Idli, Appam, Sambhar Khao Quick Gun Murugan Ke Gun Gao

Review – Dakshinayan

 
Matunga maybe Mumbai's South Indian food haven with the Madras Cafes and the Anand Bhavans but SOBO isn't far behind either. We have a our fair share of Udupi's the Shiv Sagars and Sukh Sagars, which are now by the way multi cuisine, with menus gloating of nachos, pizzas and Chinese food, and then we also have places like Dakshinayan that take South Indian Food more seriously and give it a kind of sophistication.

Located in Walkeshwar, opposite the Teen Batti Police station, Dakshinayan can give the phrase 'hole in the wall' a bit of a complex. Yes not a very big place, the décor too is minimal yet elegant. Terra-cotta crafts adorn the walls while brass curios of sacred cows and diyas are placed on panels. And while the upper half of the walls are painted white, the other half is dark brown giving an effect of thatched mud with Karnataka Chittara style white motifs running throughout in straight lines. The simplistic and understated décor makes for genteel ambience.

The place is pretty crowded for a week day like Thursday. Then again that's the benefit of being located in an area dominated by the community that made thepla a world delicacy. For Gujjus, weddings and eating out are daily affairs like brushing and excreting. No offense meant but a close observation of gujjus (most of my friends are Gujaratis – vaishnavs, jains, lohanas you name it), they are pretty much the reason why Mumbai's restaurants run and inflation is the way it is and they have no qualms about this claim to fame.

Molgapodi Idlis

The waiter dressed in traditional South Indian muddus (lungis) gives us our menu, which enlists typical dishes like dosas, idlis, uthpams. We start with Steamed Idlis – fluffy and soft, served with fresh coconut chutney and spicy sambhar. We also ordered for a 'Ginger Ale', no they didn't serve the Schweppes one, but this one is also brilliant and refreshing answer to the Mumbai heat. The next was the mini idlis with Molgapudi Idlis – coined sized idlis coated with the famous gun powder chutney, mind blowing quite literally. 

Mysore Masala Dosa

Next we move on to the dosas – the Mysore Masala was has an earthy flavor to it with mysore chutney coating inside and balmy potato bhaji filling. The Garlic Sada Dosa was a disappointment, it tasted kind of sour like the batter had gone rancid. 

Stew & Appam

Our next dish was the Appam and Stew – the stew was rich and smooth ,a delectable gravy with vegetables and flavours of spices like dalchini (cinnamon sticks) and bay leaves, combined with fluffy appams the dish made for soothing dish. The Bissibelle - a lentil rice kichdi like dish, was spicy and flavourful.

Mango Ice Cream

We finished the meal with fresh Mango Ice Cream which was dulcet and yummy.

Our server in traditional muddu

On the whole this no frills place, offers authentic and tasty South Indian fare at reasonable prices – a meal for 2 would cost anywhere between Rs.250 - 300 and the service super fast, we were done with our meal in half hour.



Verdict

Food: Good

Staff: 'Quick' gun Murugan in lungis

Ambience: Traditional and no frill



QuickTip: If your fed up of the Shiv/Sukh Sagars and you are not in the mood to travel upto Matunga, Dakshinayan is a great option for South India Cuisine. The Appam and Stew is a must have!


 
The Co-ordinates

Dakshinayan

183, Teen Batti Road, Walkeshwar
Mumbai, Maharashtra 400006
022 23676701

Timings: 11:00 AM to 3:00 PM, 6:00 PM to 11:00 PM

Food Type: Pure Vegetarian, South Indian, Tamilian

Payment Methods: Cash


 

 

Cloudy with a chance of Dal Bhaati Churma

Review – Sudama Restaurant, Hotel Shri Krishna Palace

It's Friday afternoon, I look up from my cab window, clouds lining up in Marine Drives sky line. It's 12:30 pm and the sultry weather working on my appetite. I check my BB for recent updates. It's buzzing with Will & Kates wedding. I wonder why so much hype? It's just another almost bald guy who looked like he had borrowed his dress from Maganlal dresswala marrying a botoxed damsel dressed in froth! Yes it's a different thing that he is the future King of a dying economy and instead of rejoicing the British should be cursing him for blowing up all their tax money on his wedding!

"Arrey aadat apni sasuri bahut kameeni hai, bahut kamini hai. Humka peeni hai peeni hai humka peeni hai", I wake up from my reverie. My Indian Idol of a cab driver singing and bobbing his head to his favourite Sallu bhai number at the same time while maneuvering through the busy lanes of Tardeo/Nanachowk/Grant Road. Yep I really don't know what this area is called. All I know is that am hungry and I need food.

