THE SPICE OF LIFE | CHEF MANEET CHAUHAN

When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!

We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!

ATHLEISURE MAG: What was the dish that made you realize that you loved food?

CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.

AM: What was the first dish that you remember cooking?

CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.

AM: When did you realize that you wanted to be a chef?

CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.

AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.

CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.

AM: How would you define your style of cooking?

CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.

AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?

CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.

AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?

CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?

CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.

AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.

CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.

AM: How do you go about deciding what restaurant to open where?

CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.

AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?

CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.

AM: What is the creation process for you with your cookbooks and are there plans for releasing another?

CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!

AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?

CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.

AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?

CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.

AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?

CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!

AM: When you were competing in this show, was there a chef that you looked forward to going up against?

CHEF MC: I have realized the toughest person I can go up against is me myself.

AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?

CHEF MC: If I get the opportunity, why not!

AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?

CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.

AM: How do you balance having a successful career while also having a family and being a mother?

CHEF MC: Balance is a myth. You just make the best of whatever you are doing.

AM: Are there any projects that we should keep an eye out for that you would like to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.

IG @maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |

Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.

THE ART OF THE SNACK | DILLI DILLI

No matter the time of year, we're always looking for a satisfying meal, but when we're in colder weather we really want to have dishes that hit all areas of our tastebuds and give us the warmth that we desire on the inside and out! We took a moment to chat with Abla Atoubi, General Manager of Dilli Dilli which is located in NYC's Theater District. She talked with us about the restaurant's chefs/restaurateurs Gaurav Anand and Vipul Gupta, dishes we should have in mind when we're there, the ambiance of the space and of course the blend of Old Delhi and New Delhi that is presented in every bite!

ATHLEISURE MAG: Dilli Dilli is led by 2 chefs! Can you share your background, where you trained, kitchens you worked in etc prior to opening this restaurant? We'd love to hear from both of you!

ABLA ATOUBI: Our culinary maestros, Chef Gaurav Anand and Chef Vipul Gupta, are the heart and soul of Dilli Dilli. Chef Anand, a celebrated name in the culinary world, honed his skills simply by practicing. His self taught journey took him through different regions across India and his international travel inspired him and taught him how to blend flavors without compromising the dish. He also worked alongside the very famous Jiggs Kalra, a food writer and celebrity chef who elevated Indian fine dining cuisine. Chef Vipul Gupta, on the other hand, brings a wealth of experience from his time in some of Delhi's most iconic kitchens, Hyatt, Marriott, and ITC etc.. His passion for authentic Indian cuisine is unmatched, and together, they create a symphony of flavors that tell the story of Delhi.

AM: What is the meaning behind Dilli Dilli?

AA: Dilli Dilli is a fun way of saying Delhi twice - which at the same time represents Old Delhi and New Delhi. It's a celebration of the city's rich history and its dynamic present. By bringing together the essence of Old Delhi's timeless traditions and New Delhi's contemporary spirit, we aim to offer our guests an unforgettable dining experience that captures the heart of India's capital.

AM: Dilli Dilli is bringing Old Delhi and New Delhi together. Which chef represents which and are the flavors, spices, and techniques of Old Delhi and New Delhi?

AA: Chef Gaurav Anand embodies the innovative spirit of New Delhi, infusing post British era techniques and highlighting dishes that were brought by this occupation and by other Indians who migrated from other states. Chef Vipul Gupta, with his deep-rooted knowledge of traditional Indian cooking, brings the historic flavors and spices of Old Delhi to life. Together, they create a harmonious blend where age-old recipes meet contemporary flair, offering a unique culinary journey.

AM: For those that are dining here, what is the ambiance that they can expect and what can you tell me about the decor?

AA: Dilli Dilli offers a vibrant and eclectic ambiance that mirrors the bustling streets of Delhi. Our decor is a fusion of traditional and modern elements, with colorful textiles, intricate jaali work, and vintage photographs that transport you to the heart of Delhi. It's a lively, welcoming space where every corner tells a story.

AM: What are 3 Small Plates that we should consider for the table when we come in?

AA: You must try the Chili Cheese Toast, a nostalgic snack that will take you right back to childhood, the Goat Shaami Kebab from Wengers - if you're from Delhi, you will definitely appreciate this one - , and the Masala Peanut Bhindi, a modern twist from Jahapanaah club, my personal favorite. Each dish offers a burst of flavors that are quintessentially Delhi.

AM: What are 3 Signature Dishes that we should consider?

AA: Our signatures include the Seekh Mirza Ghalib, a minced lamb shoulder kebab with kastoori methi, the Gilafi Paneer, homemade buffalo milk cottage cheese with red onion and capsicum, and the Tandoori Branzino which resembles the grilled pomfret you would have in Delhi. These dishes are a culinary journey through Delhi's diverse food culture.

