Chatti By Regi Mathew Reviews

Chatti is a groundbreaking addition to New York City’s dining scene, being the first high-end restaurant in the area to showcase an exclusively Kerala menu—specifically, the bold and rustic flavors of the state’s iconic toddy shops. While staying true to its roots, Chatti elevates this cuisine with refined presentation, attentive service, and a touch of innovation. The menu is a treasure trove for seafood and meat lovers, featuring classics like Beef Fry, Duck Mappas, Sardine Fry, Calamari, Mussels, and the Fish Curries, all accompanied by Kerala’s distinctive rice-based breads—Poricha Pathiri, Idiappam, Vattayappam, along with the famous kerala Porotta. Vegetarians, too, will find a thoughtfully curated selection of dishes highlighting Kerala’s unique ingredients, such as Jackfruit, Breadfruit, Chinese Potato (Koorka), and Banana Blossom (Vazha Koombu). A great way to experience the variety of flavors is through their "Touchings"—a selection of small, tapas-style servings inspired by the light bites traditionally paired with toddy. This is highly recommended, as it allows you to sample a range of delicacies without committing to just one dish. The elaborate drinks menu offers creative twists on classic cocktails, and between courses, diners are treated to palate cleansers inspired by Kerala’s iconic Puliinji and Pachadi—a thoughtful touch that enhances the experience. Every dish hits the mark in terms of authenticity, with just a slight tempering of heat to suit a wider audience—something we appreciated. The Vattayappam and Duck Mappas were personal favorites, though it was difficult to choose from such an extensive and well-executed selection. The desserts are equally impressive, with the Cloud Pudding and Purple Taro (Kachil) Ice Cream standing out. A particularly memorable moment was celebrating a birthday here, where instead of a traditional cake, we were served Palada Payasam with a candle on the side—a simple yet thoughtful gesture that perfectly encapsulated Chatti’s blend of tradition and refinement. The ambiance reflects the essence of Kerala, with teak wood furniture and understated decor that transport diners to the region’s warm, inviting spaces. Service is exceptional—professional yet warm, as expected from a place of this caliber. For those who love exploring the best restaurants worldwide, Chatti is a must-visit. It’s not your typical Indian restaurant; it’s a celebration of Kerala’s culinary heritage, masterfully curated by Chef Regi Mathew, who deserves immense credit for bringing this cuisine to the forefront in such a compelling way.

Amazing experience. Innovative Kerala food with authentic flavors. Beautiful ambience Clean bathrooms Great decor and service. We were staying close to this Restaurant. We were exploring keralite food and Chatti showed up. We never knew this existed. We were excited to visit and it was absolutely awesome food. We had a Friend who had visited this place and had known the Owner Regi Matthew. But Mr Matthew came to greet us in his own and was very hospitable. We ordered a few Touchings - Appetizers. All great tasting. Main courses were very good. Bread and rice hoppers were all tremendous. To finish with Ginger/ Pepper coffee was great and so were ice creams. We have to leave NYC tomorrow otherwise would have gone back for second time. Will come back again to this place. I was comparing this with the Indian Accent. Thought of how expensive and use less it sounds in comparison to Chatti. Will come back again Thanks Regi Matthew

