![Facebook]( "Recensione")
Mustard
My first visit to mustard and I came back very impressed !
The ambience is perfect if you want to go out on a romantic date , trees and plants .. the right kind of lights and good music . Tables placed at a decent distance in the garden area .
We ordered kosha mangsho which is mutton cooked in its own juices on a slow flame with onion and ginger garlic , it comes with a bowl of thick dal garnished with garlic and hing in ghee and luchi which is puris made out of maida . Sweet and sour mango chutney and lime complete the platter .
The second plate was a fish platter : Thick slices of extremely fresh Fish cooked with mustard in a thick gravy , garnished with green chillies and extremely delicious. This platter has a bowl of very tasty dal , sweet and spicy tomato chutney , sukhto - which is fried Palak and rice soaked ,dried and fried .
Both the dishes cooked the Bangali way were extremely delicious !
They had some yummy Bengali desserts listed on the menu but both the dishes are quite filling and we had to skip the dessert.
Definitely worth visiting again !
I loved the food, the ambiance and the service. Such care has gone into each aspect - from the way each vegetable is cut to the colours used. Highly recommended!!
The ambiance is really soothing & nice, love the whole feel of the place, Its in some way different & classy. It was surprising to know it serves Bengali & French Cuisine which are basically related by one ingredient " MUSTARD" A Mix of Mini Breads are served along with a few different mustard sauces. The food is presented really so well & detailed by the waiter or chef. The staff is friendly & warm, Service is excellent. We called in the chef to suggest us vegetarian dishes & whatever he did recommend was just so delicious. Mochar Guley Kebab , Alur Dum & special mention for Palong Chhanar Kofta, Loved the Ambiance, Loved the Food, Overall a Happy Feeling. Visited Jan 2019
Lovely Food! totally worth it.
Nice atmosphere ,tastefully done interiors.
Went here for dinner last week and had a great time! Mustard serves a unique combination of cuisines such as French and Bengali. We tried few dishes from both and all the dishes were great! My absolute favourite dish from the night was the buratta mousse with basil salad and crispy focaccia. The buratta was super creamy and the salad was full of flavour. We also got the cocktail luchi bites which was a Bengali dish involving curried potatoes! It was really good and I would recommend it. Another dish that was very good was the gnocchi in tomato sauce. The gnocchi was the softest I’ve ever had and it just melted in my mouth! We also ordered the onion tart which was made on a puff pastry. The puff was really nice but I found it kind of sweet. The last dish we ordered was the elephant foot yam croquettes! They were nice but I found them to be a little dry. Overall it was a very interesting meal with different cuisines and I can’t wait to go back and try more. It is also reasonably priced.
Mustard is a labour of love - an outcome of shared passion for unique culinary experiences. Bringing together two diverse cuisines (Bengali & French), and uniting them with one common, versatile ingredient (the mustard seed), has allowed the kitchen to create some of the finest dishes of these cultures. The intention of Mustard has always been to tell an authentic story; the story of flavours, of tradition, of blending the old with the new. We intend to curate, but also to preserve lost arts of the culinary world, and home cooks of the old days.
Aroundtheworldin90frames
+4
We had the Taka luchi Alur Dom, which is a must must have, it was really very good. The elephant foot yam croquette (oler Purbhora chop) which also we’re good , poppy cauliflower which was ok ok, the honey mustard chicken is avoidable, the fish is mustard gravy is a must must have, the Stuffed spinach balls were good as well, for dessert we called for the raspberry pistachio cake which was ok, the ice cream was really good but the cake was nothing spectacular.
We selected this place for new years and it could not have been a better decision. Right from the new year decorations, to the starters & main course, plus cocktails: everything was perfect. Would definitely recommend the mustard fish, honey mustard chicken and mozzarella tartlets.
Fantasy of trying all kind of food will attract you
Though u wont understand the menu but thats ohkk
Staff will not only explain u the ingredients and food items but also guide u d way the dish is to be eaten up
![Zomato]( "Recensione")
Mustard is one of the brilliant fusion of Bengali and French cuisines, serving both separately.
The origin of it's name comes from the shared element prevalent in both the cuisines - Mustard...
