Dining Out

Chauhan Ale and Masala House

By: TLP Editors
Chauhan's Meat Three

Chauhan Ale & Masala House celebrates Nashville’s cuisine through Indian cooking traditions. Namely, how one region’s traditions can be enhanced by blending them with another’s customs. Lamb, for example, pairs with chips, cheese, and chutney to revolutionize nachos. Hanger steak is thrown together with garam masala and garlic ginger to provide the perfect kick.

The food is also what inspired the restaurant’s energetic ambiance. Warm toned paintings and light fixtures adorn the space. Masala dabbas, or Indian spice boxes, are placed on booth tables around the restaurant. Chauhan Ale & Masala House breathes new life into Nashville. But it’s not just food and décor that is destined to make this restaurant a favorite of the area’s food scene. Beer and mixed drinks shine at this house, and how could they not when infused with Indian spice blends? Sip on colorful cocktails with charming names and flavors that hit the spot. You won’t find them anywhere else.

about this restaurant

  • Address

    123 12th Avenue North
    Nashville, Tennessee
    37203

  • Cuisine
RECIPES

get a taste

Recipes

Black-Eyed Pea and Collard Green Curry

From Maneet Chauhan of Chauhan Ale & Masala House of Nashville, Tennessee, the beet cauliflower croquettes are served with a black-eyed pea and collard green curry.

Recipes

Naan Kithai (Indian Shortbread Cookies)

Preheat oven to 300 degrees. Sift flour with semolina using a fine sieve.

Recipes

Rice Pulao

 Wash and soak rice in water (or stock) for at least ½ hour and up to 1 hour. Heat oil in a sauté pan over medium-low heat and add cinnamon stick, cardamom, and cloves. Heat until fragrant and add […]

Recipes

Saag Paneer

Fill a stockpot with water and add all greens, green chilies, chopped ginger, and salt. Boil until tender and cooked.

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Maneet Chauhan's Masala Dabba
Culinary Class

The Basics of Maneet Chauhan’s Masala Dabba | Video

Chef Maneet Chauhan shares the key ingredient to her success, both in restaurants and competitive cooking shows, a well-stocked masala dabba.

COVER Chaat 2
At the Table

A Q&A with chef Maneet Chauhan about her latest book, Chaat

Chauhan fills the pages with stories that pay tribute to her home country, and specifically, its fascination with chaat, the “sweet, salty, spicy, crunchy, creamy, hot, and cold snacks—street food, really—found in Indian markets, train stations, and home kitchens.”

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