It is undoubtedly the oldest and most authentic restaurant that may have evolved with time, but has maintained its prime facet: Their mastery in food and the fine art of cooking. La Sani was originally termed Spinzer but has now grown with time and has spread to other locations throughout the Kingdom. And, we are thankful for it.
If you have been a regular guest at Spinzer, you will recognize Mohamed Ali Khan. He marked the beginning; and genuine foodies who know their desi (Indian and Pakistani) food, know who he is. He stands tall, composed, always with a smile, ready to contour your dishes with unruffled fervor. That is seen through his management style: non-pretentious and always willing to conjure up your choice.
La Sani is especially overbooked during Ramadan and Eid. What they offer is on a level above the rest, and this is why: there are few restaurants that do not bend and revolutionize the consistency of their cuisine to allocate themselves with the market. Taking this risk and not adapting to common market trends of Indian or Pakistani food, La Sani is commendable for that scheme.
You are usually welcomed with warm poppadums and a variety of sauces, or chutney, along with beat peppered yoghurt and sweet chutney made of apricots, watermelon seeds and pickles. Their food is served fresh either in handis or terracotta bowls. Rice is cooked and served in mud clayed pots to help revive the aroma and authentic flavor to biryani recipes.
Their most famous dishes are a range of Seekh Kabab, Reshmi Kebab, Chicken Karhai, Fish Fry, La Sani Mutton, Chicken with Ginger and various scrumptious flavors of Biryani. Their bread, Naan, is another delicacy on its own — try the Garlic and butter Naan! To complete the desi driven journey on at La Sani, add Lassi as your drink to fill the spot.
Juicy and fresh in their endeavor to surprise you, their kebabs are barbequed or fried — any way you like. La Sani Chicken is cooked in tender spices with a creamy sauce made with coriander, lemon, chillies and mint. Their Karhai chicken is the right amount of spice added to chicken, so you can appreciate the flavors as much as the meat facade. Fish fried is the right amount of crisp, tang and solemn flavor. Their Mutton korma is cooked in bright warm red gravy with chunks of soft lamb with buttery taste added to their peppered and spiced curry.
Their desserts are also most tantalizing. They are pure, creamy fixtures of what you would expect. Their Kulfi with Falooda is a must have. Indian in its origin, Kulfi is ice-cream made with rich cream and pistachios and comes in flavors like raspberry, rose, mango, cardamom (elaichi) and saffron (kesar or zafran) It is made with astounding practice. Rasmalai is a succulent option and so is their Gajar ka Halwa, which is a sweet derived from carrots and grinded nuts mixture. Their Shahi Tukra is also a treat that most talk about. It is a combination of bread soaked in sweet mixture of flavors that adds zeal to the mixture. Last but not the least, is their Kashmiri Chai. Ask around, and most people will be oblivious to Kashmiri tea. Because of its exclusivity and extreme modus operandi, you have to ask for it in advance, as it is usually reserved for parties or bigger events. Kashmiri chai requires long hours of preparation and is a delicacy found mostly in North India. Kashmiri tea is pink in color as it soaks in the color of milk, which is typically cooked for hours with cardamom, cinnamon, saffron threads, honey and almonds.
Few restaurant establishments have been able to sustain and pursue their endeavor of providing pure Indian and Pakistani food, and La Sani is one at the top of that ladder.
Average Price Range: SR 50 and up
Opening Hours: From 1 p.m. to 1 a.m.
Branches: Sabaheen Street, Aziziyah, Madinah Road, opposite Radisson Hotel, Al Rowais.
Telphone: (02) 6510162
