Dakshin ITC Kakatiya Hyderabad

About us

Accomodation room rates Single (CP++) for 10 and above - 6500 + taxes Double (CP++) for and above - 8500 + taxes "Residential/ Non Residential High Tea Meeting in Banquet Hall with Cluster Seating From 0900-1800 Hrs. Kindly mention Rates without Taxes . Inclusions: 3 Non Vegetarian snacks,3 Vegetarian snacks, 1 Desserts." Per Person from 20 to 50 pax - INR 1000 Per Person from 50 to 100 pax - INR 900 Per Person Cost -From 100 pax & above - INR 800 "Residential/ Non Residential Lunch Meeting in Banquet Hall with Cluster Seating From 0900-1800 Hrs which includes 02 Times Tea / Coffee with Cookies .Kindly mention Rates without Taxes Inclusions: 3 Salads, 1 Soup, 2 Non Vegetarian main courses, 2 Vegetarian main courses, 1 Dal, 1 Curd, Assorted Indian Breads, 1 Rice, 3 Desserts." Per Person from 20 to 50 pax - INR 1750 Per Person from 50 to 100 pax - INR 1600 Per Person Cost -From 100 pax & above - INR 1500 "Residential/ Non Residential Dinner Meeting in Banquet Hall with Cluster Seating From 1900-2400 Hrs which includes Vegeterian and Non Vegeterian Snacks on rotation for 90 Minutes .Kindly mention Rates without Taxes Inclusions: 4 Starters 3 Salads 2 Non Vegetarian main courses 2 Vegetarian main courses 1 Dal 1 Curd Assorted Indian Breads 1 Rice 3 Desserts" Per Person from 20 to 50 pax - INR 1850 Per Person from 50 to 100 pax - INR 1650 Per Person Cost -From 100 pax & above - INR 1600 "Conference Inclusions 01 projector, screen, flipchart with sheets, markers and standard stationary, pens and notepads and mineral water" - INR 9000. Experience the wealth and variety of South Indian cuisine in the Dakshin ITC Kakatiya Hyderabad. In keeping with the ITC tradition, Dakshin is the result of years of research and trials across the four southern states of India, by our team of chefs and culinary experts. This team sourced information and ingredients from noted and celebrated cooks in the region. Gourmands from traditional south Indian communities were invited to sample the dishes as they were being developed resulting in some of the most delectable dishes from the region. At Dakshin, diners may try an array of dishes that represent the strong influence of various communities on the cuisine of the south. One can sample a home-style Kerala stew, cooked in coconut milk or a red-hot Andhra mutton curry. Many of these dishes are served with rice. Others come with spongy and crisp Appams, or string hoppers “idiappams”. This restaurant takes its inspiration from the temples of southern India. The ambience of the restaurant is reflective of the temple influence, prevalent in southern India. At the entrance is the traditional brass lamp (Velaku) and the Urli (vessel) with flower petals floating in water (the presence of a water body in temples is a must in south India).