Boteco brings a bit of Brazil to Bengaluru

Every community needs a ‘haunted’ and in Brazil it is ‘boteco’ – a place where one can chew fat and pass peace pipes with friends and family. At the recently launched Boteco in Bengaluru, one can taste the best of Brazilian cuisine created and plated by the skilled hands of Chef Guto Souza, while having a luxury in a little quality time.

There is so much about Brazilian cuisine that will sit comfortably on the Indian palate and much more that will set the taste buds on a South American adventure. Although the menu card may seem full of tongue twisters at first glance, the details are spot on and ordering shouldn’t be a problem.

Start with the beginning. Don’t let the words of cheese bread fool you into thinking that pao de queijo is the Brazilian cousin of garlic bread. far from it. Paneer isn’t bread per se – it’s a bite-sized bread (Indian.) pav, ring a bell?) Full of cheesy goodness. Not the oozy, drippy kind but a delicious, melt-in-your-mouth kind of thing. And since it’s made from cassava flour and is gluten-free, one can sit back with a plateful of pao and a tall glass of caipirinha, Brazil’s national cocktail, but that would be a crime given the spread that is waiting.

Communal drink of Cha-Preto, Brazil | photo credit: special arrangement

Both caipirinha and cha-preto, a communal drink, use cachaça – a distilled spirit made from fermented sugarcane juice – as their base. Subtly potent and not too sweet, it naturally pairs well with the food served.

To ease you into the taste of Brazilian food, other starters include chicken. coxinha which is like a samosa, bolinho de epim – deep-fried cassava and cheese croquettes and Bruschetta de Inquica – French baguette bread topped with pork sausage. Although it may seem that the food is predominantly non-vegetarian, there are myriad vegetarian options as well.

Polenta Cream with Mushroom Ragu | photo credit: special arrangement

For example, polenta cream and mushrooms Ragu, and beet ravioli is both delightful to look and taste. “Brazilians love rice and a lot of our food is similar to Indian cuisine,” says Guto, a fact cautious eaters will be happy to know. Curry Bayano There is enough evidence. From the north eastern state of Bahia in Brazil, this is a delicious spicy curry of vegetables, potatoes, mushrooms and cheese that is served with rice.

“Instead Hot Seasoning, we use fresh herbs, spices and paprika, but everything else — ginger, garlic, chili, coconut milk — remains the same,” he says. And it’s true. Casquinha de Siri Crab meat cooked with coconut milk, palm oil, tomatoes and paprika – may be a delicacy from the coast of India, with the exception of its cheese topping.

Beet Ravioli | photo credit: special arrangement

then there is farofabest described as podi For South Indian audience. Roasted cassava flour is a stable in any Brazilian barbecue and fried onion version. farofa Present in Boteco’s platter of meat and seafood.

There is a fair discussion when it comes to the platter of meat. Tenderloin steak, pork sausage, succulent morsels of bacon-wrapped pork, rump steak, grilled chicken and prawns vie for your attention, while grilled zucchini, sweet com, baby potatoes, cherry tomatoes, mushrooms, onions and paprika should not be abandoned. either behind. The tantalizing array of sauces on the platter doesn’t make it any easier – a butter, thyme and cognac-infused sauce, roasted red pepper sauce, pineapple salsa, cassava mash – some of the unexpected delights that add up to this gastronomic affair.

Guto, who believes that the original flavor of any meat should be retained, does not use marinades. “I just use sea salt to enhance the flavor of the meat and top it off with flavored butter.”

Mixed Meat Grill | photo credit: special arrangement

Some sweets may sound familiar but quindimThe baked custard with fresh coconut, and the lemon mousse comes highly recommended. Even those who aren’t fans of custard will enjoy this confection as well as mousse for its fresh burst of flavor, except for the overbearing taste (or smell!) that usually comes with custard. Made from their mother’s special recipe, Guto says that it is reminiscent of her childhood memories. “I love quimdim, Again a dish of Bahia, this is a simple dessert but the freshness of the coconut imparts a wonderful taste. ,

Great food, great company, and plenty of time to enjoy both; Don’t be in a hurry to visit Boteco.

Boteco 16/3, Magrath Road, Opposite Garuda Mall, Bangalore. Meal for two ₹1800+ tax without liquor, ₹2500+ tax with alcohol

Meet the Chef: Guto Souza

“Chilli came to India from Brazil, while cashews arrived at our tables from India,” says Guto. Talking with the man is a pleasant lesson in history, geography and culinary arts; School was never so much fun. Brazil is a melting pot of different cultures – Asian, African and European – and this is reflected in its cuisine. “Did you know that we have the best of Lebanese and Japanese cuisine in the world other than those countries have on offer?”

Chef Guto Souza | photo credit: special arrangement

“I was always fascinated by watching my mother cook and even at the age of five I would ask her to teach me,” he says, admitting that his entry into serious cooking came only after Started when he was about 18 years old. “I was living with my cousin who taught me a few things and I started getting the vibe of cooking in the kitchen. One day while he was at work I saw a picture of a fish dish in a magazine. It’s so beautiful. I just had to make it myself. So I went to the store, sourced the ingredients and repackaged the dish. When my cousin came home that night, he was shocked,” he laughs.

“That was my first proper dish and it was a beautiful thing for me.”

“I came to India in 2004 because I wanted to learn how to cook Indian food and I learned to make a lot of curries.” His passion took him to Goa where he met the famous cartoonist Mario Miranda. “He was a wonderful person and even though he was much older than me, we shared a wonderful friendship. I would enjoy a meal at his house at least once a week and he has sketched my daughter. His wife, Habiba Hydari taught me to make lamb biryani – One of the Indian dishes that I learned a long time ago.”

While garlic and oregano are two of his favorite ingredients, Guto loves the taste of cardamom, a taste he acquired in India. “If you use it well, just a little cardamom can transform a dish,” he says.

“In Brazil we have a snack called pastel – it’s a dough stuffed with meat and deep fried. My mom used to make it for us with leftover dough and when I came across a puri stand in Goa, I was so excited. Was excited that I just noticed them,” he says, adding that those memories have been immortalized in the Boteco menu. Kema Rao Copacabana – A small puri topped with spicy tomato sauce, shrimp, aioli and pineapple chutney at Pune, Mumbai and Bangalore locations.

“This dish is a huge hit in restaurants and people really like it. And I always tell stories because they don’t understand why I have pooris on my menu.”

Chef Guto | photo credit: special arrangement

Although whipping up recipes is child’s play for him today, Guto says his comfort food is egg-fried rice.

There is love and nostalgia in his voice when it comes to his mother’s lemon mousse recipe. “Actually, my mother used to make it spicy. For me, it’s not just the taste; That burst of citric freshness is more than a memory. We were four kids growing up and my mom would barely put the bowl down before we could tackle the bowl with our spoons. Sometimes a taste or smell can move you and this lemon mousse takes me back to my mom and her cooking. ,

Needless to say, while everyone likes Guto’s food, he adores his mother. “She’s back home in Brazil and she still cooks,” he admits, adding that although none of the dishes are too challenging now, “there are some things she cooks that I’ve never even tried. I know I can do it but I don’t try because I don’t want the magic to disappear.”