Mint and Mustard Indian restaurant Penarth Xmas dishes

We went and tried Indian restaurant Mint and Mustard's range of dishes for the festive season, and we were blown away.

Every time someone says to me Indian, I go Korma – with rice and a lager. That’s Indian for me... But as I get older and a tiny bit wiser, I’ve come to realise how ignorant I’ve been in the face of one of the world’s greatest cuisines.

Dining at the Mint and Mustard, I was given a lesson in what fine Indian cuisine should taste like – and there was no Korma in sight! (there was still lager…)

The first thing about Mint and Mustard before you’ve even touched the food, is the service. Manager Ram Sapkota and staff are extremely polite and seem to really value the custom.  

Then it came to the food.

For starters we had Keralan crab – crab meat encased in crisp batter displayed in the shape of a crab; Keralan beetroot tikki – beetroot and spiced potato coated in breadcrumbs with melted cheese running through it (incredible!); but the show stopper was the Bombaay chaat – flour doughballs with fillings. 

You pick the chaat with your fingers and eat in one. What I didn’t expect when I did this, was the explosion of yoghurt that went off in my mouth – it was surprising and exhilaratingly refreshing.

Keralan beetroot tikki (Image: Newsquest)

The incredible chaats (Image: Newsquest)

Keralan crab - crab meat in light crisp batter (Image: Newsquest)

Melted cheese running through the tikkis (Image: Newsquest)

For mains, we had Murg e Awadh – breast of chicken in creamy pepper and spice marinade finished in a hot, smokey tandoor. The chicken was juicy and tender, and, having come out of the tandoor, had a hint of barbeque smokiness.

It was my favourite, but respect had to be given to the Calicut beef curry: slow-cooked beef, with roasted spices, earthy coriander, chillies and a hint of coconut. This curry was dark and rich, not oily or fatty, and it was warming – perfect for winter.

Murg e Awadh. Juicy chicken (personal favourite) (Image: Newsquest)

Respect this curry! Calicut beef curry (Image: Newsquest)

Accompanying the mains was pilau rice with saffron, fig and coriander naan (superb) and another lager… And there was pudding! which included chocomosa's - chocolate samosas (OMG!) and a stunning rose creme brulee.

Fig and coriander naan (Image: Newsquest)

Chocomosas - chocolate samosas! (Image: Newsquest)

Going back to those “ad slogans”, allow me to put in a few more, “authentic”, “the real deal” and Mr Sakopta and chef Gopal Dutt “know what they’re talking about”.

The team at Mint and Mustard with Mr Sakopta second right (Image: Newsquest)

Manager Ram Sapkota, Chef Gopal Dutt and Mckenzie James assistant manager (Image: M&M)

Mint and Mustard is not your everyday Indian. if you want a dining-out treat over the festive period, book here.

And if you want a whole different experience for the Christmas party, Mint and Mustard is happy to serve. Contact the restaurant now to arrange.

Verdict: This Christmas, turkey’s off the table and Murg e Awadh is on it!

Mint and Mustard is in Penarth on Windsor Terrace next to the clockface roundabout.

Contact 029 2070 0500 to book today, or visit mintandmustard.net.