AM: What are 3 Large Plates that we should think about ahead of our dinner?

AA: Consider the Pista Kofta, a golden fried cheese dumpling wrapped in silver foil dunked in a gourmet pistachio creamy sauce, the National Mutton Curry, featuring premium goat meat in a marrow sauce, the Dehlavi Chicken Biryani, a fragrant basmati rice dish with burrani yoghurt.

AM: What are 3 breads that you suggest that we should enjoy?

AA: Our freshly tandoori baked Naan, the rich and buttery Lachha Paratha which is a multi layer hole wheat bread, and the unique Roomali Roti which you can't find anywhere else. Each bread complements our dishes beautifully.

AM: To complete our meal, what are 3 desserts that we can share?

AA: Indulge in the Royal Tukda, a golden fried bread soaked in saffron and cardamom milk, the Chavanni Jalebi, mini coin Indian funnel cake with almond saffron milk, and the Gajjrela, a traditional carrot pudding served with rabri. These desserts are a sweet conclusion to your culinary journey at Dilli Dilli.

AM: Tell us about your Beverage Director Jeremy Le Blanche. What is his background working within the cocktail industry?

AA: Jeremy Le Blanche is a visionary in the cocktail industry, with a background in some of the world's top bars. His expertise lies in crafting innovative cocktails that resonate with the spirit of Delhi, using traditional Indian ingredients to create unique and memorable flavors.

AM: What are drink profiles that are indicative of the spirit of India's culinary capital?

AA: Our cocktails are a blend of bold and aromatic spices, refreshing citrus notes, and rich, earthy undertones. They capture the essence of Delhi's vibrant street markets and the city's lively spirit.

AM: What are 3 cocktails that you suggest that we should have on our next visit?

AA: You should definitely try our signature Golgappa Margarita, a refreshing blend of pani puri masala, lime, and bee pollen infused tequila. It's served with a little golgappa (poori craquer) which you can eat!

Old India, which is our version of an Old Fashion, it's a little bit on the sweeter side, with smoked woodford reserve bourbon, and presented in a theatrical smoky container.

Our Golden Hour cocktail comes in a beautiful amber coupe glass, and embodies a summer drink during all seasons! It also comes with an Indian mango pickle which is supposed to be eaten before the first sip.

AM: You are open for dinner service, do you envision that you will have a lunch service or Brunch?

AA: We are excited to announce plans for a future brunch service post Valentine's, where guests can enjoy our unique flavors in a more relaxed setting.

AM: Are there any events coming up that you would like to share whether it's Winter/Spring events or a Valentine's menu?

AA: We're excited to host a special Valentine's menu, featuring exclusive dishes and cocktails that celebrate love and culinary artistry. Stay tuned for more details on our upcoming events.

IG @dillidillinyc

PHOTO CREDITS | The Art of the Snack + PG 136 9M3NU Dilli Dilli

Read the JAN ISSUE #109 of Athleisure Mag and see THE ART OF THE SNACK | Dilli Dilli in mag.

SPRING STAYCATION | NOMO SOHO + CHOLA

We've navigated the fall and winter and depending where you're located, you're experiencing varying degrees of Spring! We love that during this time of year, you just want to do more things outside for longer periods! We also love that you feel the need to get a change of pace and sometimes it's not about traveling to a far off locale, but to experience your city and its neighborhoods in a different way!

For this month's location, we decided that a staycation in SoHo was the perfect way to enjoy of of our favorite neighborhoods. The ability to have an array of shopping destinations, restaurants, galleries, and more in the area is a great way to have a bit of a reset whether you do it solo, with friends, family, or your significant other!

To kick off our staycation, we stayed at the NoMo SoHo located on 9 Crosby St. We love that this area is Instagram ready, makes you feel like you're in the midst of fashionable brands from Maison Margiela, Alexis Bittar, R13 Denim, and Flying Solo to name a few, and has epic views with their floor to cieling windows where we could take in Hudson Yards and World Trade Center.

We have had the pleasure of attending a number of editor events, grabbing a bite at NoMo Kitchen, and more. We sat down and talked with NoMo SoHo's General Manager, Jeff Harvey, to find out about this hotel, amenities that it offers, the guest experience!

ATHLEISURE MAG: We've had the pleasure of attending events at this property from a number of years when it was the Mondrian and when it became the NoMo SoHo. Before we delve into the hotel, what can you tell us about what draws people to SoHo?

JEFF HARVEY: SoHo is an iconic Manhattan neighborhood - it’s infused with creativity, evocative expression, and artistic dedication - and we are lucky to call it home. Guests who stay at NoMo SoHo are truly in the epicenter of fashion, art, culture and nightlife, experiencing the best of the city.

