With its three outlets in India -- Bengaluru, Mangalore and Delhi -- Sana-Di-Ge will soon open in London and Dubai, offering mouth-watering and nutritious coastal cuisine.

LOCATED IN the posh district of the capital which is a haven for expatriates, Sana-Di-Ge in Chanakyapuri, Delhi, is a cosy, fine-dining restaurant which offers a splendid coastal spread. The menu is a refreshing delight with innovative flavours of the south-coast cuisine committed to seasonality, authenticity and responding to the growing demands of the diners.
 
“Delhi has seen a mix of people from across the country who like to experiment with their palate. The rising demands of millennial for fresh ingredient-based cuisine and unique concept of coastal cuisine, being first of its kind, prompted us to start this concept in Delhi. The flavours come from the coast of Karnataka, Maharashtra, Goa and Kerala,” said Gaurav Sahai, General Manager, Sana-di-ge Delhi as he takes us through the history of the restaurant, discussing about how it got its name. “It means brass lamp in Tulu”, which is seen positioned right at the entrance.
 
Spread over three floors with a capacity to serve more than 120 people at a time, the highlight of the place is the hydraulic lift that can get you from one floor to the other. The jam packed restaurant even on a weekday caters to farm fresh ingredients and seafood offerings flown in from Mangalore daily. “The spice blends and cocktail syrups are all made in-house and nothing is prepared beforehand so it gives a fine authentic taste on real flavours and ingredients,” reveals Sahai.
 
The idea is to get farm fresh produce from the garden where fresh vegetables are grown. Launched in 2017, the menu has signature dishes with the freshest crustaceans, spices and seasonal ingredients offering an exceptional range of authentic Southern coastal cuisines with a combination of handpicked North Indian dishes.
 
The kitchen is an interesting mix of local cooks from villages of Mangalore and Bengaluru. “There are no chefs from a culinary school. So you get the real taste of the regional cuisine at the community level and they know the taste that serves the best authentic fare,” explained Sahai.
 
So what you could try out: butter pepper garlic yetti (prawn), tawa fry maanji (pomfret) – a bit too salty and tangy, mamsa pepper fry (succulent lamb in Mangalorean spices), Chicken Chettinad, Malabari parantha and paisam in dessert that comes in a little coconut shell. Also try out the popular western-ghat signature drinks like Punar puli (kokam based drink), Mango mint Shikanji, Kokum kadi, Sol kadi, Sambharam, Kukukki Sharbath; starters like Kempu bezule, Pepper fry, Kaju Sana-di-ge; to main course like Malabar stew, Gola kadi, Mangalorean Mamsa, Nati kori curry and Bibinca, Badam halwa, and Elaneer payasam.
 
There is a monsoon-special thali served with crunchy Masala Vada, Gujarati Bajri Vada, spicy Mangalore Gobhi Fry paired with spicy green chutney, sweet and spicy Arbi Kadipatta Fry, Malabar Spinach Pakoda served with coriander dip, Halasina Mulka teamed with fresh coconut dip, and Kerala Raw Banana Fry; Chicken Curry Patta Fry, Kerala Kozi Coconut Fry and Egg Roast.
 
Started by a Bengaluru-based group, MRG Group, the group plans to open another outlet in London and Dubai very soon.