Mustard is a labour of love of by
Shilpa Sharma and Poonam Singh who have successful careers in retail and hospitality industries, decided to explore their shared passion for an awesome culinary experience.
Mustard is not fusion restaurant.
They are trying to tell the traditional stories from the rich culture of France and Bengali.
My Christmas Eve became more memorable this year.
This expansive with chic decor, happy positive vibes give you the feeling of being at home.
Tables are well scaced, giving enough privacy. Bar serves signature drinks and fresh fruit juices..
Beautiful Chef Ananya Banerje is an achiever in her own right in different fields. She has curated and created amazing Modern Bengali signature dishes for the Winter special event..
Started from 24th of December will continue till March, 2020
That shows her popularity in culinary world, vast knowledge and experience ...
This pretty lady with a beautiful smile and sweet spoken, explained in detail about each and every dishes, the history and inspiration behind the dishes, prepared masterpieces which are her family speciality dishes for generations.
The 3 course meal without drinks cost around - Veg meal is 630/ ,
Non-Veg is 780/ with applicable taxes extra. Jain options of meals are also available..
I enjoyed fresh pure green apple, pineapple and water melon juices, no added sugar is added.
The a la carte menu starts with excellent #starters -
1. Channar patisapta - crepes fillled with cottage cheese
2. Daalpilurite moda gach patha kosha - an amazing Bengali version on tacos
3. Oler purbhora chop -stuffed ol (yam) croquettes
4. Rui macher patisapta - crepes fillled with carpfish
5. Murshidabadi murgi tikia - a chicken snack from the kitchen of Nawabs of Murshidabad
6. Purono Kolkatar mutton cutlet - a North Kolkata speciality, crumb fried mutton
7. Kolmi Kashundi baked crab with crispy kolmi - Crab meat baked with kolmi saag (water spinach) with mozzarella in the shell, topped with crispy kolmi and edible flowers
Now the super tasty and creative #maincourse delicacies -
8. Bandakopir Dhokar Dalna - a gravy dish of lentil dumplings with cabbage
9. Phulkopir Jhuri Posto - A dry prepation of Bengalis favorite poppy seeds paste with small pieces of cauliflower
10. Macher HoroGouri - An iconic preparation from Chef Ananya's grandma's kitchen. Bhetki is cooked in two different gravies, served in the both side separately. One is bit spicy, another one is tangy in taste. It's a super tasty dish..
11. Mangsher Doodh Korma - Tender pieces of mutton are cooked with milk in Korma style
12. Shorshe Pabda - Bengalis favorite fish Pabda, deboned and cooked in mustard sauce
13. Ghee Bhat with Bori Bhaja - Main course dishes are served with rice with ghee and garnished with fried lentil dumplings
14. Luchi - Hot pooris made with flour ..
Bengali is the sweetest language in the world
And we're sweet lovers
Chef Ananya curated lovely winter special Bengali traditional desserts with her magical touch
15. Patisapta - Thin crepes filled with grated coconut, date palm jaggery, nolen gurer naru (coconut balls prepared with date palm jaggery) and nolen gurer ice cream
16. Nolen gurer payesh - rice kheer prepared with date palm jaggery, garnished with badampot
17. Poddo luchi - A lost recipe from Chef Ananya's grandma's kitchen. Mawa stuffed luchi served with rabdi...
It's one of my best Modern Bengali cuisine experience.
Being a Bengali, I can understand the efforts, research work in creating new amazing dishes, a loving host always with a beautiful smile...
Chef Ananya, you're outstanding, pride of #Bengali👏
Very reasonable priced, enjoy her delicacies in one the most romantic place in Mumbai .
Plan weekdays, weekends, holidays with your family and friends, prior booking suggested..
You'll enjoy equally as me
Am very sure...
What a beautiful ambiance here is really nice and relaxing. The cocktails are delicious and the food, Both Bengali and French, is outstanding 😋😋😋😋😋😋😋😋
We were searching on Zomato to have Bengali food while we had gone to Mahalaxmi for some work. Mustard was recommended to us on the app & we thought to give it a try. We are really happy to have our lunch here. The decor, the ambience, the music, the attitude, the service- impeccable. Oh & of course the food!!! Although having food here put a hole in our pockets & the quantity was not too much for one person, nonetheless the taste is heavenly! It was indeed a good idea to make a fusion of both French & Bengali cuisines as everybody knows - both the French and Bengalis are known for their love for food. We had Chicken in Menton, Assorted Fish Thali & Bikrampuri Chicken.
