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SWAGATH NOW COMES IN A CHIC NEW AVATAR.

DEeCOR IS the least important ingredient in Jayaram Banan's original restaurant, Defence Colony's Sagar, which made idli- vada- dosa a fashionable diversion for the butter chicken republic.

Back in 1986, dE[umlaut]cor didn't really count. Now it does, so the new Swagath -- Banan's coastal cuisine restaurant that hasn't had a dull moment since it opened in Defence Colony in 2000 -- at Hotel Janpath oozes good looks. Its sun- drenched porch, which can seat 65, and its dining area inside with granite walls, look light years ahead of Sagar. What unites them is the authenticity of food. The menu, informs general manager Jagannath S. Poojary, does not have any surprises, except four new dishes -- the Parsi speciality, patrani fish; the spicy mutton fry with curry leaves ( vepudu ) from Andhra; and Malabari mutton and chicken.

Swagath loyalists can also tuck into sol kadhi , pomfret koliwada , Malwani red snapper fry and butter garlic crabs.

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Publication:Mail Today (New Delhi, India)
Date:Feb 19, 2010
Words:168
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