We’re always down for a good meal and last month , not only did we have a feast that was next level, but we went on a journey that let us know about Toddy Shops, Kerala Cuisine, and little the details that brought it all together! We wanted to know more about Chatti which is located in Midtown here in NYC. We had the pleasure of having noted Founder/Partner of Chatti & Culinary Director/Partner Kappa Chakka Kandhairi in Bengaluru and Chennai -Chef Regi Mathew walk us through the dishes that we enjoyed. He talked about the region, the spices of the area and the various traditions that are done when eating. In today’s The Art of the Snack, he gives us more insights as well as what we should have when we come in next!

ATHLEISURE MAG: Chef Regi Mathew, before we delve into Chatti by Regi Mathew, can you tell us about your culinary background, kitchens you trained in and what led you to create Chatti by Regi Mathew?

CHEF REGI MATHEW: Growing up in Kerala, cooking and food were at the center of my youth and family life. Having lost my father while I was still quite small and being the second youngest in a family of boys, I spent a lot of time in my mother’s kitchen. Some of my earliest memories are of watching her cook. From ingredients being prepared, spices being ground, to dishes coming together, I was naturally curious about it all.

At the time, I didn’t think I would pursue cooking professionally but looking back, that early exposure is what shaped my connection to food. It wasn’t a conscious decision then but a way of life that eventually became the foundation of my journey as a chef. Professionally, I trained in hotel kitchens and worked with some of India’s leading hospitality brands before founding Kappa Chakka Kandhari in Chennai and later Bengaluru. Those restaurants became a way for me to showcase the depth and diversity of Kerala’s regional cuisines beyond the stereotypes people often associate with South Indian cuisine.

Chatti grew naturally from that journey. I wanted to create a space that felt transportive, emotional, and deeply rooted in Kerala’s culture, and with New York being one of the world’s great dining cities, I felt the city was ready for Kerala cuisine. For over three years, I researched my cuisine, visiting 300 households and 100 toddy shops across Kerala. I am incredibly proud to present my home country’s rich culinary heritage to the world.

AM: For those coming in to dine, can you tell us about the ambiance and aesthetic of Chatti as you definitely don’t feel like you’re in NYC when you’re there! It felt like being on a vacation and it really allowed an immersion into the menu and the experience.

CHEF RM: That means a lot because that feeling of being transported to Kerala, was very intentional. We wanted Chatti to feel less like a restaurant and more like stepping into a memory of Kerala. The design draws from old homes, toddy shops, coastal textures, terracotta, wood, brass and elements inspired by Kerala’s backwaters and shoreline.

Kerala has a very layered culture shaped by trade, migration, spice routes and communities that travelled across the world for centuries, and we wanted the space to reflect that richness. The interiors weave together earthy tones with intricate laser-cut copper artworks depicting aspects of tropical life in Kerala such as fishing nets, snake boats and redtiled homes all adding both texture and cultural depth to the experience. The furniture is crafted from the Nilambur teak by artisans from Kerala, which brings a certain warmth and authenticity to the space.

For us, every detail was important because in Kerala dining is never only about eating. It is about slowing down, gathering with people you love and sharing stories. We wanted guests in New York to feel that same warmth, immersion and sense of place the moment they walk into Chatti.

AM: What does Chatti mean?

CHEF RM: The name ‘Chatti’ (pronounced chuht-tee) refers to the traditional clay pot central to Kerala’s toddy shops and homes. These clay pots enhance the flavours of the dishes as they allow the food to mature over time. In toddy shops, food is typically prepared in the morning and left to develop its taste in chattis before being served to guests. This cooking method is an essential part of Kerala’s culinary tradition. Naming the restaurant Chatti felt symbolic because everything we do is rooted in authenticity, memory and heritage.

AM: What is a Toddy Shop Culture and why did you want to showcase this concept to diners?

CHEF RM: My vision has always been to elevate Kerala cuisine to global prominence, preserving its authenticity while introducing it to a wider audience. I hope to deepen appreciation of Kerala’s diverse traditions and inspire a greater understanding of its unique heritage.

