Thattu

Name: Thattu
Address: 2601 W Fletcher Street, Chicago, IL, 60618, US
Telephone: (773) 754-0199

South Indian

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Wed–Sun 5pm–9:30pm

2601 W Fletcher Street, Chicago, IL 60618
(773) 754-0199
Last verified: August 2026
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Dining room at Thattu, with exposed brick, wooden tables and daylight from tall windows

Bites

Kappa Bonda
Fried yucca balls, onion tamarind chutney
$6
Masala Deviled Eggs
Deviled eggs, lentil crust, caramelized onions
$9
Theeyal Salad
Jicama, fennel, seasonal greens and veggies, coconut tamarind sauce
$14
Kerala Fried Chicken Bites
- Signature
Spicy "naked" fried chicken, yogurt sauce, pickled veggies
$14
Kallumakaya
Pan seared mussels