Korma chameleon

If the Cardamom Club’s restaurant bar isn’t spicy enough for you, poke your nose past the gateway to the kitchen, for beyond this point, rest assured, is where Shiva and Ganesh unite to create the magic that is Ibiza restaurant the Cardamom Club en La Posada (´at the place to be´).

British Cobra Award winning chef Craig Colligan is at the helm of this Ibizan pot of gold, located within a 500-year-old Ibicenco farmhouse in Santa Eularia. By his side is his partner in love and crime - and front of house Bollywood delight - Navine, welcoming and attending to locals who in indulge in every dining experience and visitors who rarely leave before making another reservation.

Authenticity is evident within each of Craig’s recipes with a meticulously crafted menu stretching from northern to southern India. From the Punjab region of northern India comes slightly heavier cuisine including sauces such as Dhansak - a hearty northern curry flavoured with (and using all four senses of taste) tamarind, tempered lentils, ginger and chili. However if your famished palate calls for the southern rice and fish dishes of Goa and Kerala, indulge in curries fused with chilli, coriander, coconut powder and mustard seeds before devouring a serving of Indian ice-cream Kulfi, flavoured with saffron, pistachio and honey, completing what will most definitely be a delectable dining experience.

As well as being a self-confessed ´cook book and TV cooking channel addict´, Craig’s inspiration in the kitchen comes from his tutors, professional mentors and the comedic action that takes place in Navine´s family’s kitchen – sari’s swirling as they get back to basics with fresh, healthy, authentic home-style food cooking.

London’s best Indian chef Atul Kochhar (of Tamarind in Mayfair and Benares in Berkley Square fame), was the first to educate and share his modern Indian cooking skills with Craig, in the classroom and within his Michelin Award winning kitchens.  From such an influence comes the modern development of dishes such as the Cardamom Club’s braised duck breast with tamarind sauce together with masala ginger mash.  

Next up was Fergus of Hand Made Food in Blackheath, from whom Craig learned to appreciate and understand the importance of cooking as organically as possible. In his element amongst the lemon, orange and grapefruit trees which grow naturally within the Cardamom Club’s garden, Craig also has direct access to locally grown organic produce.  And what is not found locally comes direct from Mother India, such as the herbs ´n´ spices that tick all our taste bud boxes. 

Read more about Ibiza Restaurant Cardamom Club