NSW: Crows Nest: Dhakshin Authentic South Indian Cuisine

Date Visited: 13 September 2026

We chose the Dhakshin Banquet:

What a change since my last visit.

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: (good)

Mango Chutney: (Good, but sweet like a jam))

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

Spicy green suff?: (very good)

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”

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 good)

Prawn vepudu (Typical Andhra style): “Imported green prawns tossed with pounded masala of dry coconut, chilli & garlic with curry leaves”. (Delicious. Prawns perfectly cooked)

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)

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