Sana-di-ge, Delhi has diversified its menu by including cuisine from the coast of Andhra Pradesh, bringing a new and intense flavor to the table.
Sana-di-ge, which translates to ‘inaugural brass lamp’, is known for its authentic coastal cuisine prepared with the finest local ingredients & freshest seafood. The new menu features an array of dishes from the coastal region of Southern India, paired with classic concoctions.
Infused with passion and creativity, the culinary team at Sana-di-he has put in a great deal of research and innovation to compose this new menu; carefully curated with airlifted ingredients, spices, and fresh seafood, to ensure the pure flavor& traditional elements of the cuisine are intact. Our Chefs belong to the coastal part of Southern India, primarily from Karnataka, Maharashtra, Goa, Kerala, and Andhra Pradesh because of which they have an insight into the cuisine.
SukeshKanchan, Executive Chef at Sana-di-ge, Delhi shares “After long, meticulous planning we have been able to come up with the new menu. The menu comprises time-honored recipes curated to perfection using conventional cooking methods intertwined with a creative presentation to enhance the overall dining experience. We strive to serve the most authentic flavors of the coast which is why there’s no compromise when it comes to quality. We are very excited and are looking forward to welcoming our guests to come and try out the dishes from the new menu.”
Some of the exclusive dishes from the new menuare Kozhi Kokum (fresh kokum infused chicken tossed with authentic Mangalorean spices), Meen Roast (surmai pan-tossed in a tangy spice mix with chopped shallots, shallow fried), Malabar Green PeasCurry (a vegetarian’s delight -green peas cooked to perfection with Kerala spices in coconut milk), Bendekaayi Sole (handpicked garden -fresh okra tossed with sliced onion & kokum, finished with freshly grated coconut), RoyyalaVepudu (an Andhra style prawn fry with minimal ingredients), Andhra Chili Chicken (a mouth-watering dish prepared by blending the flavor of fresh green chilies), Nellore ChepalaPulusu (a tangy, spicy,delicious regional recipe of Nellore), Crab Xec –Xec (a fragrant and scrumptious Goan crab curry prepared with roasted spices & coconut paste); Mysore Pak (a South Indian fusion recipe of classic MysorePakmade with Horlicks and besan), RashiPomfret (fresh pomfret stuffed with shrimps inrecheadomasala, shallow fried), BharelliMacchi (pomfretstuffed with traditional green spices, cooked to perfection), Natti Mutton (juicy chunks of mutton simmered in a base of onions, green chilies, coconut & mint – coriander paste).While we have retained our signature dishes on the menu, such as Ghee Roast (a traditional recipe from the Shetty household prepared with authentic spices & ghee), ElaneerPayasam (a soulful combination of coconut cream & pulp of fresh tender coconut).
Located in one of Delhi’s greenest and poshest neighborhoods—MalchaMarg Chanakyapuri, Sana-di-ge is spread across three floors, designed with a warm chic interior, bronze and grey tones to create an atmosphere of urban sophistication, making it a destination dining venue.
