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    Indian Tapas Plates (we recommend 2-3 per person)

    Small Plates

    Bread (v) w/ Burnt Onion Butter (v)

    Tomato Salad w/ Pickled Onion and Olive & Mustard Oil (v)

    Algarve Oysters – Plain Oyster / Pickled Salad / Moilee & Caviar

    French Bean Pakoras (v) – Gram flour fritters of tempura made with French beans

    Tuna Fish Croquettes w/ Chive Moilee (2pcs) – Portuguese-influenced snacks from the Goan region

    CPC Prawn Toast – Mini prawn sandwiches fried to golden perfection

    Gunpowder Chaat, Agria Potatoes (v) – Crispy potatoes topped with tamarind, yoghurt, black chickpeas

    Karwari Soft Shell Crab – Whole crab fried & served with a sauce from southern Goa

    Konkani Fried Fish Seabass – Fish marinated in green chilli, garlic, Konkani spices and crispy fried

    Goan Style Chilli Garlic Squid – Goan-style squid tossed in garlic, kokum, peppers and onions

    Mustard Malai Broccoli (v) – Grilled broccoli marinated in mustard & served with smoked heritage tomatoes sauce

    Chettinad Pulled Duck with Homemade Oothappam – Duck breast served in a rice crepe with carrot salad

    Spicy Lamb & Vermicelli Doughnut – Large croquette made with bread and minced lamb meat

    Tandoori Chicken – Chicken breast marinated in tandoori spices & served with gunpowder coleslaw salad

    Ambedi Grilled Stone Bass Fish w/ Green Coorgi Sauce – Stem ginger marinated fish with green herb sauce

    Grilled Artichoke Hearts in Red Pepper Masala (v)

    SHARING PLATES

    Kerala Beef Pepper Fry – Slow-cooked steak strips with curry leaf, coconut and onions

    Nagaland Crispy Tamarind Pork – Braised black pork from Alentejo in spicy tamarind glaze

    Grilled Barnsley Lamb Chop, Kashmiri Ghee Roast (per 100g)

    Kalimirch Grilled Turbot – Black pepper, turmeric and curry leaves marinated (250g)

    Grilled Black Tiger Prawn w/ Roasted Garlic & Tomato Dressing – Just like Goa (450g)

    Mussels Butter Garlic Sauce (350g) – Mussels cooked in garlic and kokum with a hint of heat

    Tandoori Sea Bream w/ Gunpowder Salad

    Pulao / Rice

    Seafood Pulao – Basmati rice cooked with seafood from Algarve in biryani spices

    Chickpea Pulao (v) – Malabar-influenced rice dish cooked with chickpeas and turmeric

    Steamed Rice (v)

    Desserts

    Old Monk Rum Bread & Butter Pudding – An old Parsi favourite made with Indian rum and served with custard

    Chocolate Cinnamon Ganache, Olive Oil Ice Cream

    Passion Fruit Sorbet

    Petiscos Indianos (recomendamos 2-3 por pessoa)

    Entradas

    Pão (v) c/ Manteiga de Cebola Caramelizada (v)

    Salada de Tomate com Picle de Cebola, Azeite e Óleo de Mostarda (v)

    Ostras do Algarve: Simples / Salada de Picle / Moilee & Caviar

    Pakoras de Feijão Verde (v) – Tempura de feijão verde com farinha de grão

    Croquetes de Atum com Moilee (2pcs) – Snack de influência goesa

    Tosta de Camarão CPC – Mini tostas de camarão fritas

    Gunpowder Chaat (v) – Batata à murro coberta com iogurte, tamarindo e grão negro

    Caranguejo de Casca Mole Karwari – Caranguejo de casa mole frito e coberto com molho goês

    Peixe Galo Frito Konkani – Pedaços de peixe marinado e frito com farinha de arroz

    Lulas Goesas – Salteado de lulas ao estilo da costa goesa

    Mustard Malai Broccoli (v) – Brócolo marinado e grelhado inteiro servido sobre caril rico de tomate

    Pato Chettinad com Oothappam – Crepe de farinha de arroz recheado com estufado de pato, servido com picle
    de cenoura

    Donute de Borrego – Trouxa de borrego coberta de vermicelli crocante

    Frango Tandoori – Peito de frango marinado em especiarias tandoori servido com salada coleslaw da casa

    Corvina com Molho Coorgi – Filete de corvina marinado e grelhado servido sobre caril de coentros

    Coração de Alcachofra Grelhado em Masala de Pimenta Vermelha (v)

    PRATOS PARA PARTILHAR

    Kerala Beef Pepper Fry – Alcatra e vazia cozinhadas com folhas de caril, coco e cebolas

    Porco Crocante de Nagaland – Porco Alentejano salteado e glaceado com tamarindo

    Borrego Grelhado com Kashmiri Ghee (por 100g)

    Pregado Kalimirch – Peixe marinado com curcuma, pimento e folhas de caril (250g)

    Camarão Tigre Grelhado com Alho Assado e Tomate (450g)

    Mexilhão com Manteiga de Alho (350g)

    Dourada Tandoori com Salada Gunpowder

    PULAO | ARROZ

    Pulao de Marisco – Arroz basmati cozinhado em caldo byriani, servido com marisco do Algarve

    Pulao de Grão (v) – Arroz cozinhado com caldo de curcuma e grão ao estilo da Costa do Malabar

    Arroz Basmati (v)

    SOBREMESAS

    Pudim de Pão e Manteiga e Rum Old Monk – Sobremesa Parsi com Rum Indiano e creme inglês

    Tartelete de Ganache de Chocolate, Canela e Gelado de Azeite

    Sorvete de Maracujá

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Breaking Eggs

Tuesday 28 May, 11am

Breaking Eggs

Venues:
Gunpowder Lisbon
13A Rua Nova da Trindade
1200- 303
Lisbon

Organisers:
Gunpowder Restaurant

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