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| Restaurant: | Sangeetha Vegetarian Restaurant |
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| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
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6-min walk from Exit P1, East Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
26402123
Opening Hours
Today
09:30 - 15:30
18:00 - 22:30
Mon - Fri
10:00 - 15:00
18:00 - 22:00
Sat - Sun
09:30 - 15:30
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
Highly recommended by the former Head Chef of Chaat, Sangeetha is one of the leading restaurant chains based in Chennai that has 15 outposts worldwide, serving both North and South Indian vegetarian cuisine. We were the only local patrons on the night of our visit. I noted every table ordered Dosa, a thin, savoury crepe in South Indian cuisine made from fermented rice and lentil batter. Based on the server’s recommendation, I ordered a Masala Dosa, that has potato masala, coconut chutney and sambar stuffed in it. I also ordered some popular items such as samosa (small pastry cases filled with spiced vegetables), paneer 65 (a spicy South Indian appetiser made with Paneer, aka Indian Cheese, flour, spices and herbs like curry leaves. A vegetarian version of the popular South Indian Chicken 65), a Paneer Butter Masala (a curry made with paneer, spices, onion, tomatoes, cashews and butter) and a side to roti. I personally loved the Masala Dosa. The crepe was crisp and aromatic and the spiced potato stuffing was addictively flavourful. It is a wholesome meal in itself that South Indians have for breakfast. I was half full after finishing my share of the Masala Dosa.Whilst the crust of the samosa was crispy and flaky but it was a tad thick for my liking. Paneer 65 was interesting. Its texture was similar to that of chicken. Not the soft gooey kind of cheese that one would expect.For curry, server recommended the Paneer Butter Masala. I was a bit hesitant at first as it would mean 2 of our dishes featured the same key ingredient. But I took her advice and ordered it anyway. It was rich and creamy and went well with the side of roti. Ordered mango lassi for drinks. They were served close to room temperature. Would have been better had it been chilled before service.Overall an interesting dining experience. Friendly service. Very clean interior with a wash basin provided for hand washing. Will return to try other items on the menu!
