#dakshin sheraton

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शेरेटन, दिल्ली में दक्षिण दक्षिण भारतीय भोजन पसंद करने वालों के लिए स्वर्ग है

शेरेटन, दिल्ली में दक्षिण दक्षिण भारतीय भोजन पसंद करने वालों के लिए स्वर्ग है

दक्षिण भारतीय एक ऐसा भोजन है जिसे हम हर भोजन में खा सकते हैं। बोल्ड करी से लेकर लजीज बिरयानी तक, आरामदेह स्ट्यू से लेकर पौष्टिक परोटे तक – व्यंजनों में इतनी विविधता है। यदि आप दक्षिण भारतीय भोजन-प्रेमी हैं और आप दिल्ली में नई जगहों की तलाश कर रहे हैं, तो हमने आपके लिए एक रत्न ढूंढा है। दक्षिण शेरेटन होटल, नई दिल्ली में एक रेस्तरां है जो दक्षिणी प्रायद्वीप के सभी अलग-अलग राज्यों के सबसे अच्छे…

[pritishsocial]

Pictures from “Residency” restaurant inside @crowneplazachn Since 1992, my family and I have been patrons to this hotel which was earlier called Adyar Park Sheraton under the @itchotels group. Though the property has undergone change in the brand identity, it has continued to be a favourite and one of the most attracted vintage establishments for many locales and tourists in the city. My first reminiscence at this property reminds me of my dad taking me for an hair cut followed by an authentic and traditional South Indian breakfast at Dakshin. In the last few years, the “Residency” has been my favourite restaurant for three reasons. 1. Excellent hospitality by KK and his team of colleagues 2. Warm chocolate pudding and the Indian chaats 3. KK and the chefs going out of their way to prepare and serve dishes that aren’t in the buffet, and based on our tastes and preferences. On a side note, I’d like to also indicate that “On the Rocks” is another favourite of mine which houses glimmering chandeliers and soothing music. The experience is very personalised as one gets a tabletop DIY with a selection of ingredients and proteins to add to a bowl and cook it on the hot lava rocks before eating. One of my dear experiences was when the chef then invited me for a tasting session to promote the restaurant on my blog and social media. Additional info: The property is the official partner of @chennaiipl Cricket Team. #crowneplaza #ResidencyRestaurant #ChennaiFoodBlogger #ChennaiFoodie #foodstagram #instafood #PritishSocial #ChennaiSuperKings #BuffetRestaurant #chennaidiaries #chennaifoodguide #chennaifoodscene #instafood #foodgasm #foodporn #foods #panipuri (at Crowne Plaza Chennai Adyar Park) https://www.instagram.com/pritishsocial/p/BwjK0qklD3d/?utm_source=ig_tumblr_share&igshid=168ry9e86rktx

[shribala-letschakde-blog]

Rajoupacharam is a dinning experience at Dakshin, ITC Sheraton, Saket, New Delhi Food culled out from Kakatiya, Vijayanagara, Ramnad and of course Chola Dynasties Thalis are Saivam - Veg Thali Asaivam - Non Veg Thali Matsyam - Fish Thali Course starts with welcome drinks - Ancient Concoction infused with edible camphor Followed by Starters - Raw Jackfruit encased in Paan leaves; Bamboo Shoot Idly; Minced Mutton simmered in Urad dal; Seer fish with Poppy seeds and Copra pan seared and more Mains - select Veg dishes from the cook book Soopa Shastra by Mangarasa III- Vijayanagara Dynasty ; Meat from Kakatiya Dynasty; Seafood from Chola; Ramnad and Vijayanagara Staples Iddalige is Idly encased in wheat flour with edible camphor Benne Chikitse Anna - documented method of eating Steamed rice - rice has layer of butter and four layer muslin cloth dum; it is said that this method of cooking rice helps a person from Vara Pitha kabha Dosha - Ayurvedic doshas Sarva Pindi - Cup Shaped rice flour bread Lotus Leaf Parceled Biryani - this consist of Seeraga Samba Rice Mutton or Country Vegetables Biryani; Sambol; Fried Peanuts and Shallots Bhaji Dessert Three Ancient fruits Payasam Cottonseed Milk Sakkarai Pongal Pathir Peni - South Indian Sweet Noodles with reduced Badam Milk Ends with a digestive shot of Herbs Infused Hot water Concoction The promotion is on till the 20th; looking forward to seeing you for a memorable dinning experience from the pages of South Indian Imperials' history https://www.instagram.com/shri_bala/p/BwTL9LKHbXu/?utm_source=ig_tumblr_share&igshid=1fhxu4l6w481g