Kerala is a lush coastal state in southern India that was once a thriving hub of the ancient spice trade, so it boasts a culinary legacy shaped by centuries of global influences and the region’s unique natural abundance. Among its many micro-cuisines, toddy shop culture stands out as both ubiquitous and distinctive. These eateries are known for their slow-cooked dishes, bold flavors, and communal spirit, serving toddy – a naturally fermented, mildly sweet palm beverage – alongside ‘touchings,’ flavorful small plates. Contrary to common perceptions of Indian food, Kerala’s toddy shop cuisine is characterized not by overwhelming heat or sharp intensity, but by its rich aromatic depth and the expert balance of spices.

At the heart of toddy shop culture is a ritual of savoring and a sense of community. People from all walks of life–politicians, artists, and businessmen– sit side by side, sharing food and honest conversation. With Chatti, we are reimagining these cherished values and traditions for a contemporary global audience, celebrating the culinary diversity of Kerala, from the seafood-rich backwaters of Alleppey to the hearty meat specialties of the Malabar and High Range regions.

AM: What is Kerala cuisine and what are 3 ingredients and flavors that are indicative of this cuisine?

CHEF RM: Kerala cuisine is incredibly diverse because the state itself is geographically and culturally layered. You have the coast, the hills, backwaters, and spice-growing regions, each influencing the food differently. It is a cuisine shaped by traders from the Middle East, Portugal, Holland and beyond, yet it has remained deeply local.

Three ingredients that are central to Kerala cuisine would definitely be coconut, black pepper and curry leaves. Coconut appears in many forms, as coconut milk, coconut oil, roasted, grated or fermented. Black pepper is historically significant because Kerala was once one of the world’s great spice destinations. Curry leaves bring aroma and freshness that are instantly recognisable in Kerala cooking.

AM: There are so many details of this restaurant with the food as well as experiences. When being seated at the table, there is a large seashell that is placed in front of you. Tell us why this is one of the initial experiences that starts any meal here!

CHEF RM: Kerala has always had a deep relationship with the sea. The shell is symbolic of that connection and acts almost like a gentle invitation into the experience. We wanted the meal to begin with a moment of curiosity before the food even arrives. In many coastal cultures, shells also carry sound and memory. For us, it represents the shoreline, the fishermen, the backwaters and the rhythm of Kerala life.

AM: When you are given water, it is warm and red - tell us about this and why it is served at this temperature and why is it that color?

CHEF RM: At the start of every meal, guests are served a warm, pink-tinted water, which is made by boiling sappan wood and is inspired by traditional Kerala wellness practices, inviting them to slow down and fully immerse themselves in Kerala’s culture of communal dining. In many homes in Kerala too, warm water is preferred over chilled water because it is considered better for digestion, especially in humid climates and alongside spice-forward food.

AM: What are 3 appetizers that you suggest that we should have in mind to share with the table?

CHEF RM: Here is a selection of my recommendations

Prawn Pouches: Drawing inspiration from a popular Kerala dish Prawn Peera, this dish evokes the goodness of grated coconut but takes things a step further. Prawns are marinated with a signature coconut masala seasoned with select Kerala spices and sun-dried Malabar tamarind, then wrapped in banana leaf pouches and gently steamed. This allows the natural flavors to meld and the prawns to absorb the earthy aroma of the banana leaves thus bringing the heat and smokiness of spices and tamarind together.

Tender Jackfruit Cutlet: ‘Idichakka Cutlet’ – deep-fried, crumb coated, tender jackfruit cutlets. Tender jackfruit is first half cooked in earthen pots with Kerala spices and then shaped into cutlets, coated with crumbs and deep fried.

The Toddy Shop Beef Fry is something very close to Kerala toddy shop culture, slow cooked, intensely spiced and deeply comforting.

AM: There are a number of dishes to enjoy! What are 3 House Specialties that you suggest that we try?

CHEF RM: Pearl Spot Parcel or Karimeen Pollichathu is one of the signature dishes because it represents Kerala’s backwater cuisine beautifully. A favourite with the sea-food loving community of Kerala, Karimeen or pearl spot fish, a popular and muchloved variety of fish from Kerala has a unique flavour that melds the salinity of seawater and sweetness of freshwater. Seasoned with a delicate hand, wrapped in banana leaf to create a second layer of flavour and aroma, and grilled on a hot tawa, this dish is the star of every meal.

Seafood Tawa-Grilled with Gooseberry Masala: A tribute to the tribal community of the Agasthiyar forest near Thiruvananthapuram in Kerala, comes a seafood dish with two special ingredients – dried gooseberries and green peppercorns. Paired with bird’s eye chillies, they infuse the seafood with floral notes, and a lingering sweet-tart aftertaste from the gooseberry.

