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Our Location:

32 Race Course Road,
Singapore- 218552
(2 minutes from Little India
MRT Exit E)

Contact Details:

Tel: +65 62978422
Fax: +65 62979667


Sunday to Friday:
Lunch: 11:30am to 3:00pm
Dinner: 6:00pm to 10:45pm

Lunch: 11:30am to 4:00pm
Dinner: 6:00pm to 10:45pm




A mosaic of Punjab and Bengali masterpieces

By: Kareena Ally

If you happen to take a walk down Little India and would like to sample Indian cuisine, then head straight for Race Course Road. Located on the eastern echelon of the Serangoon Road enclave, this stretch houses numerous eateries from big names to little known gems. The road is named after the racecourse, which was part of Singapore's history as early as 1840s.Mustard is located almost at the end of Race Course Road, painted yellow just like its namesake. Upon entrance, one is greeted with sunny smiles while ushered to a table. Noticeably, while the walls are simply dressed with tie-dye divine paintings, the oil lamps that hang overhead cast a warm afterglow in the cozy rustic setting.

The Vibe

Barely a year old, Mustard is one of a handful of restaurants in Singapore that breaks free from the umbrella of “North Indian” cuisine. Mustard prides itself in serving Bengali and Punjabi food, two of the most culinary advanced states in India. Notably, from the name of the restaurant, mustard ( Sarson in Punjabi and Shorshey in Bengali) is liberally used in the cooking of Bengali and Punjabi food. The type of mustard used varies from the tiny, flavoured seed to the aromatic oil to the leaves of the plant.

The Food

While the décor may be minimalist, the food speaks volumes. Be prepared to be mesmerized by the redolence of the dishes. For appetizer, why not start off with the KathiKabab Rolls ($6.90), pieces of chicken rolled in flaky Indian bread. Generously proportioned, it must be savoured hot and is a great opening to any meal. Be forewarned that if you are not too hungry, this appetizer in itself would suffice as a main course!

Then, treat yourself to a Bengali specialty – the ChingriMaacherMalai Curry or Prawn in Green coconut ($17.90). Recommended for the adventurous, this dish comprise of prawns simmered in coconut cream with a dash of cinnamon, cloves and cardamom. The end product is a house special which is not only intriguing in term of presentation but one that will pique one's imagination. Try this gravy by itself with a scoop of the coconut meat to your stir your senses and tickle your palate. This gravy also goes well with the assorted naans or Kolkata Mutton Biryani ($12.90). The Biryani is not oily and proved to be a treasure trove with the layers of spiced mutton and potatoes.The MacherPaturi or Boneless Fish in Banana Leaf ($13.90) is another must try from the array of Bengali dishes. Keeping an open mind is almost a requirement here given the unusualness of this dish. The snapper fish is marinated in mustard paste and the end product is a refreshing concoction that is neither too pungent nor too bitter, leaving a mild mustard aftertaste. Ms Radhika Abbi, the restaurant's director explains that this “taste” has been tailored for Singapore, as the Bengalis prefer a much stronger mustard taste.Roomali Roti or Handkerchief bread ($3.50) is an extremely thin piece of bread folded a number of times, just like its moniker. An art in itself, it must be savoured hot as it will gradually harden when cold. If you have room for just bread, then this has to be it! Team it with the roasted eggplant or BainganKabharta ($7.90) which looks deceptively mild but as one chews through the soft eggplant, a piquant aftertaste will come fore or combine it with any of the aforementioned dishes and you will be assured of a lip smacking meal .On the Punjab side, the Sarson da saagteMakki Roti ($11.90) is another interesting find. Served in a round metal tray, this dish comprised of maize bread, which is surprisingly heavy and very, very filling! Eat it with a puree of mustard greens, sugarcane or jaggeri and onions; to savour it like any true blue native.For a variety of grills, try the Kabab e Tastar or mixed kabab patter ($24.90). The latter is a mixture of chicken, mutton and seafood. What makes this platter different is that it is cleverly orchestrated with fresh vegetables, herbs, spices and natural seasonings to give it an assortment of taste and colour.If you think that your tummy is near bursting but has room for a small desert, then it has to be the Rossomalai ($5.90). The petite, fluffy and spongy cottage cheese ball soaked in milk is not too sweet and is just the right size to finish off a lovely meal.

The SD Food Advisor's take on Mustard

Mustard's take on a niche market is indeed praiseworthy. Given the quality and quantity of the food servings, the prices are indeed very affordable. This is alongside meticulous service. In fact, I would go as far as to say that it could give its famous neighbours, a run for their money. On a more cautious side, being in the niche market may also have its downside - the use of mustard, while not uncommon, may not gel with all as many of the dishes require time to ‘taste' and gettinguse to. Then again, one could always revert to the “usual” Indian fare, which Mustard also serves. For those who are always on the lookout for new tastes and flavours, this little gem is indeed a rare find. On a final note, go there with an open mind and be prepared to try ‘new' dishes!

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