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For Reservations or Enquiries, please call
9630 4737

Lunch :11.30 am to 3 pm
Dinner : 6.30 pm to 10.30 pm

Open now from Lunch through Dinner every Saturday and Sunday.

Special set meal offers for lunch for weekdays

Special set packages on offer for CATERINGS AND CORPORATE EVENTS

Mustard presents food of two of India's most culinarily advanced states, Punjab and Bengal. Discover the difference between North Indian fragrant kababs, Sarson da sag te makki di roti and East Indian delicate Chingri Macher Maalai Curry, Kolkata Biriyani, Maacher Paturi succulent Kathi Kabab Rolls,  …. all under one roof at 32 Race course road.

Not only that the most popular homemade sweets from Bengal like Paati Shapta, gokul pithe and many more…are there to satiate the taste buds of food lovers.The home away from home and an experience to remember.

Please call 62978422 booking reservations and catering related queries.

MENU

TRAIL BLAZERS

Vegetarian Snacks

Pakoriyan (Vegetable Fritters)
Assorted vegetables dipped in gram flour with bishop’s weed seed and fried

Paneer Pakora/ Mirch ka Pakora
Chunks of fresh cottage cheese dipped in gram flour batter and fried OR stuffed green chillies dipped in gram flour batter and fried

Samosa
Crisp pastry pyramids stuffed with potatoes, peas and Punjabi spices

Hariyali Kabab
Fresh green vegetable patties with special spices and herbs

Kolkatta Shingara
Crisp pastry pyramids with a stuffing of cauliflower, potatoes and peanuts

Hinger Kochuri ar Cholar Dal
Puffed flour bread with black gram & asafoetida paste and served with split- pea lentils

Koraishutir Kochuri ar aloo torkari
Melt in the mouth flour bread with a spicy green pea filling and served with potato curry

Non-Veg Snacks

Maacher Cutlet with Kashundi
Chunks of fish fillet coated with bread crumbs and fried golden brown.
Served with special home-made mustard sauce

Special Kolkatta Kathi Kabab Rolls with a choice of filling:
Flaky flour bread rolls – A popular snack from the streets of Kolkatta Chicken, Egg-Chicken  , Mutton, Paneer, Egg Roll

Amritsari Machhi
Slivers of Snapper fish dipped in a spicy chickpea batter and fried

All prices are subject to 10% service charge. We absorb the GST
No artificial colours, preservatives or flavour enhancers used

CLAY N’ COAL
Meats or Vegetables barbequed in the traditional Indian Grill - The Tandoor

Non-Veg Grills

Sunehri Murgh  (Tandoori Chicken) -  Half- 4 pcs/ Full- 8pcs
Tender half or full chicken marinated in yoghurt and spices and cooked over the charcoal

Kastoori Kabab (Special Chicken Kabab)
Boneless chunks of tender chicken marinated with fenugreek, cheese and spiced with cardamom

Murgh Tikka (Chicken Tikka)
Chunks of boneless chicken marinated in yoghurt and freshly ground spices

Kali Mirch ka Tikka (Spicy Chicken Kabab)
Succulent pieces of chicken marinated with spicy black pepper and roasted

Reshmi Seekh Kabab (Chicken & Mutton Kabab)
Chicken and mutton minced and mixed with spices, skewered and roasted

Masale waliyan Chaampan (Lamb Chops)
Juicy lamb chops marinated in Chef’s special spices, mustard oil and grilled in the tandoor

Mahi Tikka (Fish Tikka)
Delicate chunks of fish marinated with mustard oil, ground spices and grilled

Kabab e Tashtar (Mixed Kabab Platter)
(A medley of Kababs)

Vegetarian Grills

Kopi Roast (Roasted cauliflower florets)
Florets of cauliflower with a Bengali spice marination and roasted in the tandoor

Hariyali Paneer Shashlik
An exotic vegetarian kabab of fresh cottage cheese chunks marinated in spices and accompanied with cubes of capsicum and onion

(Please allow 15-20 minutes for kababs to be roasted)

SOUPS

Vegetable Soup
A medley of fresh vegetables in a broth

Tomato Soup
Fresh tomatoes pureed and seasoned with fresh coriander and cream

SALADS & RAITAS

Hara Salad  (Fresh green salad)
Onion rings, tomato, cucumber and green chillies

Onion and Tomato Raita
Chopped onions and tomatoes in home-made yoghurt

Aloo ka Raita
Cubes of potato in home-made yoghurt with fresh ground cumin

Sprouted Dal Salad (Sprouted lentil salad)
Sprouted lentils mixed with onions and tomatoes with crunchy peanuts

RICE AND BIRYANIS

Plain Rice
Steamed aromatic Basmati rice

Saffron Rice
Aromatic Basmati rice flavoured with saffron

Mustard’s Vegetable Biryani
Special Vegetable pulao

Kolkatta Special Chicken Biryani
Aromatic Basmati rice flavoured with saffron, spices, chicken and potatoes, cooked in a sealed pot

Kolkatta Special Mutton Biryani
Aromatic Basmati rice flavoured with saffron, spices, mutton and potatoes, cooked in a sealed pot

