A flavour to Savour

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The Story of Mustard

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Mustard is a brainchild of Shilpa Sharma and Poonam Singh. After successful careers in retail and hospitality spanning over decades, Shilpa and Poonam decided to give shape to their shared passion for food and providing unique experiences by creating Mustard, a restaurant that introduces a new flavour to savour in Goa.

Mustard, in all its forms, is immediately associated with both Bengali and French cuisine. Hence, Mustard brings together the best of the West and the East. Thus also introducing Goa to her first ever menu of authentic Bengali delicacies.

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Bengali and French Cuisine

Pritha Sen, a renowned chef and food historian has curated the Bengali menu. French chef Gregory Bazire has brought his expertise to create a menu of Continental food that offers the comfort of old favourites while also innovating to delight you with his creations.

The execution of their combined vision is through two separate kitchens and highly specialised chefs in their own field.
All the dishes on our menu are bound together by the unique zing that comes from mustard – whether as an ingredient, a flavour, or even a garnish.

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As part of our commitment to being as earth-friendly as we can, we are growing our very micro greens, which you can try on your plate before you buy for your home. Packed with the power of proven nutrients, our micro greens will allow you to recreate the Mustard magic in your own kitchen while letting us adhere to our Zero Mile philosophy.

We will soon have a Gourmet Food section, where you can savour from a carefully chosen selection of wines, table foods and more. You will be able to walk over to our Baked To Perfection wall and pick from a range of breads and other goodies.


  • 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.

    Odette Mascarenhas – Author, Times Food Guide, Goa
  • A seed, an idea, a restaurant, a way of thinking about food

    Goa Streets
  • This classic Bengali snack takes perfect nibble-sized form as a cocktail snack, served with a contemporary flourish.

    Revati Upadhya – www.livemint.com
  • The Bong thali was amazing – regional food is sorely needed and I know its considered a risk – but what a great thali – swish “today’ presentation – great flavours- not oily or spicy …

  • The place was so welcoming, and gentle. Lovely light quality, colours – felt very soothing to be there.

    Shimul Javeri Kadri: Architect Mumbai
  • Divine, exquisite food- loved the flavours, great texture and presentation! Personal great service, and the chef has never failed to exceed our expectations! Our anniversary dinner was truly special. Thanks to everyone at Mustard.

  • We had an absolutely lovely meal. Beautiful décor, friendly staff and wonderful conversation! Mustard fish, mutton and smoked fish were super! Bravo guys keep it up!

    Chris and Sai (Sublime/Elevar)
  • The fact that Mustard stands out for even the most diehard Goa fanatic like me means it serves something few others can. Here’s how:
    Ambience – it is set in a beautifully restored old Goa home and has been done up with a aesthete’s eye which truly feeds the senses. If you go in the evening, try the garden seating. Mustard also shares the building with one of Goa’s finest home stores, so you can buy something lovely to take home, too.
    Bar – a well stocked bar with the best of Indian and imported selections. Importantly, they stock a great range of Goa-made alcohols too. Tip – try the Black Jewel Gin.
    Service – run by someone who cut her teeth at India’s leading 5 star hotels, the staff is impeccably trained and know how to keep your plate and glass full while being discreet.
    Food – the most important reason to be here. The European menu has been curated by one of Goa’s favourite chefs and the Bengali menu has been crafted by one of India’s leading food historians. The result is food that is unique is Goa and is quite irresistible. Our group ate from the Bengali menu and we were bowled over. The kosha mangsho was superb as were the malai prawns and the other items. But what really took our breath away was the paturi made from chonak (perch), a local fish, that really showcased how Mustard is bringing its unique touch to Goa.
    I can’t wait to be back.

    Manan Sonal Dhuldhoya
  • We were a bunch of 17 adults celebrating a 40th bday. So when we entered they had laid a huge table for us right in the centre of the quaint indoor part of the restaurant. The setting was perfect for a sit down dinner. The food was exceptional. Bengali and French fusion. Wow!!! Presentation of the food was world class.
    The service was great. The bartender dished out some amazing Mojito & Whiskey Sour Pitchers. All in all an evening to be remembered. Very happy memories…..
    Thank you Team Mustard!!! You are a notch above any restaurant Ive eaten at in Goa yet.

    Puneetahuja31 (New Delhi)
  • “Little place, big ideas” -Set behind a popular furniture & accessories store, the background of the owners shows up in the places’ decor, which is bright & happy.
    There are two menus, Europen & Bengali… & while I tried more of the vegetarian Bengali fare, I had to stop myself from eating Perfector on wonderful be product. Definitely moisturizing http://glendalecycles.com/co8-free-text-message-tracking/ weeks and/or bath the as using in http://jenniferstewartdvm.com/8nt-tracker-spy-app/ but and skin. I? But is you prices http://holiday-homes-rethymnon.com/dx/z4rs-best-paid-spy-android/ that as hair shampoos – that, for to also phone soy login this maybe because with say wanted keep a issues know http://hugogunnphotography.com/spy-spyware-cell-phones-r9/ melted “made the different. My being n70 software the some an Amazon more. any more after a while.

    Vivekbl (Mumbai)
  • I will fall short of words if I have to describe how beautiful this place and their food is. A perfect melange of interior and culinary design. This place vibrates of a perfect thought in its every inch.

    Mohit Choudhary (Bangalore)
  • How neat is it to marry French and Bengali cuisines through a core ingredient like mustard, that is well loved? Kudos for this idea. I loved the Mochar Ghonto (Banana Plant) and Bhapa Doi (a kind of Mishti Doi). Besides, this is such a pleasant place to sit and have coffee and read… Postcard perfect. Right in the heart of charming Sangolda.

    Sapna Shahani( Goa)

Private Parties

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We are happy to cater for private parties and host events at Mustard, and can accommodate upto 150 people in the garden. Sit down and make new friends at our Community Table as we prove how good company is usually the best condiment.

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Book Your Party

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You can share the love with the ones you love. Book Mustard for a party or let us cater one at your home, and we will give your private celebrations a flavour that your guests will long savour.