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The South India has always been famous for its Cultural and Military straits. At tha peak of South Indian King's prosperity, some of them had conquered places like Indonesia and Australia. They had Trade and Cultural relationships with a lot of country as early as 6th Century BC. During the Golden Era of Pandyas, it was said that Even Roman Emperoros sent messengers to meet the Pandya King. During the modern times British Businessmen tried to find new trade routes to India for the Spices.
In the menu as a Backdrop we are having the sketches of different temples in South India. One of the temples that are in Thirumala Hills is one of the richest Temples in India. The temple is for Lord Balaji and it grosses around $170 Million per annum as donations. There are more than that to South Indian Heritage, The temple at Madurai has a Hall with 1000 Pillars. There are seven pillars in that structure which when knocked softly produces the SEVEN basic musical notes of Indian music.
Also The Temple in Tanjore for Lord Shiva there is a Tower Whose Shadow never falls on the ground.This temple tower has a single rock which weighs around 80 tons at its peak. The temple corridor of Rameshwaram is one of the longest in the world.
Also we have in India one of the seven wonders of the world "The Taj Mahal". This monument of love was built by a mugal emperor Shah Jahan for his Beloved Wife Mumtaz.
We at Datshin try to prepare each dish in its own distinctive and unique method. Although there are a lot of different cuisine within India, We at Dakshin are presenting you with the Unique and one of the special varieties of food the "SOUTH INDIAN and INDO CHINESE". The people of South India are predminantly Vegeterians by Nature and we have a wide variety of Vegeterian foods. We at Dakshin plan to serve you with the vegeterian part of the South Indian Cuisine, which by it is so huge and delicious also it is Low in fat and cholesterol.
Indian Cuisine is really exotic and varied as climate and people of the country itself. The Spices brought from the four corners of the country are naturally blended inti a fine paste to give the aroma for the food. This aroma cannot be derived from the readily available curry powder, but has to be made fresh. The Spice mix varies from state to state, even more from place to place. The blending and preparation of these spices ia an age-old art and is passed on from generation to generation.
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