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!
Let me begin with the heavenly, mouthwatering, tongue twisting, spice induced, tranquilizing experience of a meal that I absolutely savoured and can never forget.
Everyone has heard of rasam, including me. But never once did I imagine that there existed non-vegetarian versions of it. We began with the Kozhi Rasam! It is very easily the best rasam I have every had. The flavorful aftertaste is one to long for. I haven't got over it till date.
Dakshin Coastal serves an assorted papadum basket that goes so well with the array of chutneys that is served alongside. A custom of the restaurant is the Iyer's trolley from which we were served miniature dosas. The one that caught my attention was the dense and mildly sweet, 'Banana and Cashew Nut Dosai'. The parapu vada (patties made with pulses) reminded me of the ones my father buys from a small Keralite store nearby.
The Kori Sukka was the highlight of the starters for me. An explosion of flavors: perfect marination of the chicken and the tempering made it finger-licking good. The Meen Varuval tasted just the way my mother makes it. I had just an itty-bitty piece of it though. I'm not a big fan of fish. 'Oh! You're South Indian! How can you not like fish?!' I've heard that too. It's not that I don't like fish, I have an embarrassing phobia of choking on its bones. Long story of when I was a child.
Before moving on to the 'Bhojanam' or the Mains of the evening, we took a tour of the restaurant, checked out the semi-live show kitchen and the Iyer's trolley where we saw the traditional making of lighter-than-cloud appams.
The Kal Yera Thoku, lobster prepared in a spicy tomato masala is the best thing that has ever happened to lobster in Indian cuisine. The dish along with some porota was a match made in heaven. Another perfect pair was the appam with Natu Kozhi Kozhambu, chicken in a thick and piquant chili and tamarind gravy.
A South Indian meal without rice would be incomplete. Coconut rice and Keerai Kootu, a spinach dal which I really liked although I'm not the biggest fan of spinach. Chef also whipped up some Thayir Sadam, curd rice a la Kerala, which would be rather salty to a non South Indian palate, not mine!
Bhojanam done! Madhuram up next!
Adai Pradhmam, or as we called it that day, 'inside-out modak' because it tasted like the filling of a modak. It was a warm and comforting jaggery payasam of coconut, nuts and rice flakes. Then, we had some Pistachio and Rose flavored ice-cream, followed by some paan to wind up our meal.
The 'Flavors of Chettinad' festival might be over now, but the flavors of Chettinad and the rest of the South live on in the food served at Dakshin Coastal. The ultimate search for authentic South Indian food ends here.
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!
Let me begin with the heavenly, mouthwatering, tongue twisting, spice induced, tranquilizing experience of a meal that I absolutely savoured and can never forget.
Everyone has heard of rasam, including me. But never once did I imagine that there existed non-vegetarian versions of it. We began with the Kozhi Rasam! It is very easily the best rasam I have every had. The flavorful aftertaste is one to long for. I haven't got over it till date.
 |
| THE Kozhi Rasam |
 |
| Banana and Cashew Dosai |
 |
| Vanjana Meen Varuval |
The Kal Yera Thoku, lobster prepared in a spicy tomato masala is the best thing that has ever happened to lobster in Indian cuisine. The dish along with some porota was a match made in heaven. Another perfect pair was the appam with Natu Kozhi Kozhambu, chicken in a thick and piquant chili and tamarind gravy.
 |
| Kari Melagu Kozhambu |
 |
| Coconut Rice |
Adai Pradhmam, or as we called it that day, 'inside-out modak' because it tasted like the filling of a modak. It was a warm and comforting jaggery payasam of coconut, nuts and rice flakes. Then, we had some Pistachio and Rose flavored ice-cream, followed by some paan to wind up our meal.
 |
| Adai Pradhmam |
 |
| Pistachio and Rose Ice-Cream |
0 comments:
Post a Comment