AM: When did NoMo SoHo open?

JH: The hotel rebranded as NoMo SoHo in 2015.

AM: One of our favorite things about the hotel is the entrance. It's fun to see the graffiti, the arced trees and the lights. What is the overall aesthetic of this hotel that you want guests to feel when they enter?

JH: We’re very focused on art, and are proud to showcase both local artists and world-renowned talent. The archway at the entrance called the Tunnel of Love, along with the surrounding pieces, prepare guests for what they’ll see once inside: a graffiti-style heart mural in NoMo Kitchen from J. Goldcrown and rotating exhibitions throughout the hotel. Most recently, we showed art from local artist Robert Malmberg’s collection “The Sum of our Parts,” and we have exciting art and cultural activations planned for the remainder of the year.

AM: We love that this hotel has a number spaces that are IG worthy, including NoMo Kitchen. Can you tell us about the ambiance and when it is open?

JH: NoMo Kitchen is situated on the ground floor in a bright, vibrant greenhouse setting, offering a true SoHo dining experience. The restaurant is open daily for breakfast, lunch and dinner, and serves brunch Friday through Sunday. The restaurant extends onto the patio with the Rose Garden, an outdoor dining option open any time the weather permits. This floral oasis in the middle of the city is a picture-perfect spot to enjoy a meal with friends.

AM: In terms of the perfect Spring cocktail, what are 3 that you suggest for lunch?

JH: We suggest the “Spring Fizz,” made with a gin base, bergamot liqueur, raspberry notes, lemon & a splash of grapefruit. This cocktail is refreshing and light, making it perfect for sipping on a warm spring day. We also recommend the “Rose Spritz,” made with sparkling rose and St. Germain, perfect for outdoor gatherings and pairs wonderfully with springtime fare. For guests looking to enjoy a cocktail sans-alcohol, we recommend the “Immuniti” mocktail with hibiscus, fresh thyme and lime.

AM: When we're popping by for lunch, what are 3 appetizers that we can share?

JH: When enjoying lunch at NoMo Kitchen, we’d recommend sharing the roasted tomato burrata, the crab coquettes, and endive bites. These simple but classic options are the perfect tasty portions to start a lunch rendezvous.

AM: What are 3 dishes that you suggest for lunch that should be on our radar?

JH: For lunch, our flatbreads are always a hit. The heirloom tomato and garlic or the vodka sauce and burrata are not to be missed.

AM: As we move into dinner, what are 3 appetizers that you suggest that are on this portion of the menu?

JH: For dinner, we recommend the beef tartare, garlic shrimp, and the king oyster mushrooms to start.

AM: What are 3 entrees that we should consider for dinner when sharing with friends and family?

JH: When sharing at dinner, we recommend sharing the seafood paella or the whole baked rainbow trout. Both entrees have generous portions and are ideal when sharing.

AM: What are 3 cocktails that we should have for dinner?

JH: For dinner, we recommend guests order a classic martini, a timeless cocktail that's simple yet sophisticated, making it an excellent choice to accompany dinner. From our menu of signature cocktails at NoMo, “The Fix” is made with bourbon, campari, white peach & chipotle, perfect for sipping on its own or pairing with a variety of dishes. For guests looking for a lighter drink, we recommend the “Sun Kissed” featuring citrus and ginger flavors. These dinner cocktails offer a range of flavors and styles to complement various meals and occasions, from light and refreshing to bold and aromatic.

AM: What are 3 entrees that we can have for brunch when sharing with friends and family?

JH: Some of our most popular brunch offerings include the NoMo lemon ricotta pancakes, the avocado toast, and the NoMo burger. These options provide the perfect variety of savory and sweet to satisfy any craving.

AM: What are 3 brunch approved cocktails that we should enjoy?

JH: NoMo Kitchen recently launched its spring menu, featuring a great variety of seasonal, internationally-inspired dishes. It includes some year-round favorites, like our lemon ricotta pancakes and NoMo burger, alongside new items like a baked whole rainbow trout, ricotta flatbread with sundried tomatoes and artichokes, and a strawberry rhubarb tart. Combined with our mixologists’ expertly crafted cocktails, the new menus ensure guests can find the perfect option for their ideal meal in SoHo.

AM: We love a good Happy Hour - what do you offer during this time of day?

JH: Our happy hour is from 4-5pm every weeknight, and we offer discounted drinks and bites for those looking for an afternoon snack or a quick stop after work. During happy hour, beers start at $8, wines and spirits start at $10, and select appetizers such as grilled fish tacos, sriracha honey chicken wings and angus beef sliders start at $10.

