"ITC's four-region South Indian benchmark, reborn at Grand Central Parel with a live appam station — book it to impress clients."
Dakshin is the restaurant that taught corporate India to take South Indian food seriously. Chef Praveen Anand created the brand for ITC in 1989, drawing on Tamil Nadu, Andhra Pradesh, Kerala and Karnataka, and the Mumbai room reopened at ITC Grand Central in Parel in September 2023. A live appam station sits at the heart of the menu, and the Andhra Venchana Mamsam — a deeply spiced mutton — is the dish that shows the kitchen's range. It is hotel-formal, expensive, and one of the few places in Mumbai cooking this food at this level.
The Kitchen
The Dakshin template, as Praveen Anand drew it up, treats South India as four distinct cuisines rather than one. The Mumbai kitchen works to that brief: Chettinad pepper and clove from Tamil Nadu, the chilli heat of Andhra, the coconut and curry-leaf softness of Kerala, the Mangalorean gassi of coastal Karnataka. The signature is the appam, lacy and bowl-shaped, made to order at a live station and paired with a Kerala stew or a Chettinad curry. From Andhra, the Venchana Mamsam mutton arrives fierce and fragrant, balanced by a cooling pachadi; the Koli biryani is the rice order for the table. Dishes are guided and explained, which is part of the ITC service style. The cooking is precise and rooted rather than reinvented — this is heritage South Indian done to a five-star standard, not a modern reinterpretation, and that is the point. It stands among Mumbai's most serious Indian kitchens, and the regional breadth is its edge over the city's single-state specialists.
The Room
Dakshin sits on the lobby level of ITC Grand Central, a wood-and-brass dining room styled around South Indian temple motifs. Lighting is low and warm, tables are generously spaced in the five-star manner, and the sound stays at a calm hum that suits a quiet conversation. Dress is smart — business attire is the norm, given the Lower Parel office crowd. Service is formal, attentive and well drilled on the menu's regional spread. There are private dining options for groups, and the main room seats around seventy.
Best for Impressing Clients in Mumbai
Book Dakshin to impress a client because it surprises and reassures at once. The five-star room and formal service signal that you have taken the dinner seriously, while a guided South Indian menu disarms a guest who expected only a dosa. Three things make it work: the setting reads as considered, the menu gives the table something to discuss across four regions, and the pace allows real conversation between courses. Reserve a corner table away from the lobby, order across the south rather than from one state, and let the staff walk your guest through the appam station.
Not for
Not for a quick, cheap South Indian fix. Dakshin is a formal, five-star room at hotel prices — wrong for anyone who wants a ₹150 dosa, a casual lunch, or to be in and out inside half an hour.
Frequently Asked
Is Dakshin worth it?
Yes, for serious South Indian cooking in a formal setting. Dakshin is the ITC brand that chef Praveen Anand built in 1989, and the Mumbai room at ITC Grand Central brings its four-region menu — Tamil Nadu, Andhra, Kerala and Karnataka — to a city short on fine South Indian. The live appam station and the Andhra and Chettinad dishes are the reason to come. It is hotel-priced, but the cooking and the polish back it up.
How much does dinner at Dakshin cost?
Expect roughly ₹4,500 plus taxes for two before drinks, which puts a full dinner per person around ₹3,000 to ₹3,500 with a starter, main, appams and dessert. À la carte and signature thali-style menus are both available. As a five-star hotel restaurant the pricing sits at the top of Mumbai's South Indian field. Reserve by phone on +91 22 6704 5112 or through the ITC Hotels site.
What should I order at Dakshin?
Start with appams from the live station, the dish Dakshin is known for, paired with a Kerala stew or a Chettinad curry. From Andhra, the Venchana Mamsam, a richly spiced mutton, is the standout, served with a cooling pachadi. Add a Koli biryani if your table likes rice. The menu spans four southern states, so order across regions rather than sticking to one, and let the staff steer the heat.
Where is Dakshin in Mumbai?
Dakshin is on the lobby level of ITC Grand Central at 287 Dr Babasaheb Ambedkar Road in Parel, near KEM Hospital, where it opened in September 2023. It is a short drive from Lower Parel's office towers, which is part of why it works for a client dinner. Valet parking is available at the hotel. See our Mumbai dining guide for nearby options.
Is Dakshin good for impressing clients?
Yes. The five-star setting, the formal but warm service and a guided South Indian menu make it a strong client dinner, especially for guests who think South Indian means only a quick dosa. Book a corner table, order across the four regions, and let the staff explain each dish. It impresses through depth rather than flash. For more options, see our best restaurants to impress clients.