Monsoon Restaurant's chef and Co-Founder remains faithful to the eatery's Indian roots by wholeheartedly embracing the country's bold, age old cooking techniques and by using fresh, preservative-free ingredients, with no artificial flavors or food coloring. Just good old fashioned great tasting favorites executed with over 5 decades of combined experience under one roof-making for delicious traditional Indian food served in a contemporary setting.
Powered by open mesquite charcoal flames, the kitchen's tandoor oven can reach temperatures as high as 800 degrees—lending a distinct smoky flavor to the many available protein selections such as: roasted chicken, lamb, shrimp, mahi, salmon and of course- the famous naan flatbread. Encompassing a broad range of flavors, the selection of curries includes everything from a slightly sweet korma made with roasted coconut to a spicy vindaloo served with a cooling side of cucumber-yogurt sauce. The menu's vegetarian entrees are similarly diverse, including melt-in-your-mouth paneer cheese as well as yellow lentils stewed in a fragrant combination of onions, garlic, ginger, and roasted cumin.