Chatti at the Heart of New York City Brings Kerala Cuisine to A Global Audience

India was the ancient world's vibrant hub, exporting its diverse civilization across Eurasia for
1,500 years. Its innovations in art, religion, mathematics, astronomy, spices, cuisine, and trade
shaped global cultures. 

Historian William Dalrymple highlights India's oft-overlooked influence, from Angkor Wat to Buddhism in China, Roman trade, and the creation of zero.  Speaking at a special celebration of Kerala Cuisine's first-ever high-end restaurant Chatti by Regi Mathew in New York City on Sunday, March 23, 2025 Ambassador Binaya Srikanta Pradhan, Consul General of India in New York, pointed out Kerala’s historical narrative with an emphasis on ancient trade, cuisine, and traditions. Quoting from Famous historian William Dalrymple's latest book, The Golden Road, Ambassador Pradhan said that the peoplewho put Rome on ransom had demanded 5000 pounds of gold and 3000 pounds of Indian black pepper.  "So, the value of Indian spices from Kerala was worth its weight in gold in the ancient world." The Malayalee Feast, attended by around fifty accomplished Indian American leaders from the fields of business, finance, art, sports, entertainment, technology, and healthcare, was organized by Yakub Mathew, Managing Director at Wells Fargo Bank, New York.

An exhaustive menu, curated by Chef Regi Mathew, included favorite Kerala delicacies and Chatti’s signature cocktails, which were a treat to the heart, soul, and body. 
The superb lunch, which included Mathi, Beef Fry, Fish Curry, Kappa, Avial, Vattyappam, Biriyanis, and fabulous desserts with a Kerala twist, was savored by one and all and will be remembered for long.  

The specially prepared dishes with distinct spices and delicate flavors perfectly blended by ChefRegi for the select audience were highly appreciated for their authenticity. Meticulously planned and flawlessly executed, the luncheon event was highly acclaimed by all attendees. Everyone left with a special memento to mark the occasion and a longing to return for a repeat experience. “I’ve always believed that breaking bread together is a great bonding, spiritual exercise,” said Yakub Mathew. “Kerala cuisine, the cuisine of my forebears, is not just food; it’s an emotion that combines flavor, aroma, and tradition. Food with spice is food with soul. And Kerala food has plenty of soul!” According to Yakub Mathew, “Chef Regi Mathew, in bringing Chatti to the heart of New York, which is the food capital of the world in many ways, has elevated Kerala, its food, natural beauty, culture and traditions to the spotlight that it deserves. As a proud Malayali, I wish Regi and Chatti every success and hope to see many more Chattis in different parts of the US and the world.”

Regi Mathew, Founder-Partner at Chatti, is a celebrated, award-winning chef, recognized as a pioneer of ethnic cuisine and a champion of India’s regional culinary traditions. Chef Regi’s flagship restaurants, Kappa Chakka Kandhari in Chennai and Bangalore have earned recognition, including a spot in Condé Nast Traveler India’s Top 50 Restaurants.
“My dream has always been to bring Kerala’s cuisine to the global stage and share its unique culinary heritage with a wider audience. I hope to reinforce how the world experiences the taste of Kerala cuisine. The toddy shop cuisine is a beautiful reflection of the spirit of Kerala—fostering togetherness, warmth, and a sense of celebration,” said Chef Regi Mathew. As the Culinary Director and Founder, Chef Regi's restaurants honor Kerala’s timeless homestyle recipes, reflecting his meticulous research, authenticity, and culinary mastery. CHATTI marks Chef Regi’s international debut, bringing the bold flavors of Kerala’s toddy-shop cuisine to aglobal stage.

With over 30 years of experience in the Food & Beverage industry, Regi seamlessly blends deep-rooted culinary research with innovative restaurant concepts. He and his team spent over three years in Kerala, visiting 300 homes and 100 toddy shops, testing 800 recipes, and mastering rare cooking techniques. “Kerala holds a special place in my heart—its warmth, its people, and of course, its incrediblefood,” said Reena Ninan, an entrepreneur, founder of Good Trouble Productions, TV Anchor and a well-known journalist. Reena, who had served in the Middle East, reporting from Baghdad, Beirut, and Jerusalem, and as a White House Correspondent for ABC News, raised the Toast for the Guests at the Special Luncheon.
“The flavors of Kerala aren’t just about spice; they tell stories, carry traditions, and evoke a deep sense of home. So, stepping into Chatti—Chef Regi Mathew’s newest culinary gem in New York—felt like a homecoming. Every dish was a masterclass in authenticity, with bold spices and delicate flavors perfectly balanced. The thoughtfully crafted menu, the warmth of the service, and the elegant yet understated ambiance made it an experience to savor. And the signature cocktails? Just the perfect complement. Huge congratulations to Chef Regi and the entire team for bringing the heart and soul of Kerala cuisine to New York,” Reena Ninan added.

