luxury dining


The celebrated tastes of  Southern India

Recognised as the “best south Indian restaurant”, Dakshin showcases south Indian tradition with a delicate blend of the cuisine of the four states of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.

Dakshin takes its inspiration from the temples of southern India ,because of which the ambience of the restaurant is reflective - lovingly creating a comfortable ambience added to by the muted tones of Karnatik music in the background. Dakshin beckons connoisseurs from all over the globe to savour the delights of South Indian cuisine in all its ancient, yet vibrant glory.






It is indeed impossible to imagine non-veg South Indian food. But get ready to be surprised with the best of all South Indian states at Dakshin - right from the interesting cutlery to the music , everything fits together to set a perfect ambience .

Dakshin serves exotic varieties of South Indian food with complimentary rice crackers that are lip-smacking . The place truly lives up to its reputation - to select the main course , one has a vast variety to go through –from the Dakshin Yera, a deep fried prawn speciality to the Mamasam Kajepu , dishes like Kerala chicken curry along with some malabar paratha and super soft appam further add to your delight!

Dakshin never scores low in its ambience- the pan fried seasonal fish is a must try here. The filtered coffee termed Maitre Coffee because of its chicory free blend of Robusta and select coffee beans, paired with a mouth-watering dessert like the very famous badam halwa and basundi, prove that the service delivered at Dakshin is top notch , just as one would expect from a five star hotel.

With recipes collected from four South Indian states of Kerala, Andhra Pradesh, Tamil Nadu and Karnataka; each dish is reflexive of its particular topography, of the regional spices used, differing variety of rice, particular colonial influences and the typicality of the meat used - the beauty of which lies in the details and the love with which each dish is crafted.


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    One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer, which serves small adais, banana flavoured dosais and the ubiquitous kunni paniyarams

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