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pastel de nata, pao de queijo with an assortment of dips such as pesto rosso, gremolata and aioli make their way out of his kitchen to be delivered across Kochi. Rather than spread himself too thin, he sticks to a focussed menu. Each week the menu has four items on the menu, with a special inspired by countries that Portugal had influence on, including culinary, such as Brazil, Angola, Mozambique, India, and Guinea Bissau among others. There is a personal Portuguese connection as well on his maternal side. But Portuguese cuisine in Kochi like elsewhere has been localised, for example in a dish like pork vindaloo. But, Damien says, “the cuisine may be ‘indigenised’ but the Portuguese flavours do give a kick, you can taste it in the back of the tongue.”

Guinea bissauUnited statesGuto souzaDamien jude reynoldsSouth american brazilianProject portugalகினியா பிசாவுஒன்றுபட்டது மாநிலங்களில்குடோ ஸூஸடேமியன் ஜூட் ரெனால்ட்ஸ்தெற்கு அமெரிக்கன் பிரேசிலியன்ப்ராஜெக்ட் போர்சுகல்