Dakshin, the south Indian restaurant bengan as a monoply in the late 80's when fine dining was a luxury. They continue to be one when eating out is a part of routine. Be it their renowned one metre coffee into the mug from the height or the banana dosa or the sumptous thalis, the mystical aura doesnot seem to diminish and gets better with their latest menu. Fondly known as the Park Sheraton man, Chef Praveen Anand has braught in culinary changes through extensive research and foresight. Dakshin's new menu is an experiment by Chef Praveen Anand who has used Kebab/tandoor style to bring out flavors of South. The star starters are the Mashyache Kebab where green Chilli and curd is used to marinate the fish that is deep fried and the Komdichi Kebab has mildly spiced and char-grilled chicken. - Hello Travel.com