Celebrate Ugadi This Year Over A Lavish Meal At Dakshin, ITC Grand Central

Ugadi, which signifies the beginning of a new year in Telangana, Andhra Pradesh and Karnataka, is all about peace and prosperity, and what could be better than to celebrate it with food.

Published On Apr 03, 2024 | Updated On Apr 03, 2024


From delicate to robust flavours — the Ugadi special menu at ITC Grand Central Mumbai brings together the flavours from Telangana, Andhra Pradesh and Karnataka as the communities celebrate their New Year, marked by prosperity and peace. 

Prakash Mohanarangan, assistant masterchef at Dakshin, ITC Grand Central, Mumbai

The menu, curated by Prakash Mohanarangan, the assistant masterchef at Dakshin, ITC Grand Central, features an array of dishes that represent the two regions’ cultural and culinary heritage. Central to the feast is the Ugadi pachadi, a dish that brings together the six essential flavours – sweet, sour, savoury, bitter, astringent and piquant. Ugadi pachadi is also offered as naivedyam (offering) to God on this day. 


Be it the Vasantha Neer Panagam, a combination of coconut water, dry ginger, tamarind and jaggery, a beverage that’s much loved in summer, to the Puttagodugulu Jeedipappu Iguru, a mushroom and cashew nut curry or the Muvvankaya, a pungent eggplant curry with tamarind – the meal is a delightful coming together of the distinct flavours of the south. 

But there’s more; Dakshin's signature starters cannot be missed and one can dig into Bendakaya Vepudu, Padhpe Upakari, and Tarkari Kurmah, among others. Savour the goodness of Kal Dosai, Tomato Pappu, sambar, and rasam, each prepared with handpicked ingredients and aromatic spices. 


End your meal on a sweet note with Basundi, Payasam, and Dakshin's signature South Indian filter coffee, Dakshin Kaapi. “What makes Ugadi truly special is that during this festival, one must taste all the flavours in food; it’s almost like experiencing all the aspects of life. So, from the pachadi and pappu to the Muvvankaya and Basundi, and not to forget the famous Bagala Baath (curd rice tempered with mustard, red chillies and curry leaves, an Ugadi feast is rarely complete without these dishes,” says chef Mohanarangan. 

And don't even leave the table without trying out the payasam

Address: Dakshin, ITC Grand Central, Parel
Date: April 5-9, 2024 (Lunch and Dinner)
Price: INR 3,250 plus taxes
Timings for April 9: 11:30 am to 11:30 pm
Timings for April 5-8: 12:30 pm to 2:45 pm ( lunch) and 7 pm to 11:45 pm (dinner)

Photo: Featured Brand