Chatti

When Mathew decided to launch Chatti in Manhattan, he was determined not to Americanize his home state’s cuisine, while still making it accessible to a diverse audience. The result is a balanced menu of vegetarian and non-vegetarian dishes, all drawn from Kerala’s toddy shop repertoire, which his team spent three years researching, visiting more than 300 homes and 100 toddy shops. The seasonings are bold but never overwhelming. “The emphasis is on depth and layering of flavor rather than sheer pungency, allowing diners to appreciate complexity without being intimidated by heat,” Mathew explains.

Most of the spices are sourced directly from farmers in Kerala. Mathew also collaborates with small enterprises and women’s groups to procure hand-picked spices and artisanal blends, including peppercorns from Pulpally in Wayanad, jaggery from Marayoor, fresh tea leaves from Munnar, and cold-pressed coconut oil from a homemakers’ collective in Ernakulam.

The warmth that defines Chatti’s kitchen and atmosphere stems from Mathew’s “first true toddy shop experience” in college—a morning toddy session shared with people from all walks of life over beef fry, pork fry, prawn roast, tapioca mash, and clay pot fish curry. “That day stayed with me,” he recalls. “In that setting, age, class, and status dissolve—everyone is there simply to enjoy good food, good company, and the pleasure of freshly tapped toddy.” That spirit of togetherness is exactly what diners will find at Chatti.