Panfusine

 I could not scripted it if I tried, but I had the opportunity of dining at two splendid dining establishments in as many days. The first, dedicated to Frontier cuisine of the North-west & Punjab, the second, a fitting complement paying tribute to the best of Southern Indian Fare. The two styles of cuisines , (for those who are under the misguided notion that Indian food revolves around Paneer & Naan) , are about as alike as chalk and cheese. Its almost like trying to understand and compare two languages which never had any common origins or script to begin with. South Indian cuisine makes full use of spices that originated in its native soil (such as pepper, cinnamon, cardamom & cloves, originated and evolved in the Southern Indian peninsula).  When paired with the magical aromatic combination of Curry leaves and asafetida, the end result is truly magical. Dakshin, the flagship ethnic cuisine restaurant at the Park Sheraton in Chennai has consistently b...