Monsoon — Restaurant in Uttarakhand

The Liquid Stories of Monsoon Dehradun

There are two kinds of people in the world: those who drink to forget, and those who drink to remember. And if you're like me, you prefer to remember. I like my drinks to have a point, a history, a story that goes beyond a splash of booze in a glass. That’s why I was intrigued when I heard that Monsoon Dehradun had a new artisan cocktail menu, crafted in collaboration with Gagan Sharma of Indulge India. It wasn’t just about new concoctions; it was about new narratives, told through spirits and spices.

The best restaurants, I've always said, tell a story with every plate. They take you on a journey through history, memory, and culture. The new cocktail menu at Monsoon does precisely that, but in a glass. Each of the eight signature drinks is a chapter, a vignette inspired by a different corner of India. It’s a liquid atlas, if you will, where every sip is a passport stamp.

Take the Misty Kashmir. This isn't just a drink; it's a golden-hued highball that transports you straight to the saffron fields of Pampore. The gin, infused with saffron, is beautifully balanced with a subtle hint of camphor and the smoky whisper of kahwa. It's serene, spiritual, and served with a crisp sheermal that feels like a warm hug on a cold day.

Then there's the Luckhnowi Tehzeeb, a drink so refined it practically bows. A ghee-washed gin gives a beautiful, rich body, softened by mulled wine and the delicate essence of kewra and rose. The real genius, however, is the finishing touch: a drop of geeli mitti ka ittar, or the scent of wet earth after the first rain. It’s an evening mushaira in a glass, served with puffed rice on the side—a nod to the city’s love for elegance and poetry.

If you’re a fan of street food, the Chowpatty is for you. Forget the generic margarita; this is a tongue-tingling tribute to Bombay’s chaotic, vibrant street food scene. Tequila is livened up with raw mango, mint, and amchur, a combination that perfectly captures the sweet-and-sour assault on your taste buds. It's playful, zesty, and comes with a butter toast garnish that will instantly remind you of a Bombay sandwich.

For something truly unique, you must try the Farsan Martini. Gujarat's famous savory snacks are reborn here as a bold, playful cocktail. Coconut-washed gin, curry leaf, and khaman dhokla water transform into a chilled martini that is both familiar and revolutionary. It's a sweet and savory paradox, served with a side of crunchy chiwda. This isn't just a drink; it's a conversation starter.

Every detail, from the unique edible garnishes to the balance of flavors, is meticulously thought out. The Nilgiri Rasam, with its tequila and spiced rasam, is a soulful aperitif. The Landour Pudding is a warm, boozy embrace of rum, apple, and cinnamon, while the Rajwadi Chai elevates a classic milk tea into a decadent vodka cocktail. And finally, the Mrs. Banerjee, an ode to Calcutta, is a delightful blend of rum, tamarind, and the surprising kick of kasundi.

Monsoon Dehradun has not just created a new menu; they've curated an experience. They've bottled the essence of India—its landscapes, its flavors, its memories—and poured it into a glass. As you take a sip, you aren't just drinking; you’re exploring. So go on, get a drink and...

Breakfast and brunch options are pretty limited, but most items hold up well.

Chai- 5/5 Bun Maska- 1/5 - It was too sweet for my taste. Could feel sugar chunks in my mouth. Egg dishes: 4/5 – Good variety, well made. Idli: 5/5 – Absolute standout. Dosa: 3/5 – Nothing special. Fruits: 4/5 – Fresh and satisfying. Poha: 3/5 – Just okay. Paneer Paratha: 5/5 – Excellent! Other Parathas: 3/5 – Average. Poori Sabji: 3/5 – Decent, not memorable.

The decor is beautiful and really adds to the vibe. Staff started off friendly, but became increasingly rude—except for Gunjan and Shivani, who stayed consistently charming and helpful. Repeated cold and dismissive attitudes from other staff did take away from the overall experience.

