Chennai’s beloved South Indian fine dining restaurant, Dakshin, has reopened its doors on TTK Road, rekindling memories and flavors that have been cherished since its inception in 1989. Initially launched by Adyar Gate Hotels, Dakshin set out to elevate the traditional cuisine of South India to fine dining, gaining an iconic status with its signature dishes and commitment to authenticity. Now, with a new location just steps away from its original home, Dakshin continues to celebrate the flavors of the southern peninsula, bringing together loyal patrons and first-time visitors alike.
A New Chapter with a Legacy of Flavor
Dakshin’s reopening is a nostalgic affair, as Anand Nair, General Manager of Dakshin Chennai, explains: “South Indian food was once rarely considered fine dining. Dakshin challenged that notion by presenting traditional flavors with sophistication and consistency.” Heading the kitchen is Chef Murugan Thangarasu, a recent addition to the team, who relies on the expertise of Dakshin’s legacy chefs to preserve the time-tested recipes that make the restaurant exceptional.
Among its signature offerings is the banana dosa, a unique creation made from five varieties of bananas mixed with rice flour and cashews. Caramelized to perfection, this sweet dosa becomes a dynamic dish when paired with a tart tamarind chutney. Another iconic dish, the Dakshina yera, features tiger prawns lightly battered with chili, coriander, and spices, delivering a perfect blend of crunch and flavor. Vegetarians can enjoy the Aachi cauliflower munthiri varuval, a dish with a similar batter, finished with a squeeze of lemon for extra zest.
A Journey Through South Indian Curries
Curries are at the heart of Dakshin’s menu. Classics like kozhi milagu kuzhambu (pepper chicken curry), meen kuzhambu (fish curry), and tomato pappu (lentil-tomato curry) offer a comforting taste of home-cooked flavors. A fresh addition to the menu, the kori rassa, is a Mangalorean chicken curry made with coconut milk and spices that pairs excellently with appam or flaky parotta. While the biryani, served hot and aromatic, varies daily between chicken, lamb, and different regional styles like Dindigul and Ambur, it’s still in the process of perfecting its balance of spices.
An Essential Finish with Dakshin’s Kaapi
No visit to Dakshin is complete without their iconic South Indian filter coffee, or kaapi. Suresh, a member of the original team, delights guests with his coffee-making skills, creating a rich, strong, and creamy brew served tableside. This traditional end to the meal is as memorable as the food itself, enhancing the experience with a final taste of nostalgia.
Dakshin’s Future: A Return to Its Original Home
The reopening on TTK Road is a temporary location for Dakshin. Once the new luxury apartments are completed on the original Crowne Plaza property, Dakshin will return to its original setting. “For many, Dakshin represents a part of Chennai’s identity, and reopening was an emotional event,” shares Anand Nair. He also announced the upcoming launch of Westminster in the same temporary location, promising more exciting developments.
Restaurant Details
- Location: New No. 552, Old No. 135, TTK Road, Chennai
- Capacity: 50 diners, with a private dining area available
- Cost: Approx. ₹3,500 for two
- Instagram: @dakshin.chennai
- Contact: Email at info@dakshin.com or call +91 44 2345 6789
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