![5]( "Recensione")
A 5* culinary experience. The food is not Bengali & French fusion but the menu is amazingly balanced with Bengali & French cuisines. Never would have one imagined that Bengali & French cuisines would complement each other so well. The food and beverage menus are beautifully curated and extensive. Don't blame yourself for taking those extra minutes glancing through the menu.
The ambiance is charming & classy with elegant French décor. The area is expansive with ample of seating space. They have a partially open kitchen where you can see the chefs doing all the magic for you.
One more aspect that Mustard has put tremendous focus on is the food presentation. Food is so beautifully served and the colours stand out. The drinks arre outstandingly unique.
Dishes we highly recommend:
Soupe forestière en croûte feuilletée (Crusted Mushroom Soup)
Soupe à l'Oignon Gratinée (French Onion Soup)
Tarétine à la Provençale (Provençale Style Tartine)
Banglar Ghorowa Niramish Thala (Heritage Bengali Mezze)
Compresse l'Agneau Caramelisee au Van Rouge (Red Wine caramelized Lamb compressed)
Jardinière de légumes à l'étouffée (Vegetables cooked in a Cocotte)
Cuisse de Canard Confite (Duck Leg Confit)
Bhapa Doi ( Steamed Yogurt)
Aloe Allo enhanced with Tanqueray (signature cocktail)
Kudos to Praveen & his team!
While the food and service is excellent but they really need to work on their hygiene .. I ordered for a sangria and the glass so so dirty that if it was not for this reputed restaurant, the glass could be easily taken for a reused unwashed glass! It was quite an unpleasant site.
The food portions are good. The music and Ambience is perfect for a good conversation over food.
Good place to have dinner or lunch, classy surrounding, good food quality chef crafted delicacies. Blend of French and Bengoli cuisine, hygiene well maintained. Many of the dishes name you can't even pronounce properly. La pacca is good to try. Wild berry crush is good on Mocktails doi bengun is also a good option. We had so many dishes i can't remember all the names but a must try dish is posto bora. Its a fritters you will like it.
Amazing Bengali food. Best food I've eaten in a while. Slightly expensive but still worth it. The vegetarian mustard Curry was good, the mustard dips are a must try, the desserts are brilliant.
The total bill for 2 small plates, 1 large plate, 2 desserts and 2 fresh lime sodas came to 3000.
If you found this review helpful please like it.
A perfect French twist to a fantastic Bengali menu. This place is amazing in service, in ambience and in the options that it offers.
It truly loves upto it's expectations. Though the no kids policy during evenings are a dampner for choosing this place as a family dinner space. And yet, guessing that won't change since finding a table here is so difficult Even then!
![5]( "Recensione")
Mustard
Mustard, a flavour to savour. Truly justifies its name. This is one experience; I probably would cherish for a long time. It is rare that you visit a place and get a food that connects your soul.
This beautiful restaurant in South Mumbai located in Atria Mall Worli. Easy to located place. This place is mélange of Bengali and French cuisine with a menu that comes together through common ingredient; Mustard.
The French interiors are very charming and inviting too. The ambience is airy, retro with Portuguese vibes. Open kitchen looks lovely and superb. Totally loved the service. Captain Floyd is a Rock star and has a very good knowledge about the cuisine. I would strongly recommend this place to everyone.
The menu has a good variety and you will need few more visits to try out different stuffs in the offering.
A long list of dishes curated by Chef and Historian Pritha Sen (Bengali) and Chef Gregory Bazire (French) means there is lot to choose from.
Coming to the food and drinks, here’s what I had.
Mocktails:
Detox: Coconut Water + Banana + Cucumber + Apple Shrub. Such an amazing and healthy drink. Do try.
Flower Power: Chamomile + Honey + Lemon + Aloe + Cucumber. Refreshing drink.
