Menu from Last Monsoon
Menu highlights
Includes dishes that are:
Vegetarian
Haleem (Spicy)
Traditional soup with lamb and lentils. Garnished with lime and coriander.
Mi-Moza (Stuffed Pepper)
Stuffed pepper with spicy mixed vegetable and rice.
Special Tandoori Platter
Lamb chops, sheek kebab, chicken tikka, lamb tikka and garlic chicken.
Balti Akbori Cham Cham
Breast of chicken cooked in a medium balti sauce with fresh coriander.
Murgh Massalam
Chicken cubes, cooked together with spiced minced meat in a medium spiced balti sauce.
Murghi Jaflong
East Bengali dish with chicken, fresh green chillies & garlic, garnished with coriander & lime.
Specials
Shahi Nawabi Murgh or Lamb
Chicken Tikka or lamb tikka cooked with tomatoes, medium spices, rather dry but very juicy.
Monsoon Special
Breast of tikka filled with minced lamb in a special sauce, with a selection of herbs and spices.
Sylheti Ruposhi
King Prawns cooked in shell with hot blend of spices, served on a cooked bed of cabbage.
More about the restaurant: Last Monsoon
Ever get the feeling that when you’ve got a head cold or the flu you’re going through the world’s last monsoon? If, so this Indian (and Bangladeshi and Nepalese) restaurant in Stockport’s Edgeley can help. The nutritionally minded chefs at work in the kitchen at Last Monsoon’s King Street West restaurant, close to the railway station, have an intimate knowledge both of traditional Asian subcontinental recipes, but also the healthiest modern cooking techniques and the medicinal properties of the spices and ingredients that go into each dish. This knowledge is ancient, but is now understood by modern medical science to have hit the bullseye when it comes to healthy – and even healing – eating. And it tastes divine, too!
Frequently asked questions
Does Last Monsoon serve Indian food?
Does the restaurant Last Monsoon have parking?
Thinking about making a Last Monsoon booking?
Last Monsoon’s chefs have trawled the Asian subcontinent looking for the best recipes that India, Bangladesh, and Nepal have to offer. They bring these recipes to life in the kitchen of their King Street West restaurant, in the corner of Edgeley closest to Stockport’s railway station, using modern cooking techniques – less oil and so forth – and spice blends that have long been known to be curatives for a variety of ailments. With the antioxidant, antibacterial, metabolic stimulant, and even anti-carcinogenic properties of traditional Ayurvedic herbs and spices in mind, Last Monsoon has crafted a menu that is as healthy and healing as it is delicious.
Stockport’s vegetarian community flocks to Last Monsoon for their selection of non-meat dishes, most of which have a long history in Indian, Nepalese, and Bangladeshi culture. While the vegetarian thali is always a good option, and good to share, the vegetable lachedaar is recommended by the chefs to the devout vegetarian> as a dish that combines fresh veggies, paneer, and selected herbs and spices. Carnivores that get a kick from spice will drool over other of the chef’s recommendations such as the murghi jaflong, an east Bengali dish of chicken cooked with fresh green chillies and garlic, garnished with coriander and lime. Purists will also make this Stockport Indian restaurant a destination by virtue of Last Monsoon’s big selection of traditional favourites, inviting diners to match a choice of filling to a variety of cooking styles. First time booking at Last Monsoon? You can find them down King Street West in the corner of Edgeley closest to Stockport railway station.