I'm proud to present Kerala's culinary heritage to the world

Kerala's rich and diverse culinary heritage is making its way to the global stage.

- MITALI

At the forefront of this movement is Chef Regi Mathew, who recently opened his new restaurant, Chatti, in New York inspired by the south Indian state's toddy shop culture. With years of research, including visits to over 100 toddy shops, Mathew is bringing the essence of Kerala's communal dining, bold flavours, and traditional cooking methods to one of the world's most dynamic food cities.

Mathew, who is also the partner and co-founder of Kappa Chakka Kandhari (Bengaluru and Chennai), talks about what inspired him to open Chatti in New York, the significance of its name, the philosophy behind his cocktail menu, and his vision for Kerala cuisine on the international stage, among others, in an interview with FE.

Edited excerpts:

Chatti is your first international venture. What inspired you to launch the restaurant in New York, and why did you choose that city? What kind of research went into it?

I chose New York because it is a multicultural hub with a vibrant dining scene. It provides the perfect setting to introduce Kerala's toddy shop cuisine to a global audience.