In the short six weeks since it opened, Jatayu Indian Experience Ibiza has garnered much praise. High time, in other words, for Ibiza Spotlight’s lucky reviewers to pay a visit to this promising newcomer, ensconced in Santa Eulalia’s chic marina, to find out what all the fuss is about.
We came away with a brand-new perspective on Indian food.
Jatayu is the passion project of the engaging, eloquent Anuj, a native of New Delhi who was brought up on home-cooked recipes that epitomise the best of the country’s culinary traditions, dating back thousands of years.
After 20 years working in London, he knew he was ready for a life change. Cue Ibiza.
While on holiday here, he experienced one of those 'aha' moments: Ibiza would be the perfect place to indulge his passion for hospitality and catering and set up a restaurant.
Not just any Indian restaurant, mind, but one that would uphold its extraordinary gastronomic heritage.
The founding philosophy? At Jatayu, great emphasis is placed on Indian cuisine’s inimitable use of spices, the way that each spice has its own nutritional value, benefitting the human body, spirit, and soul.
Rather than food that seeks to continually push the boundary of Indian cuisine, Jatayu’s fare is content to replicate ancient recipes as closely as possible, in itself a challenging enough task when performed daily.
Where else, for example, could you find the original recipe used at the banquet to celebrate India’s newfound independence in 1947, alongside regional gems and a plethora of vegan-friendly options, all meticulously crafted to order by its expert Indian chefs?
Anuj’s vision is clear: no pre-made sauces, no clichéd “curry house” tropes. Just painstakingly recreated classics, served by well-informed, bilingual staff.
The venue itself is a stylish and contemporary space with plush deep-green seating and mocha-hued walls. Plus, upbeat Balearic music to stay on brand.
For those who need guidance with a menu that’s as authentic as this, Anuj and his attentive staff go out of their way to suggest ideal pairings once diners have expressed their preferences.
You might easily jump to the conclusion that food this good is pricey. However, as Anuj himself says, “I want people to feel this is somewhere that they can come to socialise, have a drink, bring the family, go on a date, and not feel out of pocket.”
As for the name, Jatayu is a legendary bird god in Indian mythology, symbolising courage, selfless service, and commitment to ethics. Suits it to a T.
A Maharaja’s Feast
The dinner unfolded like a journey through the subcontinent’s aromas, flavours and textures. We started with Indian-influenced cocktails; one even had a lotus flower!
Further drinks ranged from thick, velvety salted lassi and chilled Kingfisher beer to beautifully bottled sparking water.
Very soon after, our smiling waitresses brought our made-to-share starters.
First up was a plate of two classic entrées from India’s northwestern region. Crisp, savoury pastry pockets of minced meat, the Frontier Lamb Samosas were excellent. Dip them in the cool mint chutney for the perfect pairing.
Next, we travelled to Kerala on India’s southwestern coast for the Chicken 65. Marinated in no fewer than 65 spices, this pan-seared plate shows the influence of Chinese cooking, a nod to the many cultures that have contributed to Indian food down the ages.
Poppadoms need no introduction, but the ensuing dish – Shakarkandi Chaat – certainly does. Featuring an intriguing mix of flavours and textures, this colourful staple of South Asian street food, comprising smoky sweet potatoes, was an instant hit. Served at room temperature, it’s lovely and refreshing.
Our mains got underway with the Jatayu Tandoori Platter, a generous salver of oven-cooked lamb, chicken, and prawns.
After that, a tangy Goan vindaloo that was hot, but not burning, made of tender, slow-cooked lamb in a rich sauce. Another highlight.
The lentil soup known as ‘daal’ is a standard accompaniment to any Indian meal. Jatayu's version, called Daal Bukhara (a reference to the Spice Route), turns this modest dish into a spice-laden nectar comprising slow-simmered black lentils in a luxuriously creamy sauce.
The ideal wine for our meal was a crisp rosé, a very reasonably priced Studio by Miraval.
Keen to try out one of the vegetarian plates, we opted for the Malai Nazuk Kofta – a typical dish from the northern plains. It consists of soft, silken dumplings of paneer and vegetables in a rich, cashew-based gravy with light touches of cardamom and white pepper.
In the setting of the marina, we couldn’t resist another fish dish. In this case, the Kerala Fish Moilee. Cooked in a mild coconut base with turmeric, ginger, and curry leaves, it’s a South Indian classic.
Accompaniment Alchemy
Nothing enhances a good curry like some well-chosen sides. This is where you can truly distinguish and appreciate individual condiments. From raita to salads, mixed pickles to chutneys, naan breads to parathas, the assortment at Jatayu runs the gamut.
Our fave raves: the colourful, dried-fruit-laden Peshwari Naan and the tangy tamarind chutney.
Darbar of Delights
A slow-churned frozen dairy dessert, the kulfi (in this case, pistachio-flavoured) was a refreshing finale. Alongside it, the Mango Mastani – made up of layers of ice cream and fresh mangoes – went down like a dream.
Glancing around, we realised Jatayu was full – not bad for a Monday night. What was more, there were numerous Indian diners, a surefire sign we were in the right place!
Late in the evening, we stepped back into the buzzing marina, sated on a unique banquet of spiced revelations.
If you wish to experience the joys of Jatayu, book here.
