FOR THE SAVORY
As the weather continues to get into chillier temperatures, it's important to have destinations that's worth braving the cold for that's guaranteed to have sweet and savory items on the menu that delight the tastebuds as well as having a decor that transports you elsewhere! We found ourselves at just the place, Chola which truly allows those looking for intricate and delicate flavors of India to come to life in Midtown East. After trying some new faves and phenomenal cocktails, we talked with veteran restaurateur, Executive Chef/Owner of Chola, Shiva Natarajan.
ATHLEISURE MAG: We have walked past Chola numerous times, but when did it open?
SHIVA NATARAJAN: Chola opened in April of 1998 and was awarded two stars by the New York Times. The restaurant has been an Indian destination for 20 years and has recently undergone a newly revitalized and reinvigorated interior and menu.
AM: As the Executive Chef and Owner of Chola, what is your culinary background and other restaurants that you were a part of prior to Chola?
SN: As a veteran restaurateur and culinary titan, I am responsible for restaurants like Sahib, Dhaba, Malai Marke, Chote Nawab, Thelewala, and others. I picked up cooking from my grandmother in India which become one of my passions. Mixed with my American culinary experiences waiting tables and working in restaurants, I used my business savvy to begin opening and operating restaurants of my own in New York City and the surrounding area.
AM: What can guests expect when they come to Chola in terms of their ambiance as well as the kind of cuisine that can be consumed here?
SN: Inviting and warm, Chola's walls are marbled with grey banquettes lining the restaurant. Old black and white phototographs 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.
Chola holds on tight to its roots and integrity of serving traditional Indian cuisine. I grew up in India and new menu items at Chola are inspired by my culinary journey around the coast, placing an emphasis on the flavors I came across during my travels. The redesigned concept focuses on seafood and southern Indian cuisine with select recipes from my upcoming untitled cookbook set to hit stores in 2020.
AM: Can you share the types of dishes that Chola creates?
SN: Chola’s new and expansive menu has plenty to share. With a myriad of starters and entrees, there’s certainly something for everyone, making the restaurant great for group dining. New and super shareable dishes include Cafreal Paneer Tikka, a house made fire grilled cheese fresh from the Tandoor oven that comes out smoking with green masala and Kodi 58, Chola chicken fry with house blend spices. Other options include Khekda Nariyal, a sautéed crab dish with coconut and mustard seeds that will have guests fighting over the last spoonful and Scallops Caldin, perfectly spiced and served in a Goan yellow coconut curry.
AM: Chola is open for lunch and dinner. Is there a difference between the service that is offered during lunch versus dinner?
SN: Chola serves dinner and lunch with a special to-go menu for lunch as well as a buffet served from 12:00 p.m. - 2:45 p.m. from Monday - Thursday ($17.95) and Friday - Sunday ($18.95).
