Kitchens
of India cooks to perfection a distinctive
cuisine from all four south Indian states
and bring an exotic selection of authentic
coastal and regional delicacies. At Dakshin,
cooking transcends into an art form.
While cooking this elaborate
fare, the Master Chefs have taken into
consideration the minutest details. Which
masala is to be added at precisely which
stage of cooking and whether the appams
are ready, or if they require another 12
seconds, are some of the things integral
to the south Indian style of cooking.
The spices used help
to create the most exotic dishes. The cuisine
is a reflection of tradition and culture
of the Southern Indian Peninsula. So relish
these mouth-watering delights authentically
prepared in signature ITC style.
Chicken Chettinad
Succulent chunks of tender chicken
in a dark, spicy paste of curry leaves
and freshly ground pepper which retains
the traditional flavour and taste.
Net
Weight
Serves
285g.
2 - 3
people
Malabari Chicken
Stew
Chicken and potatoes simmered gently
in a creamy white sauce flavoured with
black pepper, cinnamon, cloves, green
chillies, lime juice, shallots and
coconut milk, this dish forms an intrinsic
part of any festive menu in Kerela.
