Mustard Garden

Mustard Garden writes its menu around dishes that most Ontario Indian restaurants leave off the page. Pakhala thali sits beside Kolkata-style mutton biryani. Dahi Bara with Ghuguni shares the appetizer section with Beguni and a Mughlai Paratha served with egg and aloo dum. Chhena Poda — the slow-baked cottage-cheese sweet that anchors the Odia dessert tradition — closes the meal where a generic curry house would reach for kulfi. The Derry Road West restaurant opened in 2024 and built its online store around a Bengal-and-Odisha point of view that the rest of the menu never apologizes for or files down.

The first order on most tables is the Kolkata-Style Mutton Biryani, aromatic rice plated with mutton, potato, and egg in the format Calcutta households recognize on sight. The Special Bengali Thali is the weekend and statutory-holiday move: steamed rice, basanti pulao, loochi, moong dal, fried potato, beguni, aloo dum, a vegetable curry, shrimp, fish, mutton kosha, chutney, papad, payesh, and aam panna, all on one tray. Crab Curry — listed as Crab Curry/Kankoda jhola — runs blue sea crab through coconut milk and spice and gives the seafood lane a coastal pull most peer menus skip. Kosha Mangsho holds the mutton section with the slow-cooked richness that gave the dish its name; Mutton Sukha runs alongside as the drier counterpoint. Fish Kabiraji works as an appetizer the way it was meant to — battered fish under egg, eaten with mustard. Egg Devil sits next to it as the share-plate move before the rest of the table lands.