Sanadige Bengaluru — Restaurant in Bengaluru

Absolutely Pure authentic Udupi style.. very good for non-vegetarian specially fish 🐠 🎏 items . Must try coconut 🥥 Payasam. We ordered kokum and tender coconut ginger juice, which were pretty decent. Crab sukka and neer dose portion size were good. This place has been in my list since long time, I have been to goldfinch many times but could not able to make my way for sanadige. The only thing I was obsessed before coming here was their well known dessert Elneer payasam. But now it was all, right from the ambience, staff, starters main course and every thing here I feel in love with this place. Started off with a welcome drink ) SOL KADHI : Basically a drink originated from Indian subcontinent, popular at the coastal regions of Goa and Maharashtra. Made with coconut milk and kokum. Very refreshing and way good for health. Then came the Starters, ) Baby corn butter pepper garlic : Though I'm a hard-core non vegetarian but this dish was next level, the baby corn was rightly cooked with the goodness of butter giving you the aromatic flavour of pepper and garlic. A must try when here. ) SPINACH PAKODA : Pakoda fried to crisp and was served with chutney. ) PRAWN GHEE ROAST : My most favourite starter here, this was so good the prawns perfectly cooked with all that ghee and masala stuffed rightly. The prawns were crunchy, juicy and definitely giving that sweetness of prawns. ) STUFFED CRAB : Another brilliant dish this was, a whole new dimension to the crab. Crab shell stuffed topped with cheese and some spring onions. Do try this when you come here. ) CHICKEN PEPPER : Another delicious starter, juicy chicken tossed with pepper. The fried curry leaves, coriander and chilli's were coming together to give it a whole new flavour. MAIN COURSE : The main course was a THALI containing The Crab soup had the right kick for a wintery evening, the Prawn Koliwada was just perfectly marinated and the Pomfret Rawa fry hit all the right notes. The Coconut Payasam was spectacular to end a perfect evening. The Service was quick and courteous. Definitely going back. Droolwothy Prawn ghee roast and Kane fish rava fry are my favorite for the seafood menu. Kori rotti with Anjal fish curry is a must-have. Not to miss Chicken Donne Biryani. No one makes ghee roast like they do!

1. Nati Kori rotti
2. anjal curry with rice
3. Mutton sukkha
4. Chitranna
5. jackfruit gassi
6. kosambari,papad, ginger chutney, pickle. The whole thali was a plate of Goodness. Every dish was crafted carefully and truly delicious. DESSERT : ) ELNEER PAYASAM : No need any introduction about this, they also got a best dessert award for this. True bliss it is. This place is a must try for all the sea food lovers. It's a must visit if you're a coastal cuisine crave. The restaurant gives you the vibe of coastal Karnataka, with the crisp tulu language. Neatly crafted interiors, airy surroundings and calm place. A bliss.Great authentic taste on fish and chicken dishes of coastal Karnataka. Well, not much satisfying on veg dishes. Well mannered staff with warm gestures. (Happened when i visited the restaurant) Amazed by the entertainment done by the staff by placing live lobsters on table and look them crawl around while you eat your finger licking dish. They take a while to serve sea food dishes, as they cook the fish/crab of our choice kept on...

