26 August,2026 09:18 AM IST | Mumbai | Devashish Kamble
A Portuguese-inspired spread. PICS COURTESY/O PEDRO
If you swear by a good Mumbai vada pav, you have a gritty crew of 17th century Portuguese sea traders to thank, who brought potatoes and oven-baked bread to our coasts. Executive chef Hussain Shahzad of O Pedro calls this connection "a shared philosophy of making the most of simple ingredients." At One Night in Portugal, the BKC restaurant will revisit these links through traditional Portuguese dishes, with a fresh twist.
Between a spread of Pastel de Queijo with aged brie and black truffle jam, Pica-Pau with pepper escabeche, sourdough and oyster mushrooms, and Croquettas with beetroot, hazelnut and port wine, there's one dish that exemplifies this philosophy. The Caldo Verde is a comfort soup made with a combination of potatoes, greens, garlic and olive oil, often finished with chourico.
"Instead of a warm soup, we have turned it into a crudo, using cured sea bass as the centre of the dish," Shahzad reveals. "Reimagining a traditional recipe works best when you understand what makes it special - its flavour, memory, and purpose - and then find a new way to express them," he signs off.
Shraddha Tayade, chef de cuisine at the restaurant, spotlights two cooking techniques that set the Portuguese menu apart
>> Slow cooking and braising: Used in dishes built around beans, meats and stews. The Lamb Asado reflects the importance of allowing ingredients to cook slowly, developing depth and richness over time.
>> Preserving and curing: Salt-curing fish, using vinegar, and preserving ingredients to extend their life adds depth and character to the food.
The chefs' reccos of cocktails to keep the spirits high
>> Grape & Grapefruit Sour: The grapefruit, grape saccharum and basil keep the vodka bright, fresh, and refreshing.
>> Fig Boulevardier: Whisky, Campari and aromatised wine give it a classic bitter, spirit-forward structure, while the fig, ginger and orange bitters add layers.
ON August 29; 7 pm onwards AT O Pedro, G Block, BKC.
CALL 7506525554
COST Rs 4000 (tasting menu for one)
