It used to be the case where we avoided Chinese food during the Chinese New Year because the restaurants are closed during the period but it doesn't seem to be the case nowadays. But old habits do die harder. It's a good excuse to head back down to Mustard anyway.
Today we ordered their saag gosht. That's right, it's not palak paneer there. We enjoyed it. However there was indeed a difference in the quality between this and the one we previously had at Punjab Grill which I felt was superior; because I could associate that lamb with words like smooth, moist and plump. This one wasn't as smooth, wasn't so moist and didn't feel plump. Now I'm more keenly aware of what I paid for.
We tried their mahi tikka and it turned out to be a good choice. The tender pieces of fish were tangy and smoky from the marinate. Good for returns.
What I had looking forward to was their Bengali prawn in coconut curry dish - or also known as chingri maacher malai. The creamy and rich cardamom/cinnamon/clove infused curry left an impression the first time I was here. Today was a moment reliving that experience. Still delicious. Today's prawns had much better texture than the last time.
That's the churi naan, which according to the menu is layered and has coconut. This was sweet. Quite nice. For some reasons, it worked with both the saag and the chingri maacher malai.
Delicious curries begged to be paired with rice. We thought the buttery jeera basmati rice made good pairing
Definitely looking forward to the next time.
1 comment:
Wah, food from Bengal ..
Post a Comment