Chef Hussein Shazhad is bringing the most popular dishes from his acclaimed Mumbai restaurant O Pedro to America.
Food from the Indian state of Goa rarely appears in American restaurants, but New York is about to get a lot of it all at once. Starting in February, chef Hussain Shahzad’s acclaimed Goan-inspired restaurant, O Pedro,, making it the fourth restaurant-in-residence at Intersect by Lexus since the program launched in 2018.
The eclectic bar and restaurant, which riffs on traditional Goan cuisine and its Portuguese influences, spotlights Shahzad’s favorite ingredients, techniques, and drinks from the famously chill southwestern stretch of Indian coast. During O Pedro’s four-month stint in New York’s Meatpacking neighborhood, he aims to show off dishes and flavors that many Americans have likely never experienced.Take the Choriz Chilli Taco, one of O Pedro’s most popular items.
“They’re the only people who mastered making sausage in a subtropic climate,” Shahzad says. “Where every other charcuterie comes from, it tends to be colder regions.” Having traveled extensively in Goa and Portugal before opening O Pedro in 2017, Shahzad is particularly interested in reviving waning traditions like wood-fired breadmaking. Every table at O Pedro—and soon at Intersect by Lexus—showcases a sourdough version of Goan yeast-leavened bread, served alongside “balchow” butter.
"As Goans, we added spices and chillies to accentuate the pickles," Shahzad says. "So it’s smoky, sweet, sour, and spicy."Other dishes making it to New York for the first time will be purple potato and kohlrabi danger , pork neck assado , Alaskan King Crab Kismur , and some classic Lisboa pastel de nata.
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