Thattu

03/27/2026

Our favorite way to enjoy our Malabar Bone-In Goat Biriyani?

With a little creamy raita to help cool the spiciness and some of our pickles for extra tanginess and heat 🤤

Do you like your Biriyani best with raiti, pickles, both, or just as-is?

03/25/2026

Join the Thattu team!

We’re looking for a full-time PM Line Cook to join our culinary team and help us bring our love letter to southwest Indian coastal cuisine to Chicago’s Avondale neighborhood.

‼️ A minimum of 2 years experience is required for this role ‼️

As our PM Line Cook, you would be responsible for preparing, producing, and presenting our all menu items and weekly specials. You must be available to work Wednesday - Sunday from 3pm - 11pm (with some flexibility on starting time).

Compensation includes:
• $19 per hour + share of tips (historically $5+ per hour) distributed on a bi-weekly basis, based on hours worked (average hourly rate $24+)
• Shift meal included
• Benefits: Health insurance (for full time position), sick leave, PTO

Interested in applying? Head to https://vist.ly/4w5qu for more details and to submit your application!

03/22/2026

Have you heard the news?

Chef .jbarrientos was promoted to Chef de Cuisine of 👏

We absolutely knew he’d crush it stepping into the role, and we couldn’t be more proud of what he’s accomplished these past few weeks.

Thank you, Chef Camilo, for all of your hard work and dedication not just these past few weeks, but since joining our team in 2023.

Stop by Thattu to join Chef Camilo and our team for dinner! Reservations are available at the link in our bio.

03/20/2026

Our Kerala Fried Chicken Bites are delicious on their own, but a dip in the yogurt sauce takes them to the next level 🙌

Made with chicken thighs to keep them extra juicy, we marinate our chicken in a mix of spices, fry them with a rice flour dredge, and serve them alongside yogurt sauce and a side of pickled veggies.

03/18/2026

All your Thattu favorites in an even bigger size 🤤

Our catering menu features generous portions of favorites like our Kudampuli Pork Ribs, plus special catering-only dishes like our Egg Curry and Black Pepper Chicken.

Perfect for office lunches, team parties, or big get togethers where you just don't feel like doing the cooking.
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Head to https://vist.ly/4vddr to see our full catering menu and start your order.

03/15/2026

POV: Your dinner just began and the starters hit the table.

Which bite are you digging into first?

03/13/2026

A dish so beloved, it's been on our menu since our days at Politan Row 🤤

Try our Coriander Chicken Curry for a comforting dish that goes way back to our food hall days!

03/11/2026

The best way to enjoy our food? Shared with the people you love 🥰

Try one of our favorite bites for a shareable start to your meal:
🍽️ Kerala Fried Chicken Bites
🍽️ Masala Deviled Eggs
🍽️ Kudampuli Pork Ribs

03/09/2026

Our porottas are a labor of love 🧡

We make the porottas for our Beef Fry & Porottas fresh in-house over the course of two days.

Ours is a simple version of a Malabar Porotta (a type of porotta developed in Northern Kerala in the 1940s) made with just wheat flour, oil, sugar, and salt.

The dough is mixed until smooth, then rested for a few hours to let the gluten form. After that, we split the dough into balls, cover them in oil, and rest them in the refrigerator overnight.

From there, we make it into coils, which you can see our very own Chef doing here. The coils are covered in oil once again and left to rest for at least an hour before we roll them flat and cook them on a flat top.

As soon as they come off the flat top, they’re stacked and slammed by hand to break the layers apart and make them flaky.

We truly think you can taste the difference that a porotta made from scratch can make 🥰 We hope you can join us for dinner to try them soon – available exclusively with our Beef Fry & Porottas.

03/05/2026

Introducing our new seasonal fish special: Pan Seared Mahi Mahi with Jeeraka Kanji 🐟

Jeeraka kanji is a comforting matta rice porridge made flavored with coconut, mung beans, and cumin.

This special features a spicy pan fried Mahi Mahi filet served alongside jeeraka kanji, a side of kale thoran, and lime pickle.