Appam with Chicken Stew: 2/5 – Disappointing; just didn’t work for me. Chicken Chettinad with Parotta: 5/5 – Excellent; super flavorful and felt like a full meal. Paturi Machhi: 3/5 – Passable, but not memorable. Thecha Chicken Tikka: 4/5 – Good spice and flavor. Kalmi Kebab: 5/5 – Top-notch; juicy and well seasoned. Paneer Siddu: Not quite the authentic siddu I’ve been hunting for, but still tasty. Mushroom Galouti: 4/5 – Soft, aromatic, and nicely made. Paneer Chettinad: 5/5 – Fantastic flavors, substantial enough for a meal. Saag Burrata Makki di Roti: 5/5 – Unique and delicious; more a mains than a starter. If burrata is too much, ask them to skip it.

Doon Momo: 1/5 – Wouldn’t recommend. Bombay Sandwich: 3/5 – Decent, but forgettable. Palak Patta Chaat: 4/5 – Looks great, tastes okay. Highway Paneer Pakoda: 3/5 – Crispy, flavorful, okay.

None of the soup options on the menu worked for me. The taste didn’t justify the price, and the quality of chicken used in the soups was actually terrible. The veg soups were just okay—nothing memorable. I’d recommend skipping the soups and focusing on other starters instead.

Dal Makhni: 1/5 – Big letdown; bland and missing salt. Subz Biryani: 2/5 – Lacked flavor, not worth it. Nihari aur Khameeri: 2/5 – Both taste and presentation missed the mark.

Skip the mocktails at Monsoon—every one I tried was overly syrupy and just not refreshing. You’re much better off grabbing mocktails from the Coco menu; they’re way better in taste and quality. If you’re still at Monsoon, stick to their fresh orange or watermelon juice instead for something actually satisfying. Coco clearly wins this round for mocktails!

Menu: 4/5 Vibe: 5/5 Staff Behavior: 3/5 Taste: 4/5

Great ambience and some really good dishes, but staff attitude needs serious work. Pick your orders carefully—there are some excellent options, just not...

I first heard about Monsoon at the recently organised Dehradun food and literature festival and tried it a couple of days later. In a nutshell, it's a very good restaurant which has dared to try something novel by focusing on the regional delicacies across India. It is definitely a good concept and one must try it out.

Detailed review below: Fir starters we tried the - Paneer Siddu - A perfectly fermented bread stuffed with paneer bhurji. The flavours were on point, the bread was delicious and the akhrot chutney worked very well along with it. We asked for a refill of the same.

Madurai Bun Maska - This was also great served with fresh ghar ki malai. The bun was moist and buttery and we loved the pairing with the malai.

Ragda Pattice - Unfortunately this did not pack the punch of a chat. It lacked the balance of textures, there was no crispiness, no imli chutney and we did not like it.

For main course we tried the

Murgh Yakhni - This Kashmiri delicacy was outstanding. The Yakhni wasn't over the top spicy/oily yet it was comforting and flavorful. The chicken was tender and well cooked.

Pahadi Chicken Thali - A well balanced thali which gives a glimpse into uttarakhandi cuisine with dishes like bhang chicken, jakhia raita, pisiun loon etc. The mandua roti served with fresh white butter was great and we really enjoyed the thali. Although the bal mithai served along with it was too cold and hence a bit frozen. It wasn't at the right temperature.

For desserts we tried the Fruit Kulfi - Straight out of the streets of Kolkata, this kulfi was frozen inside an orange. It had a nice orange tartness to it but again it was too hard and too frozen. They shd let it sit out for a bit/probably micro for 10s before serving. The temperature wasn't right.

Mawa cake - The cake was nice served with apricot compote and vanilla ice-cream. It had strong flavours of cardamom and we liked it. Although I would prefer the icecream to served on the side rather than on top of the cake. Since the cake is a bit moist and crumbly, works better if the icecream is on the side.

We finished with a filter coffee. The coffee could have been stronger and sugar shd be served on the side rather than already added in the coffee. Overall I would go again to try out other dishes as well like the Nihari, Cafreal, Thecha...