HYDERABAD : The new menu change at Dakshin, ITC Kakatiya Hotel is refreshing and makes for a delicious spread curated by Chef Praveen Anand, executive chef: South Indian cuisine. The menu has been set according to specific classifications such as: Saivam, Asaivam, Matsyam and Sampoornam, which caters to all. Almost 50 per cent of the dishes are changed making way for more balanced ones with the right dash of spices and oil. The delicacies don’t set your mouth on fire, instead settling slowly onto your tongue opening the taste notes one by one.
We started our lunch with Vazhal Shunti, dumplings of raw bananas, a speciality of Thanjavur. The dough balls are fluffy and taste really well with mango and ginger chutneys. The sweet banana mini cakes, too, are delicious. What I really like is Meen Pollichathu: fish fillet steamed with spices and then wrapped in banana leaf. It reminded me of Ilish Bhapa minus the mustard.
I tried it both with appam and steamed rice. Uragai Mamsam, the mutton curry prepared with pickles, tomatoes and vinegar had layers of flavours and tanginess. The star of the spread was Ananas Mensakai – pineapple curry prepared with byadgi chillis and coconut milk. The beautiful golden colour combined with sweet and sour taste of the juicy fruit almost freshened up my taste buds after having so much of meat. Chef Anand shared, “Thickening agents are added sometimes to the dish for that exclusiveness.” There are several other dishes that can be savoured. I capped my lunch with the frozen dessert prepared with china grass and milk.
saima@newindianexpress @Sfreen