Loading Please Wait...

Our Location:

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

Contact Details:

Tel: +65 62978422
Fax: +65 62979667
mustardrestaurant@yahoo.com

Timings:

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

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

 

Testimonials

insing.com

“Experience Bengali and Punjabi cuisines at Mustard.”

By: Sylvia Tan (September 15, 2010)

The name Mustard is not an anomaly for this Punjabi and Bengali restaurant. Mustard oil is the traditional cooking medium here and mustard spice, one of the seasonings extensively used in both cuisines.

But I was interested in the restaurant less for its food history and more for the fact that its food reminded me of a long-gone Punjabi restaurant in Singapore. Ujagar Singh located at the old St Gregory’s Place that used to serve kebabs and deep-fried spiced lamb chops, so well-loved that till today, people reminisce about it.

Despite being housed in a pokey space up some rickety stairs, people used to line up for a table just to eat its grilled meats that was served simply, unadorned with a fresh mint chutney.
Well, the good news is that this Punjabi restaurant, Mustard, also serves lamb chops and while it is not the same, it was as delicious, for the grilled chops masalewaliyanchaampan ($15.90) were fork tender and came smothered with a rich, spicy sauce. I would come back for it.

Their platter of mixed kebabs ($16.90) was also unusual. Mostly chicken kebabs, the seasoning for each version was different. Unusually, fish kebabs were also part of this offering.

By the way, kebabs and food cooked in a tandoor or clay oven are all part of Punjabi cuisine, unlike the food of Bengal, which focuses on fish and vegetable cookery. Both can be found here.
Another difference: the first are bread eaters, while rice is the staple in the second, though a delicious bread of luchi(a round deep-fried unleavened bread, $3.50) much like the puri, are also found on the Bengali table together with pratha, that flaky bread we all love, though these are probably from the north and are of recent advent.

You can get all these (and briyanis) at this restaurant which specialises in the food of these two Indian states. Both are border outposts, touted to be among the more culinary advanced of the sub-continent states.

The meal we had displayed impressive diversity and freshness and aside from the meats, there was also seafood. I loved their Bengali spicy prawn served in a green coconut ($18.90) Called chingrimaachermalai, it was fresh and came lightly bathed in a spicy coconut sauce.

If you are adventurous, try the typical Punjabi street food, sarson da saagtemakki – pureed bitter mustard greens served with fresh corn pancakes ($13.90). It comes on a tray together with raw onions, green chilli and unusually, soft brown sugar. It may sound an unlikely combination, but it tastes heavenly, eaten all together!

Or else, opt for their more-ish battered fish cutlets, macher cutlet with kashundi (mustard) sauce ($7.90) and once you taste the sweet and piquant sauce, you will understand the reason for the restaurant’s name.

Back to Testimonials