Sanman - Alibaug

Sanman´s Magic Masala

Mangesh and Poornima Mhatre not only own Sanman they work in the kitchen too, no wonder it is the best seafood eatery in Alibaug says FARZANA BEHRAM CONTRACTOR

Thank God for Sanman. I can’t imagine what the food-loving, merry-makers of Bombay would do were not for this most ordinary in appearance restaurant situated in the heart of the town of Alibaug, about 20 kms away from the Mandwa jetty and takes about 40 minutes to reach. In all probabilities most of the weekend crowd which lands up in Alibaug in their fancy homes will not even be aware of Sanman’s location or simplicity. For, Mangesh Mhatre offers the indispensable service of home delivery.

Although I had already eaten the Sanman food at various friend’s homes, transferred from steel containers into fancy porcelain ones, micro-waved and presented with a flourish, I had to visit the restaurant to check out the authenticity. And was I glad?

For food aside, the Mhatres, both husband and wife – Mangesh and Poornima, owners of Sanman, turned out to be such wonderful people. Gentle, sincere, honest, caring. About the food they cook and serve, about their customers, both ordinary and celebrity. About sharing recipes (though not the masala mix) so generously, discussing details, secrets of their trade.

Sanman was started in September 1981 by Dinkar Gaitonde, owner of Adarsh Bhojanalaya, a tiny vegetarian eatery in Goregaon. The man who came visiting some relatives in Alibaug, saw the potential of a seafood restaurant, decided to rent some space and opened one. That was Poornima’s father and the space was owned by Mangesh’s father. As fate would have it, years later the two got married and today successfully run Sanman with other family members.

What makes this restaurant so popular that bus loads of people arrive here only to eat a meal is, the authentic Maharashtrian taste. That, and the fact that it serves a large variety of the freshest of fish, as many as 20 different kinds, in addition to the biggest crabs and lobsters. “Yes, it is true that the taste our masala gives is very special. My father-in-law had perfected the mixture and before he died he taught my wife how to make it. Today only she handles the preparation of the masala,” says Mangesh. Though Dutta, the cook has been with Sanman since its inception 29 years ago, he does not possess the recipe for the masala. One can understand why.

The turnover at the restaurant is quick. Most customers, all regulars know what they want. A fish thali costs Rs 150, a veg one for Rs 50. The Sol Curry is delightful, a perfect start to a seafood meal.

The cooking at Sanman is not left to the kitchen staff. It is Mangesh and his two brothers, Ashok and Ramesh who sweat it out, alongside. “Our fourth brother, Dinesh works as a computor programmer at Siemens and travels around the world,” informs Mangesh with pride and affection.

Progress is apparent. Along with a partner, Shekar Patil they now also have Sanman Beach Resort; three cottages and three suites. Rs 2200 and Rs 2600 per night. Food extra. Delivered from Sanman restaurant, of course.

Sanman Restaurant
Ganesh Krupa Building,
Israel Lane, Alibaug
Cell: 9371643324