{"id":47589,"date":"2025-10-21T20:38:03","date_gmt":"2025-10-21T20:38:03","guid":{"rendered":"https:\/\/www.saucemagazine.com\/?p=47589"},"modified":"2025-10-21T20:38:04","modified_gmt":"2025-10-21T20:38:04","slug":"chulah-indian-hearth-bar-is-wildwoods-newest-fine-dining-experience","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/places-2\/chulah-indian-hearth-bar-is-wildwoods-newest-fine-dining-experience\/","title":{"rendered":"Chulah Indian Hearth & Bar is Wildwood\u2019s newest fine dining experience"},"content":{"rendered":"\n

Across the street from the Wildwood B&B Theater is a unique fine dining restaurant serving a pan-Indian culinary experience. Chulah Indian Hearth & Bar<\/a> opened its doors at at 16721 Main St. in Wildwood to the public in September. The restaurant is owned by three partners: Chandra Mohan, Naga Indukuri and Dinesh Batula.<\/p>\n\n\n\n

The name “Chulah” represents the hearth of traditional Indian kitchens, symbolizing authenticity, heritage and the warmth of home cooking. And that\u2019s what Mohan wants Chulah to be: a representation of all the flavors reminiscent of home.<\/p>\n\n\n\n

\u201cWe just wanted to take the authenticity from our villages and get the actual flavors right, without any additional ingredients or any additives in it,\u201d Mohan said.<\/p>\n\n\n\n

Behind the kitchen door is where the magic happens. In the backrooms of the kitchen, a spice rack seven feet high is lined with seasonings imported from India: a box full of dried red chiles, coriander seeds, mustard seeds, turmeric, and chile powder, among others. Nearby sits a huge sauce pot, filled with the freshly made tikka sauce. These herbs are used to craft a variety of dishes, from kebabs, chicken wings, flatbreads, curries, rice dishes, noodles, pizzas and pastas. <\/p>\n\n\n\n

\u201cI want  people  to try out everything when they come to Chulah\u2026 it\u2019s like celebrating and sharing culture,\u201d Indukuri said.<\/p>\n\n\n\n

At Chulah, it\u2019s all about experimentation. That sense of innovation is found in Indukuri\u2019s blue-and-green striped recipe book, where he fine-tunes those classic, homestyle Indian recipes. Pages upon pages are filled with recipes recorded in English and Telugu, some of which are written by Indukuri\u2019s own mother. <\/p>\n\n\n\n

It\u2019s the texture of the curry that makes all the difference, Indukuri explains. The secret lies in the incorporation of a paste made from cashews. This gives the curries a rich texture that pairs beautifully with any of the rice dishes, which include a layered rice dish called biriyani, a one-pot rice dish called pulav, or fried rice.<\/p>\n\n\n\n

Chulah also boasts that their samosas are made from scratch and use a fresh onion filling rather than the more common potato filling. The crispy, flaky crust, paired with the aromatic onion filling, transports one to the cinemas of South India, where samosas are served as a movie snack. Or try the veggie cutlets, a nostalgic Indian canap\u00e9 typically served on trains. It took multiple rounds of experimentation to get them just right, Indukuri explains. <\/p>\n\n\n\n

\u201cI won’t give [them] to an adult [for feedback]. I know people have different taste buds. What I do [instead] is I give it to a kid first, because kids will be honest. If it’s spicy or something, they [will be honest],\u201d Indukuri said.<\/p>\n\n\n\n

Chulah Indian Hearth and Bar is housed in a 4,500-square-foot space that was formerly an Italian restaurant called Benedetto\u2019s On Main. When Indukuri and his team took over the space, they were left with pizza ovens, which gave Indukuri the idea to craft Indian-style pizzas. After spending a couple of days learning the art of pizza making with the culinary team at Dogwood Social House, Indukuri was ready to put it on the menu. The pizzas are completely customizable and come with a choice of three toppings. The pizzas are brushed with Chulah\u2019s signature tikka masala marinara sauce, which adds a nice little kick to each bite. <\/p>\n\n\n\n

Chulah further keeps the Italian spirit alive with dishes like the spaghetti tikka masala, or the penne arrabbiata, which combines Indian style ground lamb with a smoky charred tomato sauce and Italian mozzarella. <\/p>\n\n\n\n

