SquareMeal Review of
Fans of Anand George’s top-flight ‘nouvelle’ Indian cooking at Mint & Mustard (also in Cardiff) will know what to expect here: fresh ingredients, fresh flavours and fresh ideas (alongside a few trusty favourites). The unassuming first-floor dining room has all the curry-house trademarks (rich colours, subtle lighting, simple modern fittings), although people are here for the food rather than the look of the place. Specialities such as Bombay chaat, Keralan calamari, Kashmiri rogan josh and Malabar biryani (cooked under a flaky pastry crust) show the kitchen’s regional scope, while one reader singles out “the most incredible soft-shell crab” (dusted with curry leaves and garlic). Also don’t miss Anand’s signature ‘tiffin sea bass’ served on curry leaf-infused mash with a raw mango, ginger, coconut sauce and beetroot pachadi. To finish, try the renowned ‘chocomosa’, tandoori pineapple or a brace of exotically fragrant crème brûlées. “Best Indian in South Wales”? We wouldn’t disagree.