From dentist to culinary storyteller: Reviving Karnataka’s flavours

Bengaluru: Inspired by the comforting aromas of his mother’s and grandmother’s kitchens, Dr Darshan Gowda, a Bengaluru-born dentist turned culinary storyteller, has traded his white coat for the warmth of the kitchen, driven by a passion to resurrect Karnataka’s time-honoured flavours. 

With roots in Malnad and Tumakuru, he founded ‘Dakshin Soiree’, a celebration of regional heritage with a modern flair. Through immersive lunches, he invites guests to savour Karnataka’s culinary soul, blending tradition, ritual, and innovation in every bite. “My culinary journey truly began when I was preparing for an MBA. At the time, I was in a relationship and started cooking every day for my partner.

It became my love language, a way of showing care and connection instead of constantly eating out,” Darshan recalls. He laughs, admitting that he wasn’t always confident in the kitchen. “I used to end up burning even Maggi,” he says.  But over time, he began experimenting with simple home-cooked meals. 

He started sharing these dishes on Instagram, where they quickly gained traction. “People were curious and they wanted to know more”, he adds. That unexpected interest laid the foundation for what would eventually become ‘Dakshin Soiree’.

Culinary heirloom
“My upbringing was never patriarchal when it came to food. In our home, men were very much part of the kitchen,” he shares. “My grandfather, the eldest in the family, was often the one chopping vegetables and cooking, while my grandmother would guide him from the hall. Watching that kind of love and equality shaped my view of cooking,” he recalls. For Darshan, food has never been about gender roles or control. “I don't believe food deserves respect; people do.

Food doesn’t have emotions, but people do. Respect those who cook, those who nourish others. That’s how you truly honour food,” he says. “Men often gatekeep secret ingredients, but women are usually happy to share,” he says and credits his grandmother, mother, and many women he meets for generously passing down culinary knowledge. He explains that women see him as someone who carries traditions forward, which he finds a beautiful and inspiring gesture.

It struck a chord
“I casually posted an Instagram story asking if anyone would be interested in trying my food if I cooked,” he recalls. “I honestly wasn’t expecting much, but to my surprise, around 900 people responded saying, “We’ll come!” Overwhelmed yet encouraged by the unexpected enthusiasm, he decided to start small. 

“I couldn’t host 35 people right away, so I organised my first dining experience in Koramangala. Since then, the waitlist has only grown, and it is still growing,” he shares. He expressed gratitude for the warm response to their culinary events. “People truly appreciate the passion we bring, and that encouragement drives us.”

Their reach spans far beyond Bengaluru, attracting messages and visitors from San Francisco, Australia, and Japan, often thanks to local recommendations they deeply value. While acknowledging the business aspect of ‘Dakshin Soiree’, he emphasised the intent behind it.

“We are a business, and I won’t shy away from saying that. But this is more than just business to me. It’s my brainchild, and I treat it like a child.”

Dakshin Soiree: A cultural voyage
Darshan shared some of the unique culinary experiences they have curated through ‘Dakshin Soiree’. “We’ve done lunches themed around regions I’ve travelled in South India, like one called ‘Mysore to Malabar,’ where we picked dishes inspired by those areas.

Our next event is titled ‘Culinary Tales of Kaveri,’ focusing on foods from various parts along the river’s course,” he explained.