Chef Regi Mathew’s deeply held belief that home cooks are the true custodians of Indian cuisine can be traced back to his family kitchen in Kerala, India’s lush southwestern state, where he learned the fundamentals from his mother. “My earliest memory of cooking with her is of the traditional home-style Fish Moilee—a mild, coconut milk–based fish curry that’s both fragrant and comforting, and pairs perfectly with Appam, a soft, lacy, fermented rice pancake typical of Kerala,” he recalls.
That early spark became a lifelong passion. Though Mathew earned a degree in chemistry, he soon shifted to hotel management and catering, beginning his professional career as sous chef at Taj West End’s signature Thai restaurant. He went on to co-create Benjarong, a Thai-inspired concept with hospitality expert M. Mahadevan, before returning to his roots with Ente Keralam, now one of Chennai’s most beloved Kerala restaurants.
Mathew later took his craft abroad—first to Bangkok, then to Spain—to study regional techniques and flavors that would influence his creation of one of India’s first tapas bars. Today, after three decades in hospitality, he is dedicated to preserving and promoting India’s diverse culinary heritage, particularly that of his home state. Through Kappa Chakka Kandhari in Bengaluru and Chennai, and his newest U.S. venture, Chatti in New York City, Mathew continues to champion authenticity, innovation, and education in Indian cuisine. “My focus remains on preservation, innovation, education, and the global promotion of India’s diverse flavors,” he says.
Mathew later took his craft abroad—first to Bangkok, then to Spain—to study regional techniques and flavors that would influence his creation of one of India’s first tapas bars. Today, after three decades in hospitality, he is dedicated to preserving and promoting India’s diverse culinary heritage, particularly that of his home state. Through Kappa Chakka Kandhari in Bengaluru and Chennai, and his newest U.S. venture, Chatti in New York City, Mathew continues to champion authenticity, innovation, and education in Indian cuisine. “My focus remains on preservation, innovation, education, and the global promotion of India’s diverse flavors,” he says.
