DAKSHIN - 30 YEARS OF SCULPTING SMILE, 30 YEARS OF WAFTING DIVINE SOUTHERN AROMAS | CROWNE PLAZA CHENNAI ADYAR PARK
Mesmerizing sunsets, quaint beaches, magnificent temples, and scrumptious food... These are just a few things that define Chennai. But I found a place that's quite synonymous to paradise, Well! a food paradise. If Chennai is considered to be India's gateway to South India, Dakshin at Crowne Plaza Chennai Adyar Park, a 30-year-old legendary restaurant that's been serving culinary brilliance for almost 3 decades is truly the gateway to South-Indian food. Yup! Dakshin has been and is a favorite adda of every food lover, figuratively and literally. There are few restaurants you come across that blows you away, not just good food being the only parameter, but also their service, ambiance, authenticity, vibes, and everything. You keep raving about it to others in every conversation about food and this is the power of a legendary brand. Dakshin is one such!
The hotel has seen so many changes from ITC Park Sheraton to Crowne Plaza, but Dakshin has always been there and it's a precious jewel to Chennai. It's 30 years of legacy and this iconic restaurant has stood the test of time in the city and lived up to its expectations. Dakshin opened it's doors to the public on April 14th, 1989 and till today it continues to be a beautiful dream for every foodie. Dakshin recently celebrated it's 30 years milestone on the 13th April 2019 with a peppy pool-side party. Guests for the special evening were from consulates, corporates, socialites, and media. The Crumb Stash was such a happy soul to be a part of this grandeur celebrations.
That Peppy Evening!
As the moon rose over the pool, the glittering hanging lights were up and the Crowne Plaza team decided to mesmerize us with a fun party, the team dressed up in traditional attire, the place was decked up with thoranams. The guests were welcomed by applying tikka, served fresh tender coconut water, live traditional South-Indian instrumental music at the background, and the subtle breeze silently humming tunes of the South made it a lingering experience for all the guests.
The poolside dinner showcased Dakshin's most loved dishes from Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
Mr.Jit Bose, Director of Sales and Marketing thanked all the guests, appreciated the entire team and spoke about 30 years journey of Dakshin.
Let's Now Splunge Into The Food Heaven!
After the party, we were literally taken to the food heaven, Dakshin. I repeat! food heaven. Needless to say, the place is tastefully done keeping in mind a royal and elegant fine-dine space. The wonderful architecture and ambiance hint towards a South-Indian temple decor and the ambiance speaks of timeless elegance.
Coming to the food part, Executive Chef Deva Kumar and his team literally break the stereotypes and have discovered the real pulse of South in all its glory and the legendary menu fits perfectly to brighten your day. Did you guys know this? Chef Deva is the most appreciated chef by the Chennai Super Kings team as Crowne Plaza Chennai Adyar Park is the abode for CSK team.
Kickstarted the dinner with Banana Dosa, a bite-sized delight. Very little did I know, that a humble banana can be made so yummy and lip-smacking. This melt in mouth dish was surely a treat for all of our palates and went amazingly well with the tamarind chutney. Chef had also added some crushed nuts to the banana dosa to get some crunch in the dish. the lovely aroma of cardamom that wafted around complimented the use of desi ghee, banana, and sugar. It was clearly a crowd pleaser.
Then came the Kozhi Rasam as soup, for the starters came the Kozhi Varuval and Dakshin Yera, a finger-licking prawn delicacy which has been in the menu for 30 years now. These beautiful little prawns fresh right from the ocean, gorgeously done with the perfect spices has been a majority of patrons favorite.
While I was just enjoying these little delights, Naveen a blogger friend of mine was so much raving about the Bisi Bele Bhath that he had relished multiple times here. I thought, he was so biased about the Bisi Bele Bhath, but legit I say, the chef broke that mindset. After having a spoon of it, I felt, "It's always not the scenes that you get to eat divine and delicious food only in temples as prasadam, sometimes you also find a gem of a place with temple-like architecture serving yummilicious food that is truly ambrosial on the palate.
O.M.G, I still can't get over this mouth-watering, super sumptuous, finger-licking, addictive and what not? Grateful to have had God's own food!
