Review Mustard - Mumbai

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!

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.

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.

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.

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 !

Food was excellent very authentic Bengali and French cuisine.Starters too very good.Would not rate the cocktails Mojito below averange not blended well.Margerita average.Dessert authentic lip smacking orange kheer and mishti doi. To Top it all very nice music Wednesday night so Krishna Vasudec very talented singer God gifted husky soft voice and lovely strumming flute combo.We enjoyed the music.Ambience good.Had a lovely eve with friends.

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!!

Out of this world Mustard Fish and Banana flower in coconut preparation .. 100% recommended! Great staff too ! Definitely to be repeated !

The chef thinks too much of himself. He did cook a relatively ok mutton kosha but didn't understand that it needed gravy and also the mutton needed to be tender. Bengali cuisines are not only about mustard but then the owner being a Punjabi lady could hardly understand it. Would like also to suggest that the texture of the luchi was horrible. When we are ready to pay then the quality should be kept in mind. Very commercialised cooking who are not in touch with the Bengali roots. Since they are not ready to take feedbacks it's really sad that another outlet with distorted Bengali cuisin will flourish is a city which knows nothing of being a Bengali. I would not go there for Bengali cuisin but at the same time will have to go there as this is the closest I can get to Bengali food in a foreign land. Y

Totally Loved the place.. the ambiance and the setting was something else. The food was heavenly. Great combination of Bengali and French cuisine.. We ordered Pujo thali with Crembulee for desert and it lived up to every tastebuds.. Visit to Goa is incomplete without a visit to Mustard..

Loved - great food. Love going back. It’s always when restaurants up the food quality every time

This place is only suitable for bengali people, if you dont like mustered in your food dont visit this place.

The best Bengali food I have ever eaten. Perfectly balanced and for once felt like eating it in someone's house rather than a restaurant.

Love the food... staff is very curious... beautifully decorated

Pretty ok didn't enjoy the food that much.Maybe expectation was high.

Mustard is the prettiest new restaurant in Goa and the food is out of this world. The portions are quite generous and I just love the concept of marrying Bengali and French cuisine in one restaurant. Must stop in Goa, and open during the monsoon!

All atmosphere topped off with scrumptious food and wine

Amazing ambience , beautiful live music and excellent food. Try mutton biryani and brownie with mustard

Loved it!! Definitely coming back again. Keep up the good work!

Totally enjoyed the #Mustard experience ! The Brownie dessert is a must try topped with goodness of ice cream !

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

Asked for a second helping of bread basket ....and the restaurant charged for it ...... can't believe that also after returning the starter which was not up to the mark .....very sad customer service

Lovely Food! totally worth it.<br/>Nice atmosphere ,tastefully done interiors.

Walked out as soon as I walked in. For 5 star prices, I'd expect 5 star service. This wasn't the case. <br/><br/>The mains are accompanied by a choice of rice or lucchis. When I asked our server to replace it with a paratha, he said it wasn't a choice. <br/><br/>I asked him what the Parathas are an accompaniment for, he says for the same main dishes. When I told him I'd be wasting the rice or puri so there's no point, and to just replace it with a paratha, I was met with a frown. <br/><br/>Zero stars for attitude. I don't care if the chef farts gold in the mornings, this attitude will never work for me. Won't go back sorry :)

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.

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<br/>Though u wont understand the menu but thats ohkk<br/>Staff will not only explain u the ingredients and food items but also guide u d way the dish is to be eaten up

Mustard is one of the brilliant fusion of Bengali and French cuisines, serving both separately.<br/>The origin of it's name comes from the shared element prevalent in both the cuisines - Mustard...<br/>Mustard is a labour of love of by<br/>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.<br/>Mustard is not fusion restaurant.<br/>They are trying to tell the traditional stories from the rich culture of France and Bengali.<br/>My Christmas Eve became more memorable this year.<br/>This expansive with chic decor, happy positive vibes give you the feeling of being at home.<br/>Tables are well scaced, giving enough privacy. Bar serves signature drinks and fresh fruit juices..<br/><br/>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..<br/><br/>Started from 24th of December will continue till March, 2020<br/>That shows her popularity in culinary world, vast knowledge and experience ...<br/>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.<br/><br/>The 3 course meal without drinks cost around - Veg meal is 630/ ,<br/>Non-Veg is 780/ with applicable taxes extra. Jain options of meals are also available..<br/><br/>I enjoyed fresh pure green apple, pineapple and water melon juices, no added sugar is added.<br/><br/>The a la carte menu starts with excellent #starters -<br/><br/>1. Channar patisapta - crepes fillled with cottage cheese<br/>2. Daalpilurite moda gach patha kosha - an amazing Bengali version on tacos<br/>3. Oler purbhora chop -stuffed ol (yam) croquettes<br/>4. Rui macher patisapta - crepes fillled with carpfish<br/>5. Murshidabadi murgi tikia - a chicken snack from the kitchen of Nawabs of Murshidabad<br/>6. Purono Kolkatar mutton cutlet - a North Kolkata speciality, crumb fried mutton<br/>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<br/><br/>Now the super tasty and creative #maincourse delicacies -<br/><br/>8. Bandakopir Dhokar Dalna - a gravy dish of lentil dumplings with cabbage<br/>9. Phulkopir Jhuri Posto - A dry prepation of Bengalis favorite poppy seeds paste with small pieces of cauliflower<br/>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..<br/>11. Mangsher Doodh Korma - Tender pieces of mutton are cooked with milk in Korma style<br/>12. Shorshe Pabda - Bengalis favorite fish Pabda, deboned and cooked in mustard sauce<br/>13. Ghee Bhat with Bori Bhaja - Main course dishes are served with rice with ghee and garnished with fried lentil dumplings<br/>14. Luchi - Hot pooris made with flour ..<br/><br/>Bengali is the sweetest language in the world<br/>And we're sweet lovers<br/>Chef Ananya curated lovely winter special Bengali traditional desserts with her magical touch<br/><br/>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<br/>16. Nolen gurer payesh - rice kheer prepared with date palm jaggery, garnished with badampot<br/>17. Poddo luchi - A lost recipe from Chef Ananya's grandma's kitchen. Mawa stuffed luchi served with rabdi...<br/><br/>It's one of my best Modern Bengali cuisine experience.<br/>Being a Bengali, I can understand the efforts, research work in creating new amazing dishes, a loving host always with a beautiful smile...<br/>Chef Ananya, you're outstanding, pride of #Bengali👏<br/>Very reasonable priced, enjoy her delicacies in one the most romantic place in Mumbai .<br/>Plan weekdays, weekends, holidays with your family and friends, prior booking suggested..<br/>You'll enjoy equally as me<br/>Am very sure...

We had gone for a Sunday family brunch - 6 of us including two kids. <br/><br/>We liked the ambience. Quite a few families had come over and it was a full house pretty shortly - would strongly recommend a table booking in advance<br/><br/>However I found the Sunday brunch menu quite limited - if you want to really try the various French and Bengali options you are better off coming on any other day of the week. Hence I was a bit disappointed - quite a few signature dishes eg luchi and kosha mangsho weren’t available!<br/><br/>Anyway the food per se was tasty - we ordered Massey’s jalfrezi, railway Officer’s chicken, prawn skewers, pork ribs which we’re all quite delicious. So were the desserts- chocolate tart and chocolate crepes. <br/><br/>Please also note that the portions are really small - unlikely to serve more than two. <br/><br/>Service was good and the staff were quite courteous and friendly. However the place didn’t live upto the “exotic” label that I had in my mind - maybe the limited Sunday brunch menu had something to do with it as well!<br/><br/>As such good food and nice ambience - but unlikely that we will visit again!

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.

It’s an amazing place to visit. If you are a bengali and a food lover, you must visit Mustard. Starting from its ambiance to staff to great food, you will enjoy every bit of it. Must try the fish thali (ensemble of various fish preparations), and any french cuisine, you will simple love it.

Awesome taste! Concerned and attentive staff. Amazing experience

Mustard is a really beautiful restaurant serving Bengali & Continental cuisine. The quaint interiors and warm, dim lighting provide the perfect ambiance for a fine dining experience. As we went during the Diwali-Bhaidooj festival time, there was a special festival menu consisting of authentic Bengali thalis boasting of all delicacies that a gourmand Bengali CAN NEVER look away from - Cholar Dal, Aloo Jhinge Posto, Chingri Macher Malai Curry and of course, Luchi & Kosha Mangsho (mutton).<br/><br/>Now if you're new to the cuisine, you should definitely try the Luchi & Kosha Mangsho (mutton) and Rice & Chingri Malai Curry (prawn). THEY ARE ABSOLUTELY DELICIOUS!<br/><br/>However, I do feel that the thali (no unlimited serving option) is strictly for people with a small/medium appetite. Also, it consists of only one luchi. This is the first restaurant which serves only a single luchi, and as all Bengalis must be knowing - having one luchi is nowhere close to getting complete satisfaction. Considering the pretty steep pricing, the portion size is one reason why I would actually wish to give the place a 3/5. Service is excellent, although waiting time is a tad bit on the higher side.<br/><br/>Overall, the experience was a really good one.<br/>Cost for two : 3000+

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 names 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, chor chori and rissoto. Polite staff.order quickly otherwise you have to wait for it. Loved the ambiance.

