Dakshin WelcomHotel Sheraton New Delhi showcases the cuisine of Pondicherry - a fragrant potpourri of French, Tamil,Andhra and Kerala flavors and spice .The dishes are invariably Tamil, but with a novel French twist and a very French way of cooking that is slow, meticulous, elaborate and mild.No dish on the menu uses tomatoes in any form .
Sourish and I set out on this mystical Indo French gourmet odyssey and began our meal with Meen Puyabaisse - a sea broth which was spicy and delicious . We then worked our way through some lovely quail , followed by Meen ElumichamPazham Roast - or pomfret in banana leaf - I dont think I liked it much .Next came a delicious green coriander and mint chicken followed by very nice mutton with jalapenos - definitely a French touch here ! There was prawns in a coconut milk broth , which were okay nice .The showstopper was an unusual bhindi in curd , spicy tangy and delicious ! The desserts I couldn't look at after so much food .
I did expect a more defined flavor in the cuisine which was missing . The reason I think is best described in the words Executive Chef Praveen Anand, when he says " the rich Franco Pondicherian cuisine is totally Indian food , made to the taste of the French ! ".
The festival is on for another 4 days at Dakshin - ends 27th July.