Chef Spotlight: Chef and Founder Regi Mathew of CHATTI in Midtown
Chatti by Regi Mathew was just named 50 Best by acclaimed Chef Himanshu Saini’s guide to the world’s best Indian restaurants
Chef Regi Mathew of Chatti, is the founder of NYC’s first Indian restaurant entirely dedicated to Kerala’s micro cuisine and the toddy shop culture. Widely regarded as one of India’s most acclaimed chefs, he is renowned for his critically acclaimed restaurant Kappa Chakka Kandari with locations in Chennai and Bengaluru, India. Having recently celebrated its one-year anniversary, Chatti by Regi Mathew was just named 50 Best by acclaimed Chef Himanshu Saini’s guide to the world’s best Indian restaurants.
Kerala, a lush coastal state in southern India that was once a thriving hub of the ancient spice trade, boasts a culinary legacy shaped by centuries of global influences and the region’s unique natural abundance. Among its many micro-cuisines, toddy shop culture stands out as both ubiquitous and distinctive. These eateries are known for their slow-cooked dishes, bold flavors, and communal spirit, serving toddy – a naturally fermented, mildly sweet palm beverage – alongside ‘touchings,’ flavorful small plates traditionally eaten by hand. Contrary to common perceptions of Indian food, Kerala’s toddy shop cuisine is characterized not by overwhelming heat or sharp intensity, but by its rich aromatic depth and the expert balance of spices.
Combined with meticulous research and award-winning expertise, Chatti’s menu of small plates, family-style dishes, and indulgent desserts reflects nearly 800 recipes that Chef Regi personally documented across Kerala’s diverse landscape.
Chatti is Chef Regi’s way of spotlighting his home state and the underrepresented culture and culinary heritage of the spirited toddy shops. At the heart of toddy shop culture is a sense of community and a ritual of savoring–slowing down to share a meal, lingering with friends and family, and relishing food, drink, and conversation.
What was your earliest interest in cooking?
I grew up in Kerala in a home where food was always central to our lives. Some of my earliest memories are of watching my mother cook, especially during family gatherings and celebrations, when the kitchen would be full of activity. There was always something happening- ingredients being prepared, spices being ground, dishes coming together and I was naturally curious about it all.
Having lost my father while I was still quite young and being the youngest in a family of boys, I spent a lot of time with my mother and naturally hung out with her in the kitchen as she prepared our family meals. That’s when I watched her closely, seeing the joy in cooking and feeding people.
At the time, I didn’t think of cooking as something I would pursue professionally. I was more of an observer, drawn to the aromas, the techniques, and the rhythm of the kitchen. But those experiences stayed with me. The food I grew up eating, and the traditions I witnessed at home, had a deep and lasting influence on me.
Looking back, that early exposure is what shaped my connection to food. It wasn’t a conscious decision then but a way of life that eventually became the foundation of my journey as a chef.
Who were some of your career mentors?
I didn’t have a single mentor in the traditional sense early on, but I was shaped by a series of influences both personal and professional that guided my journey as a Chef.
My first and most lasting influence was my mother. Watching her cook at home in Kerala, especially during large family gatherings, taught me the importance of care, intuition, and tradition in food. She didn’t just cook meals, she created experiences that brought people together, and that philosophy has stayed with me.
When I entered the hospitality industry, I was fortunate to work with professionals who helped me understand the discipline and structure of the business. My time with organizations like The Taj Group was particularly formative. There, I learned the importance of consistency, attention to detail, and guest experience- values that continue to guide me.
I’ve also been inspired by the many traditional home cooks and regional experts I’ve interacted with over the years while researching Kerala cuisine. Their deep knowledge of ingredients and techniques has influenced my approach to preserving and presenting authentic flavors.
What culinary styles have influenced your career?
My culinary style has been shaped by a combination of personal history, regional identity, and professional exploration. At its core, my cooking is deeply rooted in Kerala-particularly the homestyle cuisine I grew up with. My earliest influences came from my mother’s kitchen, where I was exposed to traditional Kerala home-style cooking after my father’s passing. Those experiences instilled in me a strong sense of how food connects to family, memory, and identity, and that continues to define my approach.
