Monsoon Asian Bistro & Neapolitan Pizza — Restaurant in Atenas

When this place opened originally a few years back, the Asian food and flavours were fair to good. Worth returning to given Atenas is an outlying town and it's a limited market. Impressive that Atenas could even support the concept, and I wanted this place to succeed (and still do).

But today the flavours of some of the food have been dumbed-down, and I was disappointed so much I won't return. The kitchen has been slowly evolving it's recipes to a ghost of what they should be -- at least for the Indian and Indonesian dishes.

The butter chicken isn't correct at all: it is a pale cream sauce with a slight curryish hint. Where's the butter and cream? Where's the flavour? Tomatoes? The beef rendang was swimming in a bowl of sour sauce, and very liquid, not a dry rendang. Not rendang at all. The Jasmine Rice: such a small portion of rice! Tried other Indian stuff but it too was unrecognizable from the original. Then there was the bread; the garlic naan was stiff and dry and thin like paper with some dried garlic bits swiped on top - not soft, not chewy, no comfort - it was so crispy and stiff that it can't be used for mopping up sauce. And small. Like a toasty tortilla.

Such tiny portions. Lunch for 2 was c38,000. That's USD$70. That's way too much money for what was received.

And who is giving this place 4.8 stars?! Certainly the dishes I tried are not worth 4.8. It must be for the Italian and Thai and Vietnamese food which I didn't try and may be very good. So I can't comment on that part of the menu.

Service is good. Environment is what it is: a metal ship container welded into place with the main open-air dining room overlooking the parking lot and the noisy exhaust vent from the kitchen.

I think I get it: Atenas is a tiny mountain town with a very narrow range of flavours that it will accept. So this is the result - it appears it has been modified for the Tico palate.

Nonetheless, I was really annoyed at the high price, the inaccurate renderings of Asian cuisine and...

Monsoon Asian Bistro & Neapolitan Pizza : A Culinary Oasis

Nestled in the heart of the city, Monsoon Restaurant is a hidden gem that offers an authentic and delectable Indian dining experience. With its warm ambiance, attentive service, and exceptional cuisine, Monsoon is a true culinary destination.

Food:

Monsoon's menu is a symphony of flavors, showcasing the richness and diversity of Indian gastronomy. Each dish is lovingly prepared using fresh ingredients and traditional cooking techniques.

Chicken Tikka Masala:

The Chicken Tikka Masala is a classic Indian dish that Monsoon executes with perfection. Tender chicken tikka, marinated in aromatic spices, is simmered in a velvety tomato-based sauce. The sauce is rich, creamy, and slightly sweet, with a hint of tanginess from the tomatoes. It's a dish that tantalizes the taste buds and leaves you craving more.

Chicken Biryani:

Another must-try at Monsoon is their Chicken Biryani. This fragrant rice dish is layered with succulent chicken, aromatic spices, and vegetables. The rice is cooked to perfection, resulting in a fluffy and flavorful base. The chicken is tender and juicy, absorbing all the delectable flavors of the biryani.

Ambiance and Service:

The ambiance at Monsoon is warm and inviting, with dim lighting, comfortable seating, and traditional Indian decor. The staff is friendly, knowledgeable, and attentive, ensuring that every guest feels welcome and well-cared for.

Overall Impression:

Monsoon Asian Bistro & Neapolitan Pizza is an exceptional dining destination that offers an authentic and unforgettable Indian culinary experience. The food is divine, the ambiance is inviting, and the service is impeccable. Whether you're a seasoned Indian food enthusiast or a newcomer to the cuisine, Monsoon is sure to impress. Highly...

Ordered food to go. The tandoori chicken had raw masala basted on after if had been removed from the tandoor. The veggie samosas were bland. Eaten Indian food around the world and never been asked if I wanted the tandoori chicken mild/medium/spicy. I think they can do better. Dear David: I just read your response. I am a 63 year old Indian male who is an avid cook. I have made tandoori chicken hundreds of times in my life, including once for Tico friends in San Ramon. I think I have a rough idea how tandoori chicken is made. I am also an avid cook and my friends from around the world seem to appreciate what I churn out. I should have taken a video of scooping the tandoori paste off the chicken. It is too late now since the chicken has been in the fridge for just under 24 hours and any paste has since congealed. As for the samosas, flavor doesn't have to translate to heat. There is a reason Indians use a multitude of spices. Unfortunately most North Americans think spicy means hot. Technically it doesn't; it just means a dish has several spices in it. Have a great day and thanks...