The night was unusually cold for Cleveland. Pulling off the highway, exhaustion and hunger gnawed at me – dinner couldn’t come soon enough. I knew this stretch of Chagrin Boulevard in Beachwood well, a middle-class suburb brimming with familiar and reliable eateries. But tonight was different; I was on a mission for something new and, as I’d heard, truly special. The tip-off was simple: “There’s an Indian restaurant, but it’s fast-casual, like a Chipotle, but with chicken tikka, and they’re doing it incredibly well.” That was all the convincing I needed.
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The first promising sign at Choolaah Indian BBQ was the bustling crowd visible through the glass walls as I approached from the packed parking lot. It didn’t take a survey to see this place was a hit, drawing in people who clearly knew and appreciated authentic Indian flavors. Inside, a large family group occupied a cluster of pushed-together tables, their surfaces laden with bowls of curries, snacks, and what looked like genuinely good naan. Stepping into the high-ceilinged space, a converted car dealership, the second impressive sight was a row of tandoor ovens, standing proudly at the kitchen’s entrance, like culinary sentinels for all to admire. Yes, the place had a distinct concept-driven feel, clearly designed for expansion (“Is this your first time with us?”), but it also felt like I was in for a treat.
Then I glanced at the menu, and samosa chaat jumped out immediately. Here I was, roadside in the Midwest on a chilly evening, and they were offering one of my all-time favorite Indian street foods – that wonderfully simple, yet complex, snack-meal. Described as their “signature samosas” with chana masala, “drizzled with non-GMO yogurt, and finished with sweet & tangy sauces,” the marketing speak was a bit much, but honestly, at this point, I just needed it to be decent. I was ready to devour it. What arrived was a generous serving of four perfectly crisp, spiced potato and pea samosas, almost swimming in a flavorful curry and sauce. Priced affordably, this samosa chaat was easily two-thirds as good as the ones from my beloved, now-gone Indian spot in Queens, where I was a regular, ordering it constantly, and where they were always slightly amused by my fondness for such a humble dish.
At that moment, I could have left satisfied. Seriously, how far have we come when you can find excellent Indian street food at highway exits in Ohio? But curiosity, and the 19-degree weather outside, kept me rooted.
The story behind Choolaah is as interesting as the food. Founded in 2014 by Clevelanders Simran and Randhir Sethi, along with partner Raji Sankar, Choolaah, named after the traditional Indian stove (chulha), started right here in Beachwood. Fun fact: the founders honed their restaurant skills running a series of Five Guys franchises. Before launching Choolaah, the Sethis spent two years in India developing their recipes, aiming for a dream concept. Choolaah took off, and now boasts multiple locations across Northern Virginia, suburban Philadelphia, and Pittsburgh, with more on the horizon. Their commitment is evident: no artificial ingredients, quality meats, custom spice blends, and a focus on fresh, wholesome, and clean eating. After polishing off the samosa chaat, a chicken tikka bowl, rice, and naan, I genuinely felt good. Plus, the price point was comparable to a burrito bowl at Chipotle.
The menu offers various paths to explore, but like any growing fast-casual brand, bowls are central. You customize them as you like – spicy or mild, with naan wraps filled with halal lamb or tandoor-cooked paneer from local Amish cheesemakers. They even feature pav bhaji, a hearty Mumbai street food – vegetable curry with buttered rolls – another unexpected find in this setting. (Pro tip: order it; you won’t regret it.) A significant portion of the menu caters to vegetarian, vegan, and gluten-free diets. There are kid-friendly naan pizzas, cardamom-infused ice cream, Alphonso mango kulfi, mango lassi, and, because it’s America, a selection of six house-made sauces to enhance everything.
Choolaah is part of a wave of fast-casual Indian restaurants emerging. While unique, independent Indian restaurants are always worth seeking out, several mini-chains are also making their mark. Curry Up Now in San Francisco is notable, though their menu sometimes leans towards food-truck novelty with items like chicken tikka burritos and loaded waffle fries. Tarka Indian Kitchen in Texas offers a more traditional approach with fired-to-order naan across its eight locations. New York has had Kati Roll Company for years, known for Calcutta-style wraps, while Denver’s Biju Little Curry Shop, with a smaller footprint, shows great promise. However, Choolaah’s proposition is compelling: delicious, healthy food, bold flavors, minimal gimmicks, reasonable prices, and solid management. Hopefully, we’ll be seeing Choolaah and similar concepts popping up near more highway exits soon.
When that craving for “Indian Food Near Me Now” hits, you’re in luck. The culinary landscape is changing, making it easier than ever to access vibrant and flavorful Indian cuisine, whether you’re on a road trip or in your own neighborhood. From fast-casual spots like Choolaah to local restaurants, a delicious Indian meal is likely closer than you think.
