Finding fresh seafood in Noida might seem like a task to those who have not visited Swagath yet. For many of our guests, that search ends the first time they walk into Swagath Noida Sector 18.
We like to think of ourselves not just as a seafood restaurant in Noida Sector 18, but as a coastal kitchen that just happens to live in the middle of a busy city.
In this blog, we will take you behind the scenes of some of our favourite seafood dishes and show you exactly what goes into them.
For us, great seafood starts with three simple ideas:
That is the backbone of our menu and why many regulars count us among the best restaurants in Noida Sector 18 when it comes to seafood.
Let us walk you through the journey, course by course.
If you really want to understand our style, start with the Mangalorean tawa fry. You can pick your choice of fish, from Baby Pomfret, Bangda, Pomfret boneless, Sole or Surmai boneless.
How is it prepared at Swagath’s coastal kitchen:
On the plate, you get a piece that is slightly charred on the outside, tangy and spicy, with a squeeze of lemon and cooling mint chutney on the side. Simple, coastal, and very snackable with your first drink.
Our Fish Fry (Baby Pomfret, Pomfret boneless, Sole, Surmai boneless or Bangda) is all about balance. The spices are present, but not too overwhelming. The exterior is crisp, but when you break it open, the fish is tender and flaky, almost melting in your mouth!
If you like your starter a bit more punchy, choose Koliwada. This dish is our humble nod to Mumbai’s fishing communities. Whether you pick Sole, Surmai, Pomfret boneless or Prawns, you get:
One of the most-loved preparations at our seafood restaurant in Noida Sector 18 is Butter Pepper Garlic. You can have it with Sole, Surmai, Pomfret boneless, Prawns, Crab or Lobster.
We keep it straightforward:
The result is a glossy, aromatic dish where you taste the pepper first, then butter, then the natural sweetness of the seafood.
If you prefer something bolder, Prawns Ghee Roast gives you that Mangalorean-style red masala cooked down in ghee till it clings to each prawn. It is spicy, slightly tangy, and deeply satisfying with every bite.
The tandoor is not just for chicken. In our kitchen, it is where the sea picks up a smoky accent.
Our Tandoori Prawns are marinated in classic tandoori spices and yoghurt before they go into the hot clay oven. The idea is to keep them juicy inside while picking up a char outside. You will notice that slight smokiness and a little tang from the yoghurt in every bite.
If you want to go indulgent, Tandoori Crab or Lobster is where the aromatics, spices and yoghurt all come together around the delicate meat. The texture remains soft and succulent, with a smoky crust that you break through with your fingers.
For whole-fish lovers, Tandoori Pomfret is marinated with a blend of aromatic spices that seep into the flesh, giving you a full-flavoured yet clean-tasting fish.
We also play with regional flavours in our tikkas:
If you like variety in one platter, Platter-E-Khaas gives you a mix of chicken, lamb and fish kebabs, which is great if not everyone at the table wants only seafood.
As many of our guests have shared with us, the real reason they keep coming back for seafood in Noida is the gravies. This is where our coastal roots show the most.
Our Gassi is one of those dishes that regulars swear by. Whether you choose Crab, Lobster, Pomfret boneless, Bangda, Prawns, Sole or Surmai boneless, the base remains the same:
The gravy is thick, gently spiced, and perfect with steamed rice, appam or neer dosa if you like to mop every last bit.
From coastal Karnataka we travel to Tamil Nadu with Chettinad. This recipe comes from the land of the Chettiars, and it is unapologetically bold:
You can have it with Pomfret boneless, Prawns, Sole or Surmai boneless. It is not a mild curry, but it is the kind that wakes your palate up in the best way.
If you enjoy semi-dry preparations, Prawns Sukka gives you prawns tossed in a spiced, coconut-based masala that coats every piece without turning it into a gravy.
Our Swagath Special is a love letter to Mangalorean pulimunchi. You can pick Baby Pomfret, Crab, Lobster, Pomfret boneless, Prawns, River Sole or Surmai boneless. The dish is:
For a North Indian twist, Kadhai Jhinga has prawns tossed in a capsicum, onion and tomato masala – familiar, comforting and perfect with naan or tandoori roti.
A lot goes on behind the making of our signature dishes that ensure the quality of food and service is always maintained.
In our main course South Indian section, you will find a few more coastal favourites.
If you like one-pot meals, our Prawns / Fish Biryani (Mangalorean style) layers basmati rice with fish, spices and herbs. It is not the heavy, greasy biryani you may be used to. It is more coastal in personality – aromatic, layered, and light enough that you can still think about dessert afterwards.
While seafood is at the heart of Swagath Noida Sector 18, we know not everyone at the table craves the sea equally.
So even if one person at the table is here mainly for the seafood in Noida, there is enough for everyone else to feel looked after.
We never set out to compete on who looks the fanciest on social media. Our focus has always been on what lands on your plate.
We quietly obsess over our in-house made masala and marinade, that we freshly grind and keep an eye on the balance of spice, tang and heat. We choose preparations that do not overpower the distinctive seafood aroma. And most of all, we listen to our guest feedback. That’s how our seafood dishes have become staples that people recommend to their friends without us even asking.
If you are still searching for seafood in Noida and have not visited us yet, think of this blog as your personal invitation to pull up a chair at our coastal kitchen, right here in Sector 18.
