Chef Regi Mathew is an award-winning chef in India, where he has been cooking for 30 years and owns two restaurants, but he just opened his first one in the United States last month.
Chatti debuted in New York City, just south of Times Square, on Feb. 12
It’s a tribute to the “toddy shops” popular in his native state of Kerala on India’s southwest coast. Kerala is known for naturally fermented palm drinks, called toddy, and slow-cooked dishes. Chatti is named for the traditional clay pots used in Keralan cooking.
Before opening the restaurant, Mathew embarked on an extensive journey that spanned more than three years and took him to 70 toddy shops and 265 homes across Kerala to learn from chefs and home cooks alike. Chatti is the culmination of that journey, and Mathew came to New York with the goal of introducing the concept of a Toddy Shop to a new audience.
This is Indian chef Regi Mathew’s first restaurant in the United States. Photo credit: Alex Staniloff
This is Indian chef Regi Mathew’s first restaurant in the United States. Photo credit: Alex Staniloff
“New York felt like the right place for our first restaurant outside of India — its energy, diversity, and appreciation for global cuisine make it the perfect city to introduce Kerala’s rich culinary traditions,” he said. “I’m incredibly proud to bring this concept to an international audience, giving people the opportunity to experience toddy shop cuisine and deepen their understanding of Kerala’s unique heritage.”
In Kerala, toddy shops are cultural hubs where people gather to share meals and linger with friends and family. Mathew hopes to mirror that feeling at Chatti. The space seats up to 80 guests in the main dining room, accommodates 70 more in the mezzanine-level party room, and has a 10-seat private dining room. The restaurant is outfitted in earthy tones of green, gray, and copper, with teak wood, rattan accents, and artwork inspired by the tropics.
The menu is designed for sharing, with a variety of small plates, family-style dishes, and desserts. It begins with “touchings,” dishes meant to be eaten by hand, like chile-roasted calamari, spiced prawn pouches steamed in banana leaves, and “toddy shop beef fry,” a popular bar snack of crispy, chile-marinated beef strips.
Seafood dishes include pearlspot, a fish native to Kerala, that’s grilled with shallots and spiced tamarind and wrapped in a banana leaf; and a soup featuring assorted seafood cooked with coconut milk, ginger, and turmeric. There are several vegetarian curries (breadfruit, red pumpkin, black chickpea) and non-vegetarian curries made with beef, duck, and fish.
The menu also features a section of bread-based dishes, like hoppers — thin pancakes made from fermented rice and coconut milk — and coin parotta, a flaky, layered flatbread. Desserts include coconut pudding and a spicy bird’s eye chile ice cream.
Traditional toddy shops may be all about fermented palm wines, but Chatti is serving cocktails inspired by the tropical flavors of Kerala. Drinks include the Elephant Whisperer, which is made with white rum, banana, coconut, and Prosecco, and a vodka drink featuring clarified sambar, a South Indian lentil curry.
The restaurant’s menu channels Kerala’s toddy shops with shareable dishes and cocktails. Photo credit: Alex Staniloff
The restaurant’s menu channels Kerala’s toddy shops with shareable dishes and cocktails. Photo credit: Alex Staniloff
Chatti has been open for about six weeks, drawing an audience eager to explore toddy shop culture, a concept that’s new to many New Yorkers.
“I’ve really enjoyed my time in New York so far — getting to know the city and its incredible food scene has been such a great experience,” said Mathew. “The response to Chatti has been amazing, and I’m so grateful for the warm welcome.”
