Mustard

If you’ve never tried Bengali food, Mustard’s a good place to get started. The mustard oil and paste-laced dishes from the Coastal state of Bengal are authentic in flavour and the menu is varied. We suggest trying every dish but start with the chingri maacher malai curry ($24.10), coconut curried prawns served within a green coconut, and a piece of the macher paturi ($21.10) that’ a boneless filet marinated in mustard paste and then wrapped in a banana leaf to steam cook.