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On a happy platter

On a happy platter
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To celebrate 25 years of Dakshin in India,  the restaurant is going to showcase some of the signature dishes and masterchefs’ talks about their wonderful journey so far. 

Dakshin opened in Chennai on 14 April 1989, on the Tamil New Year’s Day. The restaurant is offering a 10-days celebration that  offers three course meal.
Dakshin is the result of years of research and trials across the four
southern states of India, by the team of chefs and culinary experts. This team sourced information and ingredients from noted and celebrated cooks in the region.

Gourmet experts from traditional south Indian communities were invited to sample the dishes as they were being developed resulting in some of the most delectable dishes from the region. 
The same day is also celebrated as Vishu festival in Kerela  which is considered as the festival of lights and  fireworks. 

However, Vishu feast or Sadya, which consists of equal proportions of salty, sweet, sour and bitter items is also the most enjoyed part of the festival.  
For enjoying this delicacies by the Malayalees who stay away from their native place, WelcomHotel Sheraton presented the Vishu special thali for lunch. 

Starting with a welcome drink- more kachiyathu, the thali included kai uperi, chakkarai varatti, saivam payaru thoran, avial, olan, kalan, erussery, parippu thalichathu, kuthari choru (kerala red rice), plain rice, maduram, parippu pradhaman parippu thalichathu and a lot more was also offered.
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