9,500Rs/- Veg Coastal Food in Delhi😱😱 Sanadige Delhi Restaurant Review | Best Coastal Food Delhi

I've had to regularly come to this restaurant for the past ten years. But why? Let me show you one by one. First of all, here's our own paneer ghī rost. This paneer is cooked with its authentic Mangalorean spices. There are many people who simply never like Baby Koon. Who is this Burt's Bees baby from San Diego? Once you taste it, you'll fall in love with Baby Koun. This strong tea, I've been drinking it here for ten years already. I mean, it's fixed for me. First, I'll order the paneer ghī rost. So, who is this Burtter Garlick baby? After that, Lunga said, "This is a tough one." In the starters, at the end, we have ordered mushroom waffles. Mushrooms are also cooked inside Mangalorean spices. Add cashew and curry leaves. And upon seeing the color, you'll think it will be very spicy. And if you think the starters here are different, just take a look at my course. This is Dronshtik Puliy Munchi, this is Kaima Korma, this is Ulli Thiyal, this is Vaj Stew, this is your Neer Dosa, this is Appam, this is Sanna, this is Pundi, and this is Coconut Rice. Forget about all this food—people from Daily probably haven't even heard the names of most of these things. Now, let's go ahead and taste them. Alei Gais, take this Sanna—it's basically Goan idli, and we'll have it with Kai Korma. If you've ever been to India's coastal regions, you'll recognize the taste exactly as it's replicated here, simple, just like that. I've been staying in Kadala for a month now, but I haven't found anything like the Vajra Stew they make in Sannadige. You've come all the way to Sannadi, and now try this Vaish Stu Tri with Appam; if you're not smitten by it, then let me know. After this delicious Vazhi Stew, we're having coconut rice here, which we'll eat with Puli Thiyal. Puli Thiyal is basically a dish made with small-sized onions, which are called "Shaila" in local terms, and they're cooked into a tangy, slightly sweet preparation. It's something you have to do, but when the taste comes, the enjoyment kicks in—just like when you eat Gajak. And since this dessert of theirs is so special, if you happen to find something similar anywhere across India, please let me know. Ileneer payasam—I keep asking for it again and again. You must come here to eat. If you're staying at the daily, come here today and try this sannadige, just have this one keeripayasam once. I guarantee you this: you will keep coming back to SaneDige, just as I keep coming back. I am Amar C. Rohi. I am giving you my guarantee. And I am giving you my guarantee.