Reviews Sana-di-ge

If you want to have fresh, tasty and out of the world sea food, just visit this place. I bet, you will come back again for more. The fish tawa fry, ghee roast Prawns, pepper fry mutton dry are must try. The dessert- Yelaneeru Payasa and Ragi Mani should take you to heaven. Don't miss. Enjoy Madi.

Loved the Ambience. Food is expensive but it’s good. Mangalorean coastal cuisine is their specialty. Can customise according to your spice. But the food service will take some time. Had ordered lemon tea in the end, it took them more than 20 mins to prepare and serve.

One of the best restaurant in Bengaluru they have some good seafood varieties ambience is so good . I had fish thali from here it was so yummy all credits goes to the chef and his team

Authentic coastal food and vibes. Cute aesthetics and atmosphere. Food was good.

We happened to pass by this place and stopped for dinner. The place has vallet parking and clean washrooms. The tables are very well spaced out. The ambience is good. We ordered kokum and tender coconut ginger juice, which were pretty decent. Crab sukka and neer dose portion size were good. We tried all types of Fish fry, some of them were good, expensive. They take a while to serve sea food dishes, as they cook the fish/crab of our choice kept on display.

Coastal based theme restaurants with varieties in food menu. If you are a sea food lover, visit this place you will not be disappointed. Ambience is cool and staff are helpful in suggestions. Food is good, but can improve.

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. So why was I tripping so much about this place? 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 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.

A must visit place to enjoy coastal cuisine! Great ambience too. Tasty and mouthwatering dishes. Highly recommended!

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 specialties.