O Pedro - BKC

"O Pedro does for Goan grub what The Bombay Canteen does for Indian food—play with tangy, spicy, meaty, and coconutty flavors, to wow diners (both restaurants share owners and an executive chef). O Pedro feels like a sundowner at a colorful beach shack, and an escape from the tall glass-and-steel buildings of Bandra Kurla Complex’s new-ish downtown. It brings the susegad of India’s tiniest state to Mumbai—you'll eat surrounded by tented ceilings, blue and white painted pillars, and rattan chairs. This Goan vibe continues on the plates. A chicken masala poee sandwich with pickled cucumbers and spicy coconut masala makes a substantial mid-day snack. No one thinks of ceviche as fluffy, but O Pedro’s version with pickled oyster mushrooms, lima bean mousse, and crispy tempura is a perspective-altering thing. Flavor-packed renditions of watana rassa with bhatura, and bone marrow aad-maas keep the tropical coastal fantasy going. " - roshni bajaj sanghvi

"O Pedro does for Goan grub what The Bombay Canteen does for Indian food—play with tangy, spicy, meaty, and coconutty flavors, to wow diners (both restaurants share owners and an executive chef). O Pedro feels like a sundowner at a colorful beach shack, and an escape from the tall glass-and-steel buildings of Bandra Kurla Complex’s new-ish downtown. It brings the susegad of India’s tiniest state to Mumbai—you'll eat surrounded by tented ceilings, blue and white painted pillars, and rattan chairs. This Goan vibe continues on the plates. A chicken masala poee sandwich with pickled cucumbers and spicy coconut masala makes a substantial mid-day snack. No one thinks of ceviche as fluffy, but O Pedro’s version with pickled oyster mushrooms, lima bean mousse, and crispy tempura is a perspective-altering thing. Flavor-packed renditions of watana rassa with bhatura, and bone marrow aad-maas keep the tropical coastal fantasy going." - Roshni Bajaj Sanghvi

"The second restaurant by Hunger Inc., the restaurant group owned by Sameer Seth and Yash Bhanage of Bombay Canteen fame, was a pleasant surprise to local diners, showcasing a menu of Goan and Portuguese food. It has since shown up on every reasonable list of the best restaurants in Mumbai. Chef Hussain Shahzad’s creative touch gleams all over O Pedro’s signatures. Choose between a mushroom or sea bass ceviche to start your meal. Follow that up with some roasted bone marrow, and end with a portion of the roasted pork ard maas (bone-in meat). If you’re going around Easter or Christmas, expect to be tempted by a whole roasted suckling pig, an experience that’s tough to find even in Goa anymore." - Sumedh Natu

"At O Pedro, the drinks and food aim to transport you from the busy, commercial BKC to the sunny, tropical life in Goa. The energetic bar mixes up signature concoctions like the Pedro’s G&T, the Kokum Stings featuring kokum infused rum and the Vasco Sour with pisco, triple sec and Goan toddy. Bright colours, quirky sayings on the walls and cheery servers are as much a part of the O Pedro experience as the lipsmacking food, from the coconut-ey crab kismoor and signature prawn balchao to the fluffy poees with choriz butter and creamy, crunchy mushroom ceviche. The flakey pastel de nata (Portuguese egg custard tarts) and Aunty Li’s serradura hark back to Goa’s rich Portuguese influences and are not to be missed." - ByArundhati Ail

"I ate at his groundbreaking Goan restaurant, O Pedro, in Mumbai this past February and sang karaoke with his brother at a friend’s house in Malabar Hills." - ByMeherwan Irani