The Monk's Indian Fusion Cuisine & Bar | Our Story
The Monk's story
We blend the bold traditions of China and India on every plate.
Tikka masala and Hakka noodles under one roof
Chicken tikka masala and wok-tossed Hakka noodles come out of the same kitchen, and you can order them at the same table. Our chefs work with hundreds of aromatic herbs and thousands of exotic ingredients to make that happen.
Braising, blending, tossing, tempering
That's what our chefs do all day, whether the dish is a curry, a biryani or a wok of noodles.
Sandy, our owner
If a dish isn't hot enough, say so. Sandy will come out to the table, explain how cream rather than milk in certain dishes cuts the spice, and point you to what to order next time.
Where the flavors come from
We buy from trusted vendors, often straight from the regions where these flavors started. We stay true to the recipes, and we still leave room to surprise you.