Dining Out
Chauhan Ale and Masala House
By: The Local Palate
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.
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
This rice pulao is part of Chauhan’s Ode to Nashville with a “Meat and Three” in a Tiffin Box. The other dishes that comprise this tribute are Grandma’s Black Lentils, Shrimp Moilee, Saag Paneer, and Apple Mint Raita.
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Culinary Class
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.
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.”
