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Mustard - An Indian spice to treasure?

The Oakham Curry Club (OCC) is a well-respected Institution with multiple international franchises. This review of Mustard being the latest by our Singapore branch.

The OCC takes pride in searching out the finest Indian restaurants and providing impartial reviews of Curry Houses all over the world. 

Members vote anonymously without being influenced by other members (we call this “no swaying”) on 5 categories, and an average score out of a maximum 10 is given to each restaurant we review.

On Friday 28th June 2019 – The OCC visited Mustard, Race Course Road

Before we get to the review, a brief introduction to Mustard which was prepared by our Chairman prior to the meet.

Mustard – That one crucial ingredient in the Indian spice treasury that ties the vibrant cuisines of the Eastern Indian State of Bengal and the Northern State of Punjab, yielding a rich and exciting harvest for the connoisseur’s palate.

We, at Mustard, celebrate the cuisines of two of India’s most culinarily advanced states, where passion for food is not just an ethnic identity, it is a way of life!

This pioneering concept executed by Ms. Radhika Abbi, a trained Chef herself, brings to Singapore’s food scene a plethora of authentic and unique dishes that have already attained ‘Comfort-Food’ status with regular clients and tourists, who enjoy Mustard’s warm, personalised service with a glass of wine or a pint of chilled Indian lager in a relaxed and cosy atmosphere.

For full transparency, see below scores (out of 10). The voting is based on the votes from OCC members. Restaurants must score an average of 7/10 or above to receive the OCC sticker of recommendation. All OCC members have been through a rigorous selection process to gain entry into the Club. In short, we all know our curries.

Quality: 6.58

Customer care: 6.58

Value: 7.25

Service: 7.12

Atmosphere: 6.67

Overall: 6.84

Mustard IS NOT awarded the much-coveted OCC sticker of recommendation, narrowly missing the required 7/10 average

We ordered a mixed platter, grilled cottage cheese, onion bhaji, egg plant, sag aloo, prawn masala, yellow dahl, butter chicken, mutton vindaloo AND poppadoms – much to our dismay the mighty OCC we’re served BURNT poppadoms. This did not go down well with the curry connoisseur. The manager spotted this and apologized profusely before quickly removing them and replacing them very quickly – before hopefully scalding the kitchen for serving this travesty.

Poppadom gate over we moved onto starters, beers were flowing from the attentive waiting staff. The starters were a hit with the grilled cottage cheese a particular winner, however it seems the mains were the real let down of the night, the spice of the Mutton Vindaloo was terrible and the tastelessness of the prawn masala was a really poor show. Comments from the OCC members as follows: Some dishes were excellent but some were average, the prawn dish tasted of absolutely nothing. Having eaten here before I was expecting a much better showing. They should be embarrassed to call that a vindaloo…..

Also being jam packed into such a small venue was also a problem for the portly OCC crew, the acoustics for the speeches were terrible, which made actually hearing the speeches incredibly difficult.

Personally I am a little disappointed that Mustard didn’t quite cut the mustard as it has the potential to be a really great curry house. Unfortunately, the mains and restaurant space were its real let down.

If you enjoyed this review please follow us on Trip Advisor, check out our other reviews and check back each month for the latest on the Singapore curry scene!


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