Behind the Scenes: A Day in the Life of Our Chefs at Ala Dakshinapuramlo

5:00 AM — The Day Starts with Fresh Ingredients

Our chefs wake up before the sun rise. They come to the restaurant, go through the things to be inspected and prepare the fresh ingredients which have just arrived. Here at Ala Dakshinapuramlo, we make sure that all the produce, aromatics and sources used in our dishes are fresh and high quality: hand-picked vegetables, aromatic spices and carefully sourced pulses.

Our chefs say the trick to a great dish is the right ingredients. For our rasam — we check the juicy tomatoes — for our sambhar — the perfectly ripened tamarind — every ingredient is checked carefully to meet our strict standards.

6:30 AM — Grinding, Chopping and Prepping for the Day

The grinding of fresh batter to make dosas and idlis is a rhythmic sound. Modern machines help, but most things are done by hand. Just the right amount of rice and lentils are used to grind the batter so that our dosas are crispy and our fluffy idlis.

Next, it’s time to chop. We chop the vegetables by hand for our sambhars, curries, and stir fries. Because, it’s a labor of love, every slice matters, so if you’re going to build flavors together, they are balanced, and if you’re going to create a dish, you want it to look as good as it’s tasting.

8:00 AM — The Heart of the Kitchen Comes Alive

With the restaurant opening its doors for breakfast the kitchen is in full beat. Each of our chefs works in perfect harmony, all individually focused on producing what makes our breakfast menu, what it is that makes it special. The first orders that arrive are for steaming hot idlis, crispy vadas, and fluffy upma.

When the batter is stirred by one of our chefs, who has been perfecting the art of making dosas for over a decade, it’s expertly spread onto the hot griddle. It sizzles and crisps, turning golden brown on one side. and is then neatly folded and plated with coconut chutney and sambhar.

11:00 AM — Getting Ready for The Lunch Rush

Then it’s time to shift to lunch after once breakfast crowd has been satisfied. But then the kitchen team really gets into their gear, the South Indian thalis, the biryanis and various curries our patrons feel like, lined up and in their layers. They make each and every dish from scratch, from avakaya to spicy Andhra chicken curry.

But the chefs are quick, precise and get every dish the right flavour balance. Sweet, sour, and spicy, our chefs know how to balance the flavours from the spices to have a mouthwatering explosion of taste.

2:00 PM — Time for a Brief Break

Our chefs get a bit of time to chill out when the lunch rush winds down. Though, even in this short break, they are continuously considering what will be the next round of service. Their minds never leave an everyday task on which they focus.

4:00 PM — Special Dishes and Dinner Prep

The kitchen awakens past nightfall. This is the time of the day for our chefs to make the evening specials. Our chefs are always exploring new ways to surprise and delight our guests with something new and interesting whether it’s a special dosa variation or classic South Indian curry with a twist.

6:00 PM — Dinner Service Begins

One of the busiest times of Ala dakshinapuramlo is dinner service, and our chefs love it. Ghee roast dosa, Andhra-style chicken curry, and piping hot pesarattu with stew start pouring in. Working together, our chefs are sure to have gotten every dish perfect not only in its taste but also on display.

They are busy roasting fresh meats marinated in traditional South Indian spices, and then simmering steaming pots of aromatic biryanis on slow heat. Dinner itself is impeccable, right down to the detail, where each dish is garnished to perfection and the presentation of the dish is just as pretty as what’s in it.

10:00 — Planning for Tomorrow

Finally, the kitchen is forced to slow down everything and our chefs get a chance to breathe. Their day isn’t even over yet, however. Then another leaf is turned, there is cleaning and restocking and planning for the next day. They talk specials for the next day, new ingredients to source for, and now how we can bring innovation and tradition to your plate.

The Passion Behind Every Plate

At Ala Dakshinapuramlo it is not only cooking the food, it’s bringing those rich culinary traditions of South India to every guest that walks through the door. The heart and soul of our restaurant rests in our chefs having years of experience and a deep love for South Indian cuisine. They give their all when working because every meal you consume at our restaurant is a real taste of the South.

So, the next time you savor a crispy dosa, a spicy curry, or a tasty biryani at Ala Dakshinapuramlo, remember, it’s only because the people behind this have put their hard work, passion and love that goes into creating that perfect plate.

Ala Dakshinapuramlo Restaurant Website : https://www.aladakshinapuramlo.com/

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