Think Chennai and you usually conjure the ultimate Masala Dosa connection. But the versatility of Chennai is beyond a plate of dosas. From Chettinad to Arcot and Dindigul to Tuticocrin – Chennai is a melting pot of many cuisines.
Mylapore – a cultural hub and perhaps the oldest residential part of Chennai is home to the largest Brahmin community and also some iconic restaurants which date back to 1930s. I was excited when I heard of Dakshin, ITC Kakatiya doing a food promotion centered around the Tamil Brahmin cuisine of Mylapore.
Mylapore Magic as it’s aptly called is a menu specially curated by Chef Rajan – a veteran and a gifted taste maker who himself hails from mylapore and yields his magic in recreating the traditional delicacies. From oh so delicious Vathakuzambu to scintillating Kunuku and an array of exquisite delicacies – Chef Rajan has come up with some interesting combinations which I was looking forward to.
Started off with Vasantha Neer – a coconut water lemonade with honey which was quite pleasant to start with. Thakali Rasam that followed next was a typical south indian tomato rasam flavored with cumin & garlic that was absolutely delicious and flavorsome.
Next up was Bread Bom – a signature of Chef Rajan which is basically bread cutlets filled with assorted vegetables & cheese and then deep fried which gives it a crisp texture. The homemade assorted Chutneys that followed perfectly complimented the Bread Bom which was the star of the day!
Tanjore Kunuku – a deep fried crispy rice and lentil dumpling stuffed with coconut & curry leaf was a delicious snacker to munch on. Loved it!
For the mains Murmgaikai Vathakuzambu was served with Appams. With baby onions & drumsticks cooked in a sweet and sour tangy gravy – the Vathakuzambu was delicious and spicy. The peppercorns used brought the best of flavors to the kuzambu which perfectly complimented the appams.
Relished the Urlai Roast as a side dish along with steam rice and Thakali Paruppu. Malabar Avial and Bendakai Morkuzambu – okra cooked in chilly coconut paste based yogurt gravy were another two delicacies I thoroughly relished with the steamed rice. A small helping of Bhadhaam Sadam – an almond flavored rice concluded our traditional vegetarian Tam Brahm Mylapore Magic experience.
Chef Rajan is popular for his Non vegetarian south Indian delicacies too and therefore another additional menu called Chef Rajan’s Special was on offer which was exclusive to the Non-Vegetarian specials. The Veinchina Mamsam which is quite popular was given Chef Rajan’s touch with a coconut masala which was quite delicious in its own league and then there was Melugu Kodi Chettinad – a fiery pepper and coconut based gravy which perfectly complimented the Veechu Parathas
The star of the afternoon however was Keemasadam which I was told has become a legendary dish was quite flavorful with the minced lamb and aromatic spices. Loved it! Next up were the signature Chicken, Prawns & Mutton Dosa which were crisp and perfectly done.
Basundi & Semiya Payasam were the two desserts on offer and each of it good on its own.
Not very often would you get to relish a cuisine curated by special touch of Master Chefs and that too when Chef Rajan is at the helm of it. I’m glad to have got the opportunity to meet and interact with him.
Address: 6 -3 -1187, Greenlands, Begumpet, Hyderabad, Telangana 500016
Phone: 040 2340 0132
Disclaimer: I was invited by ITC Kakatiya Hyderabad to review “Mylapore Magic” food promotion at Dakshin, the opinions expressed in the review are Honest & Unbiased.