In 2015, Chef Regi Mathew and his team embarked on an extraordinary journey to explore Kerala’s cuisine in depth. “We wanted to understand our food beyond the surface,” he explains over a video call from New York on the day his new restaurant Chatti was launching in Manhattan’s Garment District. This is his third restaurant: the last was Kappa Chakka Kandhari, which opened in Bengaluru in 2019. 

“Kerala’s cuisine is diverse—each region has its unique flavours, spices and techniques,” he reflects on the years of research, the deep culinary traditions of his homeland, and the vision that has brought him here. What started as a curious project soon turned into an extensive culinary expedition. Mathew visited 300 homes, dined at 30 toddy shops, and collected nearly 800 recipes from local families and home cooks. “What surprised me most was how much I didn’t know,” he admits. “Even after years as a chef, I discovered new techniques, ingredients, and stories. It made me realise that Kerala’s food deserves to be showcased on a much bigger platform,” says Mathew who dreamed of taking the cuisine beyond India’s borders. “I wanted to showcase Kerala’s culture and the best way was through its food.” New York was an obvious choice. “It’s a city that embraces diversity,” Mathew explains. “People from all over the world live and dine here. It felt like the perfect stage. Our food is a story of our culture. It’s not just about feeding people; it’s about sharing who we are. It feels incredible,” says Mathew, his excitement palpable. “When you chase a dream and finally make it happen as a team, it’s a special kind of joy,” he adds.