“The Big Swap”

India’s First Ever ‘Kitchen Swap’ - Right Here in Mumbai

O Pedro, BKC, Crosses the Sealink to Americano, Kala Ghoda and Vice Versa!

Weekends of Oct 5-6, 2019 & Oct 12-13, 2019

Mumbai, 04 October 2019: The Big Swap! What? Yes, you heard it right! India’s first ever ‘kitchen swap’ is happening right here in Mumbai, as two of the city’s incredibly talented chefs swap restaurants for two weekends only! Chef Hussain Shahzad, Executive Chef, O Pedro and Alex Sanchez Chef/Partner, Americano, swap their teams and menus to give you an unprecedented experience peppered with a whole lot of fun (and great food and drinks, of course!). This October -BKC’s award winning Goa and Portuguese inspired restaurant O Pedro, crosses the Sealink to Americano at Kala Ghoda and vice versa, for the zaniest Kitchen Swap adventure ever. What’s the occasion you might ask? O Pedro turns ‘Two’ this October and the birthday wish list includes serving their version of Goa to poee-crazed South Bombay as well as to savour the stellar pies crafted at Americano. So, two of the cities most loved restaurants located in BKC and Kala Ghoda respectively, are set to trade places for a weekend each with O Pedro coming to Americano on October 5-6, 2019 and Americano crossing over to the ‘suburbs’ to O Pedro on October 12-13, 2019 for dinner service only.

And with this amazing experiment, South Bombayites can savour O Pedro’s signature dishes including Seabass Ceviche, Prawn Bal-Chow and Beryl’s Fish or Prawn Curry and the much-loved Sweet bun (Its quite the talk of the town) at Americano and the house favourites from Americano such as Potato Love Letters, Slow-Cooked Veal and Sweetcorn Ribs will be up for grabs at O Pedro. A truly unbelievable dining experience awaits you no matter which part of Mumbai you are in. And whoever said “BKC is BKC and Town is Town and never the twain shall meet”, will now have to eat their words… quite literally! Crushing it!

Oh … it’s not just a Kitchen Swap! Chef Hussain Shahzad and Chef Alex Sanchez have also collaborated to create a selection of rule-bending plates too. Imagine O Pedro’s spicy Vindaloo with Americano’s saucy pizza, their hand-rolled pastas meets Nana’s Oxtail offering, our Goan Chorizo with their Roma Tomatoes! What? Salivating already? This amazing collective effort brings forth a set of amazing new dishes available at both venues for just those two weekends. Ravioli with aged cheese, wild mushroom, hazelnuts and brown butter, Cardoz’s braised B**f Pasta – a delicious combination of green garlic fettuccine, Goan spice braised oxtail, glazed onions and kokum, Vindaloo Margarita Pizza with tomatoes, Goan vinegar, red chilli and Fior di Latte and the Goan Chorizo Pizza with spicy Goan sausage and topped with a soft cooked egg. Two weekends, two restaurants, double the fun and celebrations. Mark your dates in the calendar lest you forget - experience for dinners only - O Pedro at Americano on 5th and 6th October as Chef Hussain takes over the kitchen bringing you cocktails and dishes inspired by the sunny state of Goa. And for those residing in the suburbs, pop in and experience the offering from Americano on 12th and 13th October at O Pedro.

We’re packing for our trip across the Sealink. Ropes of spicy chorizo sausages, extra bottles of our secret hot sauce and poee butter, of course. En route, we’ll be waving out to team Americano who’ll be carrying Roma tomatoes, burrata and a secret stash of truffles to our happy corner in BKC. Surprises in store – vindaloo and choriz on your Naples-style pizza; poee with a truffle twist and a Portuguese-style pasta or two will show up on the menu! The O Pedro Big Swap menu at Americano has our signature House Baked Sourdough Poees served with vegetarian Bal-chow and cheesy-black pepper butters and non-vegetarian Pork-Rosemary and Choriz butters, Mushroom Ceviche and Grilled Corn done Portuguese style with confit red peppers, fermented chillies, roasted pumpkin seeds and aged pepper cheese and the Seabass Ceviche with tamarind dressing, red radish and Bhavnagri chili salsa. Other Goan inspired favourites on the menu include Panji Green Watana Rassa with “Bhatura”, a hearty dish of dried green peas cooked with fennel, mustard and curry leaves served with a savoury banana bread, Crispy Soft- Shell Crab “Kiss- Mur’, Margao Choriz & Bacon Pulao, Wood Fire Chicken Caf-real and Choriz Chilli Tacos. From the dessert menu, there is the famous Portuguese Pas-tel de Na-ta or warm egg custard tarts, Aunty Li’s Serradura with condensed milk and whipped cream, toasted biscuit crumble and orange caramel and orange segments and Cheese & Port - a goat cheese log served with port poached pear and candied walnuts and crackers. And from the bar, Pedro’s favourites including Vasco Sour - Pisco, Goan toddy vinegar shrub, house made spice grenadine, egg white, lime, Kokum Stings with Bacardi Carta Blanca, Kokum infused rum, curry leaves, ginger and lime and Pedro’s Gin & Tonic with Triple Sec infused blue pea flowers, gin, Indian spice mix syrup, lime and tonic.