AM: We love Taco Tuesday and in the month of March, you have some amazing themes. What are some themes that you have for this for the rest of the Spring and as we head into the Summer?

JH: Our chefs have been flexing their creativity with our Taco Tuesday menus. Past dishes have included octopus tacos with purple potatoes for National Octopus Day and Kahlua-marinated carnitas for National Kahlua Day. Upcoming menus will celebrate National peanut butter & jelly day with a first-time dessert taco and National German beer day for example where the taco protein will be battered. Taco Tuesday at NoMo Kitchen is served as a combo paired with a Margarita that follows the theme.

AM: We really enjoyed seeing the views from our room as those floor to ceiling windows were great! For guests who are staying at NoMo SoHo, tell us about the rooms as well as suites that you offer and what are the amenities that you have available?

JH: We’re proud to be in the tallest building in SoHo, and our floor-to-ceiling windows show off the incredible views that come with that distinction. Depending on which way the room is facing, travelers can get truly panoramic views of the beautiful city skyline, seeing the bridges into Brooklyn and overlooking the Empire State Building. The hotel’s spacious rooms feature full-size work desks, C.O. Bigelow bath amenities, luxurious bathrooms and more.

AM: You offer a #YourPlace package that allows people to use a room during the day. This is such a great concept - can you tell us about what day guests can enjoy when purchasing this package and if there are discounts for those who want to book a series of days?

JH: YourPlace allows guests to rent rooms for four or eight hours, providing premium day-use rooms that are popular with remote workers looking for a quiet, distraction-free place to boost productivity. These rooms come with complimentary snacks, access to our fitness center, and contactless room service.

AM: Tell us about your fitness center and what you offer here.

JH: Our 24-hour fitness center is equipped with cardio machines, free weights and weight machines. NoMo SoHo also frequently hosts public workout classes in our Penthouse or outdoor terrace (seasonally), open to guests looking to break a sweat and take in some of the best views of the city.

AM: There are many reasons why people are at your hotel and there is something about being in historic SoHo! For those that live in the neighborhood and are not staying at the hotel, but swing by NoMo SoHo for a Taco Tuesday, what are 2 additional things that you suggest that they should do in the neighborhood?

JH: SoHo has incredible shopping and a wide variety of art galleries. We always recommend that guests take in all of the art they can find nearby, and frequently see guests toting shopping bags into the hotel.

AM: For those that are enjoying a vacation or staycation, what are 3 things that you suggest that they should do in SoHo or in a nearby neighborhood?

JH: In addition to art and fashion, New York City is filled with opportunities to see live performances. Whether it’s a comedy show or a concert, it’s highly recommended.

AM: For our business traveler, who has the pleasure of staying at the hotel. What are meeting options you have for their gathering needs on property and what are 3 things that you suggest that they can enjoy in terms of bonding with their fellow colleagues that are off property and are in SoHo?

JH: Our event venues offer incredible variety. For a traditional meeting, groups can book our ground floor gallery or terrace, or groups can opt to book the Penthouse & terrace for a meeting with a view. The Penthouse has 360-degree views of the city, ample outdoor space, and can be configured to fit groups large and small. Business dinners in NoMo Kitchen are always a hit, and there’s no shortage of entertainment just outside of our doors for business travelers looking to take in more of the city.

AM: With the Spring and the Summer around the corner, are there events coming up that NoMo SoHo will be part of that you would like for us to know about?

JH: We just launched a series of wellness classes with Sound of Om, a local partner leading yoga, sound baths, meditation and more in our Penthouse. It’s a great way for guests and locals to relax atop the city. The Rose Garden is also open this spring and summer for diners looking to take in the weather during the warmer months.

AM: Are there any packages that you would like to highlight that we should keep on our radar?

JH: Our Pride offer will be available for stays throughout the month of June and will give guests a Pride welcome amenity, credit to dine at NoMo Kitchen, and two complimentary Pride cocktails at the restaurant’s bar.

IG @thenomosoho

PHOTOGRAPHY COURTESY | NoMo SoHo

We love that a staycation allows you to really enjoy a neighborhood at a granular level whether it's trying a new coffee spot, walking into a lounge for a few drinks, or taking in the architecture in the area! But when you're in a city like NYC, you are only an Uber or subway ride away from changing up the vibe!

We decided to revisit Chola, which we have previously featured in The Art of the Snack for our NOV ISSUE #49 in 2019. They have been making incredible Indian cuisine for 26 years and we wanted to try new dishes on the menu as well as take in the vibe and heartwarming way that they create each dish that leaves their kitchen. After an epic meal on the UES, we wanted to go deeper into their history, find out about the founder Shiva Natarajan as well as its owner Min Bhujel, and what guests can expect from this restaurant which is enjoyed by so many including Martha Stewart who has dishes named for her!