If you\u2019re craving something more Indian, don\u2019t miss out on the naan flatbreads, which are cooked in a traditional tandoori oven, and then brushed with ghee and topped with finely chopped cilantro. It arrives at your table fresh out of the oven, the steam still rising. The specialty cheese naan has a soft chewiness that creates the perfect vessel for any of Chulah\u2019s curries, like the paneer shahi korma: cubes of paneer (Indian cheese) that are slow-cooked in a rich cashew sauce with saffron and other spices.  Indukuri\u2019s favorite is the saag curries, a savory spinach curry with a selection of lamb, chicken or paneer.<\/p>\n\n\n\n

The decor of Chulah evokes a sense of comfort, reminiscent of traditional Indian homes, with wood finishes and brightly colored walls. \u201cBack then, our house used to be made with wood, so as soon as we saw the place, [we saw that] a lot of wood was used inside [for decor], and we got the wood stained. So that’s how we wanted to keep it, like an old-style country home, like the traditional Chettinadu homes [in South India],\u201d Indukuri said. <\/p>\n\n\n\n

Chulah\u2019s capacious interior provides a space for everyone; in addition to regular indoor tables, there is a private dining area for parties, bar seating and an outdoor patio \u2013 and more to come, according to Indukuri. In the coming months, the outdoor patio seating area will be outfitted with a grill to whip up fresh lentil crepes, known as dosas. If you\u2019re looking for a healthy grab-and-go meal, Chulah\u2019s protein and vegetable-loaded bowls and wraps don\u2019t skimp out on flavor. <\/p>\n\n\n\n

