In a line- Delhi’s favourite coastal food restaurant introduces new dishes in its menu.
Cuisine- Coastal food, North Indian
Price for two- Rs. 1800 (approx)
Location- 22/48, Commercial Centre, Chanakyapuri, New Delhi
Must haves- nuggekai soup, corn kosambari salad, malvani mutton masala dry, bendakaya sole, elaneer payasam
Speaking of creamy coconut curries, hot bread to dip in those curries, deep fried seafood with fresh chutneys and hearty bowls of broths, I immediately get teleported to the beautiful coastline of India that harbours some of the best delicacies, that we in Delhi cannot be acquainted with. But this was until the elegant restaurant, Sanadige, came into the picture of Delhi’s gastronomes, only to take their taste buds on a culinary ride that exposes them to the coast of Karnataka, Maharashtra, Kerala and Goa.
I’ve sung praises of how chic and classy the restaurant is and how impeccable the kitchen is, to deliver authentic coastal dishes with finesse. But when I got to know that they have introduced a couple of more exciting dishes, I obviously knew that I had to go and try them out.
Hence, last weekend, I decided to pay a visit to this adobe of coastal food, only to surprise my palate, and to fall in love with this place all over again.
Known for its digestive properties, punar poli, a kokum based drink infused with cardamom, was the drink of my choice, to commence the meal with. It improves the appetite, and that was indeed a requirement before kick-starting the dishes.
Drumsticks have always been a favourite and even till date, whenever I spot sambhar, I forage out the drumsticks for myself. Watching the creamy nuggekai soup i.e. drumstick soup on the menu only made me feel better. Though salad remains the most underrated part of any meal, the corn kosambari salad, made with fresh corn kernels, coconut and peas, with chilli and curry leaves tempering, became a favourite at the table.
The appetisers were presided by anjal tawa fry, malvani mutton masala dry and paneer varuval. The anjal tawa fry i.e. a fillet of anjal fish was coated generously in coastal spices and was cooked on a tawa till brown and crisp on the outside. The the limelight was stolen by the melt-in-mouth, fiery looking and replete with spices, malvani mutton masala dry, and the unusual paneer varuval, that was tossed in a deep crimson masala that had generous tones of curry leaves. The coconut water with mint leaves helped to cleanse the palate, to prepare me for the mains to follow.
The appetisers course had only risen the bar for the mains, which in fact, the mains totally lived up to, if not exceeded. The succulent morsels of mutton in a beautiful coconut-y broth, marking simplicity with the elegant mutton stew was demolished in no time with some warm appams, but the piece de resistance was actually a vegetarian dish. Named bendakaya sole, this deep-fried okra sabzi had a beautiful undertone of spices tossed with coconut and fried curry leaves, making it the unsung hero on the menu.
To put a stamp on the success of a great lunch at Sanadige, the elaneer payasam, one of their hot-selling and much-spoken-about dessert was ordered, and on sight, demolished in seconds. Tender coconut in a mildly sweetened coconut pudding, this dessert is something that even a person who does not appreciate coconut as much, would end up betting his money on.
Confession- Sanadige is a class of a restaurant and leaves no stone unturned when it comes to pleasing their patrons. Be it the interiors, service or food, everything is paid attention to and that’s what makes it a must visit. On my last visit, I spoke about how good the seafood here is, but I’d like to add on to that and say that the meat dishes are equally amazing.
Know about my previous experience here.