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本來去同層嘅另一間印度素食餐廳，但眼見太多人，又係時候轉念😆個腦即刻靈光一閃，覺得呢度多人，自另一邊有我嘅位置，於是行2步已經見到SVR嘅大型牆身廣告兼指示，心態諗住望下都好，透過半身嘅玻璃，見到餐廳內有大量印度人及家庭用餐，應該都好正宗，睇埋個menu, 有中文（仲要係正確翻譯），就坐底用餐囉（1 person please) 所有員工都係印度人，大家都係用英文或印度用語溝通囉多數1條友就會常叫Thali, 就係一個大盤入面有飯，naan, 同一個烤或者炸嘅嘢，配好多碟不同口味咖喱+甜西米（？）+乳酪，好好食架加埋一杯hot masala tea就perfect食到半中途，對面嚟咗一位印度男士，仲同佢傾咗成個lunch到餐廳放break, 都係一個好另類特別不同國籍人士嘅交流方式，雖然我英文好［士］今次用餐體驗99分，係個杯hot masala tea叫咗3次先嚟，或者佢哋習慣用餐後先上最特別嘅係，我第一次見到Masala Tea好似Cappuccino咁，上面有好多泡，呢個位又加分了，有101分大家點餐後，可以用1分鐘時間睇下佢餐牌嘅第一頁，有講餐廳嘅故事，都幾touching Enjoy
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非常優秀！種草很久終於來吃啦推薦人說勝過樓下woodlands我非常好奇因為woodlands已經很好今天第一印象味道上感覺不相上下都很不錯但sangeetha有中文菜單可以要求不放蒜 少放油 更友好一些想吃的菜好多猶豫了很久點了Jain雜菜煎餅Gobi MasalaKadai Paneer每道都很好吃兩個人七八分飽的樣子最喜歡paneer高蛋白的感覺新鮮香菜是點睛之筆雜菜煎餅比我想象中稍微油多了一點但是是好吃的下次可能點原味或單一topping試試也可能試試naan或者今天沒點的蔬菜飯/腰果黃飯咖哩花菜相對倒覺得普通可能因為我經常吃覺得好餐廳味道都差不太多這家稍微有點重口更清淡一點 或者多一點西紅柿會更好整體很喜歡期待再來！
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成班同事傾開印度菜，但有d同事怕辣，印度同事就推薦左黎呢間Sangeetha，唔會太辣，亦都照顧到素食者🥦。佢喺尖東永安廣場入面，UG層嘅一個角落，位置都唔係咁易搵🤔裝修簡樸，但係空氣散發住印度咖哩嘅味道😆一場黎到當然由印度同事發辦🤤North Indian Thali $125🙂呢個係一個印度北面菜式嘅Set，有佢地嘅主食Naan，亦都有唔同醬料，有d係蕃茄有點係少少辣咖哩，同埋亦都有一碗飯。我自己鐘意Naan，類似平時我地食到嘅印度薄餅，但係就煙韌又軟熟好多，加埋蕃茄醬好好味😝Onion Tomato Chili Uthapaam $85 呢個就係另一種印度主食，Paper Roast，再配洋蔥，蕃茄同辣醬。佢其實係好薄既一塊餅卷起，但唔係普通脆口，佢係有d煙韌起中間，口感好有趣😆Paper Roast中間有一d黃色嘅薯仔沙律狀嘅配料，有少少辣，但加埋醬一齊味道好特別，唔錯👍South Indian Vada 呢個就係印度南面嘅菜式，有佢地嘅主食白色嘅Idly (蒸米漿糕)，同3款醬料。我覺得Idly口感係鬆軟，但味道就有點似白糖糕味，又有點酸味，可能係因為佢地發酵左嘅緣故。我覺得呢個係幾有趣嘅一道菜式👍Ghee Paper Roast呢個係巨大化Paper Roast，大概加大左3至4倍🤣🤣味道一樣係外脆內軟，同有配料喺中間👍主要係比大家用黎點d set未食完嘅醬料同配料，就好似大家去酒樓食飯，有好多餸，會叫幾個白飯黎夾住食嘅意思😆Gulab Jamun 2 PCS $40呢個我無影到相，呢個係印度其中一個傳統甜品，係一d炸左嘅圓碌碌麵團，再放落去糖水入面浸住佢。呢個真係一試難忘，再試投降🤣我已經好鐘意食甜品，但呢個甜度好似淨食糖漿感覺，咬落每一口都係純粹嘅甜味。呢個味道真係無試過，但係真係值得一試，但一次就OK🍊Orange Juice $40點解特登要提橙汁？因為喺餐廳我好少會飲到咁甜咁鮮嘅橙汁，好似將5個勁甜嘅橙榨汁，唔溝水情況下比你🤣正到飛起❤️我覺得成餐飯都好唔錯，有印度同事介紹各款食物，另外口味亦同我地平日食嘅好唔同，好特別，真係可以再返Take!
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Today’s feature is @svrhkg, Sangeetha Vegetarian restaurant prides itself in “serving Indian cuisine to the world” - an authentic S. Indian restaurant in E. TSTPrice: HK$200-400ppQuality: 👩🏻🍳👩🏻🍳👩🏻🍳Recommend: 💖💖💖💖Service:💁🏻♀️💁🏻♀️💁🏻♀️(Ratings out of 5)🧅onion dosa - thicker batter than regular dosa stuffed w/ red onions, coriander and green chilies, recommend!🫓paper dosa - the massive dosa pictured, plain flavored and super addicting, texture is thin and crispy like a fried crepe🍅rasam - soup with dried tamarind, tomatoes, and spices mixed w/ herbs, not for those who are sensitive to spice because it is 🔥🌶🥛buttermilk - an Indian staple also known as Chaas, this is a curd-based drink w/ yogurt, water, salt and green spices, sometimes w/ mustard seeds / curry leaves and even green chilies; definitely a first!🫖masala tea - masala and chai’s only diff is that the former adds spices while the latter only consists of black tea and hot milk; bit sweet for Bon’s taste, will order less sugar next time
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