Inside O Pedro – The Charm Of Goa On A Mumbaikar’s Plate | All The Deets

By Sama Ankolkar April 20, 2018
O Pedro, BKC. Image Source- Sanjay Ramchandran, Architectural Digest.in

Located in one of Mumbai’s busiest food hubs, O Pedro takes you away from all the hustle and bustle and transports you to paradise, better known as Goa! Walk into the resto-pub and you’re immediately drawn to its vaulted ceilings and old fashioned wooden bar. With Latin American music playing amicably in the background and friendly faces walking around ushering you to your seat, you are taken to what Goa stands for; a happy place.

The arched ceiling offers a feeling of openness and space, while the blue and white azulejos tiles remind one of a quaint Portuguese home in Goa. The potted planters, mosaic artwork, cane chairs, the rustic kitchen cabinets add to the charming home-style yet modern decor. The long bar is stocked with homemade infusions and serves up delectable cocktails, that we refrained from trying as we visited on a working day!

If you've walked through the narrow lanes of Goa and past several Goan homes, you would have most definitely spotted those vibrant blue and white tiles adoring the family's name! . These are called 'Azulejo' (pronounced as 'azuleo' meaning small polished stone) , that first originated in Arab culture but found a strong foothold in Portugal due to the Moors. These are hand painted, cut and then dried for months together. This art found it's way to Goa with the Portuguese invasion. . What started off as decor in churches and cathedrals, to depict history, religion, culture and so much more, have now found their way into homes, restaurants and bars for their quirky yet authentic appeal! . . Come on over to @opedromumbai for a great meal and while you wait, try and spot this little piece of Portugal and Goa we brought along with us! ❤️🇵🇹 . #artofopedro #goanbarandrestaurant #goaninspired #portugueseinspired #azujelos #tilework #happyplace #opedro #BKC #mumbai

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The food at O Pedro has a distinctive quality that breaks away from the trends of recently opened restaurants.It focuses on traditional, regional food that has been well-researched and offers authentic flavours upgraded for the modern palette.

The menu is broken into quarter plates (bar nibbles), half plates (appetizers) and full plates (main courses) with familiar and comforting names such as Fernandes and Briganza that jump out at you, bringing a smile to your face.

We began with the Spicy Roasted Garlic Prawns. These kicked us off to a great start; grilled to perfection, drizzled with olive oil on a bed of garlic and chilies. Being such a mildly flavoured ingredient, the prawns had soaked up all the delicious garlicky chili-ness of the sauce and were infused with flavour down to the last bite. The Twice Cooked Sweet Potato Pe-Ri Pe-Rishowed up as slices of sweet potato laced with a peri peri sauce on a Goan cheese fondue. As much as I enjoyed this dish, I wished that there was more of the fondue to break away from the over powering peri peri sauce.

Spicy Roast Garlic Prawns

Spicy Roast Garlic Prawns

The Calamari SU-KKA was one of our favorite appetizers. Cooked beautifully, the toasted coconut and curry leaves added a lovely, crunchy texture to this dish. The green chilies lent the right amount of spice and my companion and I polished off this generous portion with ease. We also tried the Nish-Te Rawa Fry which was fried black pomfret accompanied by a tangy green chili and coriander chutney. Perfectly crisp, the fried fish was moist on the inside and paired perfectly with the spicy chutney. The Choriz Chilli Fry was a Goan taco of sorts with a spicy, salty chorizo mixture served in a bhakri taco and topped with shoestring fries. We think this dish would give any Mexican taqueria a run for its money!

Cardoz’s Chicken Chilli Fry didn’t do justice to its description on the menu. We expected crisp bites of chicken but our plate appeared to have sautéed chicken slivers tossed with capsicum and garlic. We also missed the kokum in this one. Having stuffed our faces with appetizers, we figured we better order our mains before it was too late. The full plate we decided to indulge in was the B**f Jee-Ra Mee-Ra. Here, our hostess did warn us that the steak would be medium rare and suggested that it would be best eaten like that. And yes, she was right. The tendrloin had a peppery crust that gave the meat a great bite. Sitting on a bed of airy, fluffy potato mash along with caramelized onions, this dish was like a European steak with a Goan twist. While you knife through the meat, dip it into the cumin and peppery gravy and add a layer of mashed potato with a caramelized onion ring, you are reminded of a steak house you would find on the streets of Panjim.

We ended our meal with the Portuguese Almond Cake and Aunty Li’s Serradura. The almond cake was warm and light, complemented with a swirl a vanilla ice cream and a sweet-sour strawberry compote. Aunty Li’s concoction of condensed milk and whipped cream, topped with toasted biscuit crumble was beautifully presented in a champagne glass. The crumble added the right amount of texture as we dived in to the orange and caramel creaminess.

Portugese Almond Cake

Portugese Almond Cake

O Pedro is a great place for any kind of patron; whether you are looking for a night out with a group of friends, a family outing or even a quick lunch break (they have a special lunch plate menu). The friendly, prompt service only enhanced the already inviting menu. We loved how lively and busy the restaurant was and were quite convinced that this meal could live up to anything we could try in Panjim!

Kokum Fizz

Kokum Fizz