Swagath

Swagath Review

Delhi's only Mangalorean restaurant—specializing in fish and seafood from the western coast between Goa and Kerala—is outstanding. Choose your sauce, then decide whether you want fish, prawns, or crab. Anything served sawantwadi (in a spicy mint-and-coriander sauce) is unforgettable, as is gassi, a mild coconut-flavored gravy, and the butter-pepper-garlic sauce. Another specialty is Chettinad food from Tamil Nadu, cooked in a very spicy black-pepper sauce. Mop up your food with an appam or neer dosa, soft South Indian rice breads. The prim dining rooms, stacked vertically, are softly lit, and service is excellent. Doors are open all day.