Entirely worth the 30- to 40-minute drive down from Connaught Place and central Delhi, this hotel restaurant has improbably become a haunt of in-the-know locals, who make up 90 percent of the lunch and dinner crowd. Forgive the bland corporate interior—the Sheraton itself might as well be in Duluth—and focus on some of the best South Indian food in town. (Dakshin means “south,” which in this case means the subtropical states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu—where the restaurant’s four chefs hail from.) The regional specialties here are all served thali-style in silver ramekins, with no flatware. Instead, you’ll use spongy appam bread to scoop up crisp, spicy Tamil-style prawns, marinated with ginger, garlic, and chile paste; succulent pan-fried mutton with coconut, ginger, and black pepper; and cubes of seared fish simmered in a tomato-and-tamarind sauce. Cool the heat with lemon or coconut-scented rice and soothing banana-rice pancakes.