When Citibank Restaurant Week India (23rd Sep – 2nd Oct) invited us to preview & experience a meal at one of their participating restaurants – Dakshin, ITC Windsor Manor, I practically pounced. Not only because Windsor Manor has always held a special place in my heart growing up, but because I am one of those Northies who is an ardent South Indian cuisine fan.
When you enter, the first thing that catches your eye is the beautiful wooden temple inspired partition with bells. It adds to the ambience just as much as the classical musicians playing live music, the plantain leaves on the plates and the brassware on the tables with traditional chutneys & pickle. You’re instantly teleported to one of those old styled but lavish South Indian houses that are so scarce in the city today.
It wasn’t just the decor that grabbed me. It was the attention to detail like being offered jasmine flowers accompanied with a pin to put in my hair. That was all that had been missing, and now I was definitely ready to eat!
I chose to experience both the Non-vegetarian menus that the chef had compiled for Restaurant Week this year. The meal was in the form of a thaali, and comprised the magic of home cooked delicacies from across Kerala, Tamil Nadu, Andhra Pradesh and Karnataka. What was really pleasantly surprising was that every time a dish was served, I was told which state it was from, what it comprised of, and a little background on it’s history. This added a special touch for a foodie like me.
For starters, I was served the Dakshin Yera which were the most sumptuous and juicy prawns I’ve ever had. They’re hands down the best South Indian prawn I’ve tasted. This was undoubtedly the dish of the night, and was part of the Non-Veg Menu 1 (Restaurant Week).
The other starter, Kozhi Sukka Varuval (chicken), although good, paled in comparison to the prawn.
On the Thaali:
- Mamsa Saaru – Morsels of boneless lamb cooked in traditional Mysore style.
- Meen Kozhambu – Cubes of fish in a fiery and tangy gravy.
- Cabbage Kalasu Koora – A mélange of cabbage and yellow moong lentils and cooked together finished with tempering of cumin seeds. mustard seeds, curry leaf and dry red chilli.
- Soppu Kootu – Fresh spinach, dill and fenugreek leaves, blended and cooked with toor dal to perfection.
- Tomato Pappu – Lentils cooked with tomatoes, onions, chillies and tempered with garlic and mustard.
- Kai Stew – Vegetable melange simmered in coconut milk.
- Kothimiri Kodi – Boneless chicken in an aromatic carination, cooked in green macula of fresh coriander, poppy seeds, cashew nuts and spices.
- Melagu Kari – Tender lamb pieces cooked in an exquisitely flavoured pepper gravy.
- Nei Dosa – Dosa cooked in ghee.
- Adai Pradhamam – Rice flakes simmered in jiggery, finished with coconut milk.
- Basundi – Saffron flavoured milk reduction.
Address: 25, Windsor Square, Golf Course Road, India Bangalore, KA 560052
Telephone : 080-2226 9898
Other than Dakshin, the following restaurants will be participating from Bangalore:
- Alto Vino, Bengaluru Marriott Hotel Whitefield, 8th Road, EPIP Area
- Azure, Vivanta by Taj – Yeshwantpur, Tumkur Road
- Baluchi, The Lalit Ashok Bangalore, Kumara Krupa High Ground
- Bene, Sheraton Bangalore Hotel at Brigade Gateway, Malleswaram-Rajajinagar
- Benjarong, Ulsoor Road
- Blue Ginger, The Taj West End, Race Course Road
- Blue Terrain, Novotel Bengaluru Techpark, Marathahalli – Sarjapur Outer Ring Road
- Caperberry, Dickenson Road
- Dum Pukht Jolly Nabobs, ITC Windsor, Windsor Square, Golf Course Road
- Ente Keralam, Ulsoor Road
- Graze, Vivanta by Taj – M. G. Road, Mahatma Gandhi Road
- Likethatonly, Hagadur Road, Whitefield
- Masala Klub, The Taj West End, Race Course Road
- Mezzaluna, Movenpick Hotel & Resorts, HMT Road
- Olive Beach, Wood Street
- Paranda, Vivanta by Taj – Yeshwantpur, Tumkur Road
- Republic of Noodles, Lemon Tree Premier, Ulsoor Road
- Shiro, UB City, Vittal Mallaya Road
- Szechwan Court, The Oberoi Bangalore, Mahatma Gandhi Road
- Teppan, Ulsoor Road
- Terracotta, Vivanta by Taj – Whitefield, IITB, Whitefield
The reservations for Citibank Restaurant Week have gone live for Citibank customers, and will open up tomorrow (18th Sept) for the general public. Go here to reserve now! Hurry, good food awaits 🙂 x