A ‘Bengali/European’ experience.
Poonam Singh and Shilpa Sharma have conceptualized with consultants Pritha Sen (heritage Bengali) and Gregory Bazire (L’Poisson Rouge), special preparations in Mustard a flavor to savor.
The place is refreshing. The old house (air conditioned) with the tiled roof and skylights, the big French windows- light and airy.
Tables with cross cloths, cushioned chairs (shades of pink and blue), colorful wall plates, elegant cutlery and crockery – a ‘fine dine’ feel. A pot of germinated mustard is the centerpiece on every table. Out in the garden, red umbrellas throw a bright splash of color, the seating to absorb nature at its best.
The menu has options of both Bengali and European. The first of its kind, Bengali cuisine in Goa, there is a lot to understand from Pritha. Rich influences of Muslim, English and Portuguese in Bengal is now showcased in the menu. Our local vegetables too play an important role. Refresh yourself with a Tentul Jolen – a tamarind herbed drink with honey and mint. Or opt for Joe’s Special – Lemon grass, ginger, vodka on crushed ice. Start with – Shammi Kebab (Muslim influence with Bengali fusion). Soft melting moments! Prawn Cutlets (British Raj marinated with Indian spices). These crumb fried preparations are served with a mustard sauce. The snacky Ghugni with poie. A must have.. chatpatta style of chick peas spiced to perfection accompanied with an onion/chilly mix. The mains.. the preparations are accompanied on a platter with a dal, a chutney (today it was mango and tomato), greens (either a peel of laukhi or green banana), rice or Luchi (fried puri style). The ladies explain the style of eating (as done in Bengal). One after another. Interesting! For Non Vegetarian-the Chingri Maachhar Malaikar @ Rs 580/-. Jumbo prawns in a malai curry- with head intact.. a must order. And the Kosha Mangsho (Bengali festive)@ Rs 520/- the spices of this slow cooked rich brown mutton curry so close to our local flavors. A treat!.
PLUS AND MINUS
Vegetarians too have a choice.. contrary to beliefs Bengalis love their vegetables. The Shukto (Portuguese influenced) bitter gourd or the Mochor Ghonto (raw banana with crunchy fried lentils)great tastes. And while we know that this cuisine is known for their sweets.. savor the homemade preparations of Bhapa Doi (a caramelized steamed dessert) and Kheer Komolo A thickened milk with orange segments. Both finger licking good. The European is interesting too, but with the advent of Bengali cuisines try spiced preparations that will linger on the palate for a long time to come.. to savor indeed.
Must try: Rui Maacher Shorshe Jhaal (fish in mustard gravy), Lau chingri (shrimps cooked with gourd), Roasted Kingfish, BBQ on Fritters, Pork Medallions
Meal for two: Rs 1,850
For more details: Mustard on TimesCity
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