Just in case you have fresh, flavourful food in mind, look no further than Dakshin. This eminent fine dining choice not just allows guests to indulge, but also help them feel good about themselves as they eat well by bringing prudently prepared and alluring foods to the palate.
As the chef Velumurugan Paul Raj tells us, his staff uses freshest vegetables and fruits, bursting with flavor to ensure each dish that is presented can help guests enjoy without thinking about the calories. From healthy foods (glutton-free, items low on oil, carbs) to interesting meal combinations, Dakshin can help you feel satiated without damaging your calorie bank.
True to its name, restaurant Daskhin specialises in serving authentic Southern food which, as many visitors would agree, will make one grow nostalgic about how it was prepared at his/her home. The fact that the restaurant, which opened over a decade back in 2002, has a great understanding of the needs of its customers, it has played a key role in impacting its reputation, sustainability, and success. And because Dakshin offers more than just good food and amiable staff, it continues to have people coming back time and again for an unforgettable experience. “In the recent past there has been an evident increased desire among the guests for oil-free, healthy foods. Since most of the visitors are diagnosed with BP and are allergic to certain ingredients, we have to be extra careful of what is being offered to them,” says chef Velumurugan.
We decided to visit Dakshin to try its Ayurvedic fare, which the staff at the restaurant can offer provided they are informed a day or two in advance. While the food available here nourishes one’s body, and also restores balance of 'Tridoshas', it tastes good.
We began our food excursion at Dakshin with Dahasamani – an Ayurvedic water made of Ramacham Nannari from Kerala. This herbal antibiotic drink which has a perfect pink colour, might taste bland to a few, but it is perfect for purifying blood and improving digestion.
The first healthy food that was brought to the table left us a bit surprised. Having known Aloe Vera for its medicinal, skin care properties, and of course bitter taste, we were absolutely shocked to try a dish which didn’t taste as it was expected. Even though Manathakkali Keerai Soup was made of Aloe Vera, it managed to taste great! Since Aloe Vera’s skin is removed, and its pulp crushed and cooked well, it tastes bland in Manathakkali Keerai Soup. Packed with health benefits, the soup – prepared of Blacknight Shade Leaves, rice water and spice -- is highly recommended. And as the chef told us, Black night leaves also plays a key role in removing unwanted infection in babies.
Veggies can also dig into Dosa Kai Pappu aka yellow cucumber in lentils. This dish, originally from Andhra Pradesh, is easy, comforting and flavorful. Since it is light and spicy, it goes well with both rice and Indian breads. It also helps in purification of blood and bring relief to those with bad cold.
But what remains an all-time favourite with the guests is Beeja Manali Upkari. While most of you may have cooked Ivy gourd with potatoes, try cooking it in the typical South Indian style with the right usage of coconut and you’d fall for the food item almost instantly. Now, that’s exactly what happened to me when I tried Beeja Manali Upkari. Such is the strong coconut flavour in the dish that it has become the fast moving item at the restaurant.
Other choices that are both filling and flavoursome include Pasalai Kapilangai Gassi and Samai Pongal. You may have tried multiple items made of Fenugreek leaves, but Venthaya Keerai Uzhunthu Perattal remains the tastiest recipes you would have ever tried. Since Fenugreek leaves come with multiple health benefits, particularly reducing diabetes, it is tempered with onion, urad dal and spinach to cut down its bitterness. Since it is rich in iron and vitamin, it has found several takers.
No visit to a South Indian eatery is complete without trying Cholam Keerai Masiyal. Taking a small detour from Ayurvedic menu, we decided to try the dish. One of the easiest and simplest spinach recipe was high on nutrition and tatse. Another popular dish here is Podili, which most of the North Indians would refer to as mini idlis. Coated with gun powder, these simple, glorious and fluffy idlis (half the size of the normal one) can be taken along with the coconut chutney.
We ended our healthy diet on a sweet note with Manjal Elai Kozhukattai (a rice cake roll stuffed in Turmeric leaves) and Kothambu Pradhaman (made of broken wheat, milk and nuts).
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