Concept: Chola, the acclaimed two-star New York Times reviewed Indian restaurant, has been reinvigorated with a new menu and interior, bringing regional Indian recipes beloved by a population of over a billion people. The revitalized concept is the brainchild of original owner Shiva Natarajan (Sahib, Dhaba, Malai Marke, Chote Nawab, Thelewala and many others), who has now passed it on to his protégé new owner Min Bhujel, while remaining as a guide to oversee the success of the restaurant. Bhujel has been Natarajan’s right-hand man for over a decade and holds a special place in his heart, working beside him at a number of his celebrated Indian restaurants, many of which have been well received by critics and customers alike. As New York City continues to see more modern, fusion Indian restaurants pop up, Chola holds on tight to its roots and integrity of serving traditional Indian cuisine.
While Natarajan has always been a guide for his former employees, helping them to open their own successful restaurants throughout the country, he has always had a very special connection to Chola and Bhujel. Chola, which opened in 1998, has been marked as an Indian dining destination for 20 years. Bhujel and his team are looking to enhance the restaurant’s already sterling reputation with a more challenging and inventive menu, and exceptional service, with select recipes from Natarajan’s upcoming untitled cookbook set to hit stores in 2020.
Cuisine: Natarajan grew up in India and his new menu items at Chola are inspired by his culinary journey around the coast, placing an emphasis on the flavors he came across during his travels. New starters include the Cafreal Paneer Tikka, a house made fire grilled cheese fresh from the Tandoor oven that comes out smoking with green masala; Karela Karare, a fried bitter gourd with smoky paprika for a sharp bite; Kodi 58, Chola chicken fry with house blend spices; Khekda Nariyal, a sautéed crab dish with coconut and mustard seeds that will have guests fighting over the last spoonful; Jhinga Koliwada, shrimp fry from the fisherman Koli tribe; and perfectly spiced Scallops Caldin in a Goan yellow coconut curry.
Entrées spotlighted on the menu include Meen Moilee, a light and flaky Branzino with turmeric, coconut and curry leaves, topped with green banana chips; Lata Shetty’s Yeti Ajadina, Mangalorean style shrimp with fresh coconut and pounded spices; Malvani Rus-Golichi Amti, a fish of the day curry with kokum from red chili paste; Konkani Chimbori Masala, roasted coconut and tamarind crab; Lobster Ghee Roast with a spicy red pounded masala for a powerful and juicy bite; and a Chola favorite with the Crab Butter Pepper Masala.
Natarajan has also updated some of his Chola classic dishes including Golbari Kosha Mangsho, a slow cooked bone-in goat roast from a Kolkata pada; Lata Shetty’s Kori Gassi, a creamy coconut chicken curry with red masala; and Dak Bungalow Murgh Curry, Colonial Sahib’s guest house bone-in chicken curry with potatoes.
There are also a number of vegan dishes with standouts like Adrak ki Gobi Keema, minced cauliflower with green chilies and ginger; Doodhi Chana, white pumpkin with yellow chana dal; and Jeera Methi Alu, home style fresh fenugreek potatoes with roasted cumin.
Sharable sides on the menu include their house made chutneys like Konkani Tomato Chutney with tempered onion seeds, green chilies and jaggery; Mangalorean Beerakaya Chutney with lentil ridge gourd mash, tamarind and curry leaves; and Kolkata Amm Chutney with sweet mango, paanch poran and black salt.
New to the menu is the bread station with Indian Flour Breads, which are freshly baked every day in their Tandoor oven stuffed with Old Delhi Butter Chicken and Onion Green Chili.
All dishes on the menu incorporate special in-house oil infused with select herbs and flavored ghee.
Drinks: The cocktail program has been designed by one of the nation’s leading experts on distilled spirits and cocktails, Allen Katz. He is the Owner of the New York Distilling Company and previously hosted The Cocktail Hour for Martha Stewart on SiriusXM. His selection of cocktails includes Himalayan Sunset (Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice) and East of Manhattan (Ragtime rye, La Copa sweet vermouth and saffron syrup). The restaurant also boasts a curated international wine list, which can be enjoyed by the glass or bottle, and pairs well with the Indian cuisine.
Desserts: A small menu of traditional Indian desserts can also be found with choices such as a homemade rice pudding and Indian-style ice cream known as kulfi.
Design: Inviting and warm, Chola’s walls are marbled with grey banquettes lining the restaurant. Old black and white photographs are hung throughout, featuring coastal scenes from Southern India to give a sense of the history behind the cuisine. A bar is anchored at the front of the room with gold lamps that hang above for a welcoming glow, and a mix of modern and traditional accents can be found throughout the restaurant, paying homage to Indian culture.
Location: 232 E. 58th Street, New York, NY 10022
Website: www.cholany.com
Phone: 212-688-4619
Instagram: @cholanyc
Hours:
Lunch
Monday – Sunday: 12pm-3pm
Dinner
Monday – Saturday: 5pm- 10:45pm
Sunday: 5pm -10pm
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Seating Capacity: 66
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