NSW: Crows Nest: Dhakshin Authentic South Indian Cuisine

Date Visited: 19 May 2026

I was expecting good dishes from here, but was disappointed. I think they have catered to a Western palate that prefers milder dishes. Perhaps they were asked to achieve this as it was served to a group.

Papadums: (soggy/ stale and the oil was rancid, and why break it up into small pieces!)

Mango Chutney: (Good)

Lime Pickle: (Very good, but not made by them)

Cucumber Raita: (Basically, it is cucumber and yoghurt)

Chicken Tikka: “Chicken thigh fillets marinated with yoghurt, mace ginger and garlic“. (This had a good spicy taste)

Kaima Kola Urundai: “Mouth watering dish from Chettinadu cuisine. Hand pulled lamb meat balls spiced with brown garlic, cinnamon & poppy seeds. Served with chettiyar chutney” (This was good, but too mild in spice)

Masala Dosa: “Crispy rice and lentil pancakes “Dosa” accompanied with lentil broth sambar, coconut chutney and milagai podi (gun powder)“. (Dosa is the anglicised spelling of Dosai. This was disappointing. These dosai could not be called crispy; the lentil broth sambar was bland, lacking in the tangy tamarind spice, and the milagai pedi was lacking in chilli heat.)

Cochin Nadu Puttu (Keralite coastal speciality): “Blue spinner crab meat tossed with mustard, fennel, curry leaves and tomatoes served on a bed of string hoppers with Pandang broth”. (This had the potential to be very good, the string hoppers are made using red rice pushed through an Indian sev sancha ie brass pasta/noodle extruder, but the broth was very bland. I could not spot any tomatoes either!)

Naan: (Good)

Meen Mocchai Kozhambu (Classic Tamilian Fish Curry): “Fresh Barramundi fish cooked in a sauce of tomato, chilli, tamarind tempered with mustard and fenugreek seeds.” (Very good, the dish of the day)

Butter Chicken: “Marinated chicken roasted in the Tandoor and then pan finished with subtly spiced blends of tomatoes, cream and dry fenugreek leaves.” (Good)

Kairy Ka Goat – (Festive Dish of Hyderabad) Spicy!: “Goat on the bone with raw mango, tomatoes, black cardamom & spices.” (Good dish, the goat was tender, but the dish was lacking in the advertised “spicy”)