ATHLEISURE MAG: We had the pleasure of dining at Chola a few years ago and enjoyed the dishes that we had. Can you tell us a bit about the history of Chola as we know it opened in 1998!

CHOLA: Chola first opened its doors in February 1998, initially offering a menu centered around North Indian cuisine; however, it wasn't until founder Shiva Natarajan introduced South Indian dishes to the menu that the restaurant truly garnered attention. This pivotal move earned them a notable two-star review from The New York Times, propelling Chola to its current status as an acclaimed dining destination.

AM: Shiva Natarajan founded the restaurant and is known as a pioneer in Indian Cuisine here in NY. Can you tell us about his background and what led him to creating Chola?

C: Shiva, the founder of Chola, initially embarked on a career in finance as a young professional. However, after a few years in the financial sector, Shiva realized that his true calling lay in the culinary world. Growing up, he spent considerable time in the kitchen, learning invaluable techniques and recipes from his grandmother. This early exposure ignited his curiosity and passion for food and cooking, ultimately prompting him to transition away from finance. Inspired by his love for Indian cuisine, Shiva ventured into the restaurant industry, launching establishments like Sahib and Malai Marke. Through these ventures, he played a pivotal role in pioneering the Indian dining scene in New York City.

AM: We enjoyed meeting Min Bhujel as we dined at Chola this month and he is now its owner. Can you tell us about his journey in the culinary industry, working alongside Shiva, what it means to run the restaurant, and what the goals are for the upcoming years?

C: Min Bhujel embarked on his culinary journey in his native India, accumulating 16 years of experience in the hospitality sector. Upon moving to the U.S., he had the privilege of being mentored by Shiva, eventually becoming his protégé and right-hand man for over a decade. During this time, Min played integral roles in the operation and management of several of Shiva’s acclaimed restaurants.

Now, as the owner of Chola, Min's journey has come full circle. Running the restaurant holds profound significance for him, symbolizing the culmination of years of hard work and dedication in the culinary industry.

Looking ahead, Min, alongside Shiva, aims to uphold Chola's recognition in the Michelin Guide. Their ultimate aspiration is to earn a coveted MICHELIN star for the restaurant, reflecting their unwavering commitment to culinary excellence and innovation.

AM: What is Shiva's involvement in Chola at this point?

C: Shiva remains heavily involved in Chola's operations, particularly in menu and recipe development. He maintains a consistent on-site presence, diligently overseeing the quality and consistency of their menu items and service. Acting as a guiding force, Shiva continues to play a pivotal role in ensuring the restaurant's ongoing success.

AM: Shiva was on Martha Stewart's, Martha Cooks on Roku and is currently writing a cookbook. Can you tell us about this recent appearance as well as his cookbook?

C: During his recent appearance on Martha Cooks, Shiva teamed up with his friend and longtime patron, Martha Stewart, to showcase the preparation of some beloved traditional Indian dishes. Sharing his expertise, he provided valuable insights on spice selection and demonstrated the art of cooking Martha's favorite Indian dishes, including Butter Chicken, Okra, Lemon Rice, and Raita Yogurt.

Additionally, Shiva is currently channeling his extensive knowledge and experience of Indian cuisine into writing a cookbook. This endeavor aims to consolidate his culinary wisdom and travels across India, where he has picked up countless regional recipes to be shared with the world.

AM: When we're talking about Indian food, what are the ingredients and spices that are indicative of this cuisine?

C: When discussing Indian cuisine, several key ingredients and spices come to mind that are indicative of its rich, vibrant flavors. Some of these include curry leaves, coriander, cumin, saffron, cloves, chili, fenugreek, tamarind, and ginger.

AM: From a culinary standpoint, what regions do the dishes offered come from?

C: The dishes offered at Chola originate from diverse regions across India. These include Northern Indian regions like Kashmir and Punjab, as well as Kolkata in the northeast, and southern regions along the coast such as Bangalore and Karnataka. Shiva's extensive travels throughout India have enabled him to bring back traditional and original recipes from these regions, enriching Chola's menu for his customers to enjoy.

AM: You make your Ghee fresh at Chola - why is this such an important ingredient?

C: Freshly made Ghee holds significant importance at Chola due to its profound impact on the flavor of the cuisine. Crafted daily through the tempering technique, it enhances the taste and aroma of the dishes. One of Chola's best-kept secrets lies in the special blend of herbs used to temper the Ghee, further enriching its flavor and aroma.

AM: Before we delve into the menu, can you tell us about what guests can expect to see when they come into the restaurant. And can you tell us about the iconic vintage clock?

