Delhi, a city of rich cultural heritage, is also known for its love for fine dining experiences. If you’re a seafood lover, Sana-Di-Ge Fine Dining Restaurant is your go-to place. This restaurant located in Chanakyapuri serves Mangalorean cuisine, and the seafood on their menu is from Goa, Maharashtra, and Kerala. Sanadige is a name that’s been making waves in Bengaluru and is now offering an extraordinary dining experience in Delhi. This restaurant’s name has a special meaning; it means a brass lamp lit on auspicious occasions throughout the coastal area.

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What’s Special About Sana-Di-Ge?

The restaurant has created its niche by importing its seafood all the way from Mangalore, ensuring freshness and quality. They use special spices and herbs that maintain the regional flavour of the west coast. To get the rich flavour and spicy aroma, Sana-Di-Ge uses spices that are shipped in from Andhra Pradesh. Their menu features various ingredients such as Jeera, laal mirch, lahsun, adrak, kokum, haldi, and cashews. Raw mango is a vital ingredient in almost all their dishes, adding a unique tangy taste all year long.

Decor

Sana-Di-Ge’s interior is simple yet elegant, with three floors and a hydraulic lift. The restaurant offers a comfortable seating arrangement with outdoor spaces for those who want to enjoy the lovely scenery and sky. The second floor is a special bar area where you can sip on your drinks and have a great time with your friends and family.

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Top Dishes At Sana-Di-Ge

The top-rated dishes at Sana-Di-Ge suggested by Chef Sukesh Kanchan include the Sol Kadhi, a concoction of roasted garlic, kokum, and coconut milk, which gives it a vibrant pink colour. The chef recommends Sol Kadhi as a healthy drink that aids in digestion.

_{Regional spices are used in all the dishes.}

Food At Sana-Di-Ge

The appetisers are served on a traditional style brass plate lined with plantain leaf for an authentic Dakshina Kannada dining experience. Chicken Ghee Roast is a must-try dish, cooked with Byadgi Chilli paste, which gives it a deep red colour. Butter Pepper Garlic Prawns are perfectly cooked in coconut milk with a creamy texture. The Tawa Fish, with its outside layer packed with spices, is a favourite among diners. The vegetarian options include Kali Mirch Lotus Stem, Vegetable galauti kebab and Mushroom Varuval cooked in garlic and curry leaves.

_{Tasty pan-fried fish (tawa fish).}

For the main course, we suggest trying the Phalguni Sabzi, made with finely chopped vegetables, cooked in Indian spices and garnished with cream and brown garlic. The Natti Mutton is a finger-licking good dish you cannot miss, while the Malabar fish curry may not be everyone’s favourite.

_{Relish their tasty vegetarian and non-vegetarian curries in main course.}

No meal is complete without a sweet finish, and Sana-Di-Ge has got you covered. The Elaneer Payasam is a must-try dessert made from the combination of coconut cream and the pulp of softtender coconut.