Appetizers:
Mochar Guley Kebab: Its basically Banana Blossom Kebabs. It was one of the least known and almost forgotten dish in the Bengali cuisine. The kebab was perfectly spiced and beautifully presented making it one dish I would definitely come back for my next visit. This was Jain dish without garlic and onions. Fried Sabudana Papad and green chillies served alongside with this dish. Balanced dish. Do try.
Kasundi Chicken: This dish has its own distinct flavor. Kasundi literally meaning pickle /chutney (Tangy Mustard Sauce) In this soft, boneless pieces of marinated chicken are sizzled in Kasundi. Had the pungent spicy touch to it. Presentation was stood out.
Maach Paturi: Bengali speciality Bhetki fish marinated and wrapped in banana leaves and steamed. Had a lovely aromatic subtle punch. Perfectly balanced dish.
Cuttlefish A La Basquaise: It’s a French dish. Its combination of Clams and Pork. Amazing!! Chorizo (Pork Sausages) and Cuttlefish (Clams/ Squids) brings out great flavors.
Mains:
Punjabi Dhabar Chicken Bharta: They boast about this dish nowhere found else outside Bengal. Signature dish of Mustard. You can see how the influence of Punjabi cuisine on Bengali cuisine and how it has beautifully blended the dish. Served with Dalpuri (Lentil stuffed fine parathas, kind of sweet but amazing in taste) Also, they have served Punjabi Dal and Tomato Chutney with it. It’s a complete meal.
Desserts:
Pantua (Bengali Gulab Jamun): Make no mistake here. This is not a common Gulab Jamun found in every Indian restaurant. Yes, it’s looks like one. It’s a traditional Bengali sweet dish made up of deep fried balls of Semolina, Khoya, Milk, Ghee and Sugar Syrup. Don’t miss this one.
Raspberry and Pistachio Cake: Tsunami of different flavors. Its almond cake baked with Raspberry and pistachios are on topped of it to balance the flavor. Do try.
All in all, the restaurant is a refreshing take on savoring distinct yet similar cuisines through authentic flavors and familiar ingredient Mustard. Thanks!!!!
P.S: This review is strictly depending on my personal experience.
Food: 5/5
Décor: 5/5
Service: 5/5
Value for Money: 5/5
Would have been a 5 star if they would have maintained bit more cleanliness. The napkins they provided were dirty. Rest food is tastier and ambience is really classy.
Went here for dinner last week and had a great time! Mustard serves a unique combination of cuisines such as French and Bengali. We tried few dishes from both and all the dishes were great! My absolute favourite dish from the night was the buratta mousse with basil salad and crispy focaccia. The buratta was super creamy and the salad was full of flavour. We also got the cocktail luchi bites which was a Bengali dish involving curried potatoes! It was really good and I would recommend it. Another dish that was very good was the gnocchi in tomato sauce. The gnocchi was the softest I’ve ever had and it just melted in my mouth! We also ordered the onion tart which was made on a puff pastry. The puff was really nice but I found it kind of sweet. The last dish we ordered was the elephant foot yam croquettes! They were nice but I found them to be a little dry. Overall it was a very interesting meal with different cuisines and I can’t wait to go back and try more. It is also reasonably priced.
![4]( "Recensione")
I have developed a fond affection for places that have beautiful interiors. Mustard is one of them. It's such a pretty place. Every little detail feels like it was meant to be. I fell in love with the vibe the moment I stepped in.
I visited Mustard for their on-going UNSAVOURED PUNJAB food festival. It was a lovely experience. The food was absolutely delicious!
Here's everything I tried -
----------
Starters
----------
1. Aloo Tikki Chaat
2. Tawa Ajwaini Paneer
----------
Mains
----------
1. Sarson Da Saag with Makke di roti
2. Chole Kulchey
3. Alu Wadi Tariwala with Choliyewale Chawal
----------
Dessert
----------
1. Chawal ki kheer
2. Gajrela
3. Gur Halwa
Chole Kulchey were BOMB - they would just melt in your mouth. The Sarson Da Saag was equally brilliant. The dollop of makhan on the Saag and an extra one on the roti gave it a drool worthy flavour.
The starters were a delight as well. The paneer was like malai paneer - soft, juicy and flavouful. Tikki Chaat was fun with all the chutneys added to it.