C: With a passion for antiquing, Shiva procured a broken antique clock from a train station three years ago. After careful restoration and customization, this clock now proudly adorns Chola's entrance, symbolizing its enduring presence in the Upper East Side neighborhood for the past 26 years.

Stepping inside, guests are greeted in the front room that features a spacious bar embellished with golden hanging pendants, exuding a warm and inviting glow. In the dining room, marbled walls complement gray banquettes lining the perimeter, while black and white photographs showcase coastal scenes from Southern India, offering a glimpse into the cuisine's origins. Throughout the restaurant, a blend of modern and traditional accents pays homage to the vibrant tapestry of Indian culture.

AM: In our recent visit, we were reminded of why we love this restaurant as you can feel the love and mindfulness in the dishes. It's also amazing to watch the faces of others that are there as you can see that they are being transported as well. Can you talk about some of the traditional culinary practices that are upheld at Chola?

C: At the heart of Chola's cuisine lies a deep-rooted passion and reverence for traditional cooking methods. Drawing inspiration from familial traditions, the kitchen meticulously upholds these practices to preserve the authenticity of each dish.

For Shiva, maintaining these culinary traditions is akin to staging a Broadway performance each night. The kitchen is expected to operate at peak performance, ensuring the consistency and excellence in every dish. This dedication guarantees that each visit to Chola promises the same high-quality experience for their patrons.

AM: You have new items on the menu which I know we had the pleasure of having. For an appetizer, what are 3 dishes that you suggest that we should share with friends and family?

C: For appetizers, here are three dishes Shiva highly recommends sharing with friends and family:

• Baghari Jhinga, creamy mustard shrimp from Kashmir

• Phuckawala Alu Dum, spiced tamarind potatoes, fresh coriander, and ginger

• Lasoni Gobi, tangy cauliflower, ginger, and garlic

AM: For the entree, what are 3 dishes that you suggest that we should enjoy?

C: For Entrees, Shiva suggests the following:

• Lata Shetty’s Lobster Ghee Roast, a family recipe from Shiva’s mother-in-law with tamarind, coconut, and onions

• Meen Polichattu, pan seared fish in a banana leaf

• Tanjavur Avial, a coconut-vegetable dish from Kerala

AM: We are huge fans of Saag Paneer and we did enjoy that when we visited, but we also had a new favorite, Gosht Saag! The lamb was lovely and that balanced with the spinach was truly a great experience! Can guests who enjoy a specific meat like goat have it paired with a curry or sauce that would make it a unique dish that may not be officially on the menu?

C: While we strive to accommodate our guests' preferences, our preparation method involves marinating and grilling meats specific to the masala or curry they will accompany. This meticulous process ensures optimal flavor but limits the flexibility to interchange meats with our sauce variety. Therefore, we cannot always accommodate the interchanging of meats and sauces, but we are confident there is something for everyone on our expansive menu.

AM: What are 3 meat based dishes that we should think about having for our next meal?

C: For Meat dishes, Shiva suggests:

• Melagu Kozhi Chettinad, a spicy pepper chicken curry dish from the house of Chettiyars

• Golbari Kosha Mangsho, a slow cooked bone-in goat curry from Kolkata

• Saag Gosht, spiced lamb, pureed spinach, ginger

AM: We love the rice and naan dishes that are offered - what are 3 that we should order for the table?

C: Must try rice and Naan items are:

• Misti Rice, a delicacy from Kolkata that features sweet rice, cashews, raisins, and ghee

• Mughlai Goat Biryani, a highly aromatic specialty with Basmati rice, whole spices, yogurt, and herbs served in a clay pot

• For Naan, the Chili Onion Naan is recommended for spice lovers

AM: To complete our meal, what are 3 desserts that we should think about having to share?

CC: To round off your meal perfectly, patrons should try the following desserts:

• Kulfi, a condensed milk and saffron ice cream

• Misti Dohi, a fermented sweetened yogurt from Kolkata

• Coconut Barfi, coconut squares with cardamom

AM: The cocktails have been curated by Allen Katz, Owner of the New York Distilling Company. Can you talk about his background and what his vision was for your beverage program?

C: The cocktails at Chola have been crafted by Allen Katz, Owner of the New York Distilling Company. With a background as one of the nation’s foremost authorities on distilled spirits and cocktails, Allen serves as the Director of Spirits Education & Mixology for Southern Wine & Spirits of New York. Renowned for his expertise, he conducts public and professional seminars on topics such as America’s food and cocktail heritage and even hosted The Cocktail Hour for Martha Stewart on SiriusXM.

For Chola's beverage program, Allen created cocktails that harmonize perfectly with the cuisine. He aimed to provide refreshing options that complement the bold flavors of our spicier dishes, ensuring a well-rounded dining experience for Chola’s guests.