It was time for me to indulge in my special non-veg thali. The huge silver plate had Parotta, Appam, Chicken Curry, Royallu Vepudu(prawn), Beetroot Poriyal, Pappu, Sambhar, Kai Kuruma, Rice and Curd. All the delectable dishes in the thali were absolutely worth trying.
It would only be fair if a grandeur meal is punctuated with a dessertilicious finish. Ended the culinary extravaganza with two desserts Mukkani Icecream( ice cream made with jackfruit, mango, and banana) and Elaneer Payasam. I will describe these desserts as "Amirtham", its a Tamil word and means food of God's. That's the befitting word.
When we thought it's a wrap-up, Dakshin threw another surprise on us. A meal doesn't get complete in South-India without the iconic filter coffee. Hold on... it's not just a cup of coffee, but you see.. the entire team is passion-obsessed, So Suresh, a very old employee, who is a master in coffee making came with the coffee pan and astonished us by pouring it over a meter.
He will walk through your table and keep pouring the coffee over a meter, making people experience the mesmerizing aroma of Dakshin's famous filter coffee. Don't expect the ordinary here, it's simple and authentic food but presented in an extraordinary style. That extra serving of love makes all the difference.
To commemorate Dakshin Turns 30 celebrations, Crowne Plaza conducted an exclusive masterclass with Chef Deva, where he did a live cookout of Dakshins most wanted and most loved dishes like the Banana Dosa, Vazha Shunti, Pacha Milagai Mandi.
There was also a cocktail making masterclass before the celebrations started.
So, When you all go to Chennai next, finish your work, see the Marina beach, enjoy its beauty, and marvel at all those legendary tales surrounding it, once you have ticked that off of your list, you go to Dakshin for a truly warm, wholesome and a hearty meal and am sure it will turn out to be a meal that you are not likely to forget in your lifetime anytime soon.
The hotel has seen so many changes from ITC Park Sheraton to Crowne Plaza, but Dakshin has always been there and it's a precious jewel to Chennai. It's 30 years of legacy and this iconic restaurant has stood the test of time in the city and lived up to its expectations. Dakshin opened it's doors to the public on April 14th, 1989 and till today it continues to be a beautiful dream for every foodie. Dakshin recently celebrated it's 30 years milestone on the 13th April 2019 with a peppy pool-side party. Guests for the special evening were from consulates, corporates, socialites, and media. The Crumb Stash was such a happy soul to be a part of this grandeur celebrations.
That Peppy Evening!
As the moon rose over the pool, the glittering hanging lights were up and the Crowne Plaza team decided to mesmerize us with a fun party, the team dressed up in traditional attire, the place was decked up with thoranams. The guests were welcomed by applying tikka, served fresh tender coconut water, live traditional South-Indian instrumental music at the background, and the subtle breeze silently humming tunes of the South made it a lingering experience for all the guests.
The poolside dinner showcased Dakshin's most loved dishes from Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.
Mr.Jit Bose, Director of Sales and Marketing thanked all the guests, appreciated the entire team and spoke about 30 years journey of Dakshin.
Let's Now Splunge Into The Food Heaven!
After the party, we were literally taken to the food heaven, Dakshin. I repeat! food heaven. Needless to say, the place is tastefully done keeping in mind a royal and elegant fine-dine space. The wonderful architecture and ambiance hint towards a South-Indian temple decor and the ambiance speaks of timeless elegance.
Coming to the food part, Executive Chef Deva Kumar and his team literally break the stereotypes and have discovered the real pulse of South in all its glory and the legendary menu fits perfectly to brighten your day. Did you guys know this? Chef Deva is the most appreciated chef by the Chennai Super Kings team as Crowne Plaza Chennai Adyar Park is the abode for CSK team.
Kickstarted the dinner with Banana Dosa, a bite-sized delight. Very little did I know, that a humble banana can be made so yummy and lip-smacking. This melt in mouth dish was surely a treat for all of our palates and went amazingly well with the tamarind chutney. Chef had also added some crushed nuts to the banana dosa to get some crunch in the dish. the lovely aroma of cardamom that wafted around complimented the use of desi ghee, banana, and sugar. It was clearly a crowd pleaser.
Then came the Kozhi Rasam as soup, for the starters came the Kozhi Varuval and Dakshin Yera, a finger-licking prawn delicacy which has been in the menu for 30 years now. These beautiful little prawns fresh right from the ocean, gorgeously done with the perfect spices has been a majority of patrons favorite.
