Luxury Collection Hotel, Hyderabad
Bukhara
ITC Windsor, A Luxury Collection Hotel, Bengaluru
Bukhara
ITC Maratha, A Luxury Collection Hotel, Mumbai
Bukhara
Sheraton Park Hotel and Towers, Chennai
Bukhara
WelcomHotel Grand Bay,
Vishakapatnam
Bukhara
WelcomHotel Sheraton New Delhi
 
 
 
Table Reservations
ITC ITC
 
WelcomZest Epicurean - Your
   Gourmet Guide
   
Cuisine
     
  Southern India’s rich culinary legacy comes to you, authentic and untampered from the heart of this vastly varied stretch of land courted by the sea. Savour unique seafood specialities from the Moplah community in Kerala or choose to enjoy the tradition vegetarian fare of the house of Iyers and much more; for Dakshin
brings you an uncommon collection of Southern India’s
most enticing dishes.
 
     
Cuisine
  Cuisine Origin
In keeping with the ITC tradition, Dakshin is the result of years of research and trials across the four southern states of India, by our team of chefs and culinary experts. This team sourced information and ingredients from noted and celebrated cooks in the region. Gourmands from traditional south Indian communities were invited to sample the dishes as they were being developed resulting in some of the most delectable dishes from the region.
Bukhara
Each item on the menu is cooked in its own distinct spices and style. This is a far cry from the idlis and dosais, typically associated with South Indian cuisine, which are traditionally consumed for breakfast in the South of India. For example at mealtimes, there are many specialties, which grace the average south Indian table, the people in Andhra Pradesh are passionate about their Gongura Mamsam, the Keralites savour their Meen Moilee, the Chettiyars feast on their Chicken Chettinad and the Bunts from Karnataka relish their Masa Stew.
Bukhara
There are many subtly flavoured meat and fish dishes, which provide an interesting range of flavours, seldom sampled outside the home. In the South of India rice, as a staple is used in unimaginable forms from, puttus in breakfast to payasams
for desserts.
Bukhara
At Dakshin, diners may try an array of dishes that represent the strong influence of various communities on the cuisine of the south. One can sample a home-style Kerala stew, cooked in coconut milk or a red-hot Andhra mutton curry. Many of these dishes are served with rice. Others come with spongy and crisp Appams, or string hoppers “idiappams”.
Bukhara
One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer, which serves small adais, banana flavoured dosais and the ubiquitous
kunni paniyarams.
Bukhara
An array of freshly ground chutneys are offered which provide subtle impressions of the main ingredient in them and gracefully compliment the food, making the meal an experience to savor. The chutneys include –a tomato and onion chutney converting simple ingredients into a feast of flavours, the curry leaf chutney, which is extremely flavourful, the quintessential coconut chutney and the chlorophyll tinted coriander chutney, just to name a few.
Bukhara
Even such a familiar ingredient as dahi (yoghurt) is transformed by the south Indian style, creating new taste sensations. The Madhurams (desserts) feature a range of tastes with lentils and milk, rice and coconut being combined in unique ways.

Décor / Ambience
ITC
This restaurant takes its inspiration from the temples of southern India. The ambience of the restaurant is reflective of the temple influence, prevalent in southern India. At the entrance is the traditional brass lamp (Velaku) and the Urli (vessel) with flower petals floating in water (the presence of a water body in temples is a must in south India).
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The temple influence is further enhanced by the temple door menu design and the ceiling lights in the shape of temple bells. Traditional woodcarvings adorn the walls along with south Indian artifacts .All this, to the accompaniment of South Indian
Carnatic music.
Bukhara
The tables are pre-set with silver thalis and kattories and brass tableware that kindle one’s imagination to a bygone era in a setting that epitomizes the rich and cultural heritage of southern India. The dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku’. Traditionally attired restaurant staff in ‘panchegajam veshti’ offer hospitality and friendly service with polite suggestions of the various combinations from the
four states.
Bukhara
Dakshin beckons connoisseurs from all over to savour the delights of South Indian cuisine in all its ancient and yet
vibrant glory.
 
 
Cuisine