The desserts were so good, we called for a second round. My favourite amongst them all was the chawal ki kheer.
The festival is going on till 27th Jan. I'd say you book your slot soon if you'd like to experience the same.
![4]( "Recensione")
Mustard serves Bengali & French cuisine , the heartening & welcome factor about Mustard is that it does not aspire to be a fusion place; it seeks to mete justice to each cuisine independently.
The unknown facet of Bengali cuisine is its vegetarian or “Niramish” spread. What is even more unknown is that most of the vegetarian cuisine is “Satvik” or “Vaishnav” i.e. devoid of onion & garlic.
Mustard is the labour of love by 2 lovely ladies, Punam Singh & Shilpa Sharma; both of them gave up their respective careers in the coporate world to pursue their calling in the culinary world.
The ambience is very very charming and reminds one of a typical French café. The aesthetics are pleasing; the use of colours is soothing. The furniture, the wall hangings, the lamp shades, the overall discipline of the serving staff shows off sophistication.
We had the following dishes from their kitchen
MOCHHAR GULEY KEBAB [INR 380]
As unassuming as it may seem, the kebabs made from banana blossoms or the flower portions of the banana plant take your palate to a different level. A little sweetness from the Mocha or Banana blossoms, the robustness from the masala & the pungency of the mustard sauce make it delectable & desirable.
RECOMMENDED
ROASTED BEET ROOT SALAD [INR 350]
BENGALI MEZZE PLATTER [INR 520]
This platter comes with a couple of Baqarkhani roti, which has a biscuit like texture, with a hard crust. It is an in-house specialty at Mustard and has a variant made from Ragi.
The platter comes with four dips, a sweet & sour dip made from red pumpkin & tamarind. The second dip is made of roasted brinjal, mashed & served with chopped onions, green chillies and mustard oil. The third dip is made from blanched & pureed spinach with roasted garlic, lovely. The fourth & last dip is an amazing one made from smoked cottage cheese & served with crushed black pepper.
RECOMMENDED
ONION TART [INR 350]
Tartines are classic French open sandwiches. Caramelized onions, juliennes of tomatoes & pepper, black & green olives are nicely laid out on a flaky base & baked.
POLONG CHANNAR KOFTA [INR 600]
Blanched & chopped Spinach mixed with grated Paneer were made into Kofta’s and served on a bed of spiced coconut curry. It was served with a portion of spiced Gobind bhog rice, a very popular rice variety from Bengal. Also on the side was perfect moong dal infused with chopped tomatoes, a spinach vegetable & a sweet chutney.
RECOMMENDED
VEGETABLE CRUMBLE [INR 520]
Assorted vegetables like bell peppers, aubergine, zuchhini were sauteed in olive oil, baked to a crumbling consistency & served on a bed of parmesan cheese & a tomato reduction.
RECOMMENDED
ALUR DOM [INR 540]
This dish was made without the use of onion and garlic, a Niramish version but it tasted nothing less than heavenly. The use of tomatoes & deghi mirch gave it the colour.
It was served with plain Luchi & Koraishutir Kochuri, green peas stuffed Luchi.
RECOMMENDED
MALPUA RABDI [INR 320]
APPLE TART TARTINE [INR 350]
FLOWER POWER [INR 325]
A lovely concoction of chamomile, honey, lemon, ale & cucumber.
GINGER LEMONADE [INR 325]
This beverage was made by using lenon, ginger juice, honey, pineapple juice & ginger ale.
INDIAN HOLY BASIL TEA[INR 175]
A refreshing hot beverage which combines the goodness of Tulsi or Indian Holy Basil & Green Tea.
The service is nice & warm. Our Captain, Jeffery, was well informed about the dishes being served & the method of consuming the main course.
The manner in which this restaurant has done put up & the manner in which it works is a proof that it is not just a place which serves food, it is a fruit of passion & the expression of someone’s dreams. The method of preparation & method of presentation are two different things and Mustard has taken equal pain in exceling on both parameters. It difficult to choose which art stands out or wins.
Mustard is calling again and I am game to come over & sample a bit of Bengal.
Make a reservation
Order online
Find the best restaurant in Mumbai
An error has occurred! Please try again in a few minutes