Chatti Restaurant New York Preserving India’s Culinary Heritage One Plate at a Time

• Chatti introduces New York diners to Kerala's authentic toddy shop culture and regional cuisine. 

• Chef Regi Mathew spent years documenting recipes and oral traditions across Kerala before opening the restaurant. 

• Every dish reflects the diversity of Kerala's distinct micro-cuisines rather than generalized Indian fare. 

• Traditional cooking methods, ingredients, and hospitality remain central to the dining experience. 

• Chatti serves as both an acclaimed restaurant and a living preservation project for Kerala's culinary heritage.

Some restaurants impress through impeccable technique. Others captivate with beautiful interiors or memorable hospitality. The rarest destinations accomplish something far more enduring by transporting guests into another culture so completely that every course becomes part of a larger story. Chatti, Chef Regi Mathew's celebrated restaurant in Manhattan's Garment District, achieves exactly that, inviting diners to discover Kerala, India's lush southwestern coastal state, through one of its most cherished culinary traditions while preserving an important chapter of India's gastronomic heritage.

That distinction immediately separates Chatti from many outstanding Indian restaurants across New York City. Rather than presenting a broad overview of Indian cuisine or adapting familiar favorites for wider audiences, Chef Mathew has built his restaurant around Kerala's toddy shop food culture, a deeply regional culinary tradition that remains unfamiliar to many diners both outside and within India. The result is an experience that feels as educational as it is delicious, where every carefully prepared dish serves as an introduction to centuries of history, family traditions, and regional identity.

The restaurant's name itself offers the first lesson. A "chatti" is the traditional clay cooking vessel found throughout Kerala homes and toddy shops, representing far more than cookware. It symbolizes generations of recipes, patience, craftsmanship, and communal dining. That philosophy extends throughout the restaurant, where warm woods, natural textures, flowing light, and thoughtful architectural elements quietly evoke Kerala's tropical landscape. Rather than relying on theatrical décor, the environment creates a subtle sense of place, encouraging guests to slow down and appreciate both the cuisine and the culture behind it.

Behind every detail lies years of extraordinary preparation. Before Chatti welcomed its first guests, Chef Mathew devoted more than three years to documenting Kerala's disappearing culinary traditions. His travels carried him throughout the state, into family kitchens, village homes, and toddy shops where recipes had survived almost exclusively through oral tradition. Those experiences became far more than research for a restaurant. They evolved into a preservation project dedicated to ensuring that generations of culinary knowledge would not disappear with time.

As Chef Mathew explains:

"More than a restaurant, Chatti is the outcome of my documentation of Kerala toddy shop cuisine. Before opening Chatti, I spent several years travelling across Kerala, visiting homes and toddy shops to document recipes, techniques, and food memories. The project goes beyond food, preserving oral traditions and regional identities that have long been passed down through generations. It shifts the conversation from a restaurant opening to a story of cultural preservation, positioning Chatti as both a restaurant and a custodian of Kerala's culinary heritage."

That mission shapes every aspect of the restaurant. While New York has become one of the world's premier destinations for Indian cuisine, Chef Mathew intentionally sought to introduce something even seasoned diners had rarely encountered. Asked what most distinguishes Chatti from the city's increasingly competitive dining landscape, he points first to its singular focus.

"If I had to identify the three biggest differentiators that set Chatti apart from an increasingly competitive New York Indian dining scene, they would be these. First, Chatti is more than a regional restaurant. It is built around a Kerala micro-cuisine. While many acclaimed Indian restaurants in New York focus on regions such as Tamil Nadu, Punjab, Goa, Assam, or broader South Indian cooking, Chatti goes deeper by focusing on Kerala's toddy shop food culture, a highly localized tradition unfamiliar even to many Indians." Chef Regi Mathew

The restaurant's authenticity extends well beyond its menu. Chef Mathew emphasizes that every recipe is supported by years of firsthand documentation.