After a wonderful dinner at Mustard, I have had two disappointing lunches and a really poor delivery of mutton that was harder than rubber. Request the chef to also go easy on the fried stuff. There’s just too many fried items on the menu.

Very elegant ambience and the overall space gives a good vibe. The theme is well reflected in the menu and the interiors. Staff is courteous as well.

Must must go ! I loved every bite of the Bengali food we ate and even one thing that we tried of the French. A place where u have to go twice - once for Bengali food and once for French food. <br/><br/>The only thing French we ate was an onion tart (pisalardiere) and the puff was so flaky fresh and crisp we couldn’t believe it :) <br/><br/>As a Bengali bou, I can assure you that you won’t be disappointed with even their regulars like aloo dum and Kosha Mangsho. We tried the small bites of taka-luchi alur dom,shorshay batar jhol - thick mustard gravy with mango pickle, dal puri, til-tel Kathi which is charcoal roasted pork cubes with pineapple and kosha mangsho which is served with luchi and tomato chutney. <br/><br/>Loved every bite of everything and finished it too!

The food is good. Just that they take forever to get it to you and mostly by then you've lost all interest in eating.

Our first time around we took some time navigating and selecting items from the menu with names not heard of before we went by the description provided.<br/>While you wait for your food you get a bread basket with an array of mustards which I found quite interesting not knowing there were so many options to pick from<br/>We ordered the red wine caramelized lamb - lamb pieces that barely need the pressure of the knife whose breadcrumbed cherry tomatoes were a delight to pop into the mouth<br/>The filet de buffalo - the tender meat with the hint of red wine was the dish of the day complemented by golden brown potato gratin<br/>The wild berry crush alongwith the meal was just the right complement<br/><br/>Infact we enjoyed the place and the food so much we made a second visit<br/>This time around we had the ox tail ravioli - my first with an ox tail but the meat well done with cheddar made for a great experience<br/>Rabbit legs cooked to delight garnished with a sauce, vegetables and potato mash making for a great dish<br/>We ended our meal with the trio of profiteroles - a right balance of cream and chocolate<br/>The service of this place is warm and friendly, the ambience cosy and private making for a great dinner date...a definite recommend

The food was awesome...the ambience amazing...a perfect place to unwind and catch up with friends and family...or a date night....the food was a little on the expensive side, specially compared to the quantity...but then we had that complain only for the entrées...specially the pork one...apart from that the main course, the mussels in the entrées...the drinks...spot on...would love to visit again...

I have ordered for 6-7 menus from this restaurant for office party. The total food was fabulous n taste also good. <br/>This restaurant is generally for Bengali, French people specialist in this. Something different u will get from this hotel.<br/>Below menus I ordered:-<br/>Aapam <br/>Niramish paturi<br/>Kasundi chicken<br/>Vegetable stew<br/>Kheer komola <br/>Fish moilee<br/><br/><br/>It’s was really good cooked with refined oil and good product. Chicken also good.<br/><br/><br/>Overall rating.<br/>9.5/10 food<br/>8/10 ambiance<br/>9/10 delivery style

We loved the food and ambiance when we came here last. Our favourite was the duck liver pate. The word delicious doesnt do justice. We came here excited to treat our taste buds again. Ordered the charcuterie from the menu, the pate explicitly a part thereof. Didn't see it however when the platter was delivered. When we asked the server, we were first told that the pate is not part of the platter. When I confronted the server with the menu, they tried covering it up saying the menu had changed. When I asked for the revised menu, I was told that they didn't have one, and was asked if the server told me that the pate isnt part of the dish anymore. When I said I wasn't told, I was finally informed (by another server), that pate was not available today.<br/><br/>I would normally not have left a bad review just because a restaurant doesnt have a dish, but I get extremely cheesed off when they try and deceive their customers.<br/><br/>In all fairness, the manager was polite, but again unhelpful.<br/><br/>Big thumbs down.

Last time when i had dhakai paratha,i was in class 4 or 5. So having that after so long was a nostalgic experience.and it reminded me of my grandmother.the chholar dal that came with husseini chicken gave me goosebumps.

East meets West with its beautiful interiors serving French & Bengali cuisines.  <br/>The name is derived from the common ingredient found in both the cuisines, mustard. <br/>High ceilings, crystal chandeliers, florals in pastel hues set the tone just perfect & rich. <br/><br/>We tried : <br/>- Baked Rawas (cream and mustard) alongside some baby carrots   <br/>- Hibiscus Iced Tea was perfect to our thirst  <br/>- Fried Banana stuffed with green chutney <br/>- Olive Tapenade Platter  <br/><br/>Our complain was about the small portion size not being sufficient enough but with two servings for each.<br/><br/>FoodiesAroundTheCorner

Superb starters..a yummy bread basket with delicious dips and butter...but a disappointing main course.. while I appreciate the concept of one Thali type meal for each person, the taste could've been a lot lot better..the dal hat comes as part of the Thali was superb but the other curries were strictly ok. Short chakli was avoidable .. Desserts: chocolate tart and Kerala vanilla custard were both good.. also, the ambience is perfect for date night!

The restaurant is very well put together ,, from the interiors to the cutlery even the vibe ... I totally like the feel of openness given to the place , long french windows .. Although the tables are placed close to each other one still has enough of privacy ... For a Monday afternoon the restaurant was buzzing .. Friendly staff ,, amazinggg food (preparation of the food did take some time but no complaints because it was delicious) ,, sufficient portions ... I would definitely visit again ✅<br/>

Overall our dinner at Mustard was Superb. The only reason I have given it a 4 is that the carpachio lacked any kind of flavor. We had to add salt and balsamic to make it edible. A special mention to the scallops and the leg of lamb that was the days special. The Lamb was certainly among the best I have ever had. The banana flower kebebs were also very nice. Strongly recommend the place!

What desserts !!! We had a terrible experience with dinner next door to this place so we decided to walk out for desserts to other place. A very nicely made Bengali cum French restaurant MUSTARD had excellent desserts to offer us . From warm chocolate to les profitorels to rasoberry and pistachio cake everything was brilliant !!! Class Apart !! Thank you for making our Sunday evening pleasant !!!

The ILISH PATURI wasn't upto the mark, sadly. It's well known that there's a fine balance that goes into making a Hilsa preparation into either a delicacy or a mediocre one.. most vital being the quality, freshness of the fish.

Lively place on a Saturday lunch. First time I tried Bengali cuisine and was quite tasty. Not spicy but a good flavour. The prawn starter was tasty. The main course of Alur dum was delicious along with Lochi but the chanaa dal was very disappointing as an accompaniment. The chicken Bharata was below expectations. The deserts were superb creme brûlée and profiter roles. I liked the ambience . Staff made an extra effort to explain the dishes as I was new to them

A mix of Bengali and French cuisine with mustard as one of the key ingredients was enough to convince me to visit this place. Have been here twice in office gatherings and colleagues from abroad have also appreciated the strong flavours. A lot of vegetarian and non vegetarian options on the menu. Most of the items feature mustard in one form or the other and are served with kasundi in different avatars. Really liked the fish paturi and mocha kebabs. The malai chingri curry and mutton kosha with luchis were delectable as well. A must visit for Bengali food lovers.

Pretty as a picture, the setting was warm and comfortable. Perfect for a rainy afternoon. Mustard serves French and Bengali, two of our favourite cuisines. Talk about high expectations! We started with the Nicoise Salad and the Banglar Ghorawar Niramish Thala. We couldn&#039;t get enough of the Bombay Duck pate. We saved some to relish at the end of the meal. Thats how good it was. We loved the attention to detail in the Nicoise salad, every little element was cooked to perfection. The Baked Mussels, with bits of prawn and salmon is our definition of comfort food. We could eat bowls full of it on any given day. For mains, we picked the Steak au Poivre and the Punjabi Dhabar Chicken Bharta. This was quite a meal in itself, served with a side of luchi, dal and chutney. The stuffed dal puris were the perfect complement to the creamy chicken curry. The dal must have felt rather left out. Our steak was cooked to a perfect medium rare, just the way we like it. The Wildberry crush and ginger lemonade, with candied ginger washed down an amazing meal. The Bhapa Doi or steamed yoghurt was light and gave us room to savour the Tarte Tiede au Chocolat which was a warm Chocolate tart , decadent and a fitting end to a meal which was nothing short of a celebration.

The ambience here is really nice and relaxing. The cocktails are delicious and the food, both Bengali and French, is outstanding. We tried the tartines (which go really well with drinks) the grilled fish with mustard hollandaise, chingri in malai curry, kasundi chicken and lobster thermidor morsels. Service is warm and friendly.

