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Seafood specialists

If you are a seafood freak, Sagara is the place to be in.


Sagara, at Vazhuthacaud here, is an ordinary restaurant. It has a small eating area, which can seat approximately 16.

And its ambience is nothing to write home about.

But if you are a seafood freak, this is the place to be in.

Started in 1997, Sagara has a wide range of seafood dishes.

Even rare dishes such as fish eggs and muringa meat (meat of a crustacean) are on offer.

Mussels, oysters, shrimp and crab too are on the menu. Their main dishes, idiappam, appam, chappati, parotta, pathiri, oroti, and palada, go well with seafood dishes such as chippi thoran (Rs. 20), kakka thoran (Rs. 20), kanava thoran (Rs. 20), muringa irachi (Rs. 20), mathi peera (Rs. 20), konju roast (Rs. 30), crab curry (price varies from Rs. 30 to Rs. 90 as per size), karimeen fry (also between Rs. 30 and Rs. 90), and the usual fish fry (Rs. 30 for five pieces), fish curry (Rs. 30) and fish masala (Rs. 40). Unlike many other joints, Sagara does not skimp on prawns, in the konju roast.

Among the chicken dishes are chilli chicken, pepper chicken and ginger chicken (Rs. 35 each), and chicken fry (Rs. 35), chicken masala (Rs. 35) and chicken curry (Rs. 30). But they generally take a back seat, with the focus on seafood.

Meen mutta, the eggs of large fish made into a delicious preparation, is available.

A `fish curry meals' would cost you Rs. 22.

Though its infrastructure is small, Sagara sends out a lot of smiling faces at the end of every meal.

A.V.

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