DISCOVER THE FLAVORS OF GUNPOWDER:
NOW SIZZLING IN LISBON!
EXPERIENCE THE FUSION OF CULINARY EXCELLENCE AND VIBRANT ATMOSPHERE AT OUR NEWEST LOCATION.
Find Us
Food, Wine & More
Lisbon
13A Rua Nova da Trindade
1200- 303
Lisbon
+351 21 822 7470
Mondays
7 PM – 12 AM
Tuesday – Friday
12 PM – 4 PM
7 PM – 12 AM
Saturday – Sunday
12 PM – 12 AM
Food Menu
pataka margarita
cardamom negroni
SNACKS & CHA ATS
Indian Tapas Plates (we recommend 2-3 per person)
Small Plates
Bread (v) w/ Burnt Onion Butter (v)
2.5 / 4
Tomato Salad w/ Pickled Onion and Olive & Mustard Oil (v)
4.5
Algarve Oysters – Plain Oyster / Pickled Salad / Moilee & Caviar
2.5/3.5/3.5
French Bean Pakoras (v) – Gram flour fritters of tempura made with French beans
5
Tuna Fish Croquettes w/ Chive Moilee (2pcs) – Portuguese-influenced snacks from the Goan region
5
CPC Prawn Toast – Mini prawn sandwiches fried to golden perfection
8
Gunpowder Chaat, Agria Potatoes (v) – Crispy potatoes topped with tamarind, yoghurt, black chickpeas
9
Karwari Soft Shell Crab – Whole crab fried & served with a sauce from southern Goa
18
Konkani Fried Fish Jonh Dory – Fish marinated in green chilli, garlic, Konkani spices and crispy fried
12
Goan Style Chilli Garlic Squid – Goan-style squid tossed in garlic, kokum, peppers and onions
11
Mustard Malai Broccoli (v) – Grilled broccoli marinated in mustard & served with smoked heritage tomatoes sauce
9.5
Chettinad Pulled Duck with Homemade Oothappam – Duck breast served in a rice crepe with carrot salad
9.5
Spicy Lamb & Vermicelli Doughnut – Large croquette made with bread and minced lamb meat
9
Tandoori Chicken – Chicken breast marinated in tandoori spices & served with gunpowder coleslaw salad
9.5
Ambedi Grilled Stone Bass Fish w/ Green Coorgi Sauce – Stem ginger marinated fish with green herb sauce
14
Grilled Artichoke Hearts in Red Pepper Masala (v)
11
SMALLER
SHARING PLATES
Kerala Beef Pepper Fry – Slow-cooked steak strips with curry leaf, coconut and onions
19
Nagaland Crispy Tamarind Pork – Braised black pork from Alentejo in spicy tamarind glaze
15
Grilled Barnsley Lamb Chop, Kashmiri Ghee Roast (per 100g)
14
Kalimirch Grilled Turbot – Black pepper, turmeric and curry leaves marinated (250g)
27
Grilled Black Tiger Prawn w/ Roasted Garlic & Tomato Dressing – Just like Goa (450g)
28
Mussels Butter Garlic Sauce (350g) – Mussels cooked in garlic and kokum with a hint of heat
17
Tandoori Sea Bream w/ Gunpowder Salad
26
GRILLED
Pulao / Rice
Seafood Pulao – Basmati rice cooked with seafood from Algarve in biryani spices
22
Chickpea Pulao (v) – Malabar-influenced rice dish cooked with chickpeas and turmeric
18
Steamed Rice (v)
4
Jeera Saffron Pulao (v)
5
LARGER
EXTRAS
steamed rice (v)
SWEET
Desserts
Old Monk Rum Bread & Butter Pudding – An old Parsi favourite made with Indian rum and served with custard
8
Chocolate Cinnamon Ganache, Olive Oil Ice Cream
7
Passion Fruit Sorbet
3.5
Petiscos Indianos (recomendamos 2-3 por pessoa)
Entradas
Pão (v) c/ Manteiga de Cebola Caramelizada (v)
2.5/4
Salada de Tomate com Picle de Cebola, Azeite e Óleo de Mostarda (v)
4.5
Ostras do Algarve: Simples / Salada de Picle / Moilee & Caviar
2.5/3.5/3.5
Pakoras de Feijão Verde (v) – Tempura de feijão verde com farinha de grão
5
