Bir Davinder Singh spent several months in India recruiting chefs for his North Adelaide eatery. Shenkar Ram specialises in curries and southern cuisine, Lakhavir Singh's expertise is in tandoori dishes and Bikram Jeet's flair is for sweets. The result is a substantial menu of diverse Indian dishes.
Paneer tikka showcases Monsoon's house-made cheese. Marinated in yoghurt, mint, herbs and spices, it is skewered and tandoori roasted, its luscious cheesy flesh served with grilled vegetables and mint tamarind chutney. 'Gypsy chicken' steals into the poultry section with pieces cooked with aniseed-infused onions, yoghurt and fresh herbs; but a showstopper dish is the duck mussallam: a whole bird stuffed with onion, carrot, coriander and mint then slowly cooked in oil for four hours. Chukandar nali gosht are meaty lamb shanks cooked in a beetroot, tomato and onion gravy with herbs and spices. No curry is complete without bread and a dozen options are offered in naan, roti, kulcha and parantha styles.
Among the regional dishes are gulab jamun, a northern Indian treat of deep-fried milk dough balls resting in sweet syrup, while the 'south Indian kitchen' chapter offers egg dosa: this traditional rice and lentil flour pancake is spread with scrambled egg and presented with coconut chutney.
Roz Taylor
Open
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Breakfast
Lunch
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Dinner
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Late
Mon-Fri 11am-3pm, daily 5pm-10.30pm
Indian
Signature dish: Slow-cooked duck stuffed with onion, carrot, potatoes, coriander and mint, served with a gravy of tomato, onion and cashews
Entree: $8-$16.50
Mains: $12.50-$24.90
Dessert: $4.90-$5.50
Payment accepted: MasterCard, Visa, Diners Club, American Express and EFTPOS
Licensed. Wine is available by the glass. BYO (wine only) $10.50 corkage per bottle.
This venue accepts bookings. Group bookings are supported.
Seats 120
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
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