Review
About
Maneet Chauhan is a James Beard Award winner and two-time Tournament of Champions winner who has been running this Indian-Southern fusion restaurant in The Gulch for over a decade. The menu hasn't changed much in that time, which is actually the point — the team has had years to perfect every dish on it and it shows.
The whipped paneer blends feta, parmesan, and lime pickle honey into something that hits every taste receptor simultaneously. The saag mac and cheese puts chili-spiced cheddar and fenugreek into ribbed elbows in a way that sounds like too much and delivers exactly right. The pork shank vindaloo falls apart in a pool of curry sauce. The gol guppa shots are the table crowd-pleaser. The cocktails — particularly the Bollywood Breeze — are as polished as the food.
The room is one of Nashville's more atmospheric — rich red drapery, warm mosaics, ornate glass lanterns in what used to be a brick garage. It earns the occasion. Worth Trying is a genuine understatement for a restaurant this consistent and this confident.
The whipped paneer blends feta, parmesan, and lime pickle honey into something that hits every taste receptor simultaneously. The saag mac and cheese puts chili-spiced cheddar and fenugreek into ribbed elbows in a way that sounds like too much and delivers exactly right. The pork shank vindaloo falls apart in a pool of curry sauce. The gol guppa shots are the table crowd-pleaser. The cocktails — particularly the Bollywood Breeze — are as polished as the food.
The room is one of Nashville's more atmospheric — rich red drapery, warm mosaics, ornate glass lanterns in what used to be a brick garage. It earns the occasion. Worth Trying is a genuine understatement for a restaurant this consistent and this confident.
The whipped paneer, saag mac and cheese, pork shank vindaloo, and gol guppa shots are the moves. Menu hasn't changed much in ten years because it doesn't need to.
Chauhan Ale & Masala House is Maneet Chauhan's flagship restaurant in The Gulch, set in a refurbished brick building. James Beard Award winner. The menu blends Indian cooking traditions with Southern ingredients — tandoori shrimp and grits, lamb keema nachos, dosas at brunch. Full service, private dining room, open seven days for dinner and brunch.
