Moonraker Morsels

A Barcelona food blog


Whether it’s restaurant signs or album covers, I often like to look up what’s in a name and Sindur was no exception. This is the name given to an orange/red powder used by Hindu women to mark the parting in their hair or the more commonly known red dot on the forehead.

In Barcelona it’s the name of an elegant Indian restaurant in the Eixample esquerra. Sindur entrance, Barcelona food blog, Claire GledhillSindur has a very ‘anti-curry house’ feel with its muted and classy interior and well dressed, polite and considerate waiters. Sindur also goes against the curry house grain by serving up more manageable portions than the usual heaps of rice, curry and pillow sized naan breads.

My friend exclaimed that she hadn’t had paneer pakoras since her days living in Birmingham years ago and enjoyed them with the sweet yet tangy tamarind sauce on the side and a slug of Cobra beer.

Paneer pakora at Sindur, Barcelona food blog, Claire Gledhill

Paneer pakora

To start for me it was the potato cake with chickpea sauce topped with a drizzle of that tamarind too. It wasn’t memorable and lost a little of its fried crispiness under the sauce but the sweet/sour tamarind and creamy chickpeas were a pleasant contrast.

Potato cake chickpea at Sindur, Barcelona food blog, Claire Gledhill

Potato cake chickpea

Prawns and lamb were the feature of our curry mains, for me the lamb khoya rogan ghost, for my fellow diner, the Goanese coconut prawn curry. Despite being in well flavoured and balanced sauce, with substantial prawns,  they were let down by the almost soup like consistency and tiny pieces of lamb. Which was a shame as the plain and ‘kabuli’ fruit and spice naans were excellent and deserved a thicker sauce to scoop up with them.

Gohan prawn curry at Sindur, Barcelona food blog, Claire Gledhill

Gohan prawn curry

Lamb Khoya Rogan Ghost at Sindur, Barcelona food blog, Claire GledhillLamb Rogan Ghost at Sindur, Barcelona food blog, Claire Gledhill

Lamb Khoya Rogan Ghost

Fruit and nut naan at Sindur, Barcelona food blog, Claire Gledhill

Kabuli fruit and spice naan

Cardamom is definite go-to flavour in sweet dishes for me so I was excited to see gulab jamul doughnuts with cardamom ice cream on the dessert menu. My friend, being not quite so greedy as I, went for the plain vanilla unadorned with fried dough balls. I had expected creamy ice cream infused with cardamom spice yet was disappointed to find this was the same vanilla that was melting in my friends mouth, yet sprinkled with cardamom powder resulting in an intense, overpowering top layer of spice and back to vanilla by the time I polished off the last of the doughnuts in the bottom of the dish.

Gulab jalum cardamom ice cream at Sindur, Barcelona food blog, Claire Gledhill

‘Gulab jalum’ cardamom ice cream

At nearly 6€ a portion for what was essentially quality yet industrially produced vanilla ice cream with two small doughnuts nestling underneath, it was a bit of a let down. It’s years since I’ve seen an equivalent to ‘ice magic’ chocolate sauce though which brought back happy childhood if not gastronomic memories.

Sindur stands up in some areas yet is a whimper in others. Great service from attentive yet discreet waiters, modern setting, excellent bread and strong yet delicate flavours are offset by the watery curries and an overpriced menu. I’ll leave you to try and decide for yourself.

Sindur, C/Corsega 211, Eixample

Moonraker Morsels was invited to dinner by Primeras Posiciones and did not pay for the meal for two.


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