Dakshin Tonight - thank you HarpOOn!
Embarrasssingly I live a three minute drive from Dakshin and have never gone. A glowing review from HarpOOn gave me the push I needed. Apologies for the spottiness of the report. We brought our 18 month old who was tired when we arrived and deteriorated quickly, so I'll do my best to remember it all.
We got both the veg and non veg menus and I was skeptical, as I always am, of restaurants that try to do too many regions of one cuisine. I need not have been.
We started out with the meat mamosa. perfectly spiced, moist chopped lamb encased in crisp yet pillowy dough that managed to be buttery but not at all greasy. Heavenly!
A masala dosa bigger than the table was also quite good with more mustard seed than I'm used to but who's complaining. The two standard accompaniments (dal and coconut) were joined by a third, a beautiful tomato-chili sauce with a perfect balance of spice to sweet.
The Grand Dakshin Platter included Chicken Tikka, Narmi Kebab, Seekh Kebab, Fish Tikka and Jingha Kebab. All were differently and ably spiced (the chicken and fish especially tongue tingling) and all were cooked to a turn.
Palaak Paneer is our toddler's favorite, and their version is quite simply the best I've ever had. Reminded me a bit of the Jackson Diner's version but even better.
My only complaint is that it's a bit run down, and that bar next to it is incongruous and a bit skeevy.
If you have not been here, go immediately. I did have some questions that didn't get answered as toddler was busy walking around the dining room: What are idlis? Uttappams? Vadas? Bondas?
These are all typical South Indian (Tamil, perhaps Keralan) items. Idilli are steamed rice cakes, some versions can be stuffed (coconut with palm sugar was a favourite growing up).
Uttappams are more or less a lentil pancake cooked on a griddle topped with ingredients. May be served with pickles (achar) or chutney (coconut chutney i particularly southern).
Vadas are essentially donuts made from chickpea flour. Chutney and yogurt are common condiments.
Idilli are a bit more on the spongy side if done properly, but not super spongy. The stuffed versions are actually called kueh puttu.
Grew up on southern Indian food in Singapore, but I don't recall bondas as well.
Haven't been to Dakshin yet so I can't really say, but I'd look out for Southern Indian stuff there. Vegetables, especially potato are big, coconut is more prominent too. Rice and lentils are common sources of starch and protein. Tamarind is a common flavouring. Sambhars- a light lentil broth or rasam - a sour and spicy soup are typcal accompaniments. Much less cream compared to Northern Indian cooking (e..g Punjabi) but yogurt should be fairly common.
You are most welcome tomaneng,
Sharing is what Hounding is all about! I've also eaten on the bar-side where you can order a cheeseburger, if you wish. I didn't but you could. It does have strangely "tacked on" feel to it and "a bit skeevy" is probably an apt description. But hey, it doesn't seem to deter the huge support it gets from the local Indian community, and it wont deter me either :-))
Obtw, If you took a stroll around the outside of the building, on the bar-side, they've got a huge amount of space including, what appears to be, banquet facilities.
672 Waverly St, Framingham, MA 01702