Croquetes de Atum com Moilee (2pcs) – Snack de influência goesa
5
Tosta de Camarão CPC – Mini tostas de camarão fritas
8
Gunpowder Chaat (v) – Batata à murro coberta com iogurte, tamarindo e grão negro
9
Caranguejo de Casca Mole Karwari – Caranguejo de casa mole frito e coberto com molho goês
18
Peixe Galo Frito Konkani – Pedaços de peixe marinado e frito com farinha de arroz
12
Lulas Goesas – Salteado de lulas ao estilo da costa goesa
11
Mustard Malai Broccoli (v) – Brócolo marinado e grelhado inteiro servido sobre caril rico de tomate
9.5
Pato Chettinad com Oothappam – Crepe de farinha de arroz recheado com estufado de pato, servido com picle
de cenoura
9.5
Donute de Borrego – Trouxa de borrego coberta de vermicelli crocante
9
Frango Tandoori – Peito de frango marinado em especiarias tandoori servido com salada coleslaw da casa
9.5
Corvina com Molho Coorgi – Filete de corvina marinado e grelhado servido sobre caril de coentros
14
Coração de Alcachofra Grelhado em Masala de Pimenta Vermelha (v)
11
PRATOS PARA PARTILHAR
Kerala Beef Pepper Fry – Alcatra e vazia cozinhadas com folhas de caril, coco e cebolas
19
Porco Crocante de Nagaland – Porco Alentejano salteado e glaceado com tamarindo
15
Borrego Grelhado com Kashmiri Ghee (por 100g)
14
Pregado Kalimirch – Peixe marinado com curcuma, pimento e folhas de caril (250g)
27
Camarão Tigre Grelhado com Alho Assado e Tomate (450g)
28
Mexilhão com Manteiga de Alho (350g)
17
Dourada Tandoori com Salada Gunpowder
26
PULAO | ARROZ
Pulao de Marisco – Arroz basmati cozinhado em caldo byriani, servido com marisco do Algarve
22
Pulao de Grão (v) – Arroz cozinhado com caldo de curcuma e grão ao estilo da Costa do Malabar
18
Arroz Basmati (v)
4
Pulao de Açafrão e Cominho (v)
5
SOBREMESAS
Pudim de Pão e Manteiga e Rum Old Monk – Sobremesa Parsi com Rum Indiano e creme inglês
8
Tartelete de Ganache de Chocolate, Canela e Gelado de Azeite
7
Sorvete de Maracujá
3.5
margarita de pataka
13
negroni de cardamomo
13
APERITIVOS & CHA ATS
ostras do algarve – simples / picles de cebola e tomate / caril moilee & caviar
2.5/3.5/3.5
pakoras de feijão verde (v)
5.5
croquetes de atum com caril moilee
5
aloo chaat – batata à murro coberta com iogurte, tamarindo e grão negro (v)
9
tosta de camarão cpc
8
pão artesanal com manteiga de cebola queimada (v)
4
PRATOS PEQUENOS
trouxa crocante de borrego
9
caranguejo de casca mole karwari
18
crepe oothappam recheado com pato chettinad
9.5
porco crocante de nagaland
15
lulas goesas
11
peixe galo frito konkani
12
GRELHADOS
camarão tigre grelhado
28
corvina com molho coorgi
14
dourada tandoori com salada gunpowder
26
frango tandoori
9.5
brócolos e caril malai de mostarda (v)
9.5
borrego grelhado com kashmiri ghee (por 100g)
14
pregado kalimirch
27
corações de alcachofra grelhados com masala
11
PRATOS GRANDES
mexilhão com manteiga de alho
17
tiras de vaca salteadas ao estilo kerala
19
pulao de marisco
22
pulao de grão (v)
18
EXTRAS
chutneys: tamarindo, hortelã com coentros, chilli e funcho (v)
3.5
arroz basmati (v)
4
pulao de açafrão e cominho (v)
5
salada de tomate com picles de cebola, azeite e óleo de mostarda (v)
4.5
DOCES
pudim de pão e manteiga com passas e rum old monk (v)
8
mousse de chocolate negro (v)
7
sorvete de maracujá (v)
3.5