The cab comes to halt outside what looks like a line of hardware shops. Somewhere in between is a tallesh building that reads 'Hotel Krishna Palace'. Bingo. I enter restaurant on the ground floor - Sudama. 

The AC breeze a welcome relief. Dressed in wooden paneled and white walls the restaurant has a very contemporary look. The staff welcomes me with a friendly smile. In no time I am offered the menu, which is actually quite and exhaustive list of South Indian dishes, Punjabi, Mardwadi, Gujarati, Chinese and even a bit of Italian.

Ecstacy

I go right to the Mocktails. Something to cool me down. I order for an Ectasy – a sort of apple & kiwi fizzy drink which turns out to be quite refreshing for a hot summer day like this. My second mocktail the Flute Champaign  - a mix of custard apple and Sweet lime was also scored full points on the refresh-o-meter. I  move on to the food and on the maitre d' recommendation I try the Wanton Hunan Soup – a pungent and caustic combination of garlic and chillies. It just didn't do well with me. 

Babycorn Mushroom Chilli Garlic

Thai Pattaya Paneer

For the starters first comes the Mushroom Babycorn Chilli Garlic – babycorn and mushrooms sautéed in brilliant flavours of butter, green chillies and garlic made quite an appetizing dish. Quite a relief after the lovecraftian soup The next starter, the Thai Pattaya Paneer – velvety chunks of well cooked paneer painted with peanut sauce also made for a delectable appetizer. Please note not many places get their paneer right. At most places the paneer is a like a rubbery piece of car tire. A good piece of paneer is one which melts in the mouth at the same time does not look like bhurji on the plate which means that its not too soft and Sudama's paneer was just the right consistency. 


 Next, choosing from the Indian starters range, I call for Tilpuri Kabab – a sort of mixed vegetable kabab wrapped in till or mustard seeds. The kebab was quite bland and tasteless. The Paneer Makkai Sheek also didn't impress us much with no distinguishing flavor. The next was a Cheese Corn Ball and overload of cheese and no corn in sight. However it was still melt in the mouth yummy!

Lahori Paneer

In the main course I called for the Lahori Paneer – a bright red dish with topped with cream. Again the paneer was brilliant and the Lahori flavor is nothing but a Makhani gravy. Quite a delicious meal and when had with buttery Garlic Naan, it was like a marriage made in heaven. The other dish was Navratna Korma – a mix of vegetables like peppers, peas, carrots in orange gravy. Tasty and delectable went very well with their Pudina Naan. 

Navratna Korma

Next I called for Dal Bhati Churma – a traditional and now popular Rajasthani dish. Warning the dish is huge sin to your body as it entails a lot of calories but is a huge boon to your mouth because it entails a lot of yumminess! Ok so the Batti which is a sort of baked round breads about the size of golf balls is served drenched

Dal Baati Churma

 in ghee along with a bowl of Panchmel Dal or 5 cereal dal and Churma - unsalted flaked remains of battis mixed with crushed jagerry. Now all you have to do is take some batti add some panchmel dal on it and add the sweet churma. And what you get is pabulum dish, brilliant in flavours and nutrition but also high in calories. I would definitely advice you to eat this in the winter because right it's just to hot to have this dish. The Dal Baati Churma at Sudama was excellent and definitely a must try. 

Next we move on to the Paalakwale Chaawal – a khicdi comprised of rice in a spinach gravy. Immaculate. There were no added spices like chillies etc to disturb the dish. The natural juices and flavor of spinach tasted balsamic and soothing. A must have at this place and even the menu says so.

I topped all this off with a Phirni – a dulcet rice pudding that was sweet to right amount.

After all this I was so stuffed, I actually needed someone to pick me up and put me in a cab. But alas, I knew no one could have picked me up at that time without fracturing themselves that is. So with some help of the sturdy table I picked myself managed a smile at the waiters who greeted me goodbye and walked right outside Sudama. Yes without falling or damaging anything in the restaurant.



On the whole the meal was quite good. I would suggest sticking to the Chinese starters and Indian Main course of traditional dishes. An average meal would cost anywhere between Rs 150 – 300 per head which is quite an affordable amount these days.

Verdict

Food: Good especially the Indian fare

Ambience: Good

Service: Friendly and prompt

Quicktip: Women, head here with your kitty party group and you would be guaranteed a good meal at affordable prices. Also if you're a non-vegetarian and like me you have to eat veg food on a particular day of the week due 'family rituals' head to this place with your family. If you are a vegetarian then definitely head to this place for some amazing variety.

The Co-ordinates

Sudama Restaurant, Hotel Krishna Palace 96 / 98, Sleater Road, Nana Chowk, Grant Road; Call 23873311; Time 11.30 am to 11.30 pm