There are Coastal Restaurants specializing in Mangalorean, and then there is Sanadige. Although this venue needs no introduction with their presence in Mangalore and New Delhi besides Namma Uru, Sanadige has garnered a unique niche for themselves in the Coastal genre. Their home style curries, and authentic flavor has set them aside from others. I finally got myself to Goldfinch Hotel, Bangalore last week to experience their flavors in person. The restaurant is divided into 2 sections-the outside dining area designed like a traditional Mangalorean villa, and an air-conditioned inner section. The pathway to the outer area is of special mention with signature mannequins and carvings. As we sat down to order, the courteous staff presented to us their elaborate menu and I decided to start my meal with the very promising Hawaiian Prawn Salad along with some Sol Kadhi. I followed it up with some delectable Baby Corn Butter Pepper Garlic and Basale Pakora, both vegetarian dishes but a delight, nonetheless. I loved the succulence of the baby corn and the subtle notes of essential spices in the garnish. It was then time for the dish I can personally swear by any MRG chain of restaurants -The Prawn Ghee Roast. No matter where I order or eat them at, the ones from MRG hospitality stand out with their authentic flavors and home-style rendition. I was confident enough to order some Chicken Pepper and Pomphret Rava Fry, the latter being quite a rage as well here. This dish was not only cooked to perfection, but the presentation redeemed it a popular spot on social media shout-outs. The biggest surprise was up next-Stuffed crab which not only tasted as good as it looked but also added to my list of masterpiece recipes from the house of Goldfinch. It was a great experience to meet Chef Gowda himself and understand his secret recipes and renditions from the kitchens of Sanadige. I followed up my Main course in the form of a myriad of their favorites including Kosambari, Nati Kori Roti and Anjal Curry with Steamed Rice. The latter being another Mangalorean delicacy and a special, I was tempted to try some more of their traditional favorites namely Muton Sukkah and Avarakai with Gujje Gassi. Jackfruit or Gujje is also a delicacy in Bengal and is considered meat for vegetarians, a title complimented by this Gassi as well. I was in absolute food coma, but the best was yet to come. As already mentioned, Sanadige is an experience and as a result of their familiarity with the cuisine has successfully pushed the boundaries of the traditional recipe to accentuate its taste, flavor and presentation. The Elaneer Payasam, a Tender Coconut Payasam was my final sweet ending which has been already featured across travel magazines as one of the 10 best desserts in South India, and very rightfully so. Its flavor and creamy texture made me order one more portion pushing the boundaries of my waist button. My dinner at Sanadige was beyond memorable and was accentuated via the amazing service of the courteous staff and its serene interiors and décor. I am already looking forward to my next visit real soon to try out the dishes left out in their elaborate menu spread over Coastal, Mangalorean even North Indian and Indian Chinese...

I visited this beautiful place called Sana-di-ge, which literally translates to 'brass lamp', to try the delicious coastal food they have to offer. The ambiance is soothing and aesthetically done , and is perfect for that hearty meal. I tried a smorgasbord of dishes and below is a detailed review of all the good you can go expecting whenever you visit the place.

DRINK • Sol Kadhi : Started off with this popular drink from the Goa and the Maharashtra's coastal region. It is made from coconut milk and kokum. A soothing and digestive drink with a little bit of spicy kick.

SALAD • Hawaiian Prawn Salad : Made with prawns and raw mango, this made for a great salad to order.

STARTERS • Babycorn Butter Pepper Garlic : A buttery and slightly garlicky dish which was pretty awesome and should be tasted. • Basale (Spinach) Pakoda : Crispy deep fried goodness. Should not be missed. • Prawn Ghee Roast : A popular coastal dish, it was very well cooked in a smattering of ghee and masala. Need I say more. • Chicken Pepper : A delicious chicken starter. Was not overly spicy and had a good juicy chicken flavour. • Pomfret Rava Fry : A dish that needs no introduction. Fish lovers, order it without a second thought. • Stuffed Crab : I fell in love with this. Crab meat is cooked perfectly in mild spices and served in crab shells, with melted cheese on top. It's a showstopper. Please order it and thank me later.

MAIN COURSE

In main course , we had a thali which contained the following items. • Nati Kori Roti : It's a Mangalorean chicken curry made in coconut milk and served with crispy, thin rice wafers. Drooling again for this. • Anjal (Fish) Curry and Rice : How can one not have this! Another gem from Mangalorean cuisine. • Mutton Sukkha : Soft and succulent mutton in mild spices. Tasted so good. • Chittranna ( Lemon Rice ) : A simple dish but big on flavours. • Avarakai with Gujje ( Jackfruit) : A delectable veg dish made with flat beans and jackfruit. Tasted a little similar to baigan bharta. DESSERT

• Elaneer Payasam : This is a very popular dessert here. Made primarily with tender coconut milk and cream, it was a creamy revelation. There cannot be a better end to the meal.

I was highly impressed with the restaurant. It ticks all the boxes be it ambiance, service or the most important one, food. Take out some time and head over here to have an amazing time. Think Coastal, Think Sana-di-ge....