"Second, the menu is backed by extensive culinary research. Before opening Chatti, I spent more than three years travelling across Kerala, visiting approximately 70 toddy shops and 300 homes to document recipes, techniques, and food traditions. Many of these recipes existed only through oral traditions and local communities, making Chatti a project rooted in documentation and preservation rather than interpretation alone." Chef Regi Mathew

Equally important is the atmosphere surrounding every meal.

"Third, Chatti imports Kerala's dining culture, not just its dishes. Traditional toddy shops are communal spaces built around shared plates, conversation, and community. Chatti's Touchings program, communal approach, and storytelling reflect that same philosophy. It brings not just Kerala cuisine to New York, but the culture and experience behind it."

Kerala's cuisine has long deserved greater international recognition. Historically known as one of the world's great spice regions, the state's food reflects centuries of maritime trade, agricultural abundance, and diverse cultural influences. Coconut, pepper, curry leaves, tamarind, seafood, rice, and aromatic spices combine in preparations that emphasize balance rather than overwhelming heat.

Chef Mathew believes misconceptions about Kerala cuisine have prevented many diners from appreciating its remarkable complexity.

"There is a common perception that Kerala food is extremely spicy, but Kerala's cuisine, and its lesser-known toddy shop food culture, is defined by aromatic depth, balanced spices, and tradition rather than heat."

He also saw New York as the perfect stage for introducing these traditions to an international audience.

"Chatti was chosen as the format to showcase the diversity of Kerala's food culture because toddy shops represent more than food. They are spaces where food, drinks, and conversation come together. Chatti brings that experience to New York while presenting Kerala cuisine in a format that fits the city's dining culture."

New York's openness to culinary exploration made the city an obvious choice after years of research.

"I chose New York because it is a multicultural hub with a dynamic dining scene and the right platform to introduce Kerala's toddy shop cuisine to a global audience. I spent over three years researching this cuisine, visiting around 100 toddy shops across Kerala and documenting its diversity. Many people are unaware of the depth within India's regional cuisines, and I am proud to share Kerala's culinary heritage with the world."

The emotional journey begins almost the moment guests enter the restaurant. Rather than attempting to recreate Kerala through decorative excess, Chatti embraces authenticity through thoughtful design choices that echo the state's architecture and everyday life. The restaurant's warm teak wood, natural materials, flowing light, and open spaces evoke the welcoming atmosphere of Kerala homes, while details such as coconut shell accents, banana leaf-inspired place settings, and even the option to eat with one's hands reinforce the connection between food and culture. Every design element works together to make guests feel less like patrons at a restaurant and more like welcomed visitors discovering a cherished family tradition.

For Chef Mathew, that sense of hospitality is every bit as important as the food itself.

"For me, Chatti goes beyond introducing Kerala cuisine to New York. It is about recreating the feeling of being welcomed into a Kerala home. The word 'Chatti' is familiar and rooted in everyday life. The teak wood, natural materials, flowing light, and open spaces are inspired by Kerala's architecture, while details like coconut-shell accents, banana leaf-inspired settings, and the option to eat with your hands bring guests closer to the way food is experienced in Kerala. The meal begins with our Inji Puli Halwa amuse bouche, a reimagined classic that reflects Chatti's approach: tradition presented through a contemporary lens. The menu draws from Kerala's toddy shop culture through our Touchings section, inspired by shared small plates, conversation, and community. Dishes such as Tapioca and Clay Pot Fish Curry, Thalassery Biriyani, and Pidi with Ramapuram Chicken Curry showcase Kerala's regional diversity. By the end of the meal, guests experience more than Kerala cuisine. They experience its traditions, memories, and hospitality."

That philosophy naturally extends to the communal spirit that has defined Kerala's toddy shops for generations. Long before they became culinary inspiration for Chatti, toddy shops functioned as neighborhood gathering places where food, drink, storytelling, and companionship came together around shared tables. Preserving that welcoming atmosphere while adapting it for one of the world's most sophisticated dining cities required careful balance.

"Toddy shop cuisine represents a unique aspect of life in Kerala. It is centered around community, warmth, and joy. Through Chatti, we aim to bring this sense of celebration to a global audience, and the union of food, drink, and community is reimagined. Our vision is to provide not just the menu but a true toddy shop experience to sophisticated Manhattan dining audiences."

