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One of the flagship restaurant brands from the ITC Hotels group, Dakshin has been popular since the day it opened in Hyderabad. A traditional brass lamp, a brass vessel with flower petals floating on water and South Indian paintings adorning the walls gives an ethnic feel to the restaurant. The restaurant serves food from all 6 states of South India, including Pondicherry. Whereas most of the dishes are common with Dakshin outlets all over the country, the menu in Hyderabad has more items from the Telangana and Coastal Andhra kitchens. From the local dishes, 'Uragai Mamsam' a spicy mutton curry and 'Beerakaya Paal Koora' a coconut milk based ridge gourd preparation deserve a mention. I am also a fan of their Tamil dishes like the Chettiar special lamb dish 'Aatukari Chops' and 'Vazai Shunti' the mashed raw banana dumplings. 'Elaneer Payasam' the tender coconut based dessert is popular with most of the regular diners.