Jaipur Tandoori, Indian

The clay oven and what comes out of it

The tandoori dishes are the declared speciality. Out of the oven come chicken on the bone and boneless pollo tikka, both marinated beforehand in yoghurt and spices, alongside cordero tandoori tikka, gambón and the shaslik skewers, where chicken breast is cooked over charcoal with onions, mushrooms and peppers. If you cannot decide, there is the mixed parrillada, or the Jaipur Variado Tandoori to start with, which brings pollo tikka, cordero tikka and seekh kebab together.

How the menu at Jaipur Tandoori is organised

The traditional curries are sorted by family, and every family comes with chicken, lamb, prawns or beef. Bhuna is mild and aromatic, dopiaza lives off onion, rogan josh off tomato, masala off garam masala and fresh coriander. Madras and vindaloo are the hot end of the range. On the mild side sit korma with coconut milk and almonds, pasanda with cream, almonds and pistachios, the sweet-and-sour dansak with pineapple and lentils, and the fruity kashmiri with pineapple, banana, cream and lychees. Because every family is explained in a line on the menu, you will find the dish that matches your heat tolerance without any prior knowledge.

Next to that stands the chef's speciality section: pollo a la mantequilla, pollo badami with ground almonds, punjabi korma, pre-cooked over charcoal and then finished with tomatoes, ginger, garlic and cream, pollo chutney with coriander, mint and green chilli, pollo al mango, pollo achari with yoghurt and squeezed lemon, pollo pathia in tomato purée. Fish gets its own plates, among them pescado makhan with cream, capers and almonds.

Vegetarian dishes, balti pans and the breads

Vegetarian cooking is no footnote here but a page of its own: palk panner with spinach and house-made cheese, panner tikka masala, dal tarka and dal makani, gobi korma with cauliflower in an almond-and-coconut sauce, and several balti potato dishes with chickpeas, aubergines or cauliflower. Among the starters are alu tikki of potato, onion and peas in gram flour, vegetable samosa, pakora and bhaji de cebolla.

The balti dishes arrive in the same pan they were cooked in, started with onions, tomatoes, garlic, ginger, cumin and fresh coriander. For biryani the rice is scented with saffron; biryani e-kas is the large version with chicken, lamb, prawns, cashews, almonds, sultanas and pistachios. The breads run from plain naan and naan with cheese or garlic to the sweet peshwari naan with coconut, almonds and sugar, keema naan, chappati from the tandoor and paratha stuffed with potato or with butter.

The terrace on Avinguda de la Platja

You eat either in the air-conditioned dining room or on the terrace facing the beach avenue, laid out so that it works in summer as well as in winter. The wine list is strikingly long for a curry house: reds from Rioja and Ribera del Duero, white from Rueda, a Mallorcan wine, plus cava and sangría. If you would rather have beer, Cobra and Kingfisher give you two Indian labels. A children's menu of its own, Indian desserts to finish and allergen information on request make this a dependable address for families and larger parties.