1 hr ago
Bandra Smokehouse Brings African Braai Cooking to Mumbai
Tavora Smokehouse is a small restaurant in Mumbai that cooks meat over wood.
Its cooking is inspired by braai, a way of grilling meat that is popular in Africa.
Chef Nicole Gonsalves got the idea after visiting a sandwich shop in London.
She and her team cook the meat slowly over low heat.
They use tamarind wood to give it a smoky flavor.
One pulled-pork burger takes almost 12 hours to smoke, after the meat is brined for a day.
The menu also has chicken with different spice mixes, sandwiches, bowls and desserts.
The restaurant brings African flavors together with ingredients and cooking styles familiar in India.
Tavora Smokehouse in Khar serves wood-smoked meats inspired by African braai, a social style of open-fire cooking.
Chef Nicole Gonsalves developed the concept after visiting a pulled-pork sandwich shop at London's Borough Market.
The smokehouse cooks meat slowly and indirectly at about 110 to 135 degrees Celsius, using tamarind wood for smoking.
Its pulled-pork burger uses meat brined for 24 hours and smoked for nearly 12 hours, then served with house-made sides.
The menu also features African-spiced chicken, braai pork chops, bowls, sandwiches, coffee, kombucha and desserts.
- Who
- Chef Nicole Gonsalves and Tavora Smokehouse.
- What
- A Khar smokehouse serving slow-cooked, wood-smoked meats inspired by African braai.
- Where
- Khar, Mumbai.
- When
- The article says Gonsalves began developing the idea after a UK trip last year; it does not specify when the smokehouse opened.
- Why
- Gonsalves was inspired by a pulled-pork sandwich shop in London and wanted to make slow-smoked meat the centrepiece of a food concept in India.
Key facts
- Restaurant
- Tavora Smokehouse
- Location
- Khar, Mumbai
- Seating
- 18 seats
- Cooking inspiration
- African braai, a social gathering centered on grilling meat over an open fire
- Smoking wood
- Tamarind wood
- Smoking temperature
- About 110 to 135 degrees Celsius
- Pulled-pork preparation
- Brined for 24 hours and smoked for nearly 12 hours
Quotes
Nicole Gonsalves
Chef behind Tavora Smokehouse
“Mumbai is not foreign to sauces and marinades like chermoula and chimichurri. It was only a matter of amplifying those flavour profiles with good quality meat and complementary textures.”
indianexpress.com
“It lends the meat an earthy, fruity smokiness as the wood burns over long hours.”
indianexpress.com
Sources
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