ATHLEISURE MAG NOV 2019 | THE ART OF THE SNACK

As the weather continues to get into chill- ier 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 our- selves at just the place, Chola which truly allows those looking for intricate and deli- cate flavors of India to come to life in Mid- town East. After trying some new faves and phenomenal cocktails, we talked with veteran restaurateur, Executive Chef/Own- er of Chola, Shiva Natarajan.

ATHLEISURE MAG: We have walked past Chola numerous times, but when did it open?

tographs are hung throughout, featur- ing 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 mod- ern and traditional accents can be found throughout the restaurant, paying hom- age to Indian culture.

Chola holds on tight to its roots and integ- rity 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 trav- els. The redesigned concept focuses on seafood and southern Indian cuisine with select recipes from my upcoming untitled cookbook set to hit stores in 2020.

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 cook- ing from my grandmother in India which become one of my passions. Mixed with my American culinary experiences wait- ing 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?

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 share- able dishes include Cafreal Paneer Tikka, a house made fire grilled cheese fresh from the Tandoor oven that comes out smok- ing with green masala and Kodi 58, Chola chicken fry with house blend spices. Oth- er options include Khekda Nariyal, a sau- téed crab dish with coconut and mustard seeds that will have guests fighting over the last spoonful and Scallops Caldin, per- fectly 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 Fri- day - Sunday ($18.95).

SN: Meen Moilee: a light and flaky Bran- zino 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. Golbari Kosha Mangsho: a slow cooked bone-in goat roast from a Kolkata pada.

AM: We enjoyed the craft beverages cre- ated at Chola, what are 3 must enjoy cock- tails that our readers should know about for their next visit?

SN: Himalayan Sunset (Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice). East of Manhattan (Rag- time Rye Whiskey, La Copa Sweet Ver- mouth and saffron syrup). Indian Rose (Citadelle Gin, Luxardo Apricot Brandy, rose syrup).

@CholaNYC