French and Bengali cuisines are similar in more ways than one. They are eaten as multi-course meals and have a dedicated fish course. These cuisines converge at Mustard — both the condiment and Chennai’s new restaurant. The bi-cultural eatery opened its first branch in Goa in 2015 and in Mumbai in 2018.
“Mustard’s menu is curated by Pritha Sen, a food anthropologist and Gregory Bazire from Normandy. “It is 60% Bengali cuisine and 40% French with no fusions,” says Punam Singh, co-founder of the restaurant chain. So we start our meal with tomato tartare which has four kinds of tomatoes placed on a bed of chilled quinoa with a layer of avocado puree in between.
