We all have wandered the streets of Delhi for that sinful twist of flavors; every corner of this beautiful city has something new to offer specially as far as food is concerned. The cafes and restaurants offer every possible cuisine and people are always on the lookout for something new. One such new player to make its debut in India is Barcelos: a sought after food chain from South Africa. It has set base in Khan Market, Delhi.
Barcelos has brought with it the Portugal cuisine that is largely riding on the lip-smacking Peri Peri Sauce: Supa Peri, Veri Peri, Mild Peri, and Tangy Lemon. The founder of the restaurant, Mr Costa Maziz has left a delicious trail of his success in over 17 countries with the latest being in Oman. On a weekday when most of the people were going about their everyday job, I was basking in the scintillating flavors and aroma at Barcelos’ launch. I haven’t ever really experimented with this particular cuisine even though Nandos – who not only belongs to the same land but is also a strong competitor – has been around for a while. A brief introduction by Mr Maziz and his son, Deputy High Comissioner Mr Malusi Mogale, and Mr Rohit Malhotra, GM Operations, Barcelos gave us a lot of information to chew on. Barcelos because of its beliefs and cooking techniques can be considered the new mascot for nutritious food. It uses the age-old technique of flame grilling that not only retains the original flavors but is also quite healthy. Besides this Mr Malhotra claimed that all the dishes at Barcelos was made in olive oil and contained zero fat. Once the Q&A round came to an end, we were led up the stairs where a huge spread albeit a fixed menu was awaiting us.
An array of beverages, vegetarian, and non-vegetarian dishes made up for a feast. I started with Anari Kola or Kala Khatta to be more precise followed by Blue Electric Ginger Fizz. They even had Flamingo on the menu, which I couldn’t try for obvious reasons.
Hummus and Pita was the first dish out of many I ate at Barcelos; two roasted pitas, hummus, and tahina made for the platter.
Stuffed Mushrooms and Potatoes was next in line as far as starters were concerned. There were big fat mushrooms and huge chunks of potatoes stuffed with paneer (cottage cheese), herbs, and mild peri sauce grilled to perfection. I couldn’t get a shot of the dish because it was polished off even before I could reach for my beloved DSLR.
After a round of mocktails and starters, I was quite curious to taste the dishes in the main course. The first one was called Veg Esptada: a hanging dish skewed with stuffed mushrooms, marinated paneer with onions and peppers with two regular sides.
The Veg Wrap too was prepared using the grilling technique. A tortilla wrap, it panders to the Indian taste buds with aloo kebab as the filling and a liberal use of cheesy jalapeno mayo and salad. The potion size is more than enough for someone with an appetite like mine.
Enough said about vegetarian delicacies! Now, let’s talk about the mouth-watering non-vegetarian spread… oh damn! I don’t eat non-veg, so you will have to make do with the pictures and head to Barcelos to indulge your taste buds.
Someone wise once said that there is always room for dessert and well I took it to my heart. So, when I was asked by this kind waiter if would like to order the dessert for the day, I couldn’t resist asking for a choco lava cake.
I finished my lunch on a sweet note and a chat with Mr Rohit Malhotra who was quite happy to receive the feedback and make the necessary changes.
P.S. If you want to enjoy the meal to the dot then ask for the Supa Peri because the spicy heat will have your ears turning red in no time.