Coastal Delicacies At Sanadige...

True-blue Coastal Cuisine in the heart of Delhi? Seems too good to be true?

Not anymore, because Sanadige is in the house. Sana-di-ge signifies a brass lamp in Tulu language, which is lit on all auspicious occasions. Sanadige is Goldfinch's brainchild which has come to Delhi straight from Bangalore, to present to us, the choicest delicacies of the coastal belt.

The restaurant is located in the commercial center at Chanakyapuri just blocks away from iconic brand names in the F&B space as Fujiya, which is a pioneer in Oriental cuisine.

Spread across three floors, a picturesque rooftop, and a basement area set aside for get-togethers, all accessible by means of a one-of-its-kind hydraulic lift, Sanadige glorifies expeditions of adventurers, and fresh catch of fisherfolk by means of wall murals and figurines.

Tables are laid out in the classic manner with even the table napkins shaped in the form of boats.

There are wood carvings at one end of the second floor where I was seated for my meal.

Seasoned Kokum Kadi is served as a welcome drink and crisp Appalams are served in a medieval wagon, accompanied by six dips - Tamarind, Mint, Coconut Chutney, Hot Garlic Sauce, Mint Mayonnaise, and Pickled Mix.

Meals are served on a fresh banana leaf, as is the custom in southern states. Each day's fresh catch is sourced directly from Mangalore.

The attendants also sport a suit that has a South Indian touch to it too. :)

Here's what would form for a delectable meal when visiting Sanadige...

Soup: 

Yummy Prawn Soup had flavorful prawn chunks with greens in a steaming broth.

Appetizers: 

Paneer Ghee Roast is one of the popular dishes at Sanadige and had the prominent taste of cottage cheese grilled in Ghee complemented by spices, served along with Neer Dosa.

Mutton Sukka was cooked in dry coconut spice mix.

Prawns Butter Pepper Garlic are easily the best appetizer on the menu at Sanadige. The prawns are well-done and the flavor lingers on the palate.

Anjal Rawa Fry had the same spices utilized in its making as Paneer Ghee Roast and was remarkable.

Beverages: 

Ping Pong had fresh pomegranate, raspberry, and cranberry in its making garnished with a pomegranate chunk.

Summery Melon had a watermelon slice as garnish and mint in its making.

Tender Coconut Water

Mango Berry as the name suggests, was a concoction of mango juice and strawberry.

Raspberry & Cream was a flavorful blend of berries and fresh cream.

Main Course:

Kori Kundapuri is one of Sanadige's signature chicken curries.

Malabar Fish Fry had a whole bony Pomfret at its core, mildly spiced.

Gola Kadi was about chickpeas, mustard seeds, and curry leaves cooked nicely.

Accompanying the curries were Malabar Paranthas and Sanadige's Basket.

Chicken Biryani was served in a tiffin, accompanied by Salan and Raita. The rice were aromatic and the chicken pieces, succulent.

Dessert: 

Elaneer Payasam had the most aesthetic presentation and came in a coconut itself, which concealed in it a sweet concoction of coconut cream, pulp, and an assortment of nuts.

On the whole, Sanadige is one of the handful of places that aim at presenting authentic coastal cuisine to its patrons in Delhi. :)