Shola Smokehouse to Open in East Austin
The Indian smokehouse opens Friday at 105 Tillery St., combining Indian flavors with oak-fired barbecue.
Updated on Nov. 9, 2026 in Barbecue
Shola, an Indian smokehouse, is set to open Friday at 5 p.m. at 105 Tillery St. in East Austin. The restaurant combines Indian flavors and cooking techniques with oak-fired barbecue.
Why it matters
The opening adds a fusion barbecue concept to Austin's dining scene, a city where smoked meats are a long-standing draw. It also brings chef Hari Nayak's restaurant experience across New York, Bangkok and Kuala Lumpur to the East Austin neighborhood.
Meats are smoked for eight to 12 hours on a custom J&R Oyler rotisserie smoker fueled by post oak. Shola operates Wednesday through Sunday from noon to 10 p.m., with pricing and menu costs not detailed in the announcement.
The players
Hari Nayak
Hari Nayak developed the Shola concept with Laila Bazahm and has a career spanning restaurants in New York, Bangkok and Kuala Lumpur.
Laila Bazahm
Laila Bazahm founded El Raval and Siti in Austin and co-developed the Shola concept with Hari Nayak.
The details
Shola combines Indian flavors and cooking techniques with oak-fired barbecue, serving smoked brisket nihari and masala queso made with smoked paneer, Oaxacan cheese and green chili chutney. Kebabs and naan are prepared in a tandoor oven, and smoking techniques are applied to vegetables, lentils, sauces and ghee.
Timeline
Friday: Shola opens at 5 p.m. at 105 Tillery St. in East Austin.
Wednesday through Sunday: regular hours, noon to 10 p.m.
Season Trajectory
Shola's custom J&R Oyler rotisserie smoker fits a wave of Austin restaurants pairing traditional oak-fired smoking with global flavors. The concept extends the city's barbecue identity beyond classic Texas styles into Indian cuisine.
East Austin diners gain a new option for smoked meats and Indian dishes at 105 Tillery St., open Wednesday through Sunday from noon to 10 p.m. The restaurant's opening Friday at 5 p.m. gives residents a near-term date to plan a visit.
The takeaway
Shola shows how smoking techniques can extend beyond traditional barbecue to vegetables, lentils and sauces. Diners curious about the fusion can plan a visit during regular hours.
Further reading
Explore more Austin barbecue coverage to see how Shola fits into the city's smoked-meat scene.
Source note: This article includes information reported by Austin American-Statesman.
