Estado da India

Estado da India

The intertwining of Portugal and India began in 1505. The Portuguese influence spread across various parts of India over four centuries, effectively known as ‘Estado da India’, or ‘The State of India’. These two cultures, each with their own respective customs and traditions (the Portuguese with their fiery thirst for life, and Indians with their relentless spirituality), resulted in a new fiery, high-spirited people, the Luso-Indians. With their rich culture, stunning artwork, and bold recipes. To celebrate the union of these two cultures, the team behind this restaurant created something Birmingham hadn’t seen before – Estado da India. Something unique and completely new…

Please select ‘Birmingham Restaurant Festival 2022’ when you book

LOCATION

42-44 High Street,
Harborne, B17 9NE

FESTIVAL MENU: DATES AVAILABLE

Available everyday from 22 Aug–4 Sept

Accessible

Yes

CUISINE

CUISINE

Portuguese-Indian

FESTIVAL MENU: TIMES AVAILABLE

Lunch and Dinner

DOG FRIENDLY

DOG FRIENDLY

No

DRESS CODE

DRESS CODE

Smart/Casual

Please select ‘Birmingham Restaurant Festival 2022’ when you book

LOCATION

42-44 High Street,
Harborne, B17 9NE

CUISINE

CUISINE

Portuguese-Indian

DRESS CODE

DRESS CODE

Smart/Casual

FESTIVAL MENU: DATES AVAILABLE

Available everyday from 22 Aug–4 Sept

FESTIVAL MENU: TIMES AVAILABLE

Lunch and Dinner

DOG FRIENDLY

DOG FRIENDLY

No

Accessible

Yes

FESTIVAL MENU


2 courses for £20. 3 courses for £25. Choose 1 option per course

STARTERS

 

Cod & Pequillo Croquette
Cod & roasted piquillo peppers in a velvety sauce, served with roasted garlic & chilli aioli


Sorpotel Naan
Goan spiced mutton mince spread over a fresh naan with a soft poached egg


Keralan Squid

Crispy calamari rings in an aromatic curry leaf and mustard seed masala. With lemon and fresh coriander

gf

Pea & Potato Chop
Green pea and potato balls coated in rice flour, served with spiced pea curry

v

Iberico Vindalho Pork Ribs
A Goan favourite. Barrancos pork ribs. Slow cooked coated in our vindaloo chutney

gf

MAINS

 

Fish Kari
Fried Tilapia simmered in a spicy red gravy flavoured with dried red chilli, mustard seed, finished with coconut milk

gf


Goan Lamb
Diced mutton in a silky gravy with a flavourful infusion of classic Goan whole spice with the heat of Kashmiri chilli

gf


Duroc Pork Belly
Marinated with Kashmiri chilli, black peppercorns, and cinnamon. Grilled to crispy perfection

gf


Courgette Moilee 
Courgette in a lightly spiced coconut & tomato gravy

v | gf


Chicken Cafreal 
Char grilled, free range chicken, coated with garam masala, lemon, garlic and coriander marinade

gf

DESSERTS

 

Passion Fruit Kulfi
Homemade passion fruit kulfi ice cream, served with fresh kiwi salad

v | gf


Raspberry Pastel de Nata
A Portuguese classic. Rich creamy egg custard tart, with sharp raspberry sweetness, served with vanilla ice cream

v

V – Vegetarian  |  GF – Gluten Free  |  VG – Vegan


This information is provided by the venue, if you have any allergies or dietary requirements please ensure you discuss these with your server before you order. Allergenic ingredients are present in the Estado Da India kitchen. Not all ingredients are listed on the menu and Estado Da India cannot guarantee the total absence of allergens. A 10% Discretionary service charge applies to all tables.