By
Ariana Díaz Celma

Ivan Surinder is a winning balanced cocktail, one of those with the right amount of each of the ingredients needed to become a favorite. Its creator is one of the pioneers of Indian cuisine in Barcelona. He has worked in Tickets and has an impeccable sense of design and sensitivity necessary to bring Indian cuisine to a new level. At the age of 23, Surinder has re-opened the Tandoor, the iconic family restaurant, to turn it into a Hindu restaurant that promises to become a reference of its kind. 

Spicyness is moderate and ingredients are mixed to refine the recipes and give them a signature touch

The Tandoor is not the typical Indian restaurant as it is adapted to Western palates. Spicyness is moderate and ingredients are mixed to refine the recipes and give them a signature touch in his vertical mud-walled tandoor oven in which food is cooked at 350ºC. The result is a journey through northern India with typical dishes such as baignan bharta (smoked aubergines with sibre naan goat cheese—or dahi papdi—crunchy chickpea flour with spices and yogurt and tamarindo—, ideals entrees to whet your appetite. We recommend you all specialties cooked in the tandoor, especially sheek kebab—spiced minced lamb roll served with avocado and mango chutney or tandoori chicken, the undisputed king of the house: marinated chicken thigh with yogurt, cilantro and white pepper. Although not cooked in the vertical oven, we also highlight the curry, the real stars of Indian cuisine. No matter if you choose the classic chicken tikka masala or the goan Jheenga curry with prawns, we are confident your previous experiences with Indian cuisine will become anecdotal after this.

At this point, you have to be brave and have dessert. We recommend cardamom chocolate samosapuff pastry triangles filled with cocoa milk that will make you touch the seventh heaven. As if this were not enough, at the entrance there is the Street Cocktail Zone, a cocktail bar run by Montxo Grau that mixes classic, experimental and signature recipes. Try a gin and tonic, a Rob Roy or a Mintnight, creations of the house.

The food is noteworthy, but the decor of the space is another factor to consider, key to turning a delicacy in the tandoor oven in a nice family experience. We can’t finish the article without devoting a few lines to Isabel Lopez Villalta, responsible for giving life to places like El Celler de Can Roca or Omm Hotel, which has given a very contemporary look to the place without neglecting small Indian details. The best, tablemats acting as a mural at the entranceway.

Lunch or dinner at Tandoor is about 25-30 euros, a splendid investment!

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