Pataaka, from Atlanta-based Chef Anish Nair, opened as a modern, small-plates-style Indian restaurant on August 22. The restaurant features lunch and dinner menus with dishes drawing inspiration from regional Indian recipes across the country and Chef Nair’s global culinary background.
Named for the Hindi word for “firecracker,” Pataaka will reflect a sense of energy, warmth and celebration. In the kitchen, the culinary vision will be anchored in regional Indian flavors reimagined through the perspective of Nair’s training in New American cuisine and modern French technique.
“I’ve dreamed of opening this restaurant for a decade and can’t wait to finally share an experience with our guests that’s full of energy, warm service and bold flavors,” says Nair, who is both executive chef and partner in the venture.
Incorporating culinary techniques ranging from sous vide and infusions to smoking, tandoor roasting and slow-braising, Pataaka’s menu reimagines regional Indian flavors through Nair’s unique global lens. Designed for sharing, small plates include Chulbule Jhinga Tart featuring a buttery tart shell filled with spiced tiger prawns, avocado mousse, pickled onions, tamarind glaze and fresh micro herbs and Lamb Empanadas featuring a crisp pastry filled with spiced minced lamb, delicately seasoned with aromatic garam masala. Entrees include Slow-Braised Lamb Shank, Old Delhi Butter Chicken and Shrimp Malvani.
Soups and salads will also be available, alongside a curated selection of desserts, house-made naans and flavorful chutneys.
The beverage program will be headed up by Beverage Director Prrateek Chaudhary, who brings 15 years of experience in India’s luxury hospitality industry. His menu will be divided into three sections: Somras for signature cocktails, Aamras for non-alcoholic beverages and Mukhwas for dessert cocktails. Each drink on the menu is inspired by a chapter of Prrateek’s personal journey, representing a city or state in India where he spent an important phase of life, ranging from childhood through his college years and professional career. Highlights will include “Whiskey Thandai” inspired by the vibrant Holi festival celebrated across North India and “Puchka” inspired by India’s street food culture.
Brought to life by local interior design studio Johnson Studio at Cooper Carry, Pataaka will offer seating for 114, an outdoor patio and a mezzanine-level private dining space. The open, two-story dining room will glow with warm, earthy terracotta and amber hues and feature decorative ceiling details, banquette seating and an abundance of natural light pouring through oversized arched windows. Anchored by a central bar and designed with a mix of intimate and communal seating, the space reflects the restaurant’s celebratory spirit and commitment to creating memorable moments.
With over 25 years of culinary experience, Chef Nair was born in Chennai, India and attended IHM Chennai, where he studied Indian cuisine and French culinary techniques. Upon graduating, he began his career as a pastry chef in India. In 2002, Anish moved to the United States, where he worked in kitchens around South Carolina, including roles at Sea Pines Resort, before opening his first restaurant, Fusion, in Hilton Head in 2011. After making the move to Atlanta in 2013, Anish joined the Savi Provisions team, serving as Corporate Chef for the company’s multiple locations. In 2017, Anish became Executive Chef of Jai Ho Indian Kitchen and in early 2020, Anish helped open a spin-off of Jai Ho inside Krog Street Market.
The restaurant is at the base of Spring Quarter, a mixed-use district developed by Portman that spans a full city block on Spring Street and features over 40,000 square feet of retail and dining options with state-of-the-art office space and luxurious residential living.
In addition to Pataaka, Spring Quarter’s dynamic restaurant lineup includes ISHIN by Ito, Celestia, Sozou and Habaneros. The mixed-use campus is anchored by the Patterson House, a 24,000-square-foot historic building that is being reimagined into a dining destination by Hal’s The Steakhouse.
