IT'S THAT TIME! One of our favorite events of the year is back - Chicago’s Taste of the Nation for No Kid Hungry! We're joining over 55 amazing chefs and mixologists in support of No Kid Hungry. Come see us, support this important work, and help us ensure our kids have access to the food they need. 1 in 5 kids lives with hunger in America today, and No Kid Hungry is working on ensuring all kids have access to the meals they need. Visit the link nokidhungry.org/chicago to get your tickets and to see the full list of participants. Eat. Drink. Enjoy. Support NO KID HUNGRY!
#nokidhungry #tasteofthenation
Thank you to everyone who joined us this weekend for our Vishu Sadya 🥹
Sadyas are so special to us (in fact, the first Sadya Chef @marzlet ever experienced was on her wedding day to Vinod 🥰), and getting to share these moments with you are so joyful for us.
An extra-special thank you to our team who helped us make the weekend so incredible and to our talented friend Taz who made our jackfruit ghee cake to celebrate Vishu and our 3-year anniversary in Avondale 🙏
We can’t wait for more celebrations with you in the future! Stay tuned for future Sadya events at Thattu, and, in the meantime, we hope you can join us for dinner soon!
Vishu Ashamsakal (Happy Vishu Greetings)! ✨
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Vishu is the traditional Malayali New Year festival celebrated in Kerala.
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Our co-owner, Vinod, has such fond memories of celebrating Vishu in Kerala growing up. On Vishu morning, before the sun rose, his Mom would set up a display like the one pictured here filled with fresh produce. She would then lead the kids down with their eyes covered to the display, called a Vishu Kani, was the first thing they saw in the morning for an auspicious beginning.
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The head of the household, Vinod's Dad, would give the kids money and help them put together a small fireworks display in their front yard.
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We're so excited to bring Vishu to our community with a celebratory Vishu Sadya this weekend.
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On Saturday, April 18, and Sunday, April 19, we'll be offering two seatings of our annual Vishu Sadya, with approximately 15 dishes including dessert.
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Sadya is a vegetarian celebration feast unique to the South Indian state of Kerala. It will be served traditional style on fresh banana leaves and everything should be eaten by hand - no utensils!
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Head to https://vist.ly/4yk9n to save your seat for this special celebration!
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Please note: we will be closed for regular service on April 18 and April 19, and will only have our Vishu Sadya available.
A taste of Kerala ✨
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Our Beef Fry & Porottas is one of the most traditional dishes on our menu, featuring stir fried beef alongside two flaky porottas.
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Squeeze on some fresh lime juice, sprinkle in red onions, tear your porottas (we make them fresh from scratch in-house), and use it to grab a giant bite that will make your tastebuds think you’re enjoying street food in Kerala.
Celebrate Vishu with a Sadya at @thattuchicago ✨
Vishu is a Kerala festival that celebrates the traditional New Year and beginning of the harvest season.
In 2026, Vishu falls on April 15th, and we’ll be celebrating on Saturday, April 18, and Sunday, April 19, with a special Vishu Sadya.
Sadya is a vegetarian celebration feast unique to the South Indian state of Kerala. The feast will be served traditional style on fresh banana leaves and everything should be eaten by hand - no utensils!
Our Vishu Sadya will feature approximately 15 dishes including dessert.
If you’ve joined us for our Onam Sadya, this will be slight variation where we serve some Vishu specialties and also dishes from neighboring states! As always, beverages will be available for purchase.
Head to the link in our bio to save your seat for our special Vishu Sadya. Seatings are available Saturday, April 18, and Sunday, April 19, at 5pm and 7pm.
Please note: we will be closed for regular service on April 18 and April 19, and will only have our Vishu Sadya available.
Join the @thattuchicago team!
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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.
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‼️ A minimum of 2 years experience is required for this role ‼️
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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).
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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
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Interested in applying? Head to the link in our bio for more details and to submit your application!
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#thattuchicago #chicagorestaurants
All your Thattu favorites in an even bigger size 🤤
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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.
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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 the link in our bio to see our full catering menu and start your order.
Anthony Bourdain once said, “Pretty much any Korean you meet anywhere, you can take it for granted they like food, that they’re passionate about food, particularly their food.”
You can immediately tell Chef Won Kim likes food, is passionate about food, particularly his food. His Kimski 3.0 Menu for Monday Night Foodball is a deliriously satisfying and singularly delicious vision of Korean 포차 food. Just Follow His Rules. No Substitutions. Unapologetically Won.
레전드 요리사 🇰🇷🫡
#chicagofood
#immigrantfood
#diversityisbeautiful
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 @marzlet 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.
#thattuchicago
Introducing our new seasonal fish special: Pan Seared Mahi Mahi with Jeeraka Kanji 🐟
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Jeeraka kanji is a comforting matta rice porridge made flavored with coconut, mung beans, and cumin.
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This special features a spicy pan fried Mahi Mahi filet served alongside jeeraka kanji, a side of kale thoran, and lime pickle.
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Join us for dinner to try our seasonal Pan Seared Mahi Mahi with Jeeraka Kanji! Reservations available at the link in our bio.
Monday Night Foodball, 200th Edition. What an incredible milestone in highlighting Chicago’s diverse food community. Tonight felt like a summer block party. FatCap fed us delicious and imaginative Puerto Rican cuisine, Mel served us refreshing and inventive cocktails, all the while the loud speakers played only bangers.
You had to be there.
So 200 down. 200 plus to go.
Monday Night Foodball forever.
#chicagofood
#chicagostrong
#diversityisbeautiful
We've got some extra specials dishes for you this weekend made with love from Chef @marzlet (plus, delicious dessert featuring basque cheesecake by @what_margie_made ) 🧡
