Mint & Mustard opened last year in Cardiff, Wales and is headed by Anand Joseph George, a truly gifted chef. The restaurant has got some great review and recently  won the annual South Asian Chef competition in Wales and will represent at the national level.

My husband and I first met George in Jamavar, the Indian restaurant at the Leela Palace Hotel, Mumbai. It was because of George that we turned out to be regulars at Jamavar during our brief stay in Mumbai a few years ago. Then about 4 years ago George went to the UK and worked in London before starting his own restauran. If you happen to be in Wales region I would definitely recommend eating at his restaurant and I am sure you will not be disappointed.

KB: What kind of food do you serve at Mint & Mustard?

AJ: Our cuisine reflects a gastronomic journey through India, with a strong emphasis on Kerala cuisine.

KB: How did you come with the concept for Mint and Mustard?

AJ: About a couple of years ago I met Dr. Ajit , a vascular surgeon in Taunton, Somerset. He was looking for a chef. and made me an offer to start a restaurant. It was a quite challenging offer and it took me two years to plan. The name Mint & Mustard reflects our desire to remain connected to the traditional roots of Indian cuisine. We have paid a lot of attention to style, presentation and ambience of the restaurant and I that is reflected in the restaurant. We are passionate about food and I believe that is reflected in everything we do at the restaurant.

KB: What did you have to keep in mind when you designed the menu for your restaurant? Did you have to make a lot of changes in your menu?

AJ: I gave a lot of thought when planning the menu. We paid attention to the the tastes and flavours that are drawn from various regions of India right from the time honored tandoori grills, and the rich Moghul food of North India to the vegetarian cuisine of Tamil Nadu and the coconut based curries of Goa and Kerala. Our menu demonstrates the importance of color in food with natural yellow, green and red without any artificial colors and additives.

KB: What is the signature dish of the restaurant?

AJ: Our signature dish is Alleppey Fish Curry. This is a dish where the fish is simmered in coconut milk with fine shreds of ginger combined with the delightful sourness of raw mango.

KB: You are a trained chef with a undergrad degree in Commerce. How has your background in commerce helped you?

AJ: My under graduate degree in commerce helped me taking care of the accounting and business side of my business. My background in commerce helps me better understand booking keeping principles, as I handle the account books. I have also learnt that is more about organizing the place and people and marketing the product and the cuisine

KB: What is your typical day like?

AJ: In the morning I work out for an hour at the gym and that helps me prepare for the rest of the day. I then go to the restaurant and start working at the kitchen at 11 am and finish up at about 2.30 pm. Then I get a break from the kitchen work and during my break time I meet with suppliers to buy and stock up for the restaurant. I then get ready for the evening shift when the kitchen reopens at 5.00 and we continue until 11.30. So, by the time I wrap up it is midnight.

KB: Who was your inspiration for becoming a chef?

AJ: My mother. As a kid I would hang out in the kitchen to do my homework. But instead of doing my homework I would spend time watching her cut and chop and create wonderful dishes for us. She gave me a lot of insight into food. Later on my friend’s dad and mum helped me a lot and advised me on my decision to become a chef and make that my career.

KB: After having working in various hotels in India, what has the experience of working in the UK been like? What have you learned?

AJ: Working conditions are tough in hotels in India, but once you reach a supervisory level it is more of managing the place.. In India we also the luxury of cooks and apprentice to assist us. But in the UK if you have to run a restaurant there are some challenges. We have limited staff because of high labor cost. What this means is that we have to do a lot more and wear many hats. But this experience has built my confidence and made me stronger to run my kitchen more efficiently.

KB: If a young person has aspirations of becoming a chef, what advice what you give them? What should they focus on?

AJ: To become a chef requires a lot of hard work and commitment, and passion for food. I want to stress that passion for food is very, very important. They should focus on basic culinary skills that are the ultimate strength. All the rest of skills can be acquired and built through your professional work and experience.

KB: Do you have three square meals a day or you grab a bite when you can?

AJ: I try to have three square meals a day. I usually grab lunch at restaurant, which can be late sometimes. I try to have my breakfast and dinner at home where my wife cooks wonderful Kerala dishes

KB: What is your favorite dish?

AJ: Malabar biryani. I am partial to food from Kerala, which is my home state.

KB: What is your favorite restaurant and why?

AJ: The Grand Hotel in Kochi, Kerala India, because they serve the best Kerala cuisine.

KB: If we came to your home, what is one thing we will find in your fridge?

AJ: You will also find a jar of our home made pickles.

KB: If you had a chance to meet one person, who would that be?

AJ: Gordon Ramsay. He has won 12 Michelin stars and is a great chef.

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