Born in Tamil Nadu in southern India, where he first learned the art of traditional Indian dishes, Chef Vijayan Ramasamy later headed overseas to gain international experience. He now brings his innovative recipes to Dhakshin, where friendly and efficient wait staff create a welcoming atmosphere, the subdued lighting throws a warm glow over the Indian decor, and the simple table settings make a perfect backdrop for the food.
Traditional Indian dishes compete with the chef’s own specials on the menu. An entree of blue swimmer crabmeat is delicately flavoured with mustard, fennel, curry leaves and tomatoes and served on a small, thin pancake, and the pandang broth is a delicious accompaniment. Meen mocchai kozhambu (barramundi in a spicy tomato sauce) is a standout main course – as is the chef’s favourite dish, murgh dum biryani, a spicy traditional chicken biryani.
PSST! Check out Dhakshin’s banquets, featuring popular dishes along with the chef’s specialities.