Sana-di-ge is
not merely a restaurant. It's a unique culture to experience. It's,
in fact, a soul of Indian traditions in food. I find this place elite
and exclusive. Especially, in coastal food, there is nothing like
dining at Sana-di-ge. Every dish has a unique set of masalas and
other ingredients. Where every masala and ingredients are sourced
from the best of their origins keeping adherence to processes and
procedures intact for sure. In case, a particular masala doesn't
reach in time and is not available in the kitchen, the particular
dish or dishes needing that masala will not be prepared with any
substitutes procured from a local resource. That is the level of
discipline to ensure extreme quality, taste, and genuinty in the
dishes and food. That is a great level of commitment towards its
customers and guests.
Not only the food,
but it's also the unique culture and experience that is more than
delightful. Visiting Sana-di-ge is a combination of luxury and rich
experience. Let me highlight the key features of some classic and
traditional drinks here that are prepared with utmost care and
perfection. The first one is Sambharam. It is entirely
different. Basically, it is all time Kerala's spicy buttermilk that
is tampered with fresh coriander, turmeric, ginger, and curry leaves.
Yedded Punchi Panaka is one of the best drinks. It is a
perfect blend of black pepper, jaggery, water, and tamarind. So,
actually, it is a sweet, spicy, and tangy drink. Punar Puli is
made of kokum, water, and sugar. The word itself means kokum in the
local language. Kokum is used traditionally in many south Indian
curries as an alternative to tamarind. Kokum hails from the family of
mango stream.
Sol Kadi is a
fabulous drink. It is made with coconut milk, dried kokum fruit,
spices, finally tempered with roasted garlic. Elaneeru Shunti
Nimbehannu is another classic drink that is a combination of
fresh tender coconut water, pressed ginger, and lime. After these
fabulous drinks, let us relish some fabulous starters. Kori Ghee
Roast is a pan tossed chicken with byagdi chili, clarified
butter, and original spices from Mangalore. Butter Pepper Garlic
Prawn is something I never miss whenever I visit here. It is
uniquely prepared that makes its taste fabulous. It is batter fried
prawn cooked with butter, pepper, and garlic. Malvani Mutton masala was so delicious that I finished it in no time. It is
mutton cooked with ginger, onion, and a unique set of the spice mix.
In veg, Kalimirchi Lotus Stem is one of the best dishes.
Lotus stem is deep-fried and then tossed with black pepper, onion, and garlic. Now,
comes the best of all. It is Kaju Sanadige, one of the
signature dishes here. Whole cashew nuts are fried along with coconut
slices that are further tossed with crushed pepper with a finishing
touch with curry leaves. In the main course section, Malabar Stew
is fantastic. It is a fresh mix of vegetables with coconut milk and
curry leaves. Allepey Meen Manga Curry is a real treat for
fish lovers like me. It is fish cooked with raw mango slices further
cooked in coconut gravy. Kori Kundapuri is one of the best
chicken dishes that have chicken cooked in coconut gravy. Pundi goes
well with Kori Kundapuri. Pundi, actually, is a steamed rice
ball mixed with semolina (Rawa) and grated coconut.
Neer Dosa, as
the name suggests, is a very soft and ultra-thin pancake made with
rice. When I visit and dine at Sana-di-ge I don't forget to order
Kerala Paratha. If I don't order that, it will be a big
mistake that I can't afford to make. Kerala Paratha is nothing but
Malabar Paratha, a multilayer pan-fried paratha made with
flour and ghee. The same goes true for Mangalorean Appam that
is a flat and soft pancake made with fermented rice batter. It is
also quite soft and thin. Nei Choru is a memorable rice dish
made with rice tossed in pure ghee, cashew nuts, onion, and curry
leaves. Among desserts, I preferred Elaneer Payasam and Ragi
Mani. Ragi Mani is a finger millet pudding that is a superb
delicacy from the Kannadiga heartland. The presentation of Elaneer
Payasam is excellent. So is its taste.
It is another
signature dish at Sana-di-ge. It is made with fresh coconut milk and
Tender coconut pulp. I ended this fabulous journey with Dakshin
filter kaapi.
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