Join us for dinner to try our seasonal Pan Seared Mahi Mahi with Jeeraka Kanji! Reservations available at opentable.com/r/thattu-reservations-chicago?restref=1279183&lang=en-US&ot_source=Restaurant%20website

03/04/2026

A table full of food cooked with love 🥰

This meal could be yours for dinner tonight. Head to https://vist.ly/4trfr to make your reservation.

03/02/2026

Cheers to the 200th Monday Night Foodball 🍻

We are honored to host for the 200th Monday Night Foodball with tonight at 🥳

We still remember our very first Foodball we ever cooked for like it was yesterday (we were Foodball 54), and now we’re getting our space ready to host our 16th MNF in Thattu and the 200th overall 🥹

Stop by tonight to join us for incredible Chicago-Rican food starting at 6pm until they sell out, plus will be serving up delicious drinks starting at 5pm.

Can’t make it tonight? We’ll be here with rotating chefs through the end of March.

🎥 from recent Monday Night Foodball nights with and

02/28/2026

A dish with roots back to our food hall days in Politan Row 🥹

Our Coriander Chicken Curry is based in a traditional Kerala chicken curry and ’ bachelor curry, with Chef ’s twists of adding cashew and coconut milk. It features boneless chicken in a coriander cashew gravy, served with your choice of jeera rice or appam.

Are you trying yours with rice or appam? Whichever way you like it, it’s perfect for a cold night like tonight!

02/26/2026

Seared button and oyster mushrooms served alongside shish*to peppers served over pea puree and topped with coconut chips, honey, and chili oil 🤤

Our Mushroom Mezhukkupuratti is a loose interpretation of a traditional side dish, mezhukkupuratti, which means "tossed in oil."

Try our Mushroom Mezhukkupuratti to start your meal ad see why it's been a favorite on our menu!

Head to https://vist.ly/4t346 to book your dinner reservation.

02/25/2026

A quintessential Kerala street food ✨

One of the most traditional dishes on our menu, our Beef Fry & Porottas features stir fried beef alongside two flaky porottas.

The dish is a labor of love, with porottas available in limited quantities just for this dish.

Sprinkle in some red onions, tear your porotta, and use it to grab a giant bite that will transport your tastebuds to Kerala.

02/22/2026

A little something to sweeten up your Sunday 🥰

Our Spiced Bread Pudding a la Mode features signature flavors of Kerala - cardamom, cinnamon, and ginger - in a non-traditional dish, bread pudding.

We make our bread pudding with dates and plantains, and serve it a la mode with a custom dairy-free coconut vanilla ice cream from Pretty Cool Ice Cream. It's topped with a mango caramel sauce to finish.

Try it for a sweet bite to end you meal!

02/20/2026

Say hello to the new Chef de Cuisine of Thattu, Chef Camilo 👏

Camilo has been with Thattu since 2023, starting as a Line Cook, growing into our Lead Line Cook, Sous Chef, and now Chef de Cuisine.

We are so grateful to Camilo for his hard work and dedication in sharing Southwest Indian Coastal Cuisine with our community.

We hope you join Chef Camilo and our team for dinner soon!

02/19/2026

Comfort food that warms the soul on a cold night 🥰

Join us for dinner tonight and try favorites like our:
🧡 Chemmeen & Kappa
🧡 Pork Chop Peralan
🧡 Malabar Bone-In Goat Biryani

02/18/2026

Cheers to one of the newest cocktails on our menu, the Malabar Coast 🍹

It's a refreshing ode to the Malabar region, featuring cashews as a nod to the Portuguese bringing cashews to the region – a but that now grows in the Malabar region abundantly.

The rink is very rich, juicy, and tangy from the Rum and Amaro. It's enhanced by the cashew for color and body, as well as pink peppercorns - a member of the cashew family - providing the aromatics.

Stop by and try the Malabar Coast with your dinner at Thattu!

02/14/2026

We've got some extra specials dishes for you this weekend made with love from Chef Margaret (plus, delicious dessert featuring basque cheesecake by What Margie Made) 🧡

02/13/2026