OM Restaurante Indian Pollença Food & Drinks

The curry menu at OM Restaurante Indian

Because the curries are sorted by preparation rather than by meat, the middle of the menu reads like a small map. Rogan Josh arrives north Indian and Kashmiri, with ginger, tomato, onion and garlic, deliberately mild. Madras comes from the south, with coconut, onion, tomato, ginger and fresh coriander in a hot sauce. In between sit Jalfrezi with red and green peppers in a thick sauce, Karahi with ginger and peppers, Dhansak on a lentil base with lemon juice and green coriander, seasoned sweet and sour, and Vindaloo with potatoes, chilli and lemon.

Things turn milder with the Korma in coconut cream and the Tikka Masala with coconut, almonds, tomato and cream. Two preparations stand out because they turn up less often on the island's Indian menus: Kashmiri, fruity with pineapple, raisins and walnuts, and Nilgiri Korma, in which walnuts and spinach turn the cream sauce green. Among the specialities are Butter Chicken, Chicken Makhani in an almond and tomato sauce, Bombay Chicken with pineapple, Chilli Chicken with fresh ginger and green chilli, and two fish dishes — one in a masala sauce of yoghurt and spices, one with mint and yoghurt.

From the tandoor

The tandoori dishes are marinated in yoghurt and spices and cooked on skewers in the clay oven: chicken tikka, lamb, prawns, salmon, plus reshmi and malai kebab. The breads come from the same oven, and the choice is wider than usual — naan tandoori, garlic naan, cheese naan, the combination of the two, thin chapati, tandoori roti, keema naan with minced lamb, and the sweet Peshwari naan filled with cherries, almonds, coconut and raisins.

The rice is worth a second look, because here it is more than a side: plain basmati, pulao with onion and curry, pea pulao, a special rice with peas and raisins, egg rice, mushroom pulao with yoghurt, and a coconut rice. The biryanis arrive as spiced basmati with a curry sauce alongside.

Vegetarian — and what else is on the menu

The vegetarian section runs to more than a dozen dishes of its own. Shahi Paneer brings cashews together with homemade cheese, Navratan Korma gathers nine different vegetables with cheese, raisins and cashews, Matar Paneer sets peas and cheese in a tomato and cream sauce. Alongside them: Chana Masala with chickpeas and potatoes, Sag Aloo with spinach purée, Palak Paneer, Tarka Dal with garlic and butter, Aloo Gobi with cauliflower, Mushroom Bhujia, and two potato dishes — hot Bombay potatoes and Jeera Aalu with cumin. To go with them there are mango and mint chutney, mango pickle, marinated red onions, and raita with cucumber or onion.

For dessert the menu lists gulab jamun, crêpes, the carrot sweet gajar ka halva and pista kulfi, along with lassi in mango, mint or rose water. And then the menu heads somewhere else entirely: there are pizzas, a doner and dürüm counter, and a children's section with chips, nuggets and calamari. This is not meant as fusion but as the second leg of a house that carries "Food & Drinks" in its name. You can take both away or have them delivered.