Chatti by Regi Mathew — Restaurant in New York

Absolute Scam – Mallu Artist in NYC

I still can’t believe what we experienced yesterday at Chatti. It was some sort of miniature dining experience with a gigantic bill. We were a party of 8—4 adults and 4 kids—and it was a much-anticipated trip. We made a prior reservation. Being NYC-based Malayalees (Mallu), we had clear expectations: we understand the cost of running a business in downtown Manhattan, we know what authentic Kerala cuisine tastes like, and we also know what these dishes typically cost to make.

We arrived 30 minutes early for our 8:15 PM reservation on a busy Friday evening, a bit worried that we’d be turned away. To our surprise, we were seated promptly upstairs. That should’ve been our first warning sign. The website claimed the restaurant was fully booked, and when I called, they even asked if we could come at 10 PM—but then somehow squeezed us in at 8:15. In reality, the place wasn’t packed at all.

Now to the food—we ordered a lot, and the final bill came to $522, ($75 per person). For that price, you’d expect to walk out full and satisfied. Instead, we left hungry. The portion sizes were a joke. Everything came in the tiniest possible size. They don’t even bother telling you if something is shareable or how many pieces you’ll get. The server casually tells you it's “small” and they call it “touching,” which is just a fancy excuse for an outrageous ripoff.

Here’s the breakdown:

Mini appam – These were the size of tortilla chips. One literally flew out of my son’s hand. Can you believe it? Seven tiny appams for \

12. It probably took less than a spoonful of rice to make all of them. As Mallus, we know our food—we could have made 25 full-sized appams at home from a \\

Porotta – \$9 for one piece. Any Indian restaurant in the tri-state area would give you at least two. To be fair, it was fresh (not frozen), but still, one piece?

Shrimp – \

38 for four pieces. That’s almost \\

Toddy shop beef fry – \$34 for six tiny pieces of beef. No toddy shop in Kerala would ever serve portions like this. It was more like an appetizer sample than a dish.

Duck Mappas – \$29 and I could barely find any duck. Just some gravy (which was good) and a few shreds of meat.

Mutton Biriyani – \$56. The only thing close to authentic in flavor. But it came in a literal cup—a small one at that. No bone pieces either. We had to savor each grain of rice to feel like we got anything for our money.

Drinks – Nothing to write home about. The Kandhari drink was okay. The Nannari Sherbet tasted perfumed. One of my friends couldn’t even finish her Hibiscus drink. There was nothing refreshing about any of them. The food came out cold. The server seemed to be rushing us. After dropping \$522 on dinner, we ended up walking the streets of Times Square looking for hot dogs and chicken over rice from the food carts to finally feel full. I am not exaggerating. I walked in expecting something like a Chef Pillai-level experience—still craving the flavor of Nirvana from there—but this was a total letdown. I don’t mind paying for great food, but there was zero justification for this pricing or portioning.

Owner Reji Mathews (I’m calling him out directly since he put his name next to the Chatti brand) seems to be in it for quick money, not long-term customer loyalty. Just squeeze every dollar from first-time customers—because no one’s going back for a second visit. Honestly, if this continues, this place will shut down soon, like many other Indian restaurants in NYC (yes, even Priyanka Chopra’s). I had once planned to visit Kappa Chakka Kandhari (KCK) in India—the original venture—but now I wonder what the experience is like for customers there. I’m sure he can’t pull this kind of scam on savvy customers in India.

Avoid Chatti unless you're ready to empty your pockets for tiny portions, average flavor, and a whole...

I recently had the pleasure of dining at Chatti, a new restaurant in New York City that serves authentic Kerala cuisine. The experience was truly delightful, and it's clear that Chef and Owner Regi Mathew has poured his heart and soul into creating a menu that showcases the flavors of Kerala.

As we stepped into the thoughtfully decorated space, we were greeted by the friendly staff and the warm, inviting ambiance that whispered tales of Kerala's lush landscapes and vibrant culture. The vibe was electric, with a packed restaurant buzzing with excitement on a Saturday evening.

Our 2.5-hour culinary journey was a masterclass in Kerala's tapas-style cuisine, with each dish expertly curated to showcase the state's diverse flavors and spices. Chef Regi's concept of tapas-style dining allowed us to sample a variety of dishes without feeling overwhelmed, and his personal touch made the experience even more special.

Chef Regi himself took the time to come to our table, greet us, and explain the concept behind his tapas-style Kerala cuisine. His passion for sharing his culture's flavors with the world was evident, and it made our meal all the more enjoyable.

We began with a selection of craft cocktails, each one infused with Kerala's unique flavors. The Malayali Old Fashioned, SamBar (clarified drink) , Cochin Sour, and Kandhari (spicy margarita) were all expertly crafted, with the SamBar and Kandhari leaving a delightful spicy aftertaste.

The amuse-bouche, a delicate pairing of mango and pineapple, set the tone for the feast to come. The "touchings" (appetizers) were a revelation, with the Toddy Shop Beef Fry, Calicut Mussels, Malabar Mutton, Tender Jackfruit Cutlet, and Chilli Roasted Calamari all showcasing the perfect balance of flavors. Especially the sea food appetizers which was an explosion of flavors.

Before we ventured into the main course , we were served a refreshing palette cleanser - a delightful combination of banana, coconut, pineapple, and pepper that perfectly reset our taste buds between courses. The entrees were equally impressive, with the chicken stew paired with steamed hoppers, and the Red rice with Clay pot fish curry, being highlights. The Mutton cup Biryani, which Chef Regi personally recommended, was a masterclass in Kerala's culinary traditions, with each bite a perfect blend of spices and flavors.

We ended our meal with a sweet celebration, courtesy of the Cloud Pudding and Filter Coffee Pudding. The Ginger Tamarind ice cream was a surprising hit ( with the occasional bites of ginger), with its perfect balance of sweet and savory.

Special shoutout to Manager Mo, who ensured that everything ran smoothly, and to Camilla our server, who provided exceptional service.

In short, Chatti is a must-visit destination for anyone looking to experience authentic Kerala cuisine in NYC. Chef Regi's passion project is a love letter to his culture's flavors, and every bite is a testament to his dedication and expertise. Don't miss this opportunity to taste the...

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...