Dakshin: Crowne Plaza Chennai Adyar Park, Alwarpet, Chennai

Restaurant Name: Dakshin: Crowne Plaza Chennai
Phone: +914442991830, +914424994101
Address: 132, TTK Road, Alwarpet, Chennai, Tamil Nadu 600018 India
Time: 12 Noon – 03:00 PM & 07:00 PM – 11:00 PM
Meals for two: Rs. 2,500
Cuisines: South Indian, Kerala, Andhra
Facilities: Wheelchair Accessible, Full Bar Available, Indoor Seating, Romantic Dining, Wifi, Luxury Dining, Table booking recommended

Dakshin: Crowne Plaza Chennai Adyar Park, Alwarpet, Chennai – Decor

I like the decor starting with the entrance through its massive wooden doors. A huge Urli, decorated with fresh flowers sits in front of a larger than life smiling Ganesha at the entrance. Inside, polished brass, original Tanjore paintings and the jasmine fragrance from the flowers given to every lady at the entrance, sets up the mood for a good south Indian meal. Welcoming servers are dressed in Panchagajam veshtis and a slightly raised platform takes centre stage during live performances of traditional Carnatic music.

Dakshin: Crowne Plaza Chennai Adyar Park, Alwarpet, Chennai – Food

I love their Iyer Trolley. Especially the Banana Dosa. This particular pancake has become somewhat of a landmark dish that every Dakshin regular has grown to expect. I began with some Vasantha Neer that helped combat the scorching heat of Chennai’s merciless summer. Pleasant and cool, it is essentially tender coconut water with a little honey, fresh lime and a sprig of mint on top.

Back to the Banana Dosa, which arrived in a steamy flourish from Iyer ji’s griddle. I had it with the recommended Tamarind Chutney.

Murunga Motchai Masala, a Tamil Nadu gravy, was resplendent with butter beans and drumstick. The gravy, made using coconut paste could not be a better expression of the ways coconut enhances… anything. I tried it with the Kal Dosa and found it was a match. The butter beans are buttery, well-cooked and the drumstick flesh adds texture dimensions.

Baby potatoes, called Urulai Roast, had an abundance of South Indian flavors, coating the well cooked spud pieces. Onion, tomato and lots of karuvapillai made it a merry combination with the softly layered Veechu Paratha.

Since I am a coconut person, I opted for the Elaneer Payasam dessert. Quite the cool one, this had coconut in milk form. Again, pieces of tender coconut textured up the dessert while the hint of cardamom was very subtle.

I ended my meal with the perfectly fermented Thayir Saadam, accompanied by crunchies – more milagai included.

Plus & Minus:

There’s a sense of coming home here. Irrespective of trends, the restaurant has always stuck to tradition, which is its strength. Regular diners know what to expect, new diners are charmed.