While I was just enjoying these little delights, Naveen a blogger friend of mine was so much raving about the Bisi Bele Bhath that he had relished multiple times here. I thought, he was so biased about the Bisi Bele Bhath, but legit I say, the chef broke that mindset. After having a spoon of it, I felt, "It's always not the scenes that you get to eat divine and delicious food only in temples as prasadam, sometimes you also find a gem of a place with temple-like architecture serving yummilicious food that is truly ambrosial on the palate.
O.M.G, I still can't get over this mouth-watering, super sumptuous, finger-licking, addictive and what not? Grateful to have had God's own food!
It was time for me to indulge in my special non-veg thali. The huge silver plate had Parotta, Appam, Chicken Curry, Royallu Vepudu(prawn), Beetroot Poriyal, Pappu, Sambhar, Kai Kuruma, Rice and Curd. All the delectable dishes in the thali were absolutely worth trying.
It would only be fair if a grandeur meal is punctuated with a dessertilicious finish. Ended the culinary extravaganza with two desserts Mukkani Icecream( ice cream made with jackfruit, mango, and banana) and Elaneer Payasam. I will describe these desserts as "Amirtham", its a Tamil word and means food of God's. That's the befitting word.
When we thought it's a wrap-up, Dakshin threw another surprise on us. A meal doesn't get complete in South-India without the iconic filter coffee. Hold on... it's not just a cup of coffee, but you see.. the entire team is passion-obsessed, So Suresh, a very old employee, who is a master in coffee making came with the coffee pan and astonished us by pouring it over a meter.
To commemorate Dakshin Turns 30 celebrations, Crowne Plaza conducted an exclusive masterclass with Chef Deva, where he did a live cookout of Dakshins most wanted and most loved dishes like the Banana Dosa, Vazha Shunti, Pacha Milagai Mandi.
There was also a cocktail making masterclass before the celebrations started.
Overall, my experience at Dakshin was so special and a unique one that will stay in my heart forever.
Right from the extensive and indulgent menu, to all the delicious offerings to the wonderful service that was like a beautiful dream, Dakshin makes a gastronomical history. Legendary brands always have an emotional connect, Imagine, how nice it is to see a 21-year guy telling how his parents used to bring him here when he was a little above 10 and he has now come with his friends, it's nice to see this growing association and cute memories that overwhelms people.
In the end, I discovered only one thing, that Dakshin's recipe for success has been the same throughout these 30 years, devotion and dedication!
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| The Chef who has been with Dakshin for 30 years.. |
Hearty Thanks to Mr.Jit Bose, Director of Sales and Marketing for such amazing and warm hospitality. The passion he possesses is something commendable.
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| With Mr.Jit Bose and Naveen |
Thanks a bunch to GV Media Tech for amazing me with this wonderful opportunity and for all the perfect arrangements. A huge round of applause to the entire Crowne Plaza team for the lovely hospitality and for all the cute surprises that kept coming throughout.
Stay tuned for the next blog guys where I will be talking more about the journey and stay. It's gonna be a fun one!
Bye for now.
The hotel looks amazing and beautiful. Also, the food is looking so delicious and tempting. And I would love to try out those drinks
ReplyDeleteDakshin seems to be a lovely restaurant that brings alive the vibes of the south. The best thing is its holistic approach covering the entire ambience and the cuisine.
ReplyDeleteEverything about Dakshin sounds good to me! I would to visit it one day.Looking forward to your next post! :)
ReplyDeleteWow, the restaurant looks so perfect for it's name. The ambience, the cuisines everything looks so authentic. I can tell by reading your post that it did complete justice to it's name.
ReplyDeleteThe place looks really amazing and the ambience is beautiful . I would love to visit there sometime.
ReplyDeleteIsn't it a wonderful place to be.. And how he does that? Pouring coffee from over a meter. How great that coffee would taste. I can only imagine.
ReplyDeleteGreat picture, scrumptious food and such a beautiful place. This restaurant is indeed a bliss. Love the ambience in the pics... must visit indeed
ReplyDeleteYou have done good collection of pictures here. the restaurant looks very nice. lovely picture to making coffee I can only imagine the best test of coffee.
ReplyDelete