Gunpowder
Gunpowder has arrived in Lisbon's Chiado district to celebrate the diverse flavors of Indian cuisine while respecting the product and producers, balancing traditional cooking with a progressive approach. Originating in London, this exciting project now aims to provide an unparalleled food experience in Lisbon by combining the richness of Indian regional recipes, particularly from the coastal villages spanning from Mumbai to Goa, with the abundance of Portuguese fish and seafood. The restaurant's festive atmosphere is accompanied by the intense flavors and fragrances of the grill, including spices like peppers, cumin, and cardamom. In 2015, Gunpowder's founder, Harneet Baweja, launched the first restaurant in London's Spitalfields area, earning the MICHELIN Bib Gourmand two years later. The success of the original establishment led to the opening of additional restaurants in Tower Bridge and Soho, and in late November 2022, the fourth location opened in Lisbon, bringing unique Indian regional food to the city.
“There is a special and historical connection between Portugal and India, especially with Goa and Mumbai. Portugal had a profound impact on both the culture and the products. Besides, I’m head over heels for the country. I’ve been coming to Portugal to surf for years and return whenever possible. It’s my second home. I look forward to sharing my experiences through my childhood’s flavours, where memories meet the best Portuguese produce.”
Gunpowder is revolutionizing the concept of Indian cuisine by presenting modern and original recipes that go beyond the traditional Indian dishes found in Portuguese cuisine, such as curry, Tandoori, samosas, Vindaloo, Sarapatel, and Bebinca. The restaurant's mission is to expand people's understanding of authentic Indian cuisine. The name Gunpowder is a nod to the explosive flavors of the menu and its famous Gunpowder Spice Mix, which features bell pepper, Indian chili, Thai chili, curry leaves, and asafoetida, a dried sap that aids digestion and is commonly used in Ayurvedic cooking. The restaurant specializes in fish and seafood, reflecting the cuisine of coastal Indian villages, but also offers lamb dishes made from the whole animal to promote sustainability and zero waste. Signature dishes include the Spicy Lamb Vermicelli Doughnut, which consists of a crispy vermicelli shell filled with minced lamb and mint sauce, and the Kashmiri Lamb Cutlet Ghee Roast with mint, spices sauce, and pickled radish.
At Gunpowder Lisboa, the menu offers a unique take on seafood, diverging from the traditional approach taken in Portugal. While seafood is typically prepared by grilling or boiling with seawater, the Indian coast's influence brings a variety of spices and sauces to enhance the flavors. This emphasis on seasoning is due in part to the need to avoid consuming undercooked or raw food, leading to the use of various curing and cooking techniques, as well as antibacterial ingredients. For example, turmeric is utilized to neutralize impurities commonly found in wild animals or seafood. While some dishes are adapted to local tastes, such as serving Algarve oysters in their shells, a presentation not typically seen in India, they are still prepared with Indian flair. These oysters can be served with Kachumber, a salad made with cucumbers, onions, and tomatoes, or grilled and smothered in Moilee, a curry made with seafood, turmeric, and coconut milk.
Gunpowder's dishes are not only visually stunning but also a sensory delight, with an explosion of colors and fragrances. The aroma of grilled food and the tantalizing blend of spices, including peppers, cumin, curry leaves, cardamom, cinnamon, garlic, and ginger, stimulate the senses as soon as one enters the restaurant. Pairing such spicy cuisine with the right drink can be challenging, but Gunpowder offers a selection of cocktails created by Ricardo Ferreira. The Mumbai Port cocktail, made with dry white port, coffee liqueur, Frangelico, and rosemary, is a standout, as is the Goa to Mumbai, featuring Grand Marnier, gin liqueur, passionfruit liqueur, coconut water, and curry leaves. Even the classic cocktails, such as the Tamarind Pisco Sour, have undergone subtle modifications to complement the flavors of the food.
We loved to experience a different kind of food concept and had a wonderful evening - a big thank you to the whole Gunpowder team!
More about Gunpowder: gunpowderrestaurants.pt
Pictures ©Gunpowder