Top 10 Reasons to Visit Sana-di-ge
- The menu is absolutely flawless. From Soul Kadi (welcome drink) to crab meat soup ... from Anjal Masala Fry to Mutton Tellangana ... there were so many firsts at Sana-di-ge; you'll find it hard to contain your excitement!
- Sana-di-ge has a beautiful and breathtaking decor with ample space to move around inside their premises. The restaurant is divided into four levels - basement, ground, first, and second. The slow-moving, transparent elevator at Sana-di-ge is yet another highlight; get inside the elevator to take a classic tour of one of India's finest coastal cuisine restaurant.
- Once the sun goes down, Sana-di-ge offers its patrons a chance to enjoy an intimate, alfresco dinner. If you're planning to organize a private party with your loved ones, this is the place to be!
- Owing to its prime location, Sana-di-ge provides a much-needed respite from the humdrum fine-dining options available in the vicinity like the Moti Mahal Delux and Amour Bistro.
- You'll occasionally run into a bureaucrat, a diplomat, or a think-tank who're now finding their working lunch options become much swisher, courtesy Sana-di-ge. I was lucky enough to meet noted food historian and TV presenter, Ashish Chopra, whose first book, NE Belly (2006), showcases little-known recipes from the north-east.
- Sana-di-ge serves the best, authentic summer coolers - be it Ginger Minger (made of apple puree and apple juice) or Ping Pong (made of pomegranate, raspberry, and cranberry). These mocktails taste much better than they sound actually, I can assure you that. If you're a fan of mixology, the gin-based Watermelon Bramble should be your perfect summer drink.
- Want to try a unique, delectable South Indian dessert that'll leave you asking for more? Well, then don't forget to savor the Elaneer Payasam at Sana-di-ge. Served in an unorthodox coconut shell and made with a unique combination of coconut cream and pulp of tender coconut, this has got to be the best payasam served anywhere in Delhi-NCR.
- At Sana-di-ge, all masalas and ingredients used in cooking are imported from Mangalore. Even the ghee is homemade, which is why I believe that the culinary fare is authentic to its core.
- Dressed in traditional South Indian attire, the servers are alert and fully informed about the coastal cuisine at Sana-di-ge. You can also meet the Master Chefs and understand the story behind each offering.
- Sana-di-ge is the only place I know where mini wooden boats are used to present the bill.
|Ashish Chopra - Noted Food Historian and TV Presenter|
|Elaneer Payasam served in a Coconut Shell|
|Server at Sana-di-ge|
|Mini wooden boats for bills|
- Crab Meat Soup
- Vegetarian Lemon Coriander
- Chicken Lemon Coriander
|Crab Meat Soup|
|Paneer Ghee Roast|
|Anjal Masala Fry|
- Chicken Ghee Roast
- Prawn Butter Pepper Garlic
- Mutton Pepper Fry
- Clams Sukka
- Tandoori Chaamp
- Vegetable Gassi
- Falguni Subzi
- Prawn Gassi
|Me at Sana-di-ge|