On the following weekend, the Americano Big Swap menu at O Pedro will offer diners a chance to try their perfect pizzas and delicious small plates. Small plates include Sweetcorn Ribs - cobs cut into long wedges, dusted with BBQ spice and served with scallion aioli, Spiced Chicken Wings served with their in-house hot sauce of fermented Bhavnagri chillies, Crudo of Seabass topped with capers, pine-nuts, Espelette pepper and red onion, Tigelle - Modenese flatbread served with Stracciatella and Pepperonata and Bangkok- Style Calamari with roasted peanuts, lemongrass and Thai basil. From the dessert menu, there is everyone’s favourite Tiramisu served Americano style, and the decadent Torta or dark chocolate cake with lightly whipped cream. And at the bar, you can order the Bee Sting made with gin, lemon sherbet, honey, mustard seeds with black pepper and celery bitters, Black Horse with Cachaça rum, blackberry, lime, apricot brandy, sweet vermouth and Worli Bird that combines tequila, passion fruit, dry vermouth, Lapsang Souchong tea with a dash of hellfire tincture. Join us, as we grow crazier, not older!

The Big Swap: Dates: 5 th and 6th October 2019

O Pedro takeover at Americano at Kala Ghoda 12th and 13th

October 2019 : Americano takeover at O Pedro at BKC

Timing: Dinner service only from 7 pm to 11:30 pm

Address: O Pedro Unit #2, Ground Floor, Jet Airways-Godrej BKC Building, BKC, Mumbai.

Tel: 022 26534700/01/02

Americano: 123, Nagindas Master Road, Kala Ghoda.

Tel: +91 22 2264 7700

About Alex Sanchez:

Alex Sanchez is an established culinary figure celebrated for his creative, refined, yet approachable cooking.

Trained under award-winning chefs David Kinch, Daniel Humm, and Michael Mina, and an honors graduate of the Culinary Institute of America, Alex has played an integral role in the evolution of India’s culinary landscape.

A San Francisco native, Alex moved to Mumbai at 26 years old to open The Table, Mumbai’s game-changing fine dining destination, winning awards for ‘Best Chef in India’ and ‘Best Restaurant in India’ among many others.

Alex then conceptualized, designed, and launched Magazine Street Kitchen, a culinary arts studio and state-ofthe-art kitchen along with Mag St Bread Co, Mumbai’s first wholesale supplier of fine breads and viennoiserie. He is a trendsetter recognized for creating one-of-a-kind experiences and setting new standards in hospitality. In March 2019, Alex and his partner Mallyeka Watsa opened the doors at Americano, bringing an international dining experience to South Bombay.

About Hussain Shahzad:

Chef Hussain Shahzad brings a blend of energy, passion and experience as Executive Chef O Pedro, the Goainspired bar and restaurant from Hunger Inc. Hospitality Pvt. Ltd. Encouraged by his mother to pursue his passion for cooking, Hussain joined the Welcomgroup Graduate School of Hotel Administration at Manipal, Karnataka, in 2005.

After graduating, he worked with the Oberoi Group of Hotels as a Senior Kitchen Executive at Frangipani, Mumbai, before moving to New York in 2014. He spent a year at Eleven Madison Park, the famed New York restaurant.

Coupled with his passion for food is his love for adventure and that has taken Hussain across several countries including Portugal, USA, Turkey and a brief stint as personal chef to tennis star Roger Federer. Hussain’s food philosophy is simple - showcase local produce using contemporary culinary techniques and inspire the future generation of chefs to cook smarter. Procuring quality local produce can be a challenge, but Hussain feels that it is an intrinsic part of India’s culinary heritage and that brings an unparalleled variety in flavour and texture to any offering.

About Americano:

Americano, a vibrant neighbourhood restaurant by Chef Alex Sanchez and Mallyeka Watsa. Nestled in a bylane of Kala Ghoda, Americano is warm and minimally designed; offering simple yet refined dishes that highlight Chef Alex’s less-is-more approach to ingredient-driven cuisine.

A sophisticated bar program built around housemade tinctures, bitters, and liqueurs reflects the ethos of the kitchen, creating a synergy between Americano’s food and beverage.

The menu, featuring cocktail bites, small plates, pizzas, and handcrafted pastas, is designed to encourage guests to create their own experience.

About O Pedro:

O Pedro, an all-day, Goa-inspired bar and restaurant is brought to you by the team behind The Bombay Canteen (Hunger Inc. Hospitality Pvt. Ltd).

Nestled behind the frangipani trees of the Jet Airways-Godrej BKC Building in Bandra-Kurla Complex, O Pedro was made in Goa for the city of Mumbai. Expect drinks that bring back the fun of tropical living; simple, sophisticated food that reflects Goa’s stunning culinary diversity, going back to its Portuguese influences and further beyond; and a vibe influenced by the stories and rhythms of our palm-fringed neighbour state. O Pedro pulses with the energy of Goa’s lazy days and joyous, buzzing evenings, transitioning from one to another just as Goa does. It’s a celebration of a place everyone loves.