Tandoor

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Surinder Oberoi and his wife Poonam Chitra were the first to open an Indian restaurant in Barcelona. After 18 years of success, their son Ivan Surinder Chitra is taking over what is now a modern restaurant that preserves its Indian roots.

Ivan wanted to pay homage to his family and their cuisine while adapting to modern day trends. Thanks to a family friend, Albert Adrià, Ivan had the chance to work in the kitchen of Tickets for 9 months, which he describes as “the best masterclass of my life.”

In the menu you’ll find classics like Palack Paneer (cheese with creamed spinach), Sheek Kebab (lamb meat with avocado and mango chutney) and Baingan Bartha (eggplant with goat cheese on naan). They also have a delicious and varied selection of curries, including Chicken Tikka Masala (Tandoori style with ginger, garam masala, coriander and peppers), Chicken Korma (with coconut milk, turmeric, cream and cashews), Kemma Mutter (lamb with peas, black cardamom, coriander and laurel) and Goan Jheenga (prawns in a mild curry sauce).

In Tandoor, just as in Indian cuisine, there’s a lot of vegetarian options. Some highlights to try are Bhindi Masala (okra, garam masala, ginger and tomatoes), Channa Dal (a mix of lentils and beans from India), or appetizers like the Samosas or Dahi Papdi (made with chickpea flour and spicy tamarind yogurt).

Remember to order basmati rice or naan to go along with the rest of your dishes – you’ll need it to mop up every last bit of the sauce.

“With the new Tandoor I hope to gain enough recognition to honour the work of my father,” Ivan tells us, and he’s definitely on his way.