At Monsoon, we wholeheartedly embrace the country's bold, age-old cooking techniques. We source our spices direct, grind them in house, in small batches allowing us to encompass and capture the broad range of flavors reminiscent of our past . No shortcuts here, we knead, proof and bake our dough daily, in house, with simple ingredients. Even our ghee is clarified in house. Our team also makes every effort to minimize our environmental footprint by sourcing and implementing plant-based compostable containers and materials in our products. As always, our kitchen is free of artificial ingredients/MSGs, colors/dyes.
Powered by an open mesquite charcoal flame, our Tandoor (clay oven) can reach temperatures exceeding 1000 degrees—lending a distinct smoky flavor to the many available protein selections such as: roasted chicken, lamb, shrimp, salmon, and of course- the famous naan flatbread. Our slow churned curries range from a slightly sweet korma, made with roasted coconut, cashews and cream, to a spicy and hearty vindaloo served with a cooling side of cucumber-yogurt sauce. Our 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.
Established 2013
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