The night was unusually cold, even for Cleveland. Pulling off the highway, exhaustion and hunger were setting in, and the thought of a good dinner was all that kept me going. I was familiar with Chagrin Boulevard, a bustling street in the Beachwood suburb, known for its reliable and tasty food options. But tonight was different. I was on a mission to find something new and, as I’d heard, truly special: Indian food, but fast-casual style – think Chipotle, but with the incredible flavors of chicken tikka. Intrigued? I definitely was, especially with the promise that “they’re nailing it.”
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The first thing that struck me about Choolaah Indian BBQ, even from the crowded parking lot, was the lively atmosphere. Peering through the glass walls of the dining room, it was clear this place was popular. Inside, groups of people, many of whom seemed to be well-versed in authentic Indian cuisine, filled the tables. Large families gathered, tables overflowing with recycled paper bowls of curries, snacks, and what looked like genuinely delicious naan. Stepping into the high-ceilinged space, a former car dealership transformed into a modern eatery, the second impressive sight was a row of clay tandoor ovens, proudly displayed like culinary sentinels at the front of the kitchen. The design was undeniably concept-driven, clearly built for expansion. Yet, despite the polished, scalable feel, I had a strong sense that I was in for a treat.
Then I saw the menu, and it was the samosa chaat that sealed the deal. Here I was, off a highway in the Midwest on a chilly evening, and there it was – one of my all-time favorite Indian street food snacks, a symphony of textures and tastes in one dish. Choolaah’s version was described as their “signature samosas” with chana masala, “drizzled with non-GMO yogurt, and finished with sweet & tangy sauces.” While marketing jargon can sometimes be off-putting, at this point, I was simply excited it existed. And when it arrived, a generous serving of four perfectly crispy, spiced potato and pea samosas, swimming in a flavorful curry and sauce, it was even better than I hoped. For a reasonable price, it was easily as good as the samosa chaat from my favorite, now-gone, Indian restaurant in Queens, a dish I used to order constantly and was always amused by how much I enjoyed something so simple.
At that moment, I could have left satisfied. The fact that you can find quality Indian street food at a highway exit in Ohio is a testament to how far culinary accessibility has come. But curiosity, and the 19-degree weather outside, kept me there, wanting to explore more of what Choolaah had to offer.
The story behind Choolaah is as interesting as the food. Founded in 2014 by Clevelanders Simran and Randhir Sethi, former engineers, along with partner Raji Sankar, the first Choolaah in Beachwood was named after the traditional Indian stove, the chulha. Before embarking on their Indian fast-casual dream, the team honed their restaurant skills with a string of Five Guys franchises. The Sethis even spent two years in India perfecting their recipes. Choolaah’s success speaks for itself: from its humble beginnings, it has expanded to multiple locations in Northern Virginia, suburban Philadelphia, and Pittsburgh, with more likely on the horizon. Focusing on fresh, wholesome, and clean eating, Choolaah avoids artificial ingredients, sources quality meats and poultry, and uses custom spice blends. After devouring the samosa chaat, a chicken tikka bowl, rice, and naan, I felt surprisingly light and virtuous. And the price point? Comparable to a burrito bowl and sides at Chipotle, making it a fantastic value.
Choolaah’s menu is designed for customization, much like other successful fast-casual concepts. Bowls are the centerpiece, allowing you to build your perfect meal with various bases, proteins, and sauces. Whether you prefer spicy or mild, naan wraps with halal lamb or tandoor-cooked paneer from local Amish cheesemakers, there’s something for everyone. They even offer pav bhaji, a hearty Mumbai street food – vegetable curry with buttered rolls – a delightful surprise in this setting. (Pro tip: Order the pav bhaji.) A significant portion of the menu caters to vegetarian, vegan, and gluten-free diets. For kids, there are adorable naan pizzas, and for dessert, cardamom-infused ice cream and Alphonso mango kulfi, along with mango lassi. And because it’s America, there’s a selection of six house-made sauces to complement everything.
Choolaah is part of a growing wave of Indian fast-casual restaurants. While unique, independent spots are always exciting, several mini-chains are also emerging. Curry Up Now in San Francisco is one to watch, though their menu of chicken tikka burritos and loaded waffle fries can sometimes lean towards novelty over tradition. Texas boasts Tarka Indian Kitchen, with eight locations specializing in freshly made naan. New York has long enjoyed Kati Roll Company, serving Calcutta-style wraps, and Denver’s Biju Little Curry Shop, with two locations, shows great potential. However, Choolaah’s approach stands out: delicious, healthy food, robust flavors, minimal gimmicks, fair prices, and a clearly competent management team. Hopefully, we’ll be seeing Choolaah, and more excellent “Indian Fast Food Near Me” options, popping up near more highway exits soon.
