Unlike Chinese or Japanese, Indian food is an unknown. Beyond basmati rice (sometimes precooked and boat), the popular kebab (the corner, although its origin is really Persian) or papadums beer snacks rescued Tandoor Cobracurry (powder), many would cost the ABC list culinary culture of this ancient cuisine. It has forgiveness. India is not the kitchen seated in Spain (or with much, the Japanese and Chinese will take years ahead). Still, there are examples of powerful Indian polished to wet papadums kilos of Barcelona restaurants. Indeed, the first Indian chef of Spain, Surinder Oberoi, settled here, worked the first Indian restaurant of Barcelona -Taj Mahal- and, years later, opened his own store: Tandoor. And of those pimples these muds: Tandoor moved a year of its location makes tiny right now in Calabria Aragon Street. Ivan expertise family Surinder and his mother-the smiling Poonam-, saved his paternal inheritance and -by the way-, this brave chef dusted and gave a wiggle. And it has caught while Tandoor is becoming one of the favorite restaurants for junkies chef Ivan Surinder curry.Tandoor
Tandoor-chef-Ivan-Surinder Barcelona
¿We said curry? This spice is an Indian flags but so are ginger, cumin, mustard, turmeric, fenugreek, cinnamon, chilies and cilantro. If something is Indian cuisine is famous for its infinite variety of spices and mixtures of these. The most famous is the garam masala (literally spice mixture), to which every housewife, chef gives his or kitchenettes. The aleatroriedad use and the fact that plat1sea Tandoor cuisine strongly supported in these family recipes is difficult to explain why the same two chickens eat curry. Creative licenses are almost endless.
Broadly speaking, southern regional cuisine is fish, more spicy curries and spicy dishes; in the north and more meat is cooked like dairy. Punjab province is one of the most gastronomically rich: there are both originating naan bread as the famous Tandoor oven that gives its name to the restaurant in question.
They are common use ghee (clarified butter) and coconut oil as the main fat bases. In the line following Surinder fats they have been reduced to a minimum to achieve as personal as elegant dishes.
His tandoor ovens let you bring the earthy flavors of yesterday and training Tickets do with the skill and precision of today. Tests are accurate pie filling vegetable potato (neo pump barcelonetera a spicy dish does not break the Tandoor architecture contrasts) and toast with pizza soul: smoked mashed eggplant, goat cheese and tomato pulp on a fine pita bread (pulp gives acidity, spice mixture of subtle spicy house, the smoky eggplant and some beads balsamic basil oil in the set). Satisfaction is high with the extrajugoso Thigh of chicken marinated in yogurt and ginger (Parental dish that Ivan has given the lightness that requires modern cuisine: less ghee and spices); and his signature dish of lamb: the nineteenth kebab. Minced meat and pressed into a cylinder to eat with your hands, mango and avocado on a lettuce leaf (sausage texture and smoothness on the palate thanks to Tandoor mango and avocado dish, sweet and sour sauce and spicy at the end stitch). The lamb is abundant in the north, in Kashmir where the climate is extreme. Some pieces are dried and then simple and inexpensive but tasty spicy dishes are prepared. The rogan josh lamb stew is a classic Kashmiri dishes.
While bringing the flavors to a new visual composure Tandoor cuisine is the northwest, which has captivated half the world with the flavors that we have more partners to country- cumin, coriander, curries, cúrcumas- that seasoned meats, cheeses and vegetables . The intense itching red and green peppers, a hallmark of much of the cuisine of southern India, they give prominence to balance the lightness and subtlety. It is in this line that Ivan moves but his grace is to soft stitches to sew ancient flavors in a dish and coordinated over them aesthetic neatness.
The latter come to the table as happen anywhere in India at a time and in a ceremonial way, everything draws a samskaara ritual. The palak paneer, the Jheenga goan and forced tikka masala. Their paneer (cottage cheese) is made with milk brought from Montserrat and -queda tikka clear- is one of the strongholds of the letter. Tandoor it also includes a good representation of the vegetarian delights of southern país.Tandoor palak paneer, tikka masala and goan Jheenga
They say necessity is the mother of this urgency and wit. Bravo for updating an ancient kitchen. Bravo for the courage to walk the difficult path between the new and the old, with one foot in the rich paternal inheritance and one on the wants of modern cuisine. Surinder behind the hand of a great chef with a juicy future. These lines do not know if I’m going to find anything new. I hope, although many discover an excellent restaurant. Indian, to be exact.
Courtesy Car Service Barcelona airport
EXECUTIVE CHAUFFEUR BARCELONA 