Dakshin, the South-Indian restaurant of ITC The Kakatiya, is celebrating the spirit of Sankranthi, the harvest festival, for 3 days - 13th, 14th and 15th January. The executive chef of the hotel, Chalapathi Rao, has designed a special menu containing the traditional cuisine of the South, that will be served for lunch and dinner.
Sankranthi brings out the cultural best of Andhra Pradesh, with gaiety all round, as people celebrate the beginning of the harvest season. Starting with a bonfire to bring in the new, on 'bhogi' (the 1st day of the festival), Sankranthi sees homes decorated with colourful drawings known as muggulu, rampant kite-flying, adventurous cock fights, and above all, food that warms the body.
Dakshin's menu contains:
Paanakam - a south Indian traditional drink made with jaggery and a dash of lime
Pineapple Rasam - a stimulating clear lentil soup flavoured with pineapple and cumin
Iyer’s Special (specialities of the day from the trolley)
Alasandula Wada - a regional specialty of black-eyed bean patties flavoured with onions and green chillies, ginger fried till golden brown
Chapa Vepudu - fresh water fish marinated with freshly ground spices, and shallow fried till golden brown
Kodi Pulusu - chicken cooked in hot and tangy gravy
Nathu Kodi Roast - tender morsels of country chicken marinated with Guntur samam chilli powder, ginger garlic paste, and pan grilled to perfection
Anumula Mamsam Eguru - a typical village dry preparation signifying the perfect match of country style ingredients with potla lamb and butter beans
Pitiki Pappu Koora - fresh butter beans cooked with freshly ground spices from Rayalaseema
Chikkudu Ginjala Thalimpu - double beans cooked to perfection with mustard and red chillies
Kala Koora (mixed vegetable) - a mixed vegetable specialty from the Telangana region
Pappu Charu - a lentil preparation with a subtle flavour of tamarind and drumstick
Please contact 2340-0132 / 4008-1804 for further details.