Toddy Shop Beef Fry is inspired by the bold, flavour-forward beef preparations traditionally served in Kerala’s toddy shops- the rustic local taverns known for its selection of regional comfort food. The dish features slowcooked beef tossed with roasted spices, curry leaves, coconut slivers, and black pepper, creating a dark, intensely flavoured fry. At Chatti, I present it with a more refined yet deeply nostalgic approach, staying rooted in the flavours and spirit of Kerala’s toddy shop culture.

And finally, the Aubergine Coconut Fryeggplant grilled with delicate spices and coconut crumbs

AM: What are 3 curries that we should have in mind when dining?

CHEF RM: Duck Mappas: Pieces of duck are marinated in a traditional toddy shop spice mix and then slow cooked in a rich coconut milk curry. The Mappas-style preparation allows the duck to absorb the deep, spiced flavors while the coconut milk adds a creamy balance, creating a dish that’s intensely flavorful and true to Kerala’s toddy shop cooking style.

Clay Pot Fish Curry: Kerala’s famous toddy shops dot the highways, serving toddy and ‘touchings’. The Clay Pot Fish Curry features chunks of fish slow-cooked with Malabar tamarind or kodampuli found in this region in a crimson gravy and matured overnight in a clay pot. It is the Malabar tamarind and select spices that lend this fish curry its intense, flavour and signature tartness. Best enjoyed with a carb of your choice either boiled mashed tapioca or Kerala’s indigenous Palakkad matta rice.

Ramapuram Chicken Curry: Chicken pieces are marinated and simmered in aromatic spices and freshly extracted coconut milk. Slow cooking allows the flavors to meld, combining the creamy texture with the mild spices, in the classic homestyle curry which is unique to the town of Ramapuram.

Malabar Aviyal: Melange of garden-fresh vegetables cooked with crushed coconut and yogurt. This unique dish is an important part of Kerala vegetarian offering. Each region in Kerala makes their own version of Aviyal.

AM: For rice and breads, what are 3 that we should have in mind?

CHEF RM: Steamed Hoppers (Vattayappam) – Soft pillowy fermented and steamed, fluffy rice cakes are made from fermented rice, Vattayappam in Kerala is traditionally made with a splash of toddy that adds a gentle, complex flavour and is the perfect combination of sweet and tangy; a delightful contrast to the rich, spicy Kerala curries served alongside.

Rice Dumplings in Coconut Milk (Best eaten with Ramapuram Chicken Curry) - Bite-sized rice dumplings, gently simmered in coconut milk, are best paired with a mildly spiced chicken curry made from cold-ground coriander seeds, Kerala spices and coconut milk. This dish, popular among certain local communities in Kerala and is a favourite food during local festivals. When eaten with a chicken curry – this subtle and comforting onebowl dish that is a wholesome and complete meal.

Mutton Cup Biriyani: Mutton biriyani cooked with short-grain rice & Tellicherry spices. This style of biriyani is quite different from the typical Biryani associated with Indian food. One of India’s most popular biriyani is flavorful and not heavy, the main ingredients are mutton, mild Tellicherry spices and an Indian aromatic variety of small grain rice known as Kaima. The main ingredients are tender chicken or mutton, mild Tellicherry spices and an Indian aromatic variety of small grain rice known as Kaima.

AM: What are 3 desserts that we should have to end our meal that we can share?

CHEF RM: Palada is one of the most popular, traditional, creamy milk and rice based desserts from Kerala, and a must have for auspicious occasions.

Cloud Pudding: A delicate pudding made with tender coconut; this is a signature dish from Chatti’s sister restaurant in India. Named for its soft texture, cloud pudding is wobbly and subtle, a dessert that will melt in your mouth, leaving behind the faintest traces of coconut.

Filter Coffee Pudding: A signature dessert inspired by South India’s famed filter coffee. Flavours of South Indian Filter coffee in a dessert is the best way to end a meal for both coffee lovers as well as those who wish to satisfy their sweet craving after a delicious meal. Arabica coffee beans sourced in South India are first roasted, then ground coarsely and filtered in a brass percolator to give a decoction that’s used in this light, airy and subtly sweet coffee dessert. It provides the combined satisfaction of having a coffee as well as a dessert.

