strong spices
An extraordinary raw material lies at the heart of Haveli’s dishes. Chef Sunny Singh, who co-owns Haveli with his father Sukhwinder Singh, runs a stylish Indian restaurant in Madrid. The revamped menu features more than 42 curries crafted to welcome spring diners and celebrate vibrant flavors.
Singh is betting on good weather and fresh detail with five new touches that preserve the essence of the gastronomic proposal: travel to India through a burst of flavor in every bite, just steps from Retiro Park.
These two Punjab-born chefs promise to whet appetites with offerings like jhinga puchka, a savory soufflé bread stuffed with shrimp, red onion, tamarind sauce, mint, and fresh coriander. The salmon shakarkandi chaat pairs salmon tartare with tandoori-roasted sweet potato, chaat masala, honey mustard, lime, sesame, and mango chutney, while a delicious keema pav presents ground lamb accompanied by ground beef and butter pav, recalling Mumbai street eats with ginger and spices. A genius bhala features lentil fritters spiced with Himalayan black salt, yogurt sauce, tamarind, and mint, as legumes soak for 24 hours to achieve the perfect texture. The meal closes with a comforting pan of lamb, a hearty lamb mince stew infused with onions, tomatoes, peas, spices, and coriander.
Every dish nods to India’s traditional flavors while catering to Spanish palates with aromatic, delicious, and spicy twists.
Sunny Singh expresses a clear aspiration: to earn a Michelin star. He follows in the footsteps of his father, whose culinary prowess shaped a long career that began in the Indian Army, moved to Germany and France, and culminated in Barcelona before a 2015 Benares and London Michelin star victory. The family later settled in Madrid, where Haveli stands as the second restaurant in the capital after Doli’s brother, located on Calle Diego de León, 13, a notable destination for discovering and savoring Indian gastronomy with cava, white wines, and yogurts that balance heat and flavor.
strong spices
Haveli, named after a familiar architectural term in India, centers spice as a fundamental ingredient in the new dishes. The kitchen embraces a personal blend of seasoning prepared at home, drawing from a curated mix of cloves, cinnamon, black cardamom, bay leaves, anise, cumin, turmeric, and coriander, all roasted and ground to achieve a distinctive profile.
The menu leans on North Indian tasting traditions, with lamb from Segovia raised under halal guarantees, plus free-range chicken, shrimp, and fish, including salmon and tuna sourced from trusted suppliers.
To bring out tenderness and depth, meat is marinated overnight in yogurt and spices before being finished in a tandoor or curry base.
Highlights include aloo samosas with cilantro sauce, stuffed pastries of potatoes and peas; tandoori chicken marinated in yogurt, lime, ginger, and garlic and roasted in a traditional tandoor; and butter chicken featuring a mildly spicy, creamy tomato-based sauce with aromatic spices and fenugreek from Southeast Asia. Basmati rice is perfumed with cardamom, and naan bread arrives with cinnamon, anise, saffron, pistachio, cheese, and garlic for a complete pairing experience.
Traditional desserts conclude the experience, with carrot pudding and mango lassi alongside a wide selection of teas and cocktails to finish the meal on a sweet note.