With more than two decades of experience Chef Velu focusses on fresh produce and undiscovered ingredients. Chef Velu who is Chef De Cuisine at Dakshin , Welcomhotel Sheraton New Delhi, hails from the the south of India takes a lot of interest in exploring the tribal mostly from the Muthuvan Hill Tribe. Over these years of experience for sure he has garnered some loyal patrons. From his Meen Kaidina to Karur Kari Kozambu and even the filter coffee each dish is a star
Dakshin has been constant when it comes to giving Delhi people a taste of authentic flavours of South. What’s the trick of the trade that helped you keeping the brand go on for years.
Dakshin thrives in showcasing the diversity of both flavours as well as ingredients. When we launched Dakshin at Welcomhotel Sheraton New Delhi the vision was clear — serve authentic South Indian food. Now, it is known to serve some of the most authentic food from communities across Andhra Pradesh, Telangana, Tamil Nadu, Kerala, Karnataka and Puducherry.
Those days, most of the guests used to ask for idli and dosa while we introduced them to Dakshin signature dishes nurtured with regional traditions. Now our regular guests love what we serve. Our restaurant is revered for deeply researched menu and carefully executed experiences.
How much of Mudaliar cooking influence do one gets to see in your cooking?
At Dakshin, we often showcase the gastronomical delights of Mudaliar cooking as a part of special promotions at the restaurants and during the menu designing for the special weddings at Welcomhotel Sheraton New Delhi
How do you see the evolution and reach of south Indian Cuisine over these years.?
There are certain dishes in Dakshin’s menu which are not served anywhere in Delhi and we are always delighted that our patrons are keen to explore nuances of south Indian cuisines. Post pandemic, more and more guests are opting for vegetarian choices with minimal oil, cream or butter. Moreover, there is growing demand to relish flavourful dish which are easy to digest.
How do you see the evolution and reach of south Indian Cuisine over these years.?
There are certain dishes in Dakshin’s menu which are not served anywhere in Delhi and we are always delighted that our patrons are keen to explore nuances of south Indian cuisines. Post pandemic, more and more guests are opting for vegetarian choices with minimal oil, cream or butter. Moreover, there is growing demand to relish flavourful dish which are easy to digest.
Tell me why did you feel the need to explore the food of the very secretive tribal group, the Muthuvan Hill Tribe.
With heavy influence from Tamil Nadu and Kerala, the food of Muthuvan Hill Tribe is healthy and cooked with simple ingredients.
What are those 5 ingredients that you can’t do without?
I always believe that cooking has to come from the heart. During my research, I learnt many techniques of tribal cooking and therefore, I can cook anything with minimal ingredients.
What has been your comfort go to food?
Fish curry made with raw mango, my most favorite dish from mom’s kitchen.
Which dish from down south do you think have been badly represented in whole of country
Briyani is one such dish
Tips and tricks that you wanna for our readers while cooking a sambhar or in general cooking
It is a simple recipe by my mother.
First prepare well-cooked Dal and keep a side. Then pick up the select vegetables and half cooked them too. Later in a pan put oil, mustard seeds, fenugreek seeds, curry leaves add one small onion and saute well. Add turmeric, coriander, chilli powder, add cooked dal along with half cooked vegetables. Then add salt, tomatoes or tamarind pulp. Finally, cook all the ingredients for few minutes and serve hot.
One favoruite dish recipe
Ada Pradhaman (Kerala Dessert)
Ingredients
Rice ribbon ada- 250 gm
Jaggery - 250 gm
Coconut milk -350 mil
Ghee -30 mil
Cashew raising 7 nos
Raisins-10 now
Coconut Small slice -20 gm
Cardamom powder-3 nos
Dry ginger powder-2 gm
Roasted cumin powder- pinch
Method
Get ready made Ribbon ada and break into small pieces. Soak them in water for 20 minutes. Bring to boil 400 ml water and add soaked rice ada. Cook it for 5 minutes and keep stirring until soft. Drain water and wash it well to prevent sticking.
Heat jaggery with 90 ml water until jaggery gets dissolved, keep aside.
Heat a heavy bottomed pan with ghee. Roast cashews until pale pink in medium flame and add raisin. Roast until it bloats. Drain ghee and keep aside.
In the same ghee, roast slice coconut bits. Let it turn golden and crisp.
Drain from ghee, keep aside. Add cooked rice ada to the ghee and give it a quick stir.
Pour the jaggery syrup. Boil for 2-3 mins. Reduce the flame and slowly add coconut milk. Simmer for 4 mins. Switch off the flame. Add cardamom, cumin seeds powder, dry ginger powder. Finally add roasted cashew, raisins, coconut and serve hot or cold.
Tip: Ready made ribbon Ada available in market