Gunpowder blends the spice-driven elegance of Indian coastal cuisine with Portugal’s rich seafood and ingredient heritage, offering dishes like Karwari soft shell crab, lamb vermicelli doughnut, and grilled turbot in a warm, plated-for-sharing style.

Insider’s tip: Ask for the private dining room (8-seat) for a more intimate experience, or sit by the open kitchen to watch the chefs at work.

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Gunpowder

  • Bread w/ Burnt Onion Butter (v)

    Gunpowder Aloo Chaat (v)
    (Crispy potatoes topped with tamarind, yoghurt, black chickpeas)

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

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

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

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

    Saffron & Cumin Rice (v)

    Old Monk Rum Bread & Butter Pudding x 2
    (An old Parsi favourite made with Indian rum and served with custard)

  • Both lunch & dinner

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