I absolutely love the wide variety of flavors from down South. (Okay, yes, I love a lot of zests, but let’s accept it, food is pretty lovable and tantalizing and absolutely orgasmic! *Not getting carried away*) The lacey coconut flavors countering the heat of the spices with its sweetness is simply divine. Sana-di-ge is the traditional lamp in Kullu language which welcomes you as you enter this fine space located at Malcha Marg. Spread over three floors, the restaurant is an opulent place with grand lamps hanging over the table, carved walls and a general warm, coastal feel.
We were courteously escorted to our table and started our meal with crispy papadum served in a working miniature wooden cart and a beautiful assortment of chutney served in chai glasses – mint, tangy mix pickle, coconut, tamarind, roasted bell pepper with mayonnaise and chilly – the tamarind and coconut chutney were a hoot.
For appetizers we started with paneer ghee roast, baby corn pepper fry and prawn butter pepper garlic. House special desi ghee with traditional masalas and soft paneer cubes. The smell of fresh desi ghee was intoxicating, the masalas were a little too over-powering though. When we pointed out the same to our server, we were promptly served with a neerdosa, a soft sticky dosa which made for the perfect accompaniment. Baby corn pepper fry – tossed with black pepper and green chillies, the crispy corn with curry leaves and chilly was titillating.
Prawns butter pepper garlic – a simple whip with fresh prawns tossed in butter, oodles of garlic and pepper – a luscious and very toothsome preparation again. This is one of their signature dishes which they offer with crabs as well.
For main course we devoured Manglorean mutton curry, Chicken Chettinad and Malabar fish curry along with the Mangalorean bread basket – Neerdosa, Kerala Appam, Pundi, Moode and Uthappam. The mutton curry with coconut milk was delectable, but what was most impresssive was the melt in your mouth mutton. The fish curry was fragrant with bite sized pieces of a fresh catch. Chicken chettinad was aromatic, spicy and very toothsome. The bread basket was most exquisite – fluffy uthappams, fluffy, slightly sticky Neerdosa, crispy on the outside and fluffy on the inside – Kerala appam, Pundi – a ball made out of semolina flour was moist with a distinct coconut taste embedded in. Moode – steamed cakes in coconut leaves.
We rounded up our meal with authentic Coastal desserts – Elaneerpayasum and Ragimanni. Ragimanni – a traditional dessert made with ragi, jaggery and coocnut milk. The smell of fresh gud was a treat. The payasum came in a wooden coconut with cool, sweet coconut milk with coconut malai and cardamom.
Originally published here https://chompslurrpburp.com/2016/09/14/colossal-coastal-spread-at-sanadige/