Charisma Glassman, Vice President and Sr. Managing Director at Genpact New York, while appreciating the efforts of Chef Regi and the team, said: “Kerala cuisine is a vibrant celebration of culture, heritage, and a timeless bond people share. The rich spices, layers of flavors, and traditional cooking methods make Kerala food truly special. My visit to Chef Regi Mathew’s recently opened Chatti in New York, was a treat to the senses. The carefully and thoughtfully curated menu, the signature cocktails, the service and the understated and elegant ambience – all made it an unforgettable experience.” (Pictures from collage)

Dalia David, who is a Wellness Chef and Co-Founder of Heritage Space Food, Culinary & Culture Strategist, summed it up by saying, “I’ve spent 80% of my life away from my home state, but I can still roll my r’s like a native Malayalee. When I ate at Chef Regi’s new restaurant, Chatti in NYC, it felt like I was right back in my mom’s kitchen—eating something warm and fresh that she had just made. It’s not just good—it’s real.” According to Dalia, “What stands out to me is that even as NYC is experiencing a surge of regional Indian cuisine, with restaurants showcasing dishes from all across India, Chatti is doing something truly special because it is a restaurant rooted entirely in the state of Kerala’s cooking heritage. Now that is something truly special. Sure, New Yorkers are starting to realize that Indian food is more than just chicken tikka and naan. Chef Regi is changing just that, and it’s really about time to recognize that there’s Kerala cuisine that is vibrant, vegetable-forward, and rooted in grated coconut—not drowned in heavy, dairy cream-based sauces.”

Dalia had all praise for Chatti. “What makes this place even more impressive is that it’s not just about introducing New Yorkers to something new, Kerala cuisine is over a thousand years old. It’s about creating something that feels like home to those of us who know. Chef Regi’s food is comforting and subtly Ayurvedic, leaving you satisfied without the usual food coma. He is thoughtful about the details, from the quality of the ingredients to how you feel long after you’ve left the table. To me, that’s the mark of an exceptional chef. Someone who cares aboutthe whole experience, not just the meal itself.”

Sabina Singh, a Charity Advocate, shared her thoughts. “A pinch of spice can turn an ordinary meal into a magical feast. Spices have long been known to have curative and anti-inflammatory properties. Every distinct flavor in Kerala food is a result of the marriage of these healing spices and local produce perfected over millennia. It is no wonder that Kerala is said to be the home of Ayurveda, the ancient system of traditional medicine.” According to Sabina, “Chatti in New York admirably showcases this unique and flavorful cuisine. The depth of flavors, the presentation, and service were all superlative. The tapas-style portions allow one to sample a wider variety of the menu offerings. Chef Regi Mathew, after his successful ventures in India, has brought the flavors of his homeland, Kerala, to the heart of Manhattan. Chef Regi's labor of love has crystallized into Chatti. I wish him the very best in all his future endeavors.” When asked why the name CHATTI has been chosen for the restaurant and what is unique about the restaurant, Regi says, “Chatti is an earthenware pot used to cook food back in Kerala at homes and toddy shops. Since I am representing that food and culture, it is an apt name for the restaurant, which serves authentic traditional Kerala cuisine.”
“By establishing Chatti in New York City, I wanted to showcase the culinary wealth of Kerala and the regional cuisines of India. The general understanding of Indian food is that it is spicy. To me, spice is defined as a flavor and not pungency. In Kerala, we are blessed with long coastlines, backwaters and rivers, and plenty of seafood, farm produce, and spices. Therefore, our cuisine has a great seafood selection as well. And of course, the specialty of Chatti is that the native cuisine of Kerala is through Toddy shop food culture.”

“As I continue to explore and expand the horizons of Kerala cuisine, my focus remains on preservation, innovation, education, and the global promotion of India’s diverse flavors. Every dish I create tells a story; every flavor evokes a memory, as I strive to bring the essence of Kerala to dining tables around the world,” he says, reaffirming his deep devotion to the cuisine of his beloved home state.

Kerala, known as "God's Own Country," is celebrated for its vibrant culture, steeped in history, nature, and diverse traditions. From intricate temples and wooden homes to cuisine, art, and dance, its heritage shines. Recognized around the globe as a role model for every state in India with its strong foundation in skilled talent, world-class infrastructure, and sustainable development, Kerala is emerging today as a global leader in new-age industries.

For Malayalees in the New York region, Chatti offers an authentic taste of home, a space to rediscover one’s roots and savor Kerala’s cultural richness, uniting tradition with modern aspirations.Representing Kerala’s rich and diverse culinary heritage on the global stage, Chatti is located between 7 th and 8 th Avenues on 37 th Street near the iconic Times Square and Port Authority and is easily accessible by public transport. Chatti, with its light and airy yet stylish and elegant ambience, can seat over 200 people at a time, with private party spaces spread over its 3 Floors. With warm, welcoming, professional, and friendly staff, Chatti by Regi Mathew stands apart from the crowded City Eateries in New York City and is a great place to enjoy a hearty palate- pleasing meal.

Pictures Captions: (Pictures By: Mini Ajay)
1. Distinguished Guests at Chatti
2. Chef Regi Mathew, Ambassador Binaya Srikanta Pradhan, and, Yakub Mathew,
Managing Director at Wells Fargo Bank

3. Ambassador Binaya Srikanta Pradhan, Chef Regi Mathew, Reena Ninan, and Yakub
Mathew, Raising the Toast at Chatti
4. Chef Regi Mathew, Founder-Partner, Chatti with Guests at THE Kerala Feast
5. The Bar at Chatti with the New York City Street View
6. Vattayappam served in a chatti, an earthenware pot used in most households in Kerala
7. Charisma Glassman, Vice President and Sr. Managing Director at Genpact New
York
8. Dalia David, a Wellness Chef with Guests
9. Sabina Singh, a Charity Advocate with Guests
10. Shilpa Mathew with Guests
11. Select Guests with Yakub and Shilpa Mathew
12. Regi leading the pleasant and welcoming staff at Chatti
13. Menu at Chatti
14. The fabulous Bar at Chatti
15. Kerala’s authentic Beef and Mathi Fry at Cha