Nothing hits the spot like a good Curry!
But as we all know, not all curries are created equal. The difference between a good curry and a great curry to the palate is the same as the difference between elevator music and a full symphony is to the ear.
No more mass market misery!
Mint & Mustard has been raising the bar on going out for an Indian in this country since 2007.
No short cuts. No easy fixes. We aspire to do things the right way. Using recipes that are true to their roots, wholesome natural ingredients, and classical cooking techniques. Our food is actually cooked in our own kitchens, from scratch, by our amazing chefs who absolutely love their jobs and love feeding people!
“We can’t overstate how superb this food is: Bombay chaat like little crispy space hoppers; Fig and fresh coriander naan, hot from the tandoor. It’s a blast, it’s a buzz, it’s knock-your-block-off brilliant.”
The 50 best restaurants in Wales right now: Brilliant places to eat in 2018 – Wales Online A “first-class” subcontinental that “shines as a beacon among the plethora of taste-alikes with which Cardiff abounds”; its cuisine is “more fusion Indian than regional”, and even sceptics of the genre agree that it “takes Asian food up a notch”.
‘I was transported from Cardiff to the Kerala trail from the first mouthful’
We like our ingredients to be as local as possible with the shortest possible journey from farm to table.
Hand-pounding of spices. Peeling, dicing, chopping, marinating. Building layer upon layer of flavour and texture does not come by chance. It needs good prep.
Freshness brings an edginess that cannot be matched. Every little bit of freshness adds to the building of flavour. At Mint & Mustard, flavour rules!
The secret of good cooking is, first, having a love of it. We cannot emphasise enough how important this is to our purpose. At Mint & Mustard, we absolutely love our job and love feeding people!
OPEN TIMES: Fri & Sat: 2.00 pm to 10.30 pm, Sun: 2.00 pm to 10.00 pm, Mon to Thu: 5.00 pm to 10.30 pm.
ADDRESS: 33-34 Windsor Terrace, Penarth CF64 1AB | Phone: 029 2070 0500
Our Bombay Chaat is a bite-sized tribute to India’s true melting pot, India’s own New York – Bombay or Mumbai as it is now known. A place where peoples of all cultures from the subcontinent have been migrating over the centuries to make a living. This amalgamation of a myriad of spices and traditions makes food from this region very exciting. 
The Clay Tandoor Oven is at the heart of Indian Barbecue and Meat Grilling. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal and adding an amazing flavour to the meats.
Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.
One of the most powerful steps you can take to improve your health is to increase the amount of plant-based food in your diet. A plant-based diet is any diet that focuses on foods derived from plant sources. This can include fruit, vegetables, grains, pulses, legumes, nuts and meat substitutes such as soy products.
With Mint & Mustard’s amazing line up of wonderful veggie options, you run the risk of not missing meat.
Pairing wine with Indian food is tricky business.
It needs a deep and intrinsic understanding of spices and of the big, bold flavours, textures, and complexity of Indian cuisine is critical to producing wines that not only complement but great enhance – and even harmonise – the experience of a wide range of spicy dishes.
The styles that make up Indian and other spice-rich cuisines are varied and complex and it is not meat but the flavours and spice combinations that are primary considerations when choosing spicy food-wine combinations.
Vindaloo originated in the 1500s from India’s early Portuguese colonists. Vinegar with fresh ginger and select spices resulting in a delicious tangy dish that uniquely blends sweet, sour and spicy tastes.
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Rich and robust with lentils, protein of your choice and select spices.
We are super excited to announce a new Winter day time menu. Please ask a member of our team for our Weekend and Sunday specials.
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