This bright new star of Kerala cuisine arrived on the NYC firmament just over ten days ago. The decor within is tastefully done with a series of ornate murals representing aspects of life in rural Kerala with its understated riparian grandeur. There is ample space even to host large groups with a mezzanine look-alike floor, up a flight of stairs. Chatti is said to mirror the toddy shop culture of Kerala. For the benefit of the uninitiated, toddy consists of the fermented sap of the coconut inflorescence. A toddy tapper having climbed the coconut tree the previous morning to cut the tip of the inflorescence and thus allows the sweet sap to flow into an earthen pot, where the contents gets naturally fermented overnight. These toddy shops are often located in the less prosperous areas in towns and villages. They could be likened somewhat to the pub in that they provide the alcoholic toddy as also food. The toddy shop ambience naturally cannot of course be expected to be fully reproduced in the surroundings of New York’s Chatti. They have carefully sourced furnishings from Kerala. One did not fathom however why Regi Mathew deliberately chose to use crockery designed in Spain and made in Thailand, rather than using wares from Kerala Ceramics which would have made it truly original. Tapas-like small portions are listed in the menu as Touchings. The menu itself is fairly extensive and the taste and flavours are authentic while the presentation is pleasing on the eye. To be fair, Chatti has attained a high standard in many respects. Yet, there seems to be a serious omission in not serving the traditional appam. The appam is of course the classical Kerala dish found at the toddy shop and also served in homes - a pancake with a difference. It could be described as being spongy and raised in the centre and having a delicate lace-like appearance around the edge - created with a batter of rice flour that has been fermented with the addition usually of fresh toddy or alternatively yeast. This delicacy is cooked in a special appam Chatti (after which this place takes its name) being a pan with a gentle, ever so slight hollow in the middle, made from cast iron. The Chatti could even be a pot made of clay or terracotta, when it is often used to cook fish. They do list stew in the menu which makes the omission of the common pairing of stew with appam all the more glaringly intriguing, especially as the comparable staples of puttu and string hoppers are included. Chatti brings the uniquely exquisite Kerala cuisine to excite the palates of discerning folk in the Big Apple. Fine dining, and yet based on the simple toddy shop fare…

To dine at Chatti is to undertake a culinary expedition—no passport required, but reservations are strictly non-negotiable. For here, in the heart of New York, Chef Regi Mathew, one of India’s Top 30 Chefs, has dared the deliciously impossible: to bring Kerala, in all its layered, spiced, coconut-scented glory, to the global palate—without compromise, dilution, or apology. Securing a table, however, is no mean feat. Chatti is not just a restaurant—it is a pilgrimage site for the discerning tongue. The reception is a theatre of anticipation, where hopeful walk-ins linger like extras in a drama titled “One Table More.” We, aided by a strategic string from a sympathetic colleague in Mumbai—yes, you guessed it, whose roots run deep in Kerala—managed to secure a table for four on a Tuesday, sharp at 8 p.m. The only slot available between now and Vishu 2026😊. At the table, we were greeted by Chef Regi himself—gracious, genial, and glowing with the quiet pride of a man who knows his kitchen holds secrets the world is only just beginning to savour. Warmth, care, and that unmistakable Malayalee blend of humility and humour were served long before the first plate arrived. We are strict vegetarians, an oddity in Kerala cuisine, which so often flirts with fish and marries mutton. But Chef Regi, like a seasoned Carnatic vocalist, hit every high note without ever touching meat. The children—innocents to the wonders of Malabar spice—took their first bite of authentic Malayalee cuisine in an international setting that still whispered Kovalam leaves in the décor. Every dish was curated and narrated by the Chef himself. And when the complimentary Rasam Vada arrived—piping hot, tangy, and soul-stirring—we knew we were in the hands of a maestro. The Jackfruit Biryani, a poetic paradox of vegetarian indulgence, was another surprise, and the small-grain Kaima rice emerged as the unsung hero—subtle, fragrant, and distinctly Kerala, like a temple lamp that glows without flaunting its fire. Now, if you’re non-vegetarian and fearless, Chatti transforms into a gastronomic opera—a medley of seafood, spice, and stories from God’s Own Country. But even for us vegetarian travellers, the experience was unforgettable—a feast of flavours, textures, and culture, plated with precision and love. Verdict: Chatti is more than a restaurant. It is a reverent ode to Kerala, served with grace and flair in the world’s most cosmopolitan city. If you’re visiting New York—whether for business, Broadway, or bliss—Chef Regi will ensure your palate takes a detour through the backwaters of Alleppey and the kitchens of Kozhikode. Book in advance. Bring an appetite. Leave with memories—and quite possibly, a lifelong craving for Kaima rice no other grain can satisfy.