Visited for Fathers day dinner with high expectations. Presentation and taste is good. However, somewhat disappointed with tiny portions, especially mutton.<br/><br/>We found a hair stuck in a meat piece. Steward Praveen, promptly offered a free replacement. As we were well through tge meal, He did not charge us.<br/><br/>A revisit is in order.

Went there recently with a bunch of friends. The food is lovely and especially the restaurant smells amazing which is totally syncing with the theme. Loved the perfect experience.

So when we heard about French and Bengali fusion cuisine, we were apprehensive. But when we stepped in to MUSTARD, right from the ambience to each starter or main course, we were left asking for more ... everything recommended by Floyd, who’s service par excellence wants us to come back for sure ... not to mention the dishes we haven’t tasted yet from the menu and want to devour

This place is an excellent amalgamation of French and old Bengali recipes, especially since they have kept the two cuisines separate and not attempted a fusion. It's menu is a mosaic instead of a mixed pot, making it both delightful and delicious. In only two visits, we have managed to sample close to twelve items off the daily and weekend menu, and personally, I would recommend nearly all of them. The loveliest surprise is the unannounced accompaniment each dish comes with -- in particular the Indian ones. They feels like a special gift from the chef, and that makes my inner child happy :-)<br/><br/>In no particular order, here are my favourites:<br/>Til-tel kathi: pork cubes roasted to almost charring succulence, served with truly excellent ghee-bhaat. My only complaint is the portion-size. One must order at least two servings to be happy.<br/><br/>Seafood platter: all praise is superfluous. This is an excellently put-together platter. I've personally never had better salmon in the city.<br/><br/>The mussle platter (I forget the exact name): the buttery filling will remind one of a thick, rich chowder. Excellent with the house-baked bread.<br/><br/>The koraishutir kochuri: maida poori filled with delicately-flavoured cooked green pea keema/mince. I would put it above the weekend radhaballabhi, despite the latter having a better accompanying curry. In fact, the curry should replace the daal that comes with the kochuri.<br/><br/>The lobster Thermidor and scallops: these are both good. However, they can both be made considerably better. The bite-sizing of the Thermidor leaves one distinctly unsatisfied, as does the slight rubbery texture of the grilled scallops. A gentler hand with the cooking would make for a much better dish.<br/><br/>The leg of lamb and roast chicken: very good dish, no arguments. But it lacks the delicate finesse of the rest of the dishes. They're well-seasoned hunks of meat, and that's pretty much it.<br/><br/>The omelette: surprisingly good.<br/><br/>The onion soup: best left alone unless one really likes onion soup.

If you are craving for an exclusive gastronomic experience then this is one place I suggest you guys should try! This upscale family restaurant is located on the ground floor of Atria Mall. It has a really welcoming ambiance & the dishes on the menu are just as wholesome as the overall dining experience is.<br/><br/>Dishes tried-<br/><br/>Thai steamed fish<br/><br/>Pork in Bamboo shoot<br/><br/>Soupe à l'Oignon Gratinee- Onions cooking slowly & lovingly cooked with buffalo stock & finished it up with melting gruyere on toast to make a french onion soup.<br/><br/>Til Tel Kathi<br/><br/>Polenta Cheesy Croquettes<br/><br/>Banglar Ghorona Maachar Thala<br/><br/>Duck Breast<br/><br/>Pork Tenderloin<br/><br/>Raie au Beurre Noisette- Poached in brown butter & served with capers & steamed touré potatoes<br/><br/>However the real winner is Doi Chicken<br/><br/>Cocktails-<br/>Pumpkin Pie<br/>Mustard Sour<br/>Elder French 75<br/>Lavender Gimlet<br/>Mustard Sour<br/><br/>All in all it was a great meal<br/><br/>

Whether you're looking for French gourmet delights or have a craving for modernised Bengali food - this joint is the place. It offers an interesting array of dishes from two drastically different food styles and does justice to both. The Lucchi is a must-try and the Gratin Dauphinois is a treat to the palate. The decor is quaint and comforting and the service is warm and friendly.

Great first experience. Loved the aloo-luchi starter, pretty okay about the banana leaf wrapped paneer, and okay about the chimichuro also. Definitely going back for some of that aloo dom and luchi - large portion this time!

Ambience of the restaurant is done up nicely..menu is pretty elaborate and kudos to the chef for preplating the food well..options for vegetarians can be worked upon

Good vibe and great Bengali food. Apart from the parking fiasco at Atria Mall, everything else was spot on at this place. Good service and attentive staff.

Mustard has some really welcoming ambiance , located on the Ground floor of the now happening Atria Mall in Worli. We went for dinner on a weekday and was about 40 percent occupied. They usually don’t allow kids on weekends ... how’ve since it was a weekday my kids could come. <br/>We tried their risotto which was excellent perfectly made. The white sauce pasta was perfect too. Tried their french cheese starter with delicious mustard sauce. The main course and deserts were amazing too. Service was superb . <br/><br/>Overall a great fine dine experience. Am going back again for sure.

Great hospitality. Lovely ambience and relaxing vibe to this place. Must visit. The craft beers are great options to try. Unlike other places, they serve complimentary titbits along with your drink. This service needs acknowledgements

Date : 21-April-2019 at 8 PM<br/><br/>Had done a table reservation through Zomato so getting a table was not a challenge. So after a trip to the sports store that is in the mall where this diner is located reached here for dinner. <br/><br/>The ambience is warming and inviting. Was made comfortable at our table , served water [which is always regular water for me] and the breads and dips.<br/><br/>Went for our drinks and what I liked was the beer I had was served in a custom glass with the diner's logo on it. Have not seen this often and was a clear differentiator for me at least.<br/><br/>The ambience of the place is good, the music is just right. The food we had was good in taste and  serving size for our palette. <br/><br/>And yes the use of mustard is done in the right way where needed. The mustard available was in 3 types and gave that 'tang' to the food.<br/><br/>Only one thing that kind of bothered me was that the entrance to the diner is from inside the mall. There is a large door on the outside the mall that opens into diner and in this NOT the way in. Now this is confusing for customers, so proper signage is needed to guide customers.<br/><br/>Ambience : 3.5/5<br/>Food : 4/5<br/>Service : 4/5

We had to wait 20 minutes for a table despite having a reservation. Two people on our table finished their meals, while the remaining three were yet to be served. It took an hour for the risotto to arrive after multiple reminders. The “side of greens” with the croissant is just one piece of lettuce. At one point, after waiting 30 mins, I was served my order, which they came back to take away because apparently it was the wrong one. I got the actual one another 20-30 mins later. One dish that was ordered never arrived at all and no one was able to keep track of our orders so eventually we just let it go. Further, after not receiving that dish, they still charged us for it in the bill.

Located at Atria Mall, Worli... Need your own vehicle to reach the mall...<br/>Ambience -5/5<br/>Food- 3/5<br/>Service - 2/5<br/><br/>Advertised really well which drew us for a fusion of French and Bong food...expecting fine dine!<br/><br/>We visited on a weekend for dinner at around 9... Ordered for our starters....Though the place was relatively empty...our attendant Ms Sanjana insisted that we order our main course as well...as it will take at least half an hour for the preparation...<br/>While the starters arrived in around 10 mins...one of the main course dishes followed in next 5... We requested them to take it back till the time we were having our starters...Again when the main course was called for, the same dish was heated and re-served and while reheating the items one of the dishes got burnt on the sides... The response of the Chef Mr. Dhiraj was called for...lacklusture and disinterest was the attitude! It appears that they have hired unprofessional and untrained staff at their service...<br/>We had-<br/>$ Banglar Ghorowa Niramish Thala - Was presented well and tasted good... all the dips were tasty...<br/>$ Machher Paturi - Good<br/>$ Rui machher French Korma - okay<br/>$ Crumble de Legumes - Couldn't finish...<br/><br/>Service needs a lot of improvement!<br/><br/>Our fine dine was quite unpleasant and left a bad taste in the mouth...

I visited Mustard last evening and I was delighted by the entire experience. From the Sangria which was so fresh and refreshing, made with a twist to the fresh breads and mustard sauces. The food incomparable to none and my husband and I swore that if the world was come to an end the next day, we’d eat our last meal here. We ordered Bhetki Paturi which was just right with the freshest of fish, the right amount of mustard oil and paste. Our main course included Kosha Mangsho & Luchi and Country Chicken Curry. Both came with added portions of uniquely prepared Bengali dals, chutney and saak. The preparation was unbeatable and we thoroughly enjoyed our food binge. If you’ve not been here then you’re missing something.

