This post has been long overdue. My apologies for not having shared this phenomenal culinary experience earlier that is really really not easy to put into words, in the literal sense (yes, be prepared for terms like Karamandi Vadai, Semgada Varuval, Kari Melagu Kozhambu, Adai Pradhmam) and simply because it was so amazing!!
If you're a South-Indian, there's is an almost complete chance that you have heard this from someone who is not, 'Duuuuuude! I just love South-Indian food!' And you just say, 'Great!'. But you, the South-Indian is actually thinking, 'This person doesn't know one percent of the food of the South! Damn it! I don't know ten percent of it!!'
The Indian food culture as everyone knows is diverse! Among the diversity that exists within the South Indian food culture itself is the food of Chettinad! This cuisine of the Chettinad region of Tamil Nadu originated from a trading community. A generous use of dominantly flavored and aromatic spices, namely black stone flower, aniseed and black peppercorn, makes it India's most spiciest and aromatic cuisine. Recipes are close guarded secrets (just like the East Indian Bottle Masala) and are passed on from one generation to the next.
The milieu and food at Dakshin Coastal were in harmony with each other. You enter to a beautiful, traditional flower rangoli (called a pookalam I think, if the little South Indian in me remembers) and classical instrumental music envelops you in South Indian vibes. Great efforts have been made at the restaurant in terms of setting the ambience, including the traditionally attired servers. Chef Kasi, head chef of Dakshin and Chef Sundar, all the way from ITC Grand Chola, Chennai (with a pocketful of Chettinad spices) was assurance to us that we were in for an authentic Chettinad spread. And right we were!
If you're a South-Indian, there's is an almost complete chance that you have heard this from someone who is not, 'Duuuuuude! I just love South-Indian food!' And you just say, 'Great!'. But you, the South-Indian is actually thinking, 'This person doesn't know one percent of the food of the South! Damn it! I don't know ten percent of it!!'
The Indian food culture as everyone knows is diverse! Among the diversity that exists within the South Indian food culture itself is the food of Chettinad! This cuisine of the Chettinad region of Tamil Nadu originated from a trading community. A generous use of dominantly flavored and aromatic spices, namely black stone flower, aniseed and black peppercorn, makes it India's most spiciest and aromatic cuisine. Recipes are close guarded secrets (just like the East Indian Bottle Masala) and are passed on from one generation to the next.
The milieu and food at Dakshin Coastal were in harmony with each other. You enter to a beautiful, traditional flower rangoli (called a pookalam I think, if the little South Indian in me remembers) and classical instrumental music envelops you in South Indian vibes. Great efforts have been made at the restaurant in terms of setting the ambience, including the traditionally attired servers. Chef Kasi, head chef of Dakshin and Chef Sundar, all the way from ITC Grand Chola, Chennai (with a pocketful of Chettinad spices) was assurance to us that we were in for an authentic Chettinad spread. And right we were!
