Singapore's first and only Bengali and Punjabi restaurant.
Mustard – That one crucial ingredient in the Indian spice treasury that ties the vibrant cuisines of the Eastern Indian State of Bengal and the Northern State of Punjab, yielding a rich and exciting harvest for the connoisseur’s palate.
We, at Mustard, celebrate the cuisines of two of India’s most culinarily advanced states, where passion for food is not just an ethnic identity, it is a way of life!
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Located in Little India, Mustard stands apart from the rest as it serves food from the eastern Indian state of West Bengal. Bengali food is characterized by the use of mustard (oil/ seeds, etc.) and the flavours are mildly pungent. The food at Mustard is fantastic, especially if you stick to the Bengali part of the menu and don’t venture into the Punjabi section (leave that bit to Kinara below). Must trys include chingri malai curry (a creamy prawn curry served inside a coconut) and maacher cutlet with kashundi (crispy fish cutlets served with Bengal’s very own version of grainy mustard sauce).
The only place to satiate our cravings for a kathi roll in Singapore is Mustard. After we found this gem, there was no stopping us from ordering a fair share of Bengali fare like Maacher Cutlet with Kashundi (S$10.90), Kosha Mangsho (S$19.90), and Aloo Jhuri Bhaja ar Cholar Dal (S$15.90). The unique thing about Mustard is its mix of Punjabi and Bengali menu. You must try their Sarson da saag te Makki di Roti (S$15.90) and Masale waliyan Chaampan (S$17.90). And yes, they have Bengali sweets too.
Bengali food is rich in spices and Mustard brings the best of it to Singapore. Their melt-in-the-mouth Chingri Maacher Malai Curry simply has to be on your order list along with a side of bhaja and their pillowy Rossomalai to end the meal on a sweet note.
The restaurant also makes delish Punjabi food like the robust Baingan da Bharta to be paired with a couple of rotis.
The restaurant also makes delish Punjabi food like the robust Baingan da Bharta to be paired with a couple of rotis.
