Although each state in India has its own unique cuisine, nothing is more diverse and spectacular than South Indian cuisine. This kind of particular cuisine has found many takers and not just for its classic dosa-sambhar-idli delicacies. The cuisine is vibrant and deliciously tangy in itself, full of aromatics and intense flavours. It is a general misconception that South Indian food is majorly vegetarian. A hefty chunk of cuisine is dedicated to gorgeous non-vegetarian dishes that include lip-smacking mutton and seafood preparations. The coastal branch of this cuisine deserves a separate mention of its own. There are many South Indian restaurants in Mumbai but nobody else carries the distinction as well as ‘Dakshin Culture Curry’. The restaurant is part of the three menus at Goa Portuguesa in Mahim and has a tremendous fan following throughout the year.

Keeping true to the theme, Dakshin Culture Curry transmits its regional theme throughout, from the menu to its décor everything bears the strong stamp of the theme. The exteriors alone is enough to catch your eye with the bright yellow building embellished with golden edgings and a slated terracotta tiled roof. In typical southern fashion the door, the pillars and even the statues outside are noticeably southern style. Inside the décor is just as beautiful. The pillars are fitted with small windows lit by diyas and to elevate the theme they have included metal diyas, marigold strings and potted banana plants. The ceiling is typical southern style of wooden beams enhanced by conical suspensions. Seating is formal so families can sit comfortably while dining. Look is traditional, formal, casual and charming.

The menu of Dakshin Culture Curry is vast and far-reaching, covering the entire Southern India including the coastal belt. Dining here doesn’t come cheap but it is an experience you have to indulge in. While the live music plays in the background, you can sip onto refreshing butter milk with few choicest appetizers like, banana flower vada, fried Bombay ducks, squids pepper fry, udit dal & spinach vada, green peas & cashew nut puffs, Andhra prawns, tapiyoca masala fry, mutton shorba and chettinad fish fry. With an appam or a prawn biryani tackle the curries such as, yellow chicken curry, lobster thokku, banana red curry, mutton Malabar curry, prawns & raw mango curry and avial. End with, shahi tukra, wattalappam, sarkarai Pongal and santra kulfi & pan ice-cream.