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Head To Mustard For A Perfectly Good Feast

Wine & Dine


Textual content through Arti Sarin

Shilpa Sharma and Punam Singh’s labour of affection, Mustard, has been transported from Goa to Atria Mall, Worli, Mumbai. Impressed by way of mustard in each Bengali and French delicacies, they have got conceptualised a novel menu with advisor cooks Pritha Sen and Gregory Bazire. We stroll in to discover a area this is huge however manages to retain an elegant but homely vibe with its fascinating niches and sublime paintings. We additionally spot micro inexperienced planters in a nook, which will also be purchased if you wish to upload a marginally of inexperienced to your own home. Making our approach to our desk, we’re greeted with 5 home made types of bread and 3 various kinds of mustard in line with the eating place’s ethos. We commence our meal with a collection of appetizers within the type of Bengali small plates. First up is the Bengal Mezze Platter served with Baqarkhani roti, scrumptious Chingri Bata or steamed and mashed freshwater prawns, adopted through some Palong sager bhorta, which comprised steamed spinach mixed with fried garlic in conjunction with a pair different dips. The Cocktail Luchi bites, a cocktail-sized luchi served with child potato dum, is an absolute will have to check out. The Kaanchkolar Shammi Kebab constituted of inexperienced banana in addition to the Mangsher Bhaja Tikia or pan fried mutton patties had been delectable. We can not omit the similarly delish French small plates. We sampled the Tomato Tartare that consisted of 4 forms of tomatoes served with cherry vinegar, further virgin olive oil, and made right into a salad with avocado and chilled quinoa. Croquenbouche de Langouste Thermidor used to be a scrumptious savoury puff choux with mushroom duxelle, thermidor sauce, and poached lobster slices.

Shifting directly to the mains, we began with Mangsher Husseini Curry (boneless mutton curry) served with wafer skinny, melt-in-the-mouth parathas and a chana dal. Soft mutton morsels accompanied through a flavourful gravy happy our love for Bengali meals. Then, onto the French large plates, we made up our minds to check out the Gratin d’Aubergine, a luxurious dish consisting of baked aubergine with a feta fall apart and a corpulent concasse constituted of the ripest tomatoes in conjunction with the Emincé de Magret de Canard or duck breast slices with caramelized apple, sautéed mushrooms and port wine jus.

Even though we slightly had anywhere to check out the rest, lets no longer withstand the muffins. Poire Belle Helene used to be an improbable and extraordinary aggregate of poached pears with ice cream and chocolate sauce and coconut sandesh.

Each and every dish had a tale to inform. Up to now, lets by no means consider the similarities between Bengali and French delicacies, however we came upon that each position significance on holding the flavor of the core elements and the foods are eaten direction through direction. We no doubt suggest you give this a check out when it opens finish July.

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