At first glance, a combination of French and Bengali cuisine seems odd, but when you step inside Mustard, it all makes sense. The decor harkens back to the era when the French began setting up trading posts in India, and established a presence in the East of India, complete with maps and paintings from the 17th century. To its credit, Mustard does not try ‘fusion’ between the two cuisines, but has authentic Bengali fare and French food side by side on the menu. We tried the Bengali food and here are some observations:<br/>1. For starters we had the delightfully named ‘Bhej Chop’ and it was very good. Most Mumbaikars perhaps have little exposure to this unless you visit a Puja Pandal, but it was perfect- flaky and crispy outside and soft inside, with the slightly sweet taste you expect.<br/>2. Shorshe Bata Curry- vegetables in mustard curry with rice. Very well made, and brought back memories of meals back in Kolkata when I’d visit relatives as a kid.<br/>3. Aloo Jhinge Posto- one of my favourite dishes and this rendition was good, not great. I would have expected a bit stronger flavour of the mustard oil and perhaps grainier posto seeds, but that’s me- someone who loves food, and while growing up, this was one of my favourite dishes cooked by my Mom. For almost anyone else, this dish is a great introduction to authentic Bengali cuisine.<br/>3. Mochar Ghonto - I don’t think most people outside Bong families have any idea what mocha is, let alone have had an opportunity to try it, so kudos to Mustard for taking a risk on this. It’s an acquired taste, so try it if you want to try something new. Well cooked and pretty close to the authentic taste, but a wee bit on the bland side.<br/><br/>What I also liked was that each main course was served the way it would be in a Bengali home- with daal, some laal shaak (Red saag- with bori being a delightful touch) and chutney.<br/><br/>In me, Mustard has perhaps their torture test- a Bong and a foodie- and they passed with flying colours.

A visit to this restaurant should be on your 'To Do' list if you are visiting Mumbai. It is an upscale family restaurant located right inside Atria mall on the ground floor. I would love to rate this restaurant 5/5 in all aspects of interior, decor and romantic candlelight feeling. The food quality and taste are up to the mark. <br/><br/>They play nice melody music which syncs with the restaurant theme and of course their astounding cocktails. <br/><br/>Amazing experience!

I don’t usually give reviews, but the food here really blew my mind. I highly, highly recommend the ghugni canapés, the beetroot chops (always have a soft spot for this) and omg the kasundi chicken, pure perfection, We did have a couple of other things (a tart and some vegetarian dishes), I didn’t like the prawn dish to be honest, but that’s because overly fishy things don’t appeal to me. I also really enjoyed the different types of mustard that were served on the side. The cocktails are as good as the food, I tried a bunch (sorry, wallet!) and the gin based ones were my favorite. I want to apologize to the management, in case we were rowdy (went in a big group), but you really made us feel at home and I think 3-4 drinks down, I thought I was home 😜 the service was also excellent. <br/>Tl:dr: if you’re short on time and there’s one place you should try, it’s this.

The food is outstanding and worth every penny . The staff is polite and well versed with the finer nuances of the menu . Will definitely be visiting it again very soon !

This place doesn't live up to the ambience and the and decor of the restaurant. We ordered daab chingri, a mixed vegetable dish, bhapa doi and Gulab jamun. The food was expensive and did not do justice to the quantity size. Even the aam pora sherbet was below average. The portion were small. Since there was an Assamese festival going on we ordered a Pork dish and it didn't seem like it was cooked properly. The Bhapa Doi wasn't sweet and the Gulab Jamun was way too sweet. Overall, it doesn't seem like we would visit this place again.

Mustard! A place to remember- Elite, stylish with fabulous cocktails and food! Ambience is extremely subtle yet attractive and it gives an amazing vibe throughout your time there. I would love to keep visiting this place again and again whenever I am in mumbai :)

Visited last night looking forward to the bihu festival food. We were guided with the menu really well because it’s our first real trial with Assamese food. The food is OUTSTANDING and a must try one time for any foodie. We tried the steamed fish, pork in bamboo shoot. But the real winner of the night was DOI CHICKEN. I would love for more such different cuisines to be brought to Mumbai. I also hope I can keep trying more Assamese food here. 😁

Thanks to social media and love for all things pork, we decided to dine at the award-winning restaurant born out of the amalgamation of two flavourful yet unique cuisines - Bengali and French - Mustard, on Friday evening. While Bengali food epitomises comfort, nostalgia and home and unmatched Maa ka pyaar, we decided to go stick to the French take of dishes listed in the menu.<br/><br/>We were in luck that our visit coincided with the Assamese food festival so, dived straight to having the pork skewers, pictures of which were bombarded on social media. To our disappointment, the meat was dry, chewy and had a hint of flavour that isn't much to talk about just like the skinny portion of the meat served. We then, called for the Tiger prawns wrapped with crispy potato and fried. This was a unique combination that we've seen for the first time and were excited about. The prawns were cooked well and the presentation was beautiful. Some art of French cooking in that plate for sure. Though, 4 prawns seemed a bit less for the price of 675 as an appetizer.<br/><br/>Now, the restaurant was full by 8:30pm on a Friday evening and so, due to some miscommunication, the most awaited Tiger prawns were delayed by over 40 minutes. Thankfully, the conversations were flowing. And when checked for the dish, the manager politely told us about the miscommunication and surprised us with a complimentary dish of Patol Macchi (a special of fish cooked in a green marinade steamed in banana leaves) from the chef. The fish was soft, soaked in the flavours of the marinade and melted in our mouths and the pineapple chutney was wiped off the plate too.<br/><br/>For the mains, we decided to go with the pork tenderloin in green pepper sauce and again a first on any menu. But, all hopes were laid to rest as we were presented a with a lack luster, bland portion of chewy sliced pork that justified it's drab presentation. The green pepper sauce however, was the exact opposite or probably the only delicious aspect of the dish.<br/><br/>We next called for a classic mushroom risotto and it was literally a half cooked dish. The rice grains were uncooked, not al dente and the only cheese we saw was the shavings on top as the garnish. The manager and chef were polite to rectify the dish but, we couldn't stomach any more disappointments (pun intended) (:<br/><br/>The ambience is nice, seating arrangement well spaced, the service staff extremely courteous, trained and well-spoken. The menu has been shortened and a few dishes mentioned in the online menu have been discontinued. Overall, it reminded me of a childhood incident when my brother ordered a pizza in an Udipi restaurant!<br/><br/>The generous rating of 3 is for the polite service staff only.

I lunched at Mustard yesterday. Was intrigued to find that an Assamese food fest was underway. I went for the Veg Thali. The food was authentic, new tasting( which is unsual now- a- days!) It was soured with thekara, elephant apple, had Assamese greens, organic masoor dal, joha rice, soft rice panckes and badami aaloo. The chef Sharmila is Assamese too! A must-eat for foodies seeking a new and healthy cuisine!

Excellent food of Assam its a pop up at Mustard at Worli. The bamboo chutney they served with the pork belly was just out of this world with a woddy and smoked flavor. And the little puri you us in the picture was filled with these tiny potatoes, they were so tiny I thought it was chana. Very intreasting and new flavors. I was really happy to get a chance to try this type off food. There vegetarian dishes were also very interesting. Should go and visit. Its only until the 16th of April.

The carefully curated menu brings together best of Bengali & French Cuisine. Try Bengal Festival Menu<br/><br/>#BengaliFood #BengaliCusine #FrenchCuisine

Recently visited this amazing place mustard.. loved the ambience and food .. they make some really nice and different cocktails to try .. from the presentation of food to the courteous staff this place is a must visit .. totally worth a try

Amazing is the word and still a gross understatement. Even for a Bengali, the taste of the food was way beyond appealing. Add to that a very helpful and courteous maitre'd. Absolutely out of the world experience!!!

This place has great decor and good food. The lavender gin drink looked and tasted great. However the mishti doi was a disappointment and what especially put me off was the exorbitant prices for both food and drinks. Totally not worth it

Mustard was one of the restaurants that had been on our bucket list since long - mainly due to the wonderfully crafted exteriors and the intriguing choice of cuisine - French and Bengali.<br/><br/>After much wait - we finally decided to give it a go but were sadly left very disappointed. The ambience of the place certainly lived up to the promise but the food was a let down - certainly given the exorbitant pricing.<br/><br/>We had 3 dishes -<br/><br/>The tartine a la provencale - which was essentially a glorified bruschetta except that none of the many toppings complemented each other. It felt and tasted like a dish made from last night's leftovers piled upon a slice of bread.<br/><br/>Kasundi Chicken - This was a good tasting dish. But it was the kind of dish that an amateur makes at home. It was essentially chicken breast marinated with plenty of mustard. If there was some finer cooking technique at work here it doesn't show and I fail to understand what I paid 600 bucks for.<br/><br/>Palong Chinnar Kofta - Again, this tasted fine but this dish was essentially arhar or chana dal (cant remember which) with rice, tomato and a palak kofta on coconut gravy. Basic home food.<br/><br/>I woukd normally give the benefit of the doubt to a restaurant if it's one dish, but these were 3 dishes all of which were recommendations of the server. Ultimately, the food is either not good or not worth the high prices. Unlikely to visit again.<br/><br/>

