At ‘Dakshin’a popular Indian restaurant, the Master Chefs have spent decades researching and perfecting the cuisines of all 4 South Indian states. History books rub shoulders with cookbooks to bring out the art of making tastier Chettinad dishes.

While South Indian cooking is not time-consuming or laborious in nature, timing is of the essence. Which ‘masala’or spice is to be added at precisely what stage of cooking? Are the ‘appams’ready or do they need another 12 seconds?

Such skill, the Chefs at the ‘Dakshin’restaurant will inform you, cannot be learnt from a cookbook. One taste of their Chicken Chettinad, with its heady mix of curry leaves and freshly ground pepper married in perfect proportions, and it’s easy to see why.