(Please allow 20 minutes for the Biryanis)

CURRY TRAIL

Fish N’ Meat

Murgh Makhani
Boneless tandoor roasted chicken in a light tomato and butter sauce

Kadhai Murgh Tikka Masala
Tender boneless chicken tikka in a fenugreek flavoured gravy with onions, capsicums and aromatic spices

Saag Gosht
Chunks of tender mutton simmered in a spinach puree

Punjabi Chicken Curry
Special Punjabi style chicken masala

Keema Matar
Minced mutton and peas in a deliciously spiced gravy

Kosha Mangsho (Special Mutton Masala)
Mutton cooked over a slow flame with aromatic Bengali spices

Chingri Maacher Malai Curry Our Signature dish of succulent prawns simmered in a medium hot coconut cream and spiked with cinnamon, cloves and cardamom Shorshey Chingri Prawns cooked in a mild mustard sauce Chicken Rezalla A special from Bengal- A muslim influenced aromatic, yoghurt based chicken curry   Doi Maach Rohu fish marinated with yoghurt and cooked with raisins, cinnamon and spices   Chingri Maacher Malai Curry (Prawns in Green Coconut)

Maacher Kalia
Fish curry the Bengali way

Maacher Paturi
Boneless fish fillet marinated with mustard paste, mustard oil, spices and steamed wrapped in a banana leaf

Shorshey Pomfret
Pomfret cooked in a mild mustard gravy

Shorshey Ilish
Hilsa fish cooked in a mild mustard gravy

Dimer Kalia
Boiled egg cooked in a special Bengal curry with egg shavings

FARMER’S FAVOURITES

Baingan Ka Bharta
Spiced egg plant roasted in clay oven, mashed and sautéed with onions and tomatoes

Chana Masala
Chickpeas simmered in Punjabi spices

Sarson da saag te Makki di Roti
Legendary dish from Punjab- A puree of mustard greens, served with maize bread

Dal Makhani
Black lentils simmered overnight on clay oven and cooked with spices

Dal Tadka
Yellow lentils simmered with spices and tempered with cumin, onions and tomatoes

Palak Paneer
Cubes of cottage cheese simmered in a spinach puree

Kadhai Paneer
Chunks of cottage cheese mixed with onions, capsicums and tomatoes

Paneer Butter Masala
Fresh cottage cheese in a mild tomato and butter sauce

Aloo Gobhi / Aloo Beans
Potatoes with cauliflower /beans, cooked on a slow flame with Punjabi ground spices

Tandoori Bharwan Karele
Stuffed bitter gourd slowly roasted in the tandoor

Malai Kofta
A Mughal specialty- Dumplings of potato and cottage cheese in a rich cashew gravy

Aloo Jhuri Bhaja ar Cholar Dal
Split Bengal gram with five spices and dices of coconut, served with shredded potato crisps

Alur Dum
Potatoes cooked with a tempering of special Bengal spices

Aloo Torkari
Bengali spiced potato curry

Chorchori
A medley of vegetables with Bengal spices

Shorshey Paneer
Chunks of cottage cheese simmered in a mustard gravy

BREADS

Roomali Roti
Special handkerchief bread

Lacchedar Paratha
Flaky, layered bread made of whole wheat flour

Puri/Luchi
Light puffed fried bread from India

Plain Naan
Leavened Indian bread baked in the clay oven

Butter Naan
Flaky, soft leavened bread with butter

Lahsuni Naan
Garlic flavoured levened bread

Pizza Naan
A Mustard specialty- Naan with a difference

Peshawari Naan
A sweet variety of naan- with almonds and raisins/cherries, baked in the oven

Cheese Naan
Cheddar cheese interiors of this naan is extremely satisfying for the cheese lovers

Tandoori Roti
Whole wheat flour bread baked in the clay oven- A healthy option

Makki di Roti
Maize bread- A specialty of Punjab, eaten traditionally with sarson da saag

Onion Kulcha
Leavened flour bread with a stuffing of chopped onions and grilled

Missi Roti
A spicy chickpea flour bread roasted in the tandoor

SWEET ENDINGS

Kesar Pista Kulfi
Traditional Indian ice cream of thickened milk flavoured with saffron and pistachio

Choice of Ice-cream
Vanilla, Chocolate, Butter-Scotch or Strawberry

Gulab Jamun
Fried milk balls soaked in a cardamom flavoured light sugar syrup

Phirni
A tasty basmati rice pudding flavoured with rose water and cardamom

Shahi Tukda
Triangles of crisp bread soaked in sweetened syrup and topped with thickened milk

BENGALI SPECIALS

Malpoa
Flour and semolina pancake flavoured with aniseed and soaked in a light sugar syrup

Pati Shapta
Rolled rice flour crepes stuffed with sweetened, shredded coconut and Dipped in thickened milk

Gokul Pithe
Flour and semolina patties stuffed with sweetened shredded coconut and soaked in a light sugar syrup

Payesh
A special from Bengal- Gobindo bhog and date jaggery rice pudding

Rossomalai
Cottage cheese patties soaked in a deliciously flavoured thickened milk

