In March 2006, a peacock spread its wings in the heart of Barcelona's Eixample. With that symbol—mayura precisely means "peacock" in Sanskrit—one of the restaurants that would eventually become an essential reference for Indian cuisine in Barcelona was born.
Twenty years later, Mayura celebrates its anniversary coinciding with one of the most vibrant festivals in the Indian calendar: the Holi Festival, the celebration of spring that floods the streets with colors and symbolizes the victory of good over evil, as well as the rebirth of nature.
To commemorate these two decades of history, the restaurant offers a selection of special dishes inspired by the chromatic and festive spirit of Holi: a gastronomic proposal that brings the energy, diversity, and color of this ancestral celebration to the plate.
Holi: the festival of colors brought to the plate
Each year, the arrival of spring in India is celebrated with Holi, a festival where colored powders fill the streets in a collective explosion of joy, music, and togetherness.That same spirit is what Mayura has wanted to bring to its kitchen this March: a gastronomic chromaticism that combines fresh flavors, spiced aromas, and recipes that reflect the culinary diversity of the Indian subcontinent.
The special proposal designed for the occasion functions as a small journey through the richness of this gastronomy, with dishes designed for sharing —one of the most deeply rooted traditions in Indian culinary culture— and which also reflect the evolution of the restaurant after two decades of trajectory in Barcelona.
Spring flavors between India and the Mediterranean
Among the freshest and most vegetable proposals, the Kachumber Mayura stands out, a Mediterranean reinterpretation of the traditional Indian kachumber salad. Here, tomatoes are combined with paneer, fresh basil, herb yogurt cream, chopped pistachios, and a black mustard vinaigrette that provides aromatic intensity.Another dish that captures the essence of Indian cuisine is the Baigan Bhartha, made with eggplant slowly roasted until achieving a delicate smoky flavor, then mashed and mixed with spices, tomato, and fresh herbs.
The vegetable proposal is completed with the Verduras Masala, a comforting dish in which paneer is integrated into an aromatic masala accompanied by peas, cauliflower, potatoes, and an assortment of vegetables. A dish that well summarizes the philosophy of the house: spiced, balanced, and deeply aromatic cuisine.
The prominence of chicken, sweet and sour flavors, and prawns
Chicken specialties constitute one of the great attractions of this commemorative proposal.The Acharei Chicken is a tribute to traditional Indian pickles: juicy chicken cubes cooked in a spiced sauce with slightly acidic nuances and a spicy touch that adds depth to the dish.
In contrast, the Mango Pollo introduces an elegant sweet and sour play. The chicken cubes are served in a mango chutney curry accompanied by pieces of fresh green mango that provide freshness and contrast.
This selection is completed by the Pollo Lababdar, a recipe originating from the Mughlai tradition. It is a creamy chicken curry with peppers, onion, cheddar cheese, cream, and a delicate touch of coconut that balances the whole.
For those who prefer seafood, Mayura offers its spectacular Gambones al Tandoor, one of the most striking preparations on the special menu. The prawns - truly enormous and delicious - are marinated in yogurt and traditional spices before passing through the tandoor oven, which provides a characteristic smoky aroma and an especially juicy texture.
Twenty years of Indian cuisine in the heart of the Eixample
Since its opening, Mayura has been much more than a restaurant. The project created by Rajnish Kapoor and his wife Mayura was born with the intention of bringing to Barcelona a gastronomic experience that evoked the most refined India.Located on Girona street, the space is conceived as a small sensory oasis in the heart of the Eixample. The decoration combines elements that refer to Indian tradition: peacock feathers —national symbol of the country—, silk fabrics in intense colors, flowers, candles, and carved furniture that evoke the atmosphere of an oriental palace.
"Mayura is a project of love, a journey we wanted to embark on together. But it was she who brought the business to life: the menu, the interior design, the decoration... everything bears her personal stamp," recalls Rajnish Kapoor, the restaurant's director.
A gastronomic celebration to welcome spring
Two decades after its opening, Mayura has managed to evolve while keeping its essence intact: offering a gastronomic experience that unites tradition, culture, and emotion.Celebrating Holi at its table this year therefore has a special meaning. It is not only about participating in a millennial tradition, but also about toasting to 20 years of Indian gastronomic history in Barcelona.
And doing so, as in India, around the table.