Spicy level: the one you want.
in full Castellana Walk, near the Museum of Natural Sciences, opened a month ago Udaipur restaurant. They say that summer in Madrid is always complicated for openings, and although we are not yet experiencing a typical summer, it has not been fulfilled in Udaipur, where the reception and noise on social networks continues to improve. Delwar Mozumder, founder of the gastronomic group Khazuria, he explains it for various reasons.
First, Indian cuisine is enjoying a great moment in the city. "We have opened Udaipur to respond to a demand that we observe," says this businessman of Indian origin who has four other restaurants in Madrid: Fathe Pur (opened in 2008), purnima (2014), Bengaluru (2017) and The Fish Man (2020), where he surprised with a Cantabrian-Indian fusion . The Spanish palate is becoming more to the profusion of spices of Indian cuisine and even spicy. "We eat ten times more spicy and here it would be impossible to offer dishes with this degree because we would hardly have customers, but it is true that more and more people ask us and are interested in the strongest dishes, although most choose a mild moderate spiciness”, he says.
Star: Tikka masala croquette.
On the other hand, people “Look for different experiences” and from the Khazuria Group, without ceasing to be faithful to its Indian origin, they have proposed in each new restaurant find new recipes, different nuances, design places that are always unique. “If with El Hombre Pez we surprised with a Cantabrian-Indian fusion, now, with Udaipur, we bring a fusion of traditional recipes with an innovative and creative touch”, Mozumder explains.
This fusion of tradition and innovation has a surprising and exquisite materialization: Tikka Masala croquettes. One of the starters in the extensive Udaipur menu that is already the main reason for visiting the restaurant. "I am passionate about croquettes and, thinking about it, I thought that nobody had done this fusion until now," explains the businessman about his creation. “So with the kitchen team we developed the recipe for the filling and the result is 10. It is a dish that is very popular and, above all, surprising, They are unique". On the outside, a crispy golden breading that covers a creamy orange interior, due to the masala spices. Not spicy, quiet, but very tasty.
The terraces for the whole year.
The spinach and cheese rolls They are also another novelty of this new restaurant that will continue to grow in innovation. without stopping counting with essential dishes from the gastronomic geography of the Indian subcontinent. "There are dishes from all parts of India, from the north, from the south, we have made a selection to bring a bit from every corner of India and we have incorporated mix of flavors and ingredients to create new dishes but with an Indian flavor that we get by playing and innovating with spices”, specifies Delwar.
There are plates of chicken, lamb, vegetable and fish curry that are accompanied by aromatic rice and naan bread freshly made They continue with the cocktail offer they started at El Hombre Pez, and in Udaipur, a specialized barman prepares exclusive drinks with a lot of color, fruits. To finish the banquet, the dessert menu is again divided between Indian flavors (pistachio ice cream, rice pudding, mango lassi) and Spanish (cheese cake, lemon cake).
Vegetation, colors and smells: India in Madrid.
And, finally, one last reason stands out for the good reception of Udaipur, an element especially taken care of in this fifth restaurant of the group: the decoration. Designed by the Made in Love studio, it is** an excessive environment of colors,** with inspiration exotic and vegetable both outside and on its semi-covered terrace (there is also a large fully open terrace). As colorful as a trip to India.
exotic intimacy.