Time Out Says
You may not be able to sample everything on the menu at this old-school-style curry house nestled inside the Lotus Hotel, and you may find having your starters served on a banana leaf and placed straight onto the dining table slightly off-putting. Or you may find all of this rather charming, along with the entertainment, in the form of a band producing a slew of delightfully twee Indian synth sounds. But you’ll soon forget about these matters when tucking into Dakshin’s urulai roast dish. This popular potato offering is made with channa dal, urad dal, mustard seeds and turmeric. Baby potatoes lend a sweet, sticky flavour to proceedings and rice flour provides extra crispiness. Add the pungent asafoetida spice and wait for the flavours to make themselves known. Elsewhere, opt for the murgh tikka makhani. The tender sweet chicken, which floats in a densely dark, nutty yet creamy sauce, ought to keep your mind squarely focussed on the food.
By Time Out Dubai staff | 20 Apr 2014
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