Bengali cuisine 💯<br/>Loved the experience. Enjoyable food!<br/><br/>The furniture gives an imperial feel.<br/><br/>Taste - 9/10<br/>Food - 8/10<br/>Ambience - 9/10<br/>Value for money - 8/10

We had a delightful time at mustard.<br/><br/>Great ambience and we'll planned seating .<br/>Spacious and warm lighting make it a great place to chill.<br/><br/>The food was outstanding.<br/>We tasted over 8 dishes - fish, mussels, tiger prawns , curry and rice were. All of these were fresh and delicious.<br/>The small bites are recommended<br/>Kebabs melt in your mouth.<br/><br/>The chocolate tart was just right and heavenly<br/><br/>Definitely going back to try other dishes!<br/><br/>

Mustard is outstanding! Can’t wait to go back!<br/> <br/>Goa’s celebrated Mustard is now in Mumbai, at Atria Mall Worli. Inspired by the use of mustard by both Bengali and French cuisine, Mustard serves both. It’s not fusion (fortunately!) instead it offers diners the flavours of Bengali and French cuisine.<br/>As a Bengali with global palate, I was somewhat sceptical at the thought of having both the cuisines in one restaurant and whether they would match up to my expectations.<br/>The restaurant is in a large room, very French in its décor style with a variety of seating options. It has a large well stocked bar.<br/>Both the bar and the food menus are fairly extensive. We took the guidance of our server, Rohit, who was excellent in understanding what we wanted, we ordered some really delicious food and interesting cocktails.<br/>We started with:<br/>Til Tel Kathi (Bengali), smoked pork with black sesame seeds – unique and delicious<br/>Polenta Cheesy Croquettes (French) – beautifully served and the polenta made it quite unique. We loved it<br/>Bangla Ghorona Maacher Thala – very different and recommended for all fish lovers. Positioned as a mezze platter, there are 4 small bowls of fish preparations: with pumpkin, mustard (shorshe) prawns mash, Bombay Duck slivers and fish roe – the items are oh so Bengali, loved the way it’s put together and served, with a very European sensibility<br/>For mains we decided to eat French, so ordered:<br/>Duck Breast – sliced and served with caramelised apple, mushrooms and port wine jus - divine<br/>Pork Tenderloin with green pepper sauce – quite delicious<br/>We tried out some very interesting cocktails:<br/>Pumpkin Pie – Bourbon with pumpkin and apple cider<br/>Mustard Sour – Bourbon sour with whole grain mustard<br/>Lavender Gimlet – Lavender gin ++<br/>Elder French 75 - Gin with elderflower and sparkling wine <br/>Savoured them all, but the best was the Mustard Sour. The cocktails were created and curated by leading mixologist Evgenya Prazdnik.<br/>We finished with the chocolate tart which we shared. This was the only OK item .. not delectable like everything else we ate.<br/>The kitchen is open helmed by 2 different chefs, French and Indian<br/>I can safely say Mustard will give Oh Calcutta stiff competition in Bengali food<br/>Fabulous food, superlative service and great ambience, I can’t wait to return with friends. If you like good food and drinks, go!

Had an excellent dinner at Mustard. We were lucky to get a table on a packed Saturday night. The Bengali mezze was good. The mustard fish as a starter was my favorite dish of the evening. For main course we had the husseini mutton with luchi. The mutton was a bit chewy but the gravy excellent. What I didn’t enjoy was the dessert. The chocolate tart was very average. The bhapa doi on the other hand is pretty good. On the drinks front I think te pisco sour needs improvement. The mustard sour , which is their version of a whiskey sour, was great. All in all it was a great meal and the decor is beautiful

A bright airy restaurant with French windows and inspired architecture welcomes you at this place next to Mizu at Atria Mall.At the entrance they have high tables close to the bar,and normal dining tables further ahead.<br/><br/>This place is a mix of French and Bengali cuisine,which is new for me and can tug at the heart to make choices on which side to order from!<br/><br/>Once we were seated by a friendly server and orderes drinks,we got a bread basket with 3 different kinds of mustard..All were delicous and unique!<br/><br/>Appetizers<br/><br/>Kasundi Chicken-Boneless chunks of chicken with Kasundi and slightly splashed mustard.Was delicous.<br/><br/>Oxtail Ravioil-Soft ravioli,nicely balanced oxtail stuffing.Slightly soupy but very well balanced.<br/><br/>Mains:<br/><br/>Catfish Curry-Comes with a plate of dal,rice and some condiments along with two fillets of Catfish.Very authentic flavours but the fish did have bones when the menu said boneless.<br/><br/>The second main was a Cast Iron Chicken with some demi glaze or brown sauce with some spaghetti.Simple and filling.<br/><br/>As a side we got some Dauphniouse Potatoes as well which were creamy and satiating.<br/><br/>Dessert was something like a chocolate cake which was gooey and rich.<br/><br/>Had a great time overall.Service is very friendly however if seated near the entrance they do tend to forget you for a bit.<br/><br/>Will visit again!

Had an amazing Bengali food today at mustard<br/>Food was perfect. Potato wrapped jumbo prawns was too good. The yoghurt served was also perfect.

Lovely ambience and decor. Very courteous staff & service. This was my second Mustard visit, first time round in Goa...being a Bong I was excited about the food...<br/>The Chingri Malai chingri was good, not the best I've had but fresh and tasty...little on the sweeter side. The grilled fish with the mustard sauce was better, emphasis being on the sauce - delicious creamy mustard sauce.<br/>Very disappointed with the dessert though, chocolate brownie with orange compote. It was dry and lacked taste.<br/>Would I recommend this place? For the ambience yes...

A must visit for anyone who enjoys either Bengali or French cuisine. This place has an amazingly large selection for a restaurant of it's kind. The food is really good and the concepts very familiar but at same time quite unique. Actually one of the very few restaurants where the drinks are as good as the food and perfectly complement each other. The service is good and the ambiance is inviting. Would give this place a big thumbs up.

#Mustard, #Worli, #Mumbai<br/><br/>Rating is for the French Dishes<br/>I would avoid Bengali and North Indian!!<br/><br/>France meets Bengal is what people feel and the restaurant themselves declare that but that’s where it ends. They meet but never join. Thankfully so, since this is not a fusion restaurant.<br/><br/>This French resident friend who also is a Bengali, suggested this place and we all thought that it was a good idea. I personally had been to this outlet earlier but that was for a Kashmiri Popup event that had no connection with the normal restaurant offerings.<br/><br/>Along with the cocktails that were ordered, arrived a cheese platter too. There were thin Parmesan slices, Goat Cheese, Brie, Smoked Cheddar, Blue, etc and they were each better than the other. The quality of cheese was excellent.<br/><br/>We were not too concerned with the sequencing of food and therefore we ordered all the items and requested them to keep serving them as and when they were ready. The first to arrive was Kashundi Chicken. Kashundi is a unique mustard sauce that is a Bengal speciality. The succulent boneless chicken pieces were liked by all of us. The mustard sauce can tend to overwhelm the senses, but they had kept it reasonably mild. The Black Sesame Pork was excellent. This dish is a favourite of the North Eastern states of India while this restaurant has conveniently adopted it as a popular Bengali Tribal dish! Notwithstanding, this was a favourite of mine and I thought they had done a great job. I will make this at home for sure.<br/><br/>Th Shami Kabab was quite a disaster in terms of both flavours and texture. I have had better production is many other eateries and I recommend you give this a miss. The Bhetki Paturi, quite popular in Bengal, came wrapped and steamed in a Banana leaf. The mustard paste that the fish was napped in was nice. I am used to this at home and I think Oh Calcutta makes it better, but that’s a personal opinion. The Dalpuri (Lentil stuffed parathas) were no good and everybody had a small bite and left them alone!<br/><br/>Th Baked Fish was brilliant in its texture and flavour. I love Indian Salmon and the chef had done a great job. The Filet de Boeuf was perfectly cooked. The red wine sauce with that hint of mustard was a perfect accompaniment. The quality of meat was good and they had perfected this dish. Worth of a repeat, and I would have this again next time.<br/><br/>The Roasted Duck breast slices was one of the best that I have had and you must try it. The port wine jus enhanced the meat perfectly.<br/><br/>We had three desserts, but nothing much to talk about. The Kheer Kamala - thickened milk with fresh orange was a disaster. The Kheer had no feel of the typical consistency that is required, the texture was incorrect, was devoid of taste and placing two segments of Orange is not my idea of preparing this dish.<br/><br/>Overall, I would like to visit this place again. I would be inclined though towards the French offerings.

