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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




Flavours of India--Experience Bengali and Punjabi Cuisine

By: Beatrice Tan (Exquisite Dining - December 2006-January 2007)

In one corner of Little India, there is a restaurant that uses mustard to add an exotic taste to its cuisine. The gratifying ambiance makes dining a pleasure.

FOR PEOPLE who enjoy Indian food, Race Course Road should be a familiar haunt. Tucked away in Race Course Road is a gem of an Indian restaurant. While finding an Indian restaurant in this area is not something spectacular, what is worth mentioning about Mustard is that it is the first restaurant in Singapore to serve Bengali food, in combination with more familiar Punjabi fare, like tandoor-grilled meat and baked breads commonly found in most North Indian restaurants.

While Bengali dishes differ from Punjabi cooking by its use of seafood and rice, the common thread between these two cuisines is the extensive use of mustard in their preparation, be it the flavourful seeds, aromatic oil, or full-bodied greens. This is also the reason for Radhika Abbi, who trained in Switzerland as a western chef, to name her restaurant, Mustard.

Mustard offers a comprehensive range of dishes on its menu, including a selection that caters to vegetarians. The menu highlights the different Punjabi and Bengali dishes.

For starters, we had Macher Cutlet with Kashundi ($6.90), Bengali fried bread-crumb coated fish-fillet with mustard sauce, as well as a Punjabi dish ReshmiSeekhKabab ($9.90), minced chicken and mutton mixed with spices and skewered and barbecued in a clay oven.

Although they looked ordinary, the generous pieces of fish fillet were crispy on the outside and juicy on the inside without a hint of oil, and their flavour was enhanced by the freshly-prepared mustard sauce, which was much less pungent than the usual powder-blended variety.

The kebab would please most meat-lovers. It was cooked to a just-right consistency, without drying out the meat. The spices complemented the two meats well without overpowering their taste.

The highlights of the meal were the Sarson da saagteMakki di Roti ($11.90), a legendary Punjabi dish of pureed mustard greens served with maize bread, jaggery, fresh onion, and green chili; and the ChingriMaacherMalai Curry ($17.90), Bengal's curried prawns served in a green coconut.

I thoroughly enjoyed the maize bread topped with Sarson da saag and jaggery, although the taste and texture of pureed mustard greens might initially take some getting used to.

The prawns were cooked to the right consistency and tasted fabulous with the coconut flesh, which you have to scrape off the shell. I could not get enough of the curry, gently fragranced with hints of cinnamon, cloves, and cardamoms, which went very well with the selection of naan and roti.

The other main course was the MacherPaturi ($13.90), de-boned fish marinated with mustard paste, mustard oil and herbs, steamed in banana leaf, which looked like Peranakan "Otah". This dish paled in comparison to the prawns. However, on its own, this dish was cooked to perfection, with just the right mixture of aromas that did not overwhelm the natural flavour of the fish.

Mustard's selection of Punjabi's quintessential naan and roti also did not disappoint. Their chefs were not beyond experimenting with new flavours, and along with the usual choices, like Roomali Roti and Butter Naan, we also tried a lovely Pizza Naan that was flavoured with capsicum, onions, and cheese.

As someone who do not take well to spicy and oily food, I was thoroughly surprised that I enjoyed my meal, which was not really spicy and oily.

Mustard's servings were very generous and most of the dishes we ordered were cooked to perfection, with a balanced blend of flavours that complemented but did not overwhelm the main ingredient. I was delighted to find out from Radhika that her chefs do not use artificial flavourings and preservatives in their cooking.

It is the sort of place where you can bring your business associates and friends, who appreciate cooking that is well executed. Mustard is conveniently located near the Farrer Park MRT station. There are ample parking lots along Race Course Road.

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