AM: What are 3 cocktails that you suggest that we should order when enjoying our meal?

C: From Allen’s list, must try cocktails include:

• Himalayan Sunset, Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice

• East of Manhattan, Ragtime rye, La Copa sweet vermouth and saffron syrup

• Ginger Lime Fizz, vodka, orange liqueur, ginger, fresh lime and cranberry juice

AM: In terms of beer and wine, what are 3 you suggest?

C: When it comes to beer and wine selections, Shiva recommends the following:

• Indian beers like Taj Mahal and Kingfisher offer a refreshing complement to the cuisine

• Rose from Driopi, Greece pairs nicely with a variety of dishes

• And don't miss out on Chola’s house-made Lassis, available in Mango, Sweet, and Salt variations, which are great non-alcoholic beverage options

IG @cholanyc

PHOTOGRAPHY COURTESY | Chola

Read the MAR ISSUE #99 of Athleisure Mag and see SPRING STAYCATION | NoMo SoHo + Chola in mag.

THE ART OF THE SNACK | GOA NEW YORK

This month's The Art of the Snack takes us to Goa New York, an Indian restauran that takes our taste buds to another level with their savory dishes! We had the chance to catch up with Chef/Owner and Restaurateur Hemant Bhagwani who has opened a number of restaurants in Canada! With Goa New York, he brings his vision of Indian food here in NY for us to enjoy. We wanted to find out more about his culinary background, how he got into the industry, opening Goa, and what we can expect when we come in with our friends and family for an amazing meal!

ATHLEISURE MAG: Can you tell us about your background and culinary journey?

CHEF HEMANT BHAGWANI: I was born in India and got my hotel and culinary management degree in Switzerland. I then put my learning to use in Sydney and Dubai, getting involved in every stage of a restaurant from start-up operations to turning around struggling ones to taking successful ones to new heights. I landed in Toronto in 2000 and launched my Canadian career. After adding a professional sommelier certification to my qualifications, I decided to set out on my own in an effort to get Indian cuisine the recognition and respect it rightfully deserves. Since 2002, I have opened 57 restaurants.

AM: You are a celebrated Indian chef/chef restaurateur in Toronto and have opened a number of restaurants in Canada. Why did you want to open your first U.S. project?

CHEF HB: I have long wanted to bring my style of Indian food to the U.S., and I am very excited to start with New York City. This is truly where it's at! Getting Indian food recognized for its range, flavors, variety, and array of ingredients is what I have always strived towards. The logical next step for me after Canada was the U.S.

ATHLEISURE MAG: You're known for channeling the vibe of Goa. Can you tell us about this and what that means?

CHEF HB: In 2017, feeling burned out from many years in the restaurant industry, I sold my company and took a six-month sabbatical. I spent those six months in Goa, where I fell in love with the place, the culture, and most importantly the cuisine. Goa is not just a place. It's a vibe. It's colorful, vibrant, and pulsating with energy. It's unlike anything and any place else! Goa is India's happy place or as I call it the 'Miami' of India.

AM: You launched Goa New York in Tribeca in Feb, from an ambiance standpoint, what can diners expect when they are coming for their next great meal?

CHEF HB: Goa New York is a luxurious space that draws its inspiration from nature as its palette. When you step through the doors, you are greeted by the sight of two peacocks that were custom designed for the space. Whimsically, we call them Melody and Mayura (peacock in Hindi). As you continue further inside, you will see our interpretation of the Tree of Life, inspired by the century-old banyan tree in Arambol, Goa. The wallpaper is also evocative of nature scenes with flora and fauna. We aim to combine the ambiance with exquisite food and drink offerings, and music, to bring a sublime experience every time.

AM: What ingredients and spices are associated with Indian cuisine?

CHEF HB: Indian cuisine is actually many, many different regional cuisines. But religion also plays a role in how the same dish might be prepared. Broadly speaking, and just to name a few spices, Indian cuisine uses turmeric (also recognized worldwide now for its health benefits), cumin, coriander, garam masala, fenugreek, asafetida, and Indian red chili powder (which is brighter and hotter than paprika), as well as ingredients such as cinnamon, bay leaf, mace, nutmeg, fennel seeds, carom, cloves, mustard seeds, curry leaves. What my restaurants specialize in is using locally available high-quality ingredients and giving them the traditional Indian treatment. The result is what you will experience when you visit Goa New York.

AM: Your menu reflects your culinary journey across the world. Why was it important to bring this modern, playful, and interactive take to the food that is offered here?

