Did you know that India’s best South Indian restaurant Dakshin was actually started in Chennai in Crowne Plaza Chennai Adyar Park 30 years back on 14th of April 1989? Dakshin brings together the rich culinary traditions from six South Indian states – Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana and Puducherry. When were invited for 30 years celebrations of Dakshin, we didn’t think twice and along with top 10 travel and lifestyle bloggers from Bangalore, started in Dakshin Blogger Bus from Bangalore to Chennai!
The Crowne Plaza Chennai Adyar Park and GV Media tech ensured that we had a very comfortable journey in a AC bus from Bangalore to Chennai with sufficient stops on the way for breakfast and snacks. Also Dakshin team gave us a welcome box which had lot of wonderful amenities to remind us of the great food at Dakshin!
The Dakshin goodie bag had famous Tamil Nadu specialities like Mullu Murukku and Adirasam along with some sweets too!
Some of the other snacks were ribbon pakoda, mami’s snacks, nellikai mitai. One of the cutest gifts was that of a small coffee filter ! GV Media tech team also gave us very nice goodie bag with stuff we need for the travel and also a filter coffee tumbler and mug!
We reached after 7 hours of journey. Though we were bit tired, the enthusiasm with which the Crowne Plaza Chennai Adyar Park team welcomed us was amazing! The entire team including Mr. Jit Bose, Area Director Sales & Marketing, South India, personally welcomed us and took care of us for our entire stay!
Located 12 km away from Chennai International Airport and close to business and financial hubs, Hotel Crowne Plaza Adyar Park is situated along numerous cultural attractions, such as Mylapore Temple, Mahabalipuram and Dakshina Chitra.
The hotel boasts of 287 guest rooms, with classic accommodations in the Park Wing or modern aesthetics in the newly refurbished Towers Wing, like where we were staying.
I loved the room amenities kept in our suite room which were customized to spread the message of ‘Dakshin Turns 30’! Lot of wonderful attention to detail!
Executive Chef Deva and his team of experienced chefs at Dakshin had created two exclusive dishes – nattu kozhi ammi masala (Chicken) and Chettinad aadu (Lamb) which are made up of 30 flavour packed ingredients.
Executive Chef Deva also cooked the legendary Banana Dosa for us which is one of Dakshin’s most popular dishes and also some fritters.
We went to the 30 years celebration too which was a grand affair and had the best of the cuisine from states like Tamil Nadu, Karnataka, Andhra Pradesh and Kerala.
Dakshin was launched to cater to the demand in the market for authentic South Indian cuisine. Groups of chefs from various regions of Southern India were summoned and they were asked to prepare and present food from their region.
Jit Bose talked during the event about the origin of Dakshin and praised the entire team, few of them who are there since last 28 years or so!
The celebratory menu included traditional thirst quenchers like Neer Moru, Para Saaru, starters like Nandu Puttu, Meen Moilee, main courses like Theeyal, Appam, Kal dosai, Veechu Parotta, vegetarian and non-vegetarian thali meals and desserts like elaneer payasam, Basundi etc. There were also be special cocktails and mocktails which drew inspiration from the flavours of South India.
The thalis which are being curated in honor of the 30th anniversary are attractively priced at INR 1999 plus taxes for a vegetarian thali and INR 2499 plus taxes for a non-vegetarian thali available for both lunch and dinner.
Dakshin serves vegetarian and non – vegetarian South Indian cuisine which is served only with the best alcoholic beverages. Dakshin is also known for its succulent and delicious sea food. The food at Dakshin is served on a traditional banana leaf to give their guests a wholesome traditional experience.
The USP of Dakshin is the Iyer’s Trolley, a selection of South Indian Tiffin or snack time food items which have been adapted for fine dining, as is the Filter Kapi which is served in silver tumblers and hand tossed for you by the staff. The ambience, authentic cuisine, personalized service and traditional instrumental music make up for a complete gastronomic experience appealing all your six senses.