Rossogolla
Soft cottage cheese balls soaked in a light sugar syrup

<> Punjabi Specialties
<> Bengali Specialties

      NON ALCOHOLIC BEVERAGES

JUICES

Freshly squeezed Orange Juice
Freshly squeezed Lime Juice
Calamansi Juice
Mango Nectar
Pineapple Juice
Lime Soda

SOFT DRINKS

Coke
Diet Coke
Soda
Tonic Water
Ice Lemon Tea
Sweet/Salted Lassi (yoghurt drink)
Alphonso Mango/Strawberry Lassi

HOT DRINKS

Masala/Elaichi(cardamom) Chai
(Spiced or cardamom flavoured Indian Tea)
Coffee

Range of Spirits, Cocktails, Mocktails, Beer and Wine also served

Chingri Maacher Malai Curry (Prawns in Green Coconut) Maacher Paturi (Mustard Fish in Banana Leaf) Doi Maach Hinger Kochuri Cholar Dal Kabab Platter Kathi Kabab Rolls Kopi Roast Sarson Da Saag Makki Di Roti Sweets Wine

Customer Comments

Japanese Customer: “Taka and Aiko”: I saw a newspaper,which shows your restaurant.I tried to eat Bengali food the first time. It was very delicious and nice atmosphere. I love this restaurant. We enjoyed very much. Thank you for the nice kana. Especially fish tikka is very tasty.

“Sunny Oberoi”: Food cooked the right way-Finally!! Asli Khana, wafting aromas, you can actually taste the food. The less oil nature of the dishes evoke memories of home cooking of my childhood.

“Eileen Tan and Yeo Kian Tiong”: We saw Wong Ah Yoke’s Sunday article about Mustard and cam to try.Indeed, the food really tastes great!We love the chai, simmered mutton dish(Kosha Mangsho) the most. Everything was good even the rice was great.

Ruchira Bose Roy-Prestige Magazine: Very nice Pati Shapta(Bengali dessert).In a foreign land, home is very special.Your food brings back memories…memories of time spent growing up!Great food albeit with a twist.The sole Bengali joint in town. Thanks

Amy: Love the prawns in green coconut and roasted eggplant!Friendly staff

Celebrities who have come here:

Kailash Kher :Indian Sufi Singer
Wasim Akram: Pakistani Cricketer
Chinese Actors and Actresses

MUSTARD IN TODAY MAGAZINE

MUSTARD IN STRAITS TIMES

	MUSTARD A new eatery in Race Course Road serves up pretty good Bengali food. By Wong Ah Yoke - 22 January 2006 The Sunday Times NOT having been invited into a Bengali home before, I have not had the opportunity to taste the cuisine of the north-eastern Indian state of Bengal. That changed last week when I discovered Mustard, one of the latest restaurants to open in Race Course Road. A modest establishment tucked in the midst of a row of Indian restaurants, it claims to be the first here to serve Bengali dishes. The rest of its menu features Punjabi fare, which is more familiar to non-Indians as the cuisine found in many north Indian restaurants here. This comprises mainly poultry and flour-based dishes such as tandoori chicken and naan. Cooking from Bengal, on the other hand, is characterised by a lot of seafood and rice-based dishes. What ties the two together, says first-time restaurateur Radhika Abbi, is that mustard seeds and mustard oil are used widely in the cooking. That is why she named her restaurant, which opened last month, Mustard. The menu does not highlight the Bengali dishes, but ask the waiter when he comes over to take your order and he readily points them out. And if you happen to order one on your own, he says enthusiastically: 'That's a Bengali speciality.' Encouraged by his prompting, I pick out some which turn out wonderful. There is the prawn in green coconut ($17.90), which is a fragrant curry served inside a fresh coconut. The shelled prawns are a trifle small, but the gravy is delicious. 'Scrape off the meat from the coconut to eat with the gravy,' the waiter urges. It is an excellent idea, as the smooth and soft slices of coconut make the flavour even more fragrant. I am equally happy with my starter of fried fish ($6.90), which are golden squares of fish fillet that are coated with bread crumbs and deep-fried. In the hands of a less skilled chef, they could easily have turned out dry and stringy instead of being smooth on the inside and crispy on the outside, as these are. The Punjabi dishes are equally good. The chicken kabab ($10.90) is grilled perfectly, with the tender meat coated in an intriguing spicy marinade. A vegetarian appetiser called hinger kochuri ($4.90) is worth dreaming about. It is simple fried white flour bread made in the shape of a pocket, but it is so light it melts in the mouth. Stuff one with a spoonful of accompanying lentils and pop it in your mouth. The mix of textures and flavours easily puts a smile on your face. What does not impress much is the cottage cheese simmered in spinach puree ($9.90). It is not bad, just ordinary. I have had better. Still, the overall impression is good. The restaurant deserves to be a hit and I won't be surprised if it blazes a trail for other Bengali restaurants here. MUSTARD 32 Race Course Road, Tel: 6297-8422 Opening hours: 11.30am to 3pm, 6.30 to 10.30pm. Closed on Mondays unless it is a public holiday Food: Service: Ambience: Price: Budget slightly more than $30 per head