We at Dakshin Culture Curry Celebrate the regional festivals and customs of the Indian Southern Peninsula such as Onam, Vishu (Kerala), Ugadi (Andhra Pradesh), Pongal (Tamil Nadu) Makar Sankrant & many more.
It is always a satiating delight to all the foodies during these festivals times. The Menu concocted by our Author & Master Chef Deepa Awchat is always elaborate and innovative. Many of the delicacies on the menu are “For the first time over in Mumbai”. Everyday a new traditional, homemade delicacy is introduced originating from the southern states of Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, & even from Goa & Maharashtra.
Delicacies like Sarkarai Pongal (Sweet), Venn Pongal (White Rice), Cucumber Kosumalli, Rassam, Artipoovu Vada (Banana), Appalam, Colcasia&Yam Curries, Poriyal, are some of the traditional delicacies cooked during Pongal at home.
Kerala Delicacies like Avial, Olan, Kalan, Eurussery, Kootu, Payassams, Ada Pradahaman&Indian Breads like Puttu, Idiappams, etc. are cooked for Vishu & Onam. The food is served traditionally on Banana leaf.
Even the Décor is matched to the festive season and the place is decorated with marigold flowers, Kathakali Masks, Deyas, along with live south Indian music.
The food festivals organized at Dakshin Culture Curry has its own fervor of the season and is patronized by Indian, International Media, Country heads, Galaxy of Film stars, Celebrities, Bureaucrats, Ministers, Supreme & High court Judges, &many Taste bud Connoisseurs who vouch for passion, flavors, & personalized service during this holy and festive season.