Castile-La Mancha

Cuenca

Spain

Hi, I am Milind, a professional chef with more than 10 years of experience in fine dining, Michelin-recognized restaurants, luxury hotels, and private-chef events. Trained in Hotel Management at IHM Goa and Culinary Arts and Kitchen Management at EUHT StPOL in Barcelona, I have worked in kitchens including Trident Chennai, Namak in Madrid, and one-Michelin-star Casas Colgadas in Cuenca.

My cooking combines Indian spices and techniques with Spanish, Mediterranean, and Asian influences. I specialise in personalised tasting menus, private dinners, modern fusion cuisine, breakfast, pastry, plated desserts, BBQ, grilling, and wood-fired cooking. I love creating balanced dishes with bold flavour, refined presentation, and a strong connection to the guest and the occasion.

My goal is to make every meal feel personal, memorable, and beautifully prepared.

Crisp spiced potato croquetas with mint yogurt

Masala potato croquetas

Crisp gram-flour fritters with tomato chutney

Manchego and spinach pakora

Slow-braised lamb shank with pomegranate and saffron rice

Garam masala lamb shank

Classic Catalan custard scented with cardamom, caramelised top

Cardamom crema catalana

A four-course tasting dinner where Indian spice meets Spanish produce: masala potato croquetas, manchego and spinach pakora, garam masala lamb shank with saffron rice, and cardamom crema catalana. Vegetarian and allergy-friendly versions available.

Spice Route to Spain

Choose one: Mini Aloo Tikki (v); Mushroom Bao (v); Spiced Tuna Tostada; Tandoori Prawns with Mint Yogurt

Appetisers

Choose one: Salmorejo with Curry Oil (v); Coconut Gazpacho (v); Red Lentil and Chorizo Dal; Potato and Chickpea Chaat (v)

First courses

Choose one: Tandoori Chicken; Cod in Coconut-Tomato Cream; Beef Cheek with Garam Masala; Cauliflower Tikka (v)

Mains

Choose one: Masala Chai Tiramisu; Mango Yogurt with Chilli Oil; Cardamom Yogurt Mousse; Vanilla and Cardamom Natilla

Desserts

Indian spice meets Spanish produce: tandoori prawns, salmorejo with curry oil, cod in coconut-tomato cream and masala chai tiramisu. Vegetarian options available.

Del Júcar al Ganges

Choose one: Escalivada on Brioche (v); Herb Falafel with Garlic Yogurt (v); Garlic Prawns; Piquillo Peppers with Salt-Cod Brandada

Choose one: White Bean and Tomato Cream (v); Coastal Fish Soup; Warm Lentil Salad (v); Pearl Barley with Manchego (v)

Choose one: Roast Sea Bass; Slow-braised Lamb Shoulder; Albóndigas in Almond-Saffron Sauce; Stuffed Aubergine with Manchego (v)

Choose one: Poached Pear with Star Anise; Yogurt Mousse with Honey and Pistachio; Seasonal Fruit Carpaccio; Crema Catalana

Flavours of coast and orchard: escalivada, garlic prawns, coastal fish soup, roast sea bass, slow-braised lamb and crema catalana. Vegetarian options available.

Mar y Huerta

Choose one: Jamón Croquetas; Gazpacho Shooters with Jamón; Octopus with Paprika Parmentier; Mushrooms with Garlic and Sherry (v)

Choose one: Pisto Manchego with Soft Egg (v); Stewed Lentils with Chorizo; Wild Mushroom Rice (v); Ajoarriero of Salt Cod

Choose one: Hake with Parsley Sauce; Beef Cheek in Red Wine; Roast Pork Loin with Onion Jus; Charred Cauliflower with Romesco (vegan)

Choose one: Caramelised Torrija; Arroz con Leche; Dark Chocolate and Olive Oil Mousse; Alajú-inspired Honey and Almond Cream

Contemporary Spanish flavours: jamón croquetas, pisto manchego, beef cheek in red wine, charred cauliflower with romesco and arroz con leche. Vegetarian and vegan options available.

Tierra

I don’t just cook dinner—I create the dish you’ll still be talking about tomorrow

Chef Milind Mislankar's menus

Spice Route to Spain

Del Júcar al Ganges

Mar y Huerta

Tierra