24 February,2022 09:58 AM IST | Mumbai | Sukanya Datta
Spread for the Fat Carnival
In time for the famed Goa or Viva Carnival, BKC-based O Pedro is spreading some much-needed cheer from the sunshine state with its Fat Carnival. It's a celebration of Goa's stunning culinary diversity, shares executive chef Hussain Shahzad, and an attempt to capture the Viva Carnival's merry vibe in aamchi Mumbai. An ancient tradition, the Viva Carnival marks the arrival of spring and is celebrated with food made with meat and cheese, appropriate on the "fat" days that come before Lent, he explains. "The Carnival is a big part of the Goan-Portuguese culture and is our reason to bring back the fun of tropical living. I remember having great food and drinks - from Portuguese-style bacalhau [made with shredded salt cod, fried potato strips, onions, eggs and olives], rissóis de camarão [a cheesy fried prawn or shrimp appetiser] and feijoada [meat stew with black beans] to cocktails [at the Carnival]," he explains.
The restaurant's feast includes re-imagined Carnival delicacies, cocktails, and brunch and live music on weekends. On offer are Johnny's mushroom pot pie; pão de queijo, a small baked cheese bun served with an in-house fiery hot sauce; tender coconut kis-mur with spicy coconut masala, curry leaves and tamarind chilli glaze; choriz babka, and more. Shahzad recommends trying his recreation of the prego sandwich, which he had eaten in Portugal; it's a sweet potato bread that comes with smoked pumpkin and goat cheese pâté. Finish on a sweet note with indulgent carnival doughnuts, and wash it all down with heady punches like viva carnival or two (strange) peas in a pod.
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Till March 19, 12 pm to 1 am
At O Pedro, unit 2, ground floor, Jet Airways-Godrej BKC Building, BKC.
Call 7506525554
Log on to thrivenow.in/opedro
Bringing home the fragrance of spices such as bhatti ka masala and dried mint powder from the bustling streets of Lucknow is a limited-edition al fresco pop-up called BarQat - Culinary Fables of Awadh, at JW Marriott Mumbai Sahar. Indian speciality chef Asif Qureshi, who has curated the nawaabi menu, tells us that the beauty of the cuisine lies in the hand-ground masalas, and techniques such as slow cooking, dum and chargrilling.
He urges diners to try gosht nihari, an Awadhi classic rich in flavours owing to saffron and screw pine water; Awadhi gosht biryani redolent with notes of rosewater and saffron; hamari dal makhani, a special blend of two lentils; sevaiyon ka muzaffar; and warm dodha barfi.
Till March-end, 2022, 7 pm to 11 pm AT JW Café, Sahar.
Call 68828656
Soak up the last few days of Mumbai's extended pleasant spell by tucking into a range of smoking-hot sizzlers. Via Bombay's Sizzler Festival is an ode to the Bambaiyya delicacy, shares founder and director Ashesh L Sajnani. "Sizzlers are synonymous with Mumbai and are perfect for the winters which is how the Sizzler Festival started," he adds. Dig into a blend of Indian and Asian cuisines, with offerings such as desi vegetarian manchurian sizzler, paneer tikka sizzler, chicken lollipop sizzler, kasturi murg sizzler, mutton boti chaap sizzler and Madras prawns sizzler. Wrap it up with a decadent and sizzling walnut brownie.
Till March 6, 12 pm to 4 pm and 7 pm to 11.30 pm
At Via Bombay, 1st floor, Hotel Jewel Of Chembur, Chembur.
Call 67099988