Wonderful dinner experience with a large group of friends+family. The food and the drinks were fantastic, could not have asked for a better experience

Came to have dinner with dear friends. Food was fabulous, wine, drinks were very good. Mr. Matthew even came by to say hello. Will definitely be back. Must try the chili ice cream!

Chatti’s was a phenomenal experience representing the flavors of Kerala! We were a colleague party of 4 attending an event in NYC and found this place by accident. We had cocktails at the bar, met the GM and staff because they were SO warm and welcoming. We learned of the Chef, his successful restaurants in India and his new venture in New York. We made reservations for the following evening. The Chef came to our table to personally welcome us and discuss the food style and our level of spice enjoyment. We put ourselves in his hands to select our evening’s delectable fare. We were presented with over 20 small serving dishes, varying levels of intensity and ALWAYS a unique experience. I’ve eaten in some of the finest Indian restaurants, from London to Amsterdam to Stockholm and THIS was by far the BEST experience I have EVER HAD! Staff and Chef were informative on how everything is consumed making the tastes roll from one experience to the next. Oh, and have the Toddy! Fermented coconut beverage that brings it all together!

Celebrating Diwali at Chatti by Regi Mathew was a distinct pleasure. The interior of this restaurant is beautiful and spacious. The bar area alone is colorful and there were many assorted bottles. Wines were assembled in their own display cabinet. Each table setting had a plate with a seashell and a description of what to do with it. I listened to the sounds of the ocean and felt relaxed. The cuisine is from South India and the menu is extensive. Steamed Hoppers served on a banana leaf were slightly sweet. Quilon Coconut Prawns was the appetizer followed by Toddy Shop Style Beef Curry style and a Kerala Parotta. An amuse of a tiny square of coconut and tamarind that resembled pâte de fruit was served on an unusual spoon. Then came lunch. The food was flavorful and I was enjoying each bite. I got another parotta which was over indulgence but considering it was Diwali, I wasn't being frugal. A palate cleanser of coconut, pineapple and banana shreds came next. Dessert was a warm Palada that resembled the vermicelli puddings I had as a child. It was sheer nostalgia. Even the parchment paper with the Parotta had Chatti's name on it. These tiny details made for a fine restaurant. Service here was friendly and professional. From Christo, the manager to Danielle, the server and Viraj kept the restaurant running well. On Friday evenings, live jazz is played. Restrooms are located at the back. I am keen to return for the prix fixe which is served on the weekdays and am bringing a friend next month. Highly recommended.

This is a great spot for authentic Kerala cuisine. My wife and I enjoyed the delicious food and very attentive service. We were at Chatti's to celebrate her birthday. We started our dinner with the Malayali Old Fashioned which is a variation of the traditional drink but was served with toasted coconut and jaggery. We sampled a few of the appetizers - Mutton Fry, Tapioca Patties and Idukki Potatoes - all of which were right-sized, spicy but not over the top, cooked Kerala-style and delicious. We had the Beef Curry with Parathas for our main course. The curry was good and went well with the soft Parathas that almost melted in your mouth. For dessert, we ordered Coconut Pancakes, but were pleasantly surprised when along with the pancakes we were also served Palada Payasam, compliments of the chef, Regi Matthews. He stopped by our table a couple of times to inquire how we were doing and insisted that we should not leave without tasting his signature Cloud Pudding. I am glad we did. The service was excellent. Food was great. We will definitely be back.

We liked everything about the restaurant. The food was innovative and delicious. Service was helpful. Ambiance was attractive.

Authentic South Indian (Kerala) food . One of best Indian restaurants we have been to . I recommend this for spice loving people . Different from the common Indian restaurants here . Enjoyed our lunch .

RIP off place. Portions are extremely small. I have tasted Kerala food and I love it. Here food quality and taste are very basic. I personally don’t recommend this for the great experience of Kerala food for sure