The concept is a decade-old vision come true for its founders. “We are taking a different approach to Indian cuisine–authentic yet accessible, wholesome yet lighter and with no artificial colors or flavors,” says Choolaah Co-CEO Raji Sankar.
The centerpiece of the restaurants are four 700-degree tandoor ovens that will be on display through a glass wall in an open kitchen. So, a little show with your dinner.
High-quality proteins include: Bell & Evans chicken, salmon from the North Atlantic’s Faroe Islands, paneer (Indian cheese) made from a family recipe by Amish cheese makers in Ohio, organic non-GMO tofu and colorful vegetables. Halal lamb from California is ground and mixed with a special blend of spices and transformed into meatballs with a kick.
They will be combined with brown or white Basmati rice; tikka, vegetable or chickpea masalas (flavorful blends of spices in sauces) and daals (lentils) to create a lavish array of BBQ entrees, wraps, salads and a special variety of biryanis (bowls). All for about $10 and ready in minutes.
A condiment bar with a choice of five sauces that give a zesty range from a mild, cooling mint yogurt to the increasingly assertive tamarind apple, spicy mango, Choolaah fire and Choolaah lava (the hottest of the spices).
Refreshing beverage accompaniments include lassis (yogurt drinks) that are salted or made with superior Alphonso mangoes as well as chai (spiced tea), mint-ginger lemonade, soft drinks and select beers and wine.
For those wanting a sweet ending, Choolaah also offers homemade mango and cardamom-infused kulfi (ice cream) and chocolate truffles.