A French and Bengal Cuisine restaurant inspired by the History of West Bengal is a definite must visit place to for the interesting and authentic food they serve out here.<br/><br/>The ambience is indeed a mesmerizing . Staff is polite and courteous. A special Thanks to Mr Vijay to help us place the order as per our food preferences .<br/><br/>Let us share with you all our wonderful food experience out here .<br/><br/>Appetizer :<br/><br/>Olive Tartine :<br/>Tartines means French Small plates or starters . The olive Tartine is an apt dish for all you olive lovers like us out there.<br/><br/>Cheesy Polenta Croquettes :<br/>Now that's an amazing way to enjoy Polenta . We aren't fond of polenta that much however the combination with cheese in the form of croquettes really worked well .<br/><br/>Mains :<br/><br/>Pailing Channar Kofta :<br/>This one is a Bengali Traditional Delicacy having a mustard based creamy gravy with Spinach and Cheese dumplings dipped within .<br/>It is served along with Brown Rice and Dal. The Bengal Style Dal out here is just too good .<br/><br/>We enjoyed the above Curry and Dal with Dalpuri and Pea Kachori .Dalpuri is flattened roti like preparation of different dals . Pea Kachori was the star dish of the eve and really did wonders with those curries .<br/><br/>Vegetable Crumble:<br/>A French delicacy which happens to be a baked dish of chef selected exotic veggies .<br/><br/>We loved their berry Crush Mocktail and also the tongue tingling cocktail having gin with sparkling wine .<br/><br/>Dessert :<br/><br/>Trio of Profiteroles:<br/>A French Version of typical eclair kind dessert . Loved the triple layered dessert .<br/><br/>Overall a superlative experience and will definitely love to visit soon again.<br/><br/>Thanks for reading our detailed review .<br/><br/>For more such Food time stories keep following us on Zomato and Instagram.<br/><br/>Happy Fooding until next time...<br/>

Interesting options and a great menu. Quality awesome.<br/>Well then serving spoons n the spoons are not worth for another. Portion is also an issue<br/>Pricing if compared to quality is worth but downsize is the cutlery n the portions

Kolkata is a city filled with history and romance, it has long been viewed as the home of some of the most delicious food in Asia. Much of this is to do with its past. Bengal was once ruled by the Mongols and later Tehran, who gave Bengali food the sweet spices, nuts and dried fruit that are characteristic of Persian rice and meat dishes. The British added Western influence to this cuisine. This was followed by Chinese, Portuguese, and Armenian Jewish influence. Mustard is a great Bistro to capture exactly this spirit where's the East meets West.<br/><br/>Their kitchen has captured the quintessential essence of most of local ingredients to build a library of dishes, across street foods, family diners, bakeries, mishtis and the infused French connection.<br/><br/>This iconic Bistro is a must visit. The staff is attentive and their service is up to the mark. The lady who runs this Bistro has an eye for excellence and details. It shows in every aspect.<br/><br/>One can start with Bhapa Doi and Bhetki Paturi along with cocktails like Aloe Allo and Lavender Gimlet. There's a list of great French dishes like Tartine a la Provencale and La Thoionade, one cannot resist. I would also recommend their Bangla Ghorowa Machher Thala, a traditional Bengali Fish Thali. Kosha Mangsho is another all time favorite.<br/><br/>Locals love coming here for a chat over starters, drinks and other exclusive meals, all washed down with desserts like Pantua, Malpua or Simply Bhapa Doi.<br/><br/>The standard Bengali recipe hasn’t changed much although I would prefer a softer and thoroughly made Mangsho. Many say great decor has been a part of the charm of this beautiful restaurant, where young staff dodders around taking orders.<br/><br/>Highly Recommended!

Mustard, the very name emits Bengali vibes due to the various famous and traditional ‘Kasundi’ mustard. Inspired by the use of mustard in Bengali as well as French cuisines, the name ‘Mustard’ came into being. Mustard isn’t a fusion of Bengali and French cuisine, rather a restaurant that celebrates these carefully crafted heirloom recipes from city of Bengal and the country France. Moreover, France and Bengal meet not in a fusion but in flavours that are to be savoured and relished. <br/><br/>The ambience is done up in hues of pastels and the décor has bursts of floral prints and wooden cane chairs adding to the colour and enhancing the vibe of this place. They have all types of seating arrangements – tables for 2, tables for big groups as well as cozy corners on the couch which is great for a group. Just as you enter, you’ll come across the eye-catchy and well-stocked bar area with high chairs and is absolutely stunning. And the other end of the restaurant is beautifully decked up with pastel pink French windows. From gorgeous chandeliers to traditional wall frames and showpieces reminiscent of Bengal and France, this place surely WON OUR HEARTS! Hands down, this is the most BEAUTIFULLY decorated restaurant we’ve visited till date.<br/><br/>The staff members were polite, courteous and helpful. A special mention of Mr. Floyd and Mr. Praveen who took good care of us and ensured that our meal was going great. They helped us with some good recommendations as well.<br/><br/>We started off with a special bread basket that came along with butter. The bread was freshly baked and quite delicious. We sampled them along with 3 kinds of mustards – Kasundi mustard, the traditional Bengali mustard, Moutarde A L’ Aneienne, and Rouge mustard. All of the mustards had varying degrees of spice and impact on the palate.<br/><br/>We moved on to a couple of cocktails which we sipped along with our appetizers. Below is the brief:<br/><br/>1) Bees & Flowers – Bee pollen infused gin with a sting of acacia honey, lemon juice, and chamomile foam. This cocktail was beautifully presented and had a lovely herbal taste with subtle floral notes. LOVED IT. Highly recommended.<br/><br/>2) Prince of India – A tangy, spicy concoction of pepper vodka, lime, house made mango soda, red chilli and amchur. This cocktail is absolutely DELISH and certainly gives you the right bursts of flavours from the various spices. Highly recommended.<br/><br/>3) Mishti Doi – Well, you might be wondering what a dessert is doing in the cocktail section. This is exactly the curiosity I had which led me to opt for this cocktail. A strong concoction of brandy, yoghurt, jaggery, aromatic bitters and silver sugar balls. Tasted good.<br/><br/>4) Bangla Ghorowa Macchher Thala – A heritage fish mezze platter comprises of the famous and traditional Bengali roti called the ‘Baqarkhani roti’ which is accompanied by kumror chhyanchra which is red pumpkin cooked with fish, Loittya Maccher Jhuri which is a Bombay duck pate, Chingri Bata which is steamed and mashed freshwater prawns, Maachher Deemer Tauk which is a fish roe relish and Til Badamer Jhuri which is a Bengali version of gunpowder made with white sesame seeds and peanuts. For seafood lovers like this, this platter is certainly a GASTRONOMICAL TREAT! It’s hard to name a single dish, as all were really delicious and it would be a crime to miss this. Highly recommended.<br/><br/>5) Moules Gratinees a la Dieppooise – Baked mussels Dieppe style which is an appetizer comprising of mussels cooked in assorted seafood and hints of white wine. This is coated with bread crumbs and baked. The breadcrumbs add a nice crisp texture and the mussels are tender and well cooked. <br/><br/>6) Croquembouche de Langouste Thermidor – A classic savoury choux pastry puffs with a mushroom duxelle, Thermidor sauce, and poached lobster slices. The lobster was tender and succulent and just melted in the mouth. The mushroom duxelle and thermidor sauce was absolutely spot on. LOVE. Highly recommended.<br/><br/>7) Kosha Mangsho – A famous and traditional mutton slow-cooked in its own juices along with a few spices. It has become a champion representative of Bengali cuisine. The mutton was literally falling off the bone and oh-so-tender. The gravy was rich, thick and jam-packed with flavor. Loved the spice of the curry. A MUST, MUST HAVE! The BEST mutton curry we’ve tried. Words cannot describe how amazing this dish was! LOVED IT! Highly recommended.<br/><br/>8) Papillote de saumon au beurre d annis – Salmon cooked in individual pockets of parchment which trap the aromas and flavours until opened at the table. The salmon was soft and flaky and was cooked to perfection. It came alongside a butter sauce and fennel etuvee. Highly recommended.<br/><br/>9) Financier aux Pistaches et Framboises – A delicate almond cake with a tart raspberry compote and hints of pistachios. It was a soaked sponge cake which came alongside a crisp tuile. The tartness of the raspberry compote cut through the sweetness of the cake. Tasted really delicious. YUM. Highly recommended.<br/><br/>10) Les 3 profiteroles – Profiteroles made from choux pastry filled with scoops of vanilla ice cream, caramel crackers, and a aluha chocolate sauce. Loved the different textures and temperatures in this dessert.<br/><br/>On the whole, we totally enjoyed our experience here at Mustard as it had the very best dishes from Bengal and France. The food was unlike anything we’d ever tasted before and kudos to the team for coming up with this concept! Love it! Will surely be visiting again soon.

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.<br/><br/>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. <br/><br/>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. <br/><br/>Dishes we highly recommend:<br/><br/>Soupe forestière en croûte feuilletée (Crusted Mushroom Soup)<br/><br/>Soupe à l'Oignon Gratinée (French Onion Soup)<br/><br/>Tarétine à la Provençale (Provençale Style Tartine)<br/><br/>Banglar Ghorowa Niramish Thala (Heritage Bengali Mezze)<br/><br/>Compresse l'Agneau Caramelisee au Van Rouge (Red Wine caramelized Lamb compressed)<br/><br/>Jardinière de légumes à l'étouffée (Vegetables cooked in a Cocotte)<br/><br/>Cuisse de Canard Confite (Duck Leg Confit)<br/><br/>Bhapa Doi ( Steamed Yogurt)<br/><br/>Aloe Allo enhanced with Tanqueray (signature cocktail)<br/><br/>Kudos to Praveen & his team!

