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Different Types of Dosa You Should Try At Sagar Ratna This Weekend
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In 1986, one man’s pursuit of authentic South Indian flavours began a transformation of the culinary scene in North India forever. That man was Jayaram Banan, a visionary who saw South Indian food as something that deserved a place in every home and heart.
He opened a small restaurant in Defence Colony, Delhi, and locally, he started sharing the real South Indian food experience with the community. The smell of ground spices, the crunchiness of the dosa, the softness of the idli, and the depth of the sambar caused happy diners to take an unbridled passion for South Indian food from the first bite. People shared their experiences, and what had begun as a small operation started being known for its authentic food quality and greatness too.
Thus began the Sagar Ratna saga; an entity that has changed how people discover South Indian food for North India and beyond.
Sagar had established a following before the early 1990s. However, 1991 provided the watershed moment when Jayaram Banan acquired the famous Woodland restaurant at Lodhi Hotel, rebranded and re-launched it as a Sagar Ratna. Building a brand that brought true change through authentic taste, use of quality products, and organic traditional cooking.
As the first South Indian restaurant in North India, Sagar Ratna brought North Indians a taste of South Indian fare that was both honest and reminiscent of home cooking. The restaurant was always thriving, filled with families, business professionals, and foodies anxious for more of the famous crispy dosas, sumptuous chutneys, and boiling hot sambar.
What separated Sagar Ratna from the competition was consistency. Regardless which shop you dined at, you were sure to get that great taste and. an appropriate level of service. It did not take long to gather the audience to be recognized as one of the finest South Indian restaurants foodies have ever known in New Delhi.
While South Indian vegetarian dishes have always been central to Sagar Ratna, the brand continued to evolve. Over the years, new elements were added to enrich the experience:
To engage an even wider customer segment, the menu expanded to include a few North Indian dishes without sacrificing too many of the traditions.
In 2001, Jayaram Banan opened Swagath to satisfy customers who wanted hearty coastal and seafood dishes with strong flavours.
In 2015, Sagar Ratna introduced millet-based dishes and some fusion flavours that maintained the evolution of tradition while also respecting authentic flavours.
Through it all, Sagar Ratna has remained the best South Indian restaurant in Delhi where patrons can experience the truly South Indian flavour and cooking.
Ever wondered how Sagar Ratna remains a hit from decade to decade? Here’s what makes us unique:
From the recipe to the cooking methods, we have remained true to South Indian food. Everything is made using traditional methods, with the same high-quality ingredients, as you would expect in a South Indian Household.
Our ingredients undergo a very strict selection process which supports them in achieving ‘great taste’ and ‘great quality’ standards.
If you eat at Sagar Ratna in Delhi or at one of our many other outlets, you will have the same delicious food and warm service.
Being at Sagar Ratna is more than food. It’s an experience that represents the warmth and generosity of authentic South Indian customs.
Sagar Ratna opened our first 40-seat dining space, and has come to become a brand that is country and globally recognised. The first franchise opened in Ludhiana, Punjab in 1999. By the late 90’s Sagar Ratna had over 35+ outlets across North India!
Today, with multiple outlets worldwide, Sagar Ratna has become a global ambassador of South Indian cuisine. As one of the best South Indian restaurants, its expansion proves that great food knows no boundaries.
Sagar Ratna has transformed from its original small restaurant in Defence Colony to a multinational brand with locations globally, but the journey has just begun. As the food sector continues to change, Sagar Ratna is committed to:
While working to modernize flavours and tastes, Sagar Ratna is dedicated to remembering the original flavours of our recipes.
Sagar Ratna has much more to go in expanding the reach of authentic South Indian cuisine, with many more stores, locally and abroad, opening every day.
Sagar Ratna is constantly redefining food and dining experiences by improving sustainability practices, improving digital-based experiences, and pleasing our customers and guests.
Sagar Ratna is not working to be just another South Indian restaurant, rather, to be a legacy of the stalwart vision laid down by Jayaram Banan.
It is a marriage of history, tradition, and flavour – collaboration of everything – all on a plate. Each bite of Sagar Ratna’s cuisines will unfold and inspire a true story of passion, legacy, and originality.
Visit your closest Sagar Ratna store and join in this contribution to history.
Next time you are ready for a truly authentic South Indian meal, you will know where to go!
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