Mint & Mustard
WORDS: Ryan Heeger (Editor) / FOOD IMAGE: Burning Red
Anand George is a happy man. The awards adorning the bar of his busy establishment demand it, the latest of which are the Echo's Best Restaurant In Cardiff and Best Indian Restaurant awards.
Formerly based in London and having trained in Mumbai, owner and head chef Anand (pictured with Ainsley) brought his expertise to the Welsh capital almost two years ago, and in that time has built a tasty little empire.
Expansion of his current venue has just taken place, although theSprout wouldn't be surprised if a second Mint & Mustard popped up later this year.
What's all the fuss about? To truly understand you'll need to book a table (it was full on the Tuesday evening we ate), and as we were treated to the forthcoming Valentine's menu we advise wining and dining on or after Saturday 14 February when it launches.
Let's get the fact that every morsel of every course was exquisite out of the way early, and move on to the menu. We went for the non vegetarian option, at £58 for two:
Starters: Grilled juicy king scallops in a delicate saffron and garlic sauce / prune encased in a spinach parcel finished with a piquant hint of balsamic vinegar // VERDICT: Presented on a long plate, these two starters represented ying and yang, sweet and savoury, crispy and soft. Created with thought and pride; the perfect start.?
Fish Course: Tiffin supreme sea bass - Tiffin Cup award-winning fusion dish of beautiful pan seared sea bass, curry leaf infused mashed potato in a fresh mango and coconut sauce // VERDICT: Oh good grief, the smells and colours alone were enough to send us over the edge. Unlike anything we'd ever tasted.
Lychee Granite: a refreshing sorbet-style lychee ice to cleanse the palate.
Main Course: duck a deux - roasted leg of duck with chillies, onions, tomatoes and unique spices / lovers’ lamb - slow cooked lamb, enriched with cashew nuts and aromatic spices / butternut squash - poached gently with cow peas, ginger and coconut milk / appam pancakes - a soft-centred, bowl-shaped rice pancake, a Kerala delicacy / steamed basmati and unpolished brown rice / assorted traditional breads // VERDICT: a divine combination of textures and fragrances, the lamb's rich sauce had a cheeky kick, while the squash dish did a good job of taming the spice with its thick, creamy gravy.
Desserts: chef’s surprise of desserts d’amore // VERDICT: It's a surprise, and we wouldn't want to spoil it...
Mint & Mustard is indeed one of the best restaurants in Cardiff, focussing not on the traditional stodgy British Ruby that varies in colour and little else, but the food that discerning Indian diners enjoy back home.
Book early and brace your taste buds for new territories.
134 Whitchurch Road, Cardiff :: 02920 620333 :: info@mintandmustard.com
