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Item: Sangeetha Vegetarian Restaurant
Rating: 5
Author: supersupergirl

Sangeetha Vegetarian Restaurant

83 Reviews

Taste

Decor

Service

Hygiene

Value

4336

Tsim Sha Tsui

$51-100

Indian Vegetarian Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Sangeetha Vegetarian Restaurant

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

supersupergirl

Level4

7.9K

I eat quite a lot of Indian food because it is one of my favourite Cuisines.Recently I have started exploring Vegetarian Indian food when I realized there are quite a few in TST.When I walked into Sangeetha, I was impressed to see that they make their own snacks because I normally buy these at Indian shops.The menu was impressive and there was so much to choose from. For Vadas, there was a good variety like Onion, pepper etc and the milkshake range too.Started with the hazelnut milkshake which w

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The menu was impressive and there was so much to choose from.
For Vadas, there was a good variety like Onion, pepper etc and the milkshake range too.

Started with the hazelnut milkshake which was very sweet.

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It was really difficult making my mind up because every item was different and something I wanted to try.

Started with the onion vada which was crispy with lots of onions in it.
I was so glad I had this because most restaurants serve plain vada.

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Next was the Idiyappam which is similar to rice vermicelli with coconut chutney and curry.
The pairing of these were great as it balanced the fieriness of the spices.

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Next was the Uttapam whichi is like a thick pancake with lots of peas in it.
It was crisp on the surface with juicy sweet peas popping in your mouth.

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For carbs, I had the fried mushroom rice and Sichuan fried noodles.
In my opinion, Indian fried rices and noodles are far less oily but then I am biased because I love long grain Indian rice which is fluffy and soft!

I really liked the fried rice because there was crisp lettuce in it which gave it a refreshing mouthfeel.
The Palak Mutter was spicy but great with the rice.