I had an amazing Bengali food today at mustard @mustardrestaurants. Each and every dish was just perfect. So simple and subtle flavours . The gravies were so flavourful and you could taste the meat or veggies also.<br/>Very good staff and good service also.<br/>We had mustard fish wrapped in banana leaf steamed and smoked.. it was just perfectly smoked.<br/>Potato wrapped jumbo prawns were also good<br/>Ended our meal with started yogurt . It was too good. Not very sweet and perfectly steam n set<br/>Keep up the good work. Cheers<br/><br/>Yesterday me and my friends went to @mustardrestaurants for the Assamese food pop up. We all had an amazing experience. Food was just too good. 1st time I had this cuisine and it was yummm food. Met @kashmiri also who hosted this pop up , It was nice talking to her and she explained about Assamese food.<br/>We had veg and non veg thali. And in starters we had very well cooked pork belly and steam fish with bamboo shoots and coriander. Cooked to perfection. Food , drinks and @mustardrestaurants 's service was very good. Looking forward for kashmiri to host more pop ups.<br/><br/>

Where Seine met Ganga. Beautiful decor, lively and stylish and full of warmth. As a visitor to the Dream City, Mustard offered me comfort food. Bhetki maacher paturi, luchi kosha maangsho, notun gurer payesh. Guys I didn't like the chingri malai curry. It was too sweet. My companions told me that the cholar daal was awesome too so was the dhoka. And the Sangria was very nice.

A place where French cuisine meets Bengali cuisine.<br/><br/>Mustard is one such place where the central ingredient "Mustard" brings together two different cuisines. The lasting effect is very good. I never knew about how much of difference mustard can make in standard dishes. But one dinner at Mustard,located at Worli, Atria mall, is enough to change my mind. Here's what I tried;<br/><br/>We began with a bread basket which was served with some fresh loaves that were sweet and also fresh. With these we were given butter and 3 different kinds of mustard. One is the traditional bengali special, one is mild and the last one is the strongest and spiciest. It almost reminded me of the after effects of wasabi.<br/><br/>Mustard sour - The traditional whiskey sour is served here along with passion fruit and homemade mustard. That's a good variation than other sours that we have tried. Do try their different range of cocktails.<br/><br/>Saffron Negrini - We have seen a lot of cocktails that have a bitter essence and still taste amazing. The saffron negrini here is one such drink. Here they add sweet vermouth which brings in the bitter taste. There's also saffron infused gin along with campari. Highly recommended.<br/><br/>Ginger lemonade - Perhaps after a very long time, we have seen such a strong ginger based drink. They use fresh ginger which packs a punch. There's a strong taste of ginger juice, lemon, honey and ginger ale. Do try them out.<br/><br/>Tuna Salade Nicoise - This is a traditional French salad which can be had in raw vegetarian form or else added with Tuna. Here there are many veggies which are mixed with virgin olive oil. It's a tasty salad and is completely non spicy. But the spread is amazing.<br/><br/>Maach Paturi - This is a fresh waterfish special. What makes it special is that the dish is marinated with mustard and is steamed and roasted in banana leaves. I loved this preparation. This is not at all spicy.<br/><br/>Lobster Thermidor Morsels - Here The Lobster slices are served in puffs along with Thermidor sauce. It's a different dish and for those who like lobsters, they must try it for sure.<br/><br/>Kosha Mangsho - This is a classic Bengali mutton dish. Here the mutton is slow cooked with spices and served along with Luchi. This was one of the best highlights of the evening. Highly recommended.<br/><br/>Grilled Fish with Mustard Hollandaise - Here the fish is grilled along with hollandaise mustard sauce. This is served along with baby spinach and grilled carrots.<br/><br/>Creme Brulee - The classic burnt caramel topping for your custard doesn't disappoint here. They have also infused vanilla which gives this a sweeter taste. Do try it if you like creme brulee.<br/><br/>Raspberry and Pistachio Cake - This is your basic almond cake which is baked really well. There is a tiny serving of raspberry and pistachio added too. Among the two desserts, we liked the creme brulee more.<br/><br/>The place is beautiful and what is more beautiful is the service and the eye for detailing that won our heart. Let me know how you liked the place?<br/>

Been there on 17th. Lovely ambience and great floral decor. Food is really authentic. You should really try grilled fish with mustard hollandaise & chicken cordon bleu. Staff took awful time for prawns. Overall really good place for good French food

I'm a Bengali & I generally don't gush about places serving Bengali food coz my mom & grandmas are superb cooks. But Mustard is great stuff too in its own right. We've been here twice now & the food has been wonderful both times. First we had the baked mussels, chingri malai curry & chattogramer kala bhuna. They were all wonderful especially the kala bhuna. For dessert we had the chocolate tart which also was very nice. Second time we had the kosha mangsho, rabbit legs cooked with mustard & duck leg confit followed by the financier raspberry & pistachio cake. Again quite a successful food outing. We love Mustard & its food.

If you are craving for an exclusive gastronomic experience then this is one place I will suggest u guys to try.. This upscale family restaurant is located right inside atria mall at ground level.. This place has lit interiors good for romantic candle light dinner or for nice family or friends gathering.. Seating arrangements is well thought of n is perfectly organised.. There are tall chair seatings across the bar n even small tables with tall chair seatings next to it.. As u go in there are nice plush seating arrangements for couples n ever larger groups.. This place serves bengali n French cuisine which is very different n only few places masters in serving such delicacies.. Both the cuisines are mustard dominated n if u like the flavour of mustard this is right place to be.. They started us off with complimentary breads n butter which was served along with three different types of mustard sauces n it was absolutely amazing n it did set the tone for evening.. We then ordered for mochar guley kebabs n they were absolutely delectable.. These bengali kebabs are made up of mochar (banana flower) n it was very soft n melted the moment kept in mouth.. Even though this one is prepared without use of onion n garlic it did taste yummy n it went very well with mustard sauce served along.. We then ordered for Paneer paturi n it was one hell of a dish.. This dish had Paneer which were made up of mustard sauce, coconut n green chillies n is steamed in banana leaf n is also served in that.. Trust me it was absolutely lip smacking n we relished every single bite of it.. We then ordered for cheesy polenta croquettes n they were also amazing.. These croquettes are made up of mustard n had nice stuffing of gruyere cheese in it.. It had nice crunchy texture n was very soft inside.. It went so well with porcini ragout n aioli served along with it.. All the three starters we tried were top stuff.. In mains we ordered for bengali dish named palong chanar kofta n this one had bowl of kofta curry which was served along with rice, Dal n sweet.. Cottage cheese encased with spinach are rolled into kofta which were soft, melt in mouth n were dipped in good finger licking nicely spiced coconut milk curry n it did go so well with rice n bengali Dal served along.. Absolutely delicious.. We then had this French dish named vegetable crumble.. It had base of tomato layers, then had layer of mozzarella cheese n had layers of raw veggies.. Vegetables were sautéed in olive oil with herbs n were baked to perfection like a crumble .. It was topped with parmesan n pesto dressing.. Perfect one to try if u are looking for healthy meal option.. It did tasted good n was quite filling one.. To end the feast we ordered for bhapa doi n malpua.. Bhapa doi is nothing but a steam yogurt served as alternative to misti doi which usually takes too long time to be prepared.. This one was absolutely yummy n was more soft than a butter.. Malpua, an Indian pancake was very nice in taste n had perfect flavour but I felt it should have been more hot when served.. Overall food was top stuff.. Full marks for delicious delicacies n presentation.. We were also presented with few cocktails out here.. Had whiskey based old fashioned n mustard sour n both these drinks were very strong n were perfect smooth to drink.. But best was lavender gimlet gin based drink n each sip of it was heavenly.. This one drink would be surely loved by anyone who is one drink person as it was strong n it gave a good kick to taste bud also.. Service was good n it was nice to see manager actively taking care of patrons personally.. Staff were very nice spoken n well dressed but I feel they need to be bit more attentive.. It's an expensive place but surely if u will to spend more for good lavish dinner u won't feel a pinch at all.. Simply go n enjoy the exotic dining experience out here<br/><br/>My recommendations - mochar guley kebabs, Paneer paturi, cheesy polenta croquettes, palong chanar kofta, vegetable crumble, bhapa doi, old fashioned whiskey, lavender gimlet<br/><br/>Food- 5/5<br/>Ambiance - 5/5<br/>Service - 4/5<br/>Value for money - 4.5/5<br/>

