An extraordinary raw material is the basis of recipes. Chef Sunny Singh, who co-owns Haveli with his father Sukhwinder SinghStylish Indian restaurant in Madrid More than 42 curries are prepared on a revamped and fresh menu. to enjoy the spring.
Singh is betting on meeting the good weather with five new details. preserving the essence of the gastronomic proposal: Travel to India with an explosion of flavor in every bite, one step away from Retiro Park.
These two chefs from Punjab are ‘to whet your appetite’jhinga puchka’Souffle bread stuffed with shrimp, red onion, sweet and sour tamarind sauce, mint and coriander. The second recipe is a salmon ‘shakarkandi chaat’, Salmon tartare with tandoori-roasted sweet potato, chaat masala—spice mix—honey and mustard sauce, lime, sesame, and mango chuteny—mango sauce. It’s a delicious ‘keema pav’It is made from ground lamb, one of Mumbai’s iconic street foods, reminiscent of a hamburger but made with ginger, spices and coriander and accompanied by ground beef and butter pav – the typical bread. they follow with genius bhala, some lentil fritters made with Himalayan black salt, yogurt sauce, tamarind, and mint – legumes are soaked in water for 24 hours to achieve the desired texture. And they close with ‘pan of lamb’Lamb mince stew with onions, tomatoes, peas, spices and coriander.
All the dishes are reminiscent of the most traditional dishes of India, For Spanish tastebut with an aromatic, delicious and spicy touch.
“We’re aiming for a Michelin star,” says proud Sunny Singh. faithful follower of his father’s culinary prowess This started in the Indian Army before moving first to Germany and then to France. in 2000, Sukhwinder Singh has landed BarcelonaHe later moved to Madrid and won a 2015 Benares and Michelin star in London food victory before returning to Madrid.
Haveli is the Singh’s second restaurant in the capital. Doli’s brother (Calle Diego de León, 13) is another of the top places to discover, savor and savor the very well matched Indian gastronomy. with cavas, white wines and savory smoothies yogurt
strong spices
Haveli, which takes its name from a popular structure in India, as in the cuisine of the Asian country, Spices play a perceived fundamental role in these new dishes. and of course throughout the letter. Chef Singh uses his own blend of seasoning. It is prepared at home after choosing different spices in cereals, roasting and grinding. (cloves, cinnamon, black cardamom, bay leaves, anise, cumin, turmeric and coriander).
The menu consists of recipes from North India. The heroes in Haveli are lambs –From Segovia and halal sealed—, free-range chicken, shrimp, and fish—salmon and tuna—from small reliable suppliers.
To bring out all the tenderness of the meat and absorb the flavor, soaked overnight with yoghurt and spices; It is then cooked in a tandoori or curry.
Highlighted in the letter aloo samosas —donuts with cilantro sauce, stuffed with potatoes and peas—, tandoori chicken Marinated in yogurt, lime, ginger and garlic and roasted in a tandoori oven—a recipe from New Delhi—and ‘butter chicken’Curry chicken in a mildly spicy and creamy sauce containing tomatoes, aromatic spices, and fenugreek, a herb from Southeast Asia with medicinal properties.
As a companion, Basmati rice flavored with cardamom, Naan breads with cinnamon, anise and saffron, pistachio, cheese and garlic.
To finish, Haveli recommends traditional desserts. carrot pudding and mango lassi —mango yogurt smoothie—and a wide variety of teas and cocktails.