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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
Indian Tapas Plates (we recommend 2-3 per person)
Small Plates
Algarve Oysters with:
Pickled Kachumber – Oysters served with pickled onions, tomato and chilli
Moilee & Caviar – Grilled Oysters served with coconut and shallot curry sauce
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
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
Barnsley Lamb Chop, Kashmiri Ghee Roast (250g) – Grilled Lamb served with mint chutney and pickled radish
Kalimirch Grilled Turbot – Black pepper, turmeric and curry leaves marinated fish inspired from Kerala:
Whole Fish by Weight
Quarter Turbot (250g) per portion
Grilled Prawn w/ Roasted Garlic & Tomato Dressing – Just like Goa:
Wild Madagascar Prawns by Weight
Black Tiger Prawns (450g) per portion
Mussels Butter Garlic Sauce (350g) – Mussels cooked in garlic and kokum with a hint of heat
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)
Sides / Bread
Bread (v)
Burnt Onion Butter (v)
A Trio of Chutney (Tamarind, Mint, Fennel & Chilli) (v)
Tomato Salad w/ Pickled Onion and Olive & Mustard Oil (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
Ostras do Algarve com:
Picle Kachumber – Ostra com vinagrete de cebola, tomate e malagueta
Moilee & Caviar – Ostra grelhada com caril de coco e chalotas
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 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
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 (250g) – Servido com chutney de menta e picle de rabanete
Pregado Kalimirch – Peixe marinado com curcuma, pimento e folhas de caril, e grelhado ao estilo de Kerala:
Peixe Inteiro por Peso
Quarto de Pregado (250g) por Porção
Camarão Grelhado com Alho Assado e Tomate:
Camarão de Madagáscar
Camarão Tigre (450g) por Porção
Mexilhão com Manteiga de Alho (350g)
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)
Acompanhamentos | Pão
Pão (v)
Manteiga de Cebola Caramelizada (v)
Trio de chutneys (Tamarindo, Menta, Funcho & Chilli) (v)
Salada de Tomate com Picle de Cebola, Azeite e Oleo de Mostarda (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