Been a while that I heard something unique combining two different cusines on one menu ! No trust me it isn't the fusion you thinking about.<br/><br/>Mustard's menu comprise of separate cusine inspired dishes mainly 'bengali' & 'French' Comming to service which was prompt yet pleasant<br/><br/>Quick look at Scorecard based on experience :<br/>Ambiance - 5/5<br/>Quality - 5/5<br/>Quantity -4/5<br/>Taste -4/5<br/>Service - 4/5<br/>Price -4/5<br/>Revisit - 5/5<br/><br/>

When you think of a restaurant which serves two distinctly different cuisines, the first impression is that of fusion food. Honestly, in most cases than not, fusion food spoils the authenticity.<br/><br/>At Mustard, it isn’t fusion. Retaining the traditional rich cuisines of Bengal and France, both of which are united by one thing, i.e. mustard, it is just an interesting amalgamation of both the cuisines.<br/><br/>With each cuisine presented and served with its true flavours yet retaining mustard as the common ingredient that runs through all the dishes in some form or the other, this restaurant shows that the common factor in both the cultures is not just restricted to Chandernagore, the French colony in Bengal.<br/><br/>The décor is really chic and impressive and gives a welcoming vibe as you enter. The tables and chairs well-spaced from each other gives it an authentic fine dining experience.<br/><br/>The captain patiently explains the concept as you are seated telling you that multi-course tradition that is analogous in structure to the service à la russe style of French cuisine, with food served sequentially, course-wise is what you would experience here.<br/><br/>The food menu is characterised with several options in small and big plates while the bar menu includes classics, twisted classics and signature drinks.<br/><br/>The staff is well articulate and well-informed and helps you with the dishes, mostly the French ones which has names you may not understand.<br/><br/>Cocktails:<br/><br/>Elder French 75; it is a soothing apertivo, a drink that opens up the appetite for the feasting to follow. It is a delightful concoction of dry gin with lemon, with gentle notes of elderflower and topped with sparkling wine.<br/><br/>Moscow Mule; this ginger zinger has vodka, with ginger juice, lime, honey and ginger ale. You have the option to enhance it with Ketel One, the best vodka to enjoy this drink unless you are a stubborn mule.<br/><br/>Lavender Gimlet; this cocktail is an evergreen classic, the sharp and crisp gin is balanced by the floral attentions of lavender and citrus notes. A subtle concoction of Lavender infused gin with lime cordial, lime juice and cucumber makes it a pleasant drink.<br/><br/>Small Plates:<br/><br/>Banglar Ghorowa Maachher Thala (Heritage Fish Mezze Platter) and Banglar Ghorowa Niramish Thala (Heritage Bengali Platter) (Non-veg – sea food and Veg options); we asked for a combination of both to try out the variety. The dishes represent the style of homestyle cooking without much masalas. Our platter had:<br/><br/>Chingri Bata; steamed and mashed freshwater prawns<br/><br/>Loittya maacher Jhuri; fresh Bombay duck plate<br/><br/>Begun Pora; charcoal roasted brinjal, mashed with onions, green chillies and mustard oil.<br/><br/>Chhana Makha; smoked fresh cottage cheese plate<br/><br/>The platter is served with Baqarkhani Roti, a celebrated crispy bread named after Baqar Khan, a Governor of Bengal during Nawabi rule.<br/><br/>Tuna Tartine (La Thoinade); classic French open sandwiches, house made tuna preserve, condiments, olive and pickled onions are served on olive oil toast rather crispy French baguette topped with sundried tomatoes and capers.<br/><br/>Shammi Kabab; finely minced mutton ground to a paste with fragrant spices and a filling which has a sudden sharp taste. It is served with a combination of tangy yogurt and mint dip.<br/><br/>Thermidor Lobster Morsels (Croquembouche de langouste Thermidor); the sweet Croquembouche, made famous in Australian Masterchef, now this French version is a classic savoury version made from choux puffs with mushroom duxelle, thermidor sauce and poached lobster slices.<br/><br/>Main Course:<br/><br/>Punjabi Dhabar Chicken Bharta; the Punjabi dhaba style shredded chicken is cooked in a delectable gravy, served with paratha and dala makhani.<br/><br/>Grilled Fish with Mustard Hollandaise (Pave de Poisson Grille, Sauce Hollandaise Moutardee); the Hollandaise sauce is as French as it is Dutch. The fish is grilled in this sauce and served with baby spinach and grilled carrots.<br/><br/>Dessert:<br/><br/>Bhapa Doi (steamed yogurt); which no Bengali meal is complete without it. Mishti doi (caramelised steamed curd) is served steamed here, bhapa meaning steamed. It is a must try, a dessert very popular in Bengali homes.<br/><br/>Raspberry and Pistachio Cake (Financier aux Pistaches et Framboises); Financier!! I have no idea why this word, but this dessert is a must have and not too taxing on your finances too. It is a delicate almond cake baked with raspberry and pistachio.

A nice dining restaurant with Avery beautiful interior . Having a mix of French and Bengali food presented in a unique way is the speciality. Food served here has a mustard touch enriching the taste. Service is polite and excellent. Maach paturi was amazing. Overall a must visit

Mustard<br/><br/>A restaurant with one of the most enriching stories and beautiful interiors, a must visit. The well curated France meets Bengal menu offers some great variety to try. The interior is filled with beautiful details and painted with subtle pastel colors. The entire experience is quite a photogenic one. <br/><br/>Yay - <br/>Roasted beetroot salad <br/>Olive tartines <br/>The apple pastry <br/><br/>Nay - <br/>Malpua <br/><br/><br/>The meal started with their complimentary bread basket with 3 kinds of mustard sauce & butter. <br/><br/>The roasted beetroot salad and olive tartines are a must have for all the vegetarians who favor starting the meal with a salad and a snack. <br/>We then had their Heritage bengali platter, which comes with 4 types of signature dips accompanied by baqarkhani roti, have it if you are interested in the kind of dips that they serve. <br/><br/>Post this we moved towards their classic Cheesy polenta croquettes and the crusted Mushroom soup. The croquettes are a safe and good choice, and the soup is something very new. Mushroom lovers do not miss having it. <br/><br/>For the main course, we had the Baked aubergine and Signature Vegetarian mustard curry which comes with a portion of rice with rice. As simple as the curry and rice looks, it is as rendered with flavor and is very filling. <br/><br/><br/>The cocktails were nice and strong, although in no comparison to the food here if I ever wanted to make a choice. We had the Aloe e mama - gin aloevera and absynth<br/>And dates old fashioned which comes with a whiskey base. <br/><br/>For dessert we had the Malpua, although it is a bit overrated, the Apple pastry made up for it, it was a home run and a perfect end to the meal, a must have. <br/><br/><br/>All in all, it was an unforgettable experience with one of the most curated menus and dishes in town filled with a variety of flavors. Although a bit heavy on the pocket, the place and its food is definitely worth it. A must visit for a change of palette on a nice weekend date. <br/><br/><br/>Ratings:<br/><br/>Ambience - 5/5<br/>Food - 5/5<br/>Drinks - 3.5/5<br/>Service - 5/5<br/>Value for money - 4/5

Tried the place after hearing a lot about it, so expectations were very high. But have to admit, it lived upto it. The ambiance is very good. The food is awesome. Loved the fact that the dishes are pure and not fusion, which ends up impacting the taste. Tried the Bengali cuisines and for a true blood Bengali, must say, loved the dishes. <br/>The only challenge is that the place was too crowded, for lunch on a working day and you need to have a prior booking to get a seat.

First of all 5* for the Chef and the Owners for offering such wonderful combinations of food from 2 different continent. This certainly requires guts and mainly knowing your own food..and you certainly do know your food... A dish can be as bad or as good on a particular day but to convert idea in to reality is something to be appreciated.. <br/><br/>Coming down to food .. we are vegetarian..and would give 5* for Variety/ Presentation and food .... all.. could feel flavour in each and every dish/ bite which felt very homely as well as very up market.. each dish was very thoughtful and cooked to perfection with twist good enough to make this restaurant distinct to others.. <br/><br/>Will certainly visit again...<br/><br/>

Short review to be Briefed later <br/><br/>When France meets Bengal if i had to describe in one phrase .<br/><br/>Right from their cocktail to the food that is served has Mustard touch and best part it is not monotonous.<br/><br/>Please do visit it , since had heard mix reviews but i had great day dinning

Delectable and Exquisite!<br/><br/>The above two adjectives sums up the entire dining experience at one of the most sought after place in South Bombay. Being a Bengali, I needed to visit this place, and I must admit the food and the ambience have made a lasting impression on me. The taste of the meal was absolutely astounding, especially the Kaanchakolar Shammi Kebab and Chingri Macher Malaikari were out of the world, one tasted like the galouti kebab veg counterpart while the other reminded me of Bengal in its its every bite. Ending the meal with Bhapa Mishti Doi was a right choice to polish the otherwise flavoured pallete. On the French Side, the risotto and the dessert were absolute bulls eye and reminded my co-diner of her Paris days.<br/><br/>Visit the place for an overall wonderful experience