Over the years, I’ve expanded that foundation through extensive research into Kerala’s diverse culinary landscape. Through my work with Kappa Chakka Kandhari and Chatti, I’ve explored everything from homestyle cooking to toddy shop cuisine, bringing together recipes and techniques from across regions and communities. This has allowed me to present a more complete and nuanced expression of Kerala cuisine.
At the same time, my professional journey exposed me to a wide range of global influences. My early career with the Taj Hotels introduced me to structured kitchen environments and diverse cuisines, including Thai food. Later, my time in Spain had a significant impact on me where I studied local ingredients, techniques, and the culture of sharing food, which inspired me to open one of India’s early tapas bars in Chennai. That experience broadened my perspective on how traditional food can be reinterpreted and presented in contemporary ways.
So today, my cooking is a balance of authenticity and evolution. It is rooted in Kerala’s culinary traditions but shaped by global exposure, research, and a desire to present these flavors in a way that is relevant, thoughtful, and engaging for modern diners.
What do you consider the most distinguishing features of your work as a chef?
My commitment to preserving and presenting the depth and diversity of Kerala’s culinary traditions in a way that is relevant today. A big part of my approach is research-driven. I’ve spent years travelling across Kerala, documenting recipes, techniques, and food histories from home cooks and local communities. This allows me to go beyond the familiar and bring lesser-known dishes and regional variations to the forefront.
At Kappa Chakka Kandhari, the focus is on homestyle cuisine-food that is rooted in memory, technique, and regional nuance.
But with Chatti, the inspiration comes from toddy shop cuisine-bold, rustic, and designed for sharing. The menu features dishes such as Kallummakkaya Fry (spiced mussels coated and pan-fried), Prawn Ularthiyathu (dry roasted prawns with curry leaves), Toddy Shop Fried Chicken (crisp, spice-forward preparation) among others. These dishes capture the vibrancy and informality of Kerala’s toddy shop culture.
Another defining aspect of my work is restraint. I don’t believe in over-modernising or unnecessarily reinventing dishes. Instead, I focus on retaining the integrity of traditional recipes-whether it’s the balance of spices, the use of coconut in different forms, or time-honoured cooking techniques. My professional training ensures that while the soul of the dish remains intact, the execution, consistency, and presentation meet global standards.
Ultimately, my work is about storytelling through food bringing Kerala’s culinary heritage to the table in a way that is honest and meaningful.
What is your favorite meal or meals?
My favourite meal is not a single dish, but a simple, well-balanced Kerala home-style meal that I grew up with. Nothing comes close to a plate of hot Matta Rice (a particular variety of rice from Kerala) with a good Meen Curry- spicy, tangy, and comforting in the way only traditional Kerala fish curries can be. I also enjoy Kappa (tapioca) paired with a well-made meat or fish curry, especially when it’s cooked in the style I remember from home.
What I truly enjoy most is the simplicity of it all. A combination of rice, a curry, and a few accompaniments like thoran (dry vegetables preparation) or Chammanthi (chutney/ freshly made pickle). For me it’s about balance, flavor, and memory. Even today, whether I’m cooking for myself or thinking about food in my restaurants like Chatti or Kappa Chakka Kandhari, this kind of meal represents comfort to me. It reminds me of where I come from and why I cook the way I do.
Tell me a little bit about your restaurant for our readers.
Chatti is a tribute to my home-state of Kerala, India and its beloved toddy shop culture. Following Kappa Chakka Kandhari with locations in Chennai and Bengaluru, India, Chatti is an accurate and loving representation of Kerala’s lush and diverse micro-cuisines and infectious toddy shop energy. Combined with meticulous research and award-winning expertise, my team and I collected over 800 recipes and unusual culinary techniques to ensure the menu properly reflect Kerala’s deep culinary heritage.
At the heart of Chatti, is a sense of community and a ritual of savoring ubiquitous to toddy shops–slowing down to share a meal, lingering with friends and family, and relishing food, drink, and conversation.
Chatti is located at 252 West 37th Street, New York, NY 10018. For more information, menus, and hours of operation, please visit Chattinewyork and call 212.994.9599.
Photo Credit: Courtesy of Chatti
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