The menu itself reflects that same philosophy, revealing a remarkable range of techniques that often remain overlooked outside southern India. Among the restaurant's most recognizable dishes are the beautifully presented Prawn Pouches, inspired by Kerala's traditional Prawn Kizhi. Rather than simply modernizing a classic recipe, Chef Mathew carefully preserves the flavors and methods that define the original while presenting it with contemporary refinement.

"Prawn Pouches draw inspiration from the popular Kerala dish Prawn Kizhi, with a contemporary twist. Plump prawns are delicately marinated with a coconut masala, Kerala spices, and sun-dried Malabar tamarind, then wrapped in banana leaf pouches and gently steamed. The banana leaves impart an earthy aroma while allowing the flavors of the coconut, spices, and tamarind to come together, creating a dish that is both aromatic and deeply rooted in Kerala's cooking traditions. The steaming process also helps preserve the natural flavors and texture of the prawns while highlighting the simplicity and technique behind traditional Kerala cuisine."

Equally emblematic of Kerala's culinary identity are Chatti's hoppers, delicate fermented rice pancakes whose apparent simplicity disguises one of South Indian cuisine's most technically demanding preparations. While many diners associate Indian bread with naan or roti, Chef Regi Mathew hopes Chatti broadens that perspective by showcasing one of Kerala's most beloved staples.

"For us, hoppers are far more than just a dish. They are an intrinsic part of Kerala's culinary identity. Every culture has a bread or staple that brings people together, and in Kerala, the appam and hopper family occupies that space."

Perfecting a hopper demands precision. "A truly exceptional hopper sits at the intersection of fermentation, technique, timing, and heat control," he explains, noting that the balance between rice, coconut, fermentation, and hydration must be exact to achieve the signature crisp edge and soft center.

At Chatti, hoppers appear in several forms, reflecting the versatility of Kerala's cuisine.

"We wanted to place hoppers at the center of the experience because they embody everything we stand for: craftsmanship, patience, and a deep respect for tradition. When people think of Indian food globally, they often think of naan or roti. We felt it was important to introduce diners to another equally important bread tradition from the south of India."

That same respect for traditional techniques defines the restaurant's Clay Pot Fish Curry. Slow-cooked with Malabar tamarind and matured overnight in a traditional earthen vessel, the curry develops exceptional depth and balance. As Chef Mathew explains, the clay pot's gentle, even heat allows the flavors to develop naturally, reflecting Chatti's belief that patience is just as important as the ingredients themselves.

Throughout the menu, Chef Mathew hopes diners discover that Kerala cannot be understood through a single style of cooking. Instead, its cuisine reflects an extraordinary tapestry of landscapes, communities, and histories.

"Indian cuisine is often simplified into broad categories like North Indian or South Indian, but the reality is far more nuanced. Kerala alone has a rich diversity of culinary traditions shaped by geography, communities, trade, climate, and local agriculture. Chatti is not simply presenting South Indian food. It is telling the story of Kerala through its many micro-cuisines."

That philosophy extends beyond the kitchen to the beverage program, where cocktails featuring banana, coconut, curry leaf, clarified sambar, and tropical ingredients reinforce Kerala's culinary identity. As Chef Mathew explains:

"New York is a city of cocktails, and Kerala is a land of spices. While designing the cocktail program, we wanted the beverage menu to complement both the food and the overall concept. Rather than existing independently, the cocktails become another way of telling Kerala's culinary story and enhancing the overall dining experience."

Ultimately, Chatti is more than a restaurant. It is Chef Mathew's effort to preserve Kerala's culinary traditions while introducing them to a global audience. His hope is simple:

"More than anything, I hope guests leave with a greater appreciation for the richness and diversity of Kerala's culinary heritage. Every recipe, every ingredient, and every technique has been chosen with purpose. We want guests to experience the warmth, hospitality, and sense of community that define Kerala while discovering a cuisine that remains one of India's most diverse and least understood. If people leave Chatti with a deeper curiosity about Kerala and its food culture, then we have accomplished what we set out to do."

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***