Follow Chulah Indian Hearth and Bar on Instagram<\/a>, or visit their website<\/a> for more updates.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chulah Indian Hearth & Bar offers a pan-Indian culinary experience in 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Mint & Martini opened earlier this summer and has\u2026","rel":"","context":"In "Places"","block_context":{"text":"Places","link":"https:\/\/www.saucemagazine.com\/category\/places-2\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2024\/08\/mint-and-martini-indian-fusion-italian-cocktails-bar-wildwood-st-louis-lg.webp?fit=1200%2C668&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2024\/08\/mint-and-martini-indian-fusion-italian-cocktails-bar-wildwood-st-louis-lg.webp?fit=1200%2C668&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2024\/08\/mint-and-martini-indian-fusion-italian-cocktails-bar-wildwood-st-louis-lg.webp?fit=1200%2C668&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2024\/08\/mint-and-martini-indian-fusion-italian-cocktails-bar-wildwood-st-louis-lg.webp?fit=1200%2C668&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2024\/08\/mint-and-martini-indian-fusion-italian-cocktails-bar-wildwood-st-louis-lg.webp?fit=1200%2C668&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":36682,"url":"https:\/\/www.saucemagazine.com\/places-2\/fine-dining-indian-restaurant-amrut-fusion-is-now-open-in-chesterfield-17336217\/","url_meta":{"origin":47589,"position":1},"title":"Fine dining Indian restaurant Amrut Fusion is now open in Chesterfield","author":"Shwetha Sundarrajan","date":"February 15, 2024","format":false,"excerpt":"Nestled between Syberg's Chesterfield and the Old Spaghetti Factory at 17392 Chesterfield Airport Road is Chesterfield\u2019s newest Indian fusion restaurant, Amrut Fusion. The restaurant is the brainchild of Karunakar Mandadi and Anis Hyderabad House owner Anil Jukanti. 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The Celtic pub is located at 2490 Taylor Road in the Dierbergs shopping plaza on Manchester\/Highway 100. The Scoop reported\u00a0last October that the pub, which first opened in 1975 with a location in the Central West End and has since\u2026","rel":"","context":"In "Places"","block_context":{"text":"Places","link":"https:\/\/www.saucemagazine.com\/category\/places-2\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2013\/02\/022013_llywelyns1.webp.webp?fit=490%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":23740,"url":"https:\/\/www.saucemagazine.com\/places-2\/six-mile-bridge-owner-to-bring-new-restaurant-botanica-to-wildwood-with-ben-welch-as-executive-chef-17334234\/","url_meta":{"origin":47589,"position":3},"title":"Six Mile Bridge owner to bring new restaurant Botanica to Wildwood with Ben Welch as executive chef","author":"Adam Rothbarth","date":"August 10, 2021","format":false,"excerpt":"Yesterday, Monday, Aug. 9,\u00a0Ryan Sherring, owner of popular brewery Six Mile Bridge, announced that he's working on a new concept in Wildwood. Next month, he'll open Botanica, a 13,000-square-foot Italian restaurant at 2490 Taylor Rd., in the former Sllyce Republic Pizza space. Ben Welch formerly of Big Baby Q and\u2026","rel":"","context":"In "New Restaurants"","block_context":{"text":"New Restaurants","link":"https:\/\/www.saucemagazine.com\/category\/topic\/new-restaurants\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2021\/08\/ben-welch-six-mile-bridge-st-louis-lg.webp?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2021\/08\/ben-welch-six-mile-bridge-st-louis-lg.webp?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2021\/08\/ben-welch-six-mile-bridge-st-louis-lg.webp?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2021\/08\/ben-welch-six-mile-bridge-st-louis-lg.webp?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2021\/08\/ben-welch-six-mile-bridge-st-louis-lg.webp?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6277,"url":"https:\/\/www.saucemagazine.com\/places-2\/first-look-sllyce-republic-pizza-in-wildwood-17332809\/","url_meta":{"origin":47589,"position":4},"title":"First Look: Sllyce Republic Pizza in Wildwood","author":"Adam Rothbarth","date":"July 3, 2019","format":false,"excerpt":"Sllyce Republic Pizza is now open at 2490 Taylor Road in Wildwood.The bar features a large draft beer list, four tapped wine options and a list of house cocktails.One of the game rooms features two bocce ball courts.Sllyce offers around seven flavors of gelato imported from Italy.The Octavius has basil\u2026","rel":"","context":"In "Places"","block_context":{"text":"Places","link":"https:\/\/www.saucemagazine.com\/category\/places-2\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2019\/07\/sllyce-pizza-wildwood-1.webp?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2019\/07\/sllyce-pizza-wildwood-1.webp?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2019\/07\/sllyce-pizza-wildwood-1.webp?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2019\/07\/sllyce-pizza-wildwood-1.webp?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2019\/07\/sllyce-pizza-wildwood-1.webp?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":40663,"url":"https:\/\/www.saucemagazine.com\/places-2\/thirteenfiftysix-public-house-owner-will-open-craft-restaurant-in-january-17335725\/","url_meta":{"origin":47589,"position":5},"title":"Thirteenfiftysix Public House owner will open Craft restaurant in January","author":"Sophie Tegenu","date":"November 1, 2018","format":false,"excerpt":"Wildwood is getting a new bar and restaurant from Ballwin's Thirteenfiftysix Public House owner David McDonald. 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When McDonald moved to Wildwood, he noticed a lack of dining options. \"I really liked the area, but there weren't too many\u2026","rel":"","context":"In "New Restaurants"","block_context":{"text":"New Restaurants","link":"https:\/\/www.saucemagazine.com\/category\/topic\/new-restaurants\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2018\/11\/craft-restaurant-wildwood-1356-public-house.webp?fit=795%2C575&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2018\/11\/craft-restaurant-wildwood-1356-public-house.webp?fit=795%2C575&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2018\/11\/craft-restaurant-wildwood-1356-public-house.webp?fit=795%2C575&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2018\/11\/craft-restaurant-wildwood-1356-public-house.webp?fit=795%2C575&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/47589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/users\/185"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/comments?post=47589"}],"version-history":[{"count":4,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/47589\/revisions"}],"predecessor-version":[{"id":47594,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/posts\/47589\/revisions\/47594"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/media\/47593"}],"wp:attachment":[{"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/media?parent=47589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/categories?post=47589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/tags?post=47589"},{"taxonomy":"newspack_collection_taxonomy","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_taxonomy?post=47589"},{"taxonomy":"newspack_collection_section","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_collection_section?post=47589"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=47589"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.saucemagazine.com\/wp-json\/wp\/v2\/coauthors?post=47589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}