Mustard's journey is now nearly 9 years old in Goa, with a stint in Bombay before the pandemic. If a cookbook were to be written for 2020, its flavour would surely be adversity. In that year, even the unseasoned have been forced to adapt and learn to cook new recipes for life with it. We moved from our iconic location in Sangolda to a larger space in Anjuna that would allow us to serve up a multi-brand retail experience to savour along with the much-loved flavours at the restaurant. But the pandemic had other plans. The lockdown and its impact on hospitality is well documented and that is what forced us to take some heart-breaking decisions. But cooking is as much about abundance as it is about ingenuity. Not one to sit back and mope, our team put on their thinking toques, raided our larder of recipes, and decided to reinvent ourselves in a format that is new, yet familiar – the Café. Mustard Café was born of the patient love of our loyalists and the understanding that, like the produce we so gratefully work with, fortunes also are sometimes subject to seasonality and that however long and harsh the summer might be, it is always, always followed by the revival of the rain. Perched as we are next to one of Goa’s iconic regional cuisine restaurants, drives home the importance of showcasing culinary heritage, which is why our menu has new entrants that capture the culture of a café while also showcasing our classics that put Mustard firmly on maps and minds. We take great pleasure in still standing strong after 9 years in Goa, and in our new avatar as the Mustard Cafe for 3 years now..
