Sauma

Unclaimed

We are regulars here, and the food has always been delicious. Tonight (29 Dec) I want to say thanks for the outstanding service. The bar staff and wait staff were out of this world, genuinely hospitable, and managed to elevate our whole experience even more than usual! Onion bhaji, chicken tikka, goat curry and banana leaf fish were all superb too.

The food was nice and freshly prepared. The service was great and atmosphere was fantastic for a late lunch for two in Sunday afternoon. We ordered the grilled barramundi in banana leaves, lamb samosas and grilled squid to share. We were happy and enjoyed the food.

The service was outstanding by the young Spanish female waitress. All other staff were so lovely. The food I would probably describe as modern Indian. It was so full of flavour. We ordered a set menu due to the size of our group. Every dish was brilliant. The only thing I would have liked in the set menu, was a vegetable dish. But really worth trying this restaurant out.

What an AMAZING lunch today at Sauma with Brendan Pang! So much flavour, beautifully presented, so delicious! Great attentive service and oh those Sauma cocktails perfect! Thanks for a wonderful lunch!

IG: @foodydesserts Brendan Pang x Sauma Street Food Adventure?️ This collab brought together MasterChef Brendan Pang w Sauma's Head Chef, Gurps Bagga, resulting in a vibrant celebration of Indian street food infused w innovative twists? Each course was thoughtfully crafted, beautifully presented, showcasing the chefs' roots!? The event was a testament to the power of collaboration, bringing together two culinary talents to create an unforgettable dining experience? Every plate of mine was wiped clean but below are the dishes that left a lasting impression on me???: ????? ?????? ?????? A perfect start. Sweet, tangy pineapple & pickled notes danced ard the tender slightly crisp Shark Bay prawns ?, elevated by the crunch of chickpea khakra crisps;D ????? ??????? Tandoor-roasted to juicy perfection, this had a balance medley of heat ?, aromatics, & herbs ? The tomato kachumber added acidity & brightness which further elevated the overall dish! ???? ???????? ?????? This version is bold & satisfying ? Hitting all the right notes, spicy ?️, tangy, sweet, & tender. Loved the Indo-Chinese Manchurian sauce!!!? ??????? ???? ?? ?????? ???? The ? was sooooo succulent, absorbing all the complexity of the mustard seeds, tamarind, & Kashmiri chilli ?️ paste. When cooked with the banana leaf, its aroma & earthiness infuses into the dish, imparting a subtly sweet finish❣️ ??????? ????? Aaaaaa I LOVEEDD THIS? Fermented for 24 hours, the naan was pillowy soft, charred ard the edges, & unforgettable when slathered w the cultured sesame & chilli butter ? If you ever have the chance to experience a collaboration like this, don't hesitate, you wouldn’t wanna miss future collaborations like this‼️ Featuring ?: ~ Basil Chicken ~ Basmati Palau ~ Fremantle Octopus ~ Prawn Chilli Colada ~ Pork Vindaloo Slider ~ Black Rice Payasam ~ Mauritian Beef Samosas ~ Aged Basmati Pulao Rice ~ Coastal Fish In Banana Leaf #saumaperth #fusion #indiancuisine #mauritius