CHEF HB: One learns from one's travels! I have been traveling, learning, and evolving since I left India right after high school. Along the journey, my skills have been honed, my repertoire has expanded, and the learning continues, of course. This is the very reason I am here, to bring MY take. That includes the modern aspect, and the playful and interactive take. I believe that when you come to my restaurant, you are my guest as much as you would be at my home so you get to have the full benefit of my experiences around the world.

AM: What are 3 appetizers that you suggest that we should have when we come in?

CHEF HB: I recommend the Shrimp Balchao Toast Tiger Shrimp in a spicy tangy spicy sauce, red radish, prawn chili oil, on Japanese milk bread toast; Goan Style Slaw Goan Salad with 16 ingredients, green chili, salted star fruit, and plum dressing; and Hamachi Ceviche Coconut Broth, kokum dressing, crispy puffed rice, and chili salsa.

AM: What are 3 entrees that we should have with friends and family?

CHEF HB: Great for friends and family are the Goan Prawn Curry with okra, drumsticks, coconut, kokum, dried mango, Portuguese chili-garlic oil; Pork Tenderloin Sorpotal an essential pork curry from Goa, slow cooked, with caramelized onions, roasted kohlrabi curry; and Laal Maas 8-hour slow-cooked, bone-in goat leg in Rajasthani red chilies. I also recommend the Butter Chicken because I do think we make the best butter chicken in NYC - it's charcoal smoked.

AM: What are 3 sides that we must have?

CHEF HB: Some of our great sides include the House Baked Sourdough Poi Bread which we serve with a choice of chorizo butter or balchao butter; Shakuti Chicken Pao white chicken massaged with coconut and then cooked in a spicy tamarind curry, served with pao bread; and the Rawa Fish Fry with granulated wheat chili crisp, pickled red cabbage, green chili chutney. The chicken and fish are listed as appetizers, but I love to have them as sides! The portion size is perfect to add as a side to any dish.

AM: In terms of cocktails, what are 3 that we should have?

CHEF HB: The Goan Paradise a classic Goan-Portuguese cocktail from the 1920s with coconut feni (Goan spirit), fresh lime juice, spicy syrup smoked on the table; Kokum Margarita with Ginjo-shu tequila curry leaf, lime juice, kokum salt, agave nectar; and the Goan Shandy with ginger wine, ginger cordial, lemon juice, wheat beer, ginger matchsticks - are all great options!

AM: Dessert is a great way to end a meal, what are 3 that we should share with friends and family?

CHEF HB: I recommend the crispy Jalebi Rabdi, which we serve with Moscato; Bebinca Goan layered coconut cake paired with sherry; and the Cumin-chocolate Fondant with tawny port.

IG @goanewyork

PHOTOGRAPHY CREDITS | Michael Tulipan

Read the JUN ISSUE #90 of Athleisure Mag and see THE ART OF THE SNACK | Goa New York in mag.

ATHLEISURE LIST | RANG NYC

Executive Chef/Owner Abishek Sharma (Madam Ji, Swagat and Badshah To-Go) introduced Rang NYC to the Long Island CIty dining scene with its restaurant and cocktail bar that opened this year. Born in Delhi and raised in the heart of Queens, NY, he trained as a sous chef under his father in New York City restaurants for over a decade. This new concept includes a creative menu that includes large and small botes that are full of flavor and are meant to be shared. His dishes reflect regional Indian flavors as well as creations that he has made throughout his career.

With the way the menu is broken down between Thoda Chota (small bites), Thoda Bada (large bites), from the Tandoor and Breads and Sides, we have some suggestions by Chef Abishek Sharma himself for the next time you swing by. For Thoda Chota: Chili Paneer/Chicken Bao Buns, Kerala Fried Chicken and Beetroot & Potato Tikki Chaat.

From Thoda Bada he suggests, Smokin' Salmon, Goat Aloo and the Biryani.From the Tandoor, he would get the Chettinad Chops, the Chipotle Paneer Tikka and the Mustard Chicken Tikka.

The Beverage Program features signature cocktails by Mixologist Pete Stanton. We know you'll enjoy: Rang-de-Basanti, the Bindi and Bangles and the Sari Not Sari.

Their wine program by Yash Shah of Baar Baar and Earthen is great for those that prefer to have one of these with their meal.

Murals by Kavi, an Indian visual artist whose work has been featured at events in Wynwood, Miami and New York Fashion Week, brings the interior together. The centerpiece is a white marble bar set atop vibrant turquoise glass mosaics. They wanted to promote South Indian artists in the restaurant which is why they picked Kavi. The mural by Kavi represents a blend of colors.

RANG NYC

11-03 44th Ave

Queens, NY 11101

rangnyc.com

IG @rang.nyc

PHOTO CREDITS | Rang NYC

Read the AUG ISSUE #80 of Athleisure Mag and see ATHLEISURE LIST | Rang NYC in mag.