The new menu at Sana-di-ge brings a fresh whiff of coastal aroma from the Western Ghats of Karnataka and Kerala to Chanakyapuri, New Delhi. By Shikha Pushpan

 

Having spent the better part of my life in Delhi, I have come across only a handful of restaurants that could nail the authentic South Indian flavours. Sana-di-ge—meaning brass lamp in Tulu language—sets the benchmark for coastal restaurants in the business.

 

Located in a quiet corner of the diplomatic district of Chanakyapuri, the restaurant is spread over three floors with a glass elevator in the centre and offers outdoor seating with a bar. It is a stand-alone property, which means ample parking space for its guests.

 

sana-di-ge

 

 

 

Sana-di-ge brings an envious variety of coastal dishes to the table. Be it Goan, Marathi or Mangalorean cuisine—you will not be disappointed with the plethora of options available. The restaurant offers complimentary Puran Puli (a kokum-based drink) with a basket of papad served with six different chutneys to set the mood for the upcoming burst of flavours.

 

sana-di-ge

 

 

 

The elegant and well-lit interiors complement the restaurant’s motto of creating a sacred space for authentic, appetising food. Begin your meal with Yetti soup, Kori Theginakayi, and anjal fry. A Mangalorean prawn broth preparation, the soup is a refreshing change from the zesty Malabari flavours and lets the herbs do the magic. The chicken salad, prepared with white poppy seeds and grated coconut, is a bit on the heavier side, while the fried king fish turns on the taste buds for a gourmet feast.

 

The restaurant offers a classic mix of high-end scotches and whiskeys, but it is their range of cocktails and mocktails that draws the eye. A white wine-based, passion fruit cocktail, red sangria, and Ginger Minger were my favourites.

 

The restaurant is high on presentation—be it the brass cutlery or carefully designed Ellanneer Payasam, a dessert served in a karikku (tender coconut). P.S. The seafood thali is a sight to behold.

 

 sana-di-ge

 

 

 

For the main course, start with appam, meen (fish) curry, ulli theeyal, prawn manga (mango) curry. For a wholesome South-Indian experience, savour the mutton curry cooked in coconut milk with rice, along with a shallow fried king fish wrapped in banana leaf.

 

[box type=”info” style=”rounded” border=”full”]T+L Recommends: Seafood platter, Meen Pollichatthu, Papad with chutneys, Ellaneer Payasam, Prawn Manga Curry.[/box]