Indian Fusion | Restaurante indio en Alcudia

Indian Fusion sits on Avinguda de Mèxic in the holiday quarter of Port d'Alcúdia, where the avenues carry the names of countries. The name promises fusion cooking — and the menu does not deliver on that promise. This is not a criticism but the most useful thing you can know about the place: what comes out of this kitchen is a classic Indian curry-house repertoire, played through cleanly and without modernist crossovers. The house describes its own cooking as traditional and authentic, talks about recipes handed down through generations and about spices brought in directly from India. The word fusion appears nowhere in its own description. So if you are after experimental plates, you are in the wrong place. If you want a korma, a rogan josh or a vindaloo of the kind you know from Indian restaurants in Britain, you will find exactly that. The menu at Indian Fusion in Alcúdia The main courses are ordered by sauce rather than by ingredient: korma, bhuna, jalfrezi, karahi, dansak, balti, saag, rogan josh, madras, vindaloo, phall. Every one of these sauces comes with chicken, lamb or king prawns. You decide first on the character and the heat of the sauce and only then on the meat — the logic of every curry house. The descriptions stay concrete. Dansak is cooked with lentils and finished with pineapple, balti with chickpeas, vindaloo with potatoes, saag with spinach, rogan josh on a tomato base. Butter chicken is drawn through butter, garlic, tomatoes and ginger, mango chicken through a creamy mango sauce. One corner of the menu does fuse after all: chilli chicken, prawn chilli and chilli paneer arrive with chilli sauce, soy sauce, garlic and bell peppers, sweet and hot and faintly sour all at once. That is the Indo-Chinese hand, and it is the only point on this card where two kitchens genuinely meet. Rice and naan, incidentally, are not included with the dishes and are ordered separately. From korma to phall: the heat ladder The card sorts its curries openly by heat and tells you what to expect. Korma is set out as mild and creamy, with cream and coconut. Bhuna is expressly listed as not hot. Madras is hot, vindaloo very hot and cooked with potatoes, and at the top sits phall, which the menu itself marks with an exclamation mark as a very spicy dish. The staff will walk you up and down the ladder before you order. The second focus is the tandoor. Chicken leg and boneless chicken in yoghurt and tandoori masala, lamb tikka, seekh kebab of minced lamb with mint, coriander, ginger and green chilli paste, and king prawns. If you cannot choose, there is the mixed tandoori grill. Everything from the clay oven arrives on cast iron that is still spitting when it reaches you. Vegetarian, vegan and gluten The vegetarian side is no token section. Dal makhani of black lentils with butter and cream, tadka daal of yellow lentils with ginger and garlic, chana masala, bombay aloo, saag aloo, veg korma and veg jalfrezi stand beside four paneer dishes: saag paneer, paneer tikka masala, paneer karahi and chilli paneer. Several of them are expressly available vegan, as is the vegetable biryani. The card labels allergens, and a large part of the dishes comes without gluten — the breads, naturally, excepted. Guests with coeliac disease describe the kitchen as practised in handling the question. Popadoms and a pickle tray open the meal, and the chutneys are made in the house. For children the menu carries a short section of its own with a mild chicken or vegetable curry, alongside nuggets, fish fingers and two pizzas. The house makes no secret of the fact that it caters to holidaying families. Two houses, one menu Alongside Alcúdia, Indian Fusion runs a second restaurant in Cala d'Or on Avinguda d'en Fernando Tarragó in the south-east of the island. Both work under the same brand and from the same menu. Tables are booked through the house's own reservation system, and the restaurant expressly asks its guests to book in good time, before it fills up. A terrace is part of the operation.