In Chicago’s Avondale neighborhood, Thattu presents the coastal food of Kerala, a region in southwestern India distinct from the country's more familiar northern fare. The kitchen offers a specific culinary perspective, exploring the flavors of an area known as India's spice garden. Here, coconut, black pepper, and cardamom are fundamental, shaping a selection of dishes that provides a clear departure from mainstream Indian dining. The restaurant’s journey began in a food hall, where it quickly gained critical attention before establishing its permanent location.\nThe commitment to regionality is evident in dishes that have become signatures. The kitchen has become known for its *kadala* curry, a preparation of black chickpeas in a roasted coconut gravy that offers an aromatic entry into Keralite food. Another recurring staple is the *appam*, a traditional bowl-shaped pancake made from fermented rice batter, which serves as a delicate vehicle for soaking up sauces. The restaurant has also been known for its fish preparations, such as *meen pollichathu*, where a fish like cod is steamed in banana leaves with a coconut-based sauce, showcasing a technique that seals in moisture and flavor. These offerings represent a style of cooking that is both comforting and precise.\nWhat started as a counter has evolved into a confident restaurant that has earned national recognition for its distinct point of view. Thattu serves as an intentional exploration of a specific corner of the subcontinent's vast culinary map. The food is an education in the nuances of Keralite flavors, presented with clarity. The setting provides a compelling look at the diversity of Indian cooking, focusing on the unique interplay of spice and coconut that defines the Malabar Coast.