AM: The cocktails were amazing. I truly enjoyed the one that came out of the jewelry box! What are 3 cocktails that we should have when dining?

CHEF RM: Our bar program draws heavily from Kerala’s spice routes and ingredients. The Malayali Old Fashioned in the jewellery box is designed as an experiential drink inspired by Kerala’s history of gold, trade and heirlooms. The inspirations for my cocktails come from the landscapes of Kerala. The flavours, ingredients, and techniques used in the cocktails reflect the essence of the region, creating a unique drinking experience.

I would recommend the Sam Bar, vodka infused with clarified sambar (a South Indian lentil curry), topped with coriander leaf powder and mezcal; and God’s Own Country, gin-based cocktail infused with Kaffir lime, and a twist of lemon grass.

Another must try is Kandhari, is a unique spicy margarita that I worked on personally, that consists of tequila, lime, triple sec, salt air, and a concoction made with Kerala’s bird’s eye chili, a small pepper known for its sharp heat.

AM: For those eating at the bar, is there a separate menu? If so, what are 3 items that you suggest that we should try when eating there?

CHEF RM: Our Touchings menu is particularly bar-friendly and designed for sharing and pairing with cocktails. Touchings are the Toddy Shop inspired version of small plates packed with bold flavors and perfectly portioned bites. Colloquially called touchings because they are meant to be eaten with your hands, these dishes are rooted in Kerala’s unique Toddy Shop dining culture, bringing the true essence of regional specialities to your plate.

Trivandrum Chicken Fry: Inspired by the street food found in Southern Kerala, this chicken fry has predominant flavours of crushed garlic and fennel. Succulent pieces of chicken are marinated with fennel, garlic, chilli & deep-fried making it a delightful snack.

Quilon Coconut Prawns: Prawns are marinated in a spiced coconut masala, then crusted with crisp grated coconut and then tawa grilled. The coconut imparts a rich, nutty flavor that caramelizes on the prawns, and curry leaves adds an aromatic touch. Yet another signature from Chef Regi’s kitchen.

Chili Roasted Calamari - ‘Koonthal Tawa Roast’ – squid rings cooked on a griddle with toddy shop masala. Squid rings are marinated in toddy shop masalas and seared on a hot griddle, where they develop a slightly crispy exterior while staying tender inside. The griddle-cooking enhances the flavor of the masala, bringing out the squid’s natural sweetness and creating a dish that’s both spicy and succulent

AM: We had the opportunity to try a tonic that was taken as a shot that you made for us! Can you tell us about this?

CHEF RM: Kottuvadi is a Malayalam term that translates to a wooden mallet. This drink takes Chef back to his college days, when just one shot of it would make you feel like you are hit on the head with a Kottuvadi. . It is a concoction of bird’s eye chilli, ginger and country liquor, it’s a drink that takes you to the ‘spice world’ on a rocket.

AM: During the meal we also had palate cleansers as well - can you share more about what those were?

CHEF RM: In the Kerala sadhya (banana leaf meal), pachadi is served as a palate cleanser. It is either curd-based or sweet and tangy fruit-based. Here, we make it with pineapple which brings out the tanginess, coconut and banana. This palate cleanser helps neutralise the flavors before starting the next course of the meal, thus enhancing flavors of the food.

AM: You are a noted chef with a successful restaurant Kappa Chakka Kandhari in Chennai as well as in Bengaluru in India and Chatti is your international debut here in NYC which has been open for a little over a year. What do you want your legacy to be known as when people are thinking about your food and flavors?

CHEF RM: I hope my work helps expand the understanding of Indian cuisine globally. India is not one cuisine - it is thousands of culinary identities, techniques and stories. If there is one thing I would like my legacy to reflect, it is that regional Indian cuisines deserve the same respect and curiosity that the world gives to other great food cultures. For me, food is documentation. It is preserving memory, communities and traditions that could easily disappear with time. If people leave my restaurants with a deeper appreciation for Kerala and its culinary heritage, that is meaningful to me.

AM: Are there any upcoming events that we should know about that Chatti will be involved in?

CHEF RM: We are constantly exploring collaborations, seasonal menus and cultural experiences that celebrate Kerala beyond just the food. There are a few exciting things in the works around immersive dining experiences, and we’ll be sharing more very soon.

IG @chatti.newyork

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