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Monsoon Kitchens, Inc. is the creation of two successful entrepreneurs who, in 2003, saw an opportunity to satisfy the unmet food service market demand for high quality, ready-to-serve, all natural Indian food. The business began when Swati PhD in Nutrition was managing Essence of India, a manufacturer of Indian spices and chutneys. In this role she was often asked by customers to provide menu suggestions and, eventually, prepared products. Indian cuisine was becoming more popular but customers seemed unable to find simple, easily prepared and understood dishes.
After confirming this informal research, Swati approached Vinod Kapoor, another Indian native and a restaurateur of long standing in the Boston community. His multi-unit restaurant chain included the Bombay Club and Masala Art restaurants. Together they founded Lexington Foods (dba Monsoon Kitchens), opening a commissary in Somerville to produce samosas and pakoras. Soon, however, they expanded their offerings to include sauces, as well as vegetarian and, finally, chicken entrees.
By early 2007, the company, now a USDA certified supplier to customers throughout New England, the Mid Atlantic and Mid West regions, was outgrowing its Somerville location. It needed to expand. Plans to recapitalize the business were undertaken and finalized in October. The Management team was expanded, adding Peter Dragone, co-founder of Keurig, Inc. and long time food industry executive, as President. The company name was officially changed to Monsoon Kitchens, Inc., and efforts were begun to relocate to a larger facility during the 2nd Quarter (Spring) of 2008.
Today, Monsoon Kitchens offers a full line of frozen appetizers, sauces and entrees. All are based on recipes developed by Monsoon’s founders, refined from family and traditional Northern Indian sources. While authentic, all Monsoon products have been formulated such that they have no artificial ingredients nor trans fats. Moreover, all our products have been created with the end-user in mind. Unlike other Indian food offerings, Monsoon’s sauce and entrees “stand alone;” users needn’t add yoghurt, paneer or other ingredients before serving them. Preparation of an Indian entrée, side dish or even an entire banquet is easy. Just call Monsoon. we'll be happy to speak with you.
