For starters, it is one of the good places to eat authentic South Indian cuisine with a bent towards flavours from Karnataka. With affordable pricing, clean surroundings, fresh food, and quick service, Sagar Ratna is a pure vegetarian family restaurant. A strong grasp on the fast-moving F&B scene, the restaurant has gone on a creative spree and brought out innovative dosas and idlis, while retaining the authentic taste.
Ever thought of giving the chaat an idli-twist? There is a new Idli Chaat on the menu. No, it’s not the huge idli you know. With four small fried idlis and lots of fresh boondi, pomegranate, curd, and chutneys, this is one summer-friendly snack.
And if you're looking for a healthier replacement for the calorie-laden potato finger fries then you should try the Idli Finger Fries sprinkled with gunpowder. Dip them in fresh tomato podi and enjoy the healthy snack.
Need something even lighter to snack on - take an Assorted Idli Platter. These are bite-sized and sprinkled with two different gunpowders - Nallakularama, the slightly spicier one, and Milagai Podi, the regular one. But dipped in sambhar and nariyal chutney, it’s a yum and light dish.
Talk progressive cuisine, here’s another kind - Fusion Dosas. We took a bite of the Vegetable Cheese Dosa which is your answer to a veg roll/pizza/sandwich. I found it healthier as it's fresh and prepared without any preservatives. Apparently, it’s quite a favourite with the children. Then there’s Chettinad Dosa with two different pastes and potato fillings. The innovations leave you spoiled for choice.
What we liked about the Hot Garlic Dosa was the way it was presented, besides the spicy paste with which it came. Oh, and I forgot to mention the combo meals. I ended my meal with Rava Kesari and Mysore Pak along with filter coffee.
Sunil Sharma, who is the area coach, says the idea is to make the food more interesting for the young ones. “There is no variation in the authentic flavours, just some additions and the chain is working constantly to see what pleases the northern palate.” Chef Subramaniyam, who is responsible for the brand’s kitchen hails from Tamil Nadu and says he likes experimenting with the dishes but does not want to lose the traditional flavours. Constant surveys and feedbacks make the menu interesting as there is always a change in dishes. Among the popular dishes are the thalis, masala dosa, and dahi vada. The chain is in an expansion mode and we expect to see more restaurants in Uttar Pradesh.
The new outlet in Sarojini Nagar offers a private area for parties. There is a catering division too. And the service remains impeccable and fast.
Ever thought of giving the chaat an idli-twist? There is a new Idli Chaat on the menu. No, it’s not the huge idli you know. With four small fried idlis and lots of fresh boondi, pomegranate, curd, and chutneys, this is one summer-friendly snack.
And if you're looking for a healthier replacement for the calorie-laden potato finger fries then you should try the Idli Finger Fries sprinkled with gunpowder. Dip them in fresh tomato podi and enjoy the healthy snack.
Need something even lighter to snack on - take an Assorted Idli Platter. These are bite-sized and sprinkled with two different gunpowders - Nallakularama, the slightly spicier one, and Milagai Podi, the regular one. But dipped in sambhar and nariyal chutney, it’s a yum and light dish.
Talk progressive cuisine, here’s another kind - Fusion Dosas. We took a bite of the Vegetable Cheese Dosa which is your answer to a veg roll/pizza/sandwich. I found it healthier as it's fresh and prepared without any preservatives. Apparently, it’s quite a favourite with the children. Then there’s Chettinad Dosa with two different pastes and potato fillings. The innovations leave you spoiled for choice.
What we liked about the Hot Garlic Dosa was the way it was presented, besides the spicy paste with which it came. Oh, and I forgot to mention the combo meals. I ended my meal with Rava Kesari and Mysore Pak along with filter coffee.
Sunil Sharma, who is the area coach, says the idea is to make the food more interesting for the young ones. “There is no variation in the authentic flavours, just some additions and the chain is working constantly to see what pleases the northern palate.” Chef Subramaniyam, who is responsible for the brand’s kitchen hails from Tamil Nadu and says he likes experimenting with the dishes but does not want to lose the traditional flavours. Constant surveys and feedbacks make the menu interesting as there is always a change in dishes. Among the popular dishes are the thalis, masala dosa, and dahi vada. The chain is in an expansion mode and we expect to see more restaurants in Uttar Pradesh.
The new outlet in Sarojini Nagar offers a private area for parties. There is a catering division too. And the service remains impeccable and fast.