Location: 232 E 58th St, New York, NY 10022
Cuisine: Indian
Cost: $$$
Overall: A delicious reprieve from the familiar and a foodie destination for fresh Indian seafood.
Since its opening in 1998 Chola has gained a reputation for providing innovative, elevated Indian Cuisine. Inspired by the Indian Coast, the menu is a celebration of coastal flavors and ingredients. In recent months, Chola has been reinvigorated with a new menu and interior, bringing regional Indian recipes beloved by a population of over a billion people. What is most remarkable about the Chola menu is its collection of seafood options, most of which are rarely found at typical Indian restaurants in the city. In our experience seafood is a rarity and often limited to a curried fish of sorts and tandoori style shrimp. Our visit to Chola showed us the versatility of Indian flavors when paired with shrimp, mussels, and lobster.
Goan Mussels
The mussels are served in a delectable coconut and tamarind broth. The broth is warm and soothing with a sweet and sour flavor. The portion size is large enough to share and though it is a starter you can add an order of naan and make it a meal.
Mumbai Fish Fry
The Bombil Fish fry is a popular Indian snack adored by the people of Mumbai. Chola’s version is served with a fragrant mustard dipping sauce. The fish is crisp on the outside but tender on the inside with a satisfying crunch.
Chettinad Eral Thokku
This shrimp curry is an admirable example of Chettinad cuisine, which is known for aromatic flavorful dishes. The spice level is mild at the first bite but builds to medium heat with herbaceous overtones.
Lobster Ghee Roast
Another interesting find on the Chola menu is their selection of lobster and crab dishes. The Lobster Ghee Roast is a superb fusion of Indian spices and our favorite crustaceans. The tender lobster meat is smothered in a red spicy paste
Goat Nihari
For our last entree, we took a break from the surf and got into some turf. The Nihari is an ancient stew that has been enjoyed by Indian Muslims and others for many years. In some cultures, the stew is so beloved that leftover portions aren’t discarded but added to the following day’s stew. Chola’s interpretation is a deliciously hearty mix of tender goat meat and spiced potatoes. The spice level is mild with a fragrant aroma.
Coconut Rice and Bature
Since we were in the mood for something different, we skipped the usual basmati rice and naan and enjoyed peppery coconut rice and Bature. The rice is fluffy with a subtle sweetness and bitter peppercorns for a little kick. The bread is a large hollow mass of fried dough, served piping hot. The Bature is amazing, it is delicate but filling. If you’ve ever enjoyed puri or naan consider Bature a hybrid of the two. The texture is similar to naan but it is served puffed out and hollow like the puri.
Mojito Shaanadaar
The humble mojito gets an Indian update with the use of Plantation Pineapple Rum, lime juice, fresh mint and topped with Prosecco. Tasty and refreshing.
Chola is a welcome reprieve from the usual Indian fare, offering a fascinating collection of seafood dishes and other unique bites. The restaurant does have many of the familiar favorites such as Rogan Josh and Tandoori chicken, but we recommend taking a chance on something new. Even while enjoying our mini feast our eyes couldn’t help but wander over to the sizzling plates of other diners. Take a chance on Chola and be rewarded with a fabulous meal.