[iamitp]

A tweet

What did South Indians eat a thousand years ago? My friend @_shribala serves up an amazing king’s feast at Dakshin at the Saket Sheraton. Till Saturday dinner. ⁦@ITCHotels⁩ pic.twitter.com/51zMZ4S0jG

— vir sanghvi (@virsanghvi) April 17, 2019

[chompslurrpburp]

Move over the regular Hyderabadi, Lucknowi and Bengali biryani, there is a whole new world down South which is absolutely untouched. Even though the most famous biryani, Hyderabadi Kacchi and Pukki, comes from the Southern part of the country, there are so many delectable flavors to tickle your palate which remains unearthed.

Chef Venu of Dakshin, WelcomHotel Sheraton curated a beautiful menu showcasing some of the best biryanis – including Kai Kari Thengah Saadam – a very homely preparation with coconut vegetable stew and rice; Mutta Biryani – unlike popular opinion of this being mutton based, this is cooked with egg, green chillies and caramelised onions; Mewa Biryani – rich mutton biryani, with dry fruits and served with sambol and jam.

We started with fresh cocnut water, a basket of assorted papadum accompanied by the freshest chutneys – coconut, tamarind, tomato garlic and chilly and a bowl of hot rasam with a distinct flavor of ginger.

Basket of papadum

Array of chutney

Rasam

We began this lunch feast with some of the classics from Dakshin – Chettinad style mutton chops and prawns. Freshest prawns battered and fried with curry leaves, try these with their tomato and garlic chutney. The mutton chop, firstly, what an excellent cut, exquisitely cooked off the bone meat, tossed with grated coconut paste and fried curry leaves. Their classics also include Kerala vegetable stew and Mutton roast with hot and fluffy appams. The vegetable stew with crunchy vegetables and a thin coconut curry is so perfect for a Summer’s day brunch. And the meaty mutton roast with chunky boneless pieces, lathered with a thick roasted tomato masala went so well with the appam.

Prawn fry

The huge thali

Appam, mutton roast and vegetable stew

Biryani fare – we tried three of their brilliant creations. Starting with the Thalapakattu Biryani – this is th Chef’s ode to one of the most popular biryani chains Tamil Nadu. A hearty mutton biryani cooked with mint and whole spices, this is unlike any other preparation with lots of spices so team it with one of their cooler raitas. Sigdi Pulao – this was my personal favourite from the lot, rice cooked with juicy prawns and mild spices. The pulao is a very simple and homely preparation but packs so much love and deliciousness. Idiyappam Kozhi Biryani – chicken biryani made with rice string hoppers. The texture of string hoppers with remind you of the semolina seviyan but these are more like really, really thin rice noodles. Again, so very novel, delicate and delectable.

We wound up this feasty meal with two authentic South Indian desserts – Payassam and Basundi.

Authentic South Indian desserts – Payassam and Basundi

And of course, filter coffee.

Vivdha Annam – a world of biryanis at DAKSHIN Move over the regular Hyderabadi, Lucknowi and Bengali biryani, there is a whole new world down South which is absolutely untouched.

[shivangireviews]

Celebrate the Karavali food festival at Dakshin - Sheraton, Delhi

Celebrate the Karavali food festival at Dakshin – Sheraton, Delhi

Dakshin, one of my most favorite South Indian restaurants in Delhi, is doing a Karavali festival that is running until the 28th of February. Having tasted many dishes on the menu, you have to go and taste Chef Velu’s phenomenal menu. PANIYARAM KANE RAWA FRY Karavali region is the South West coastline of India including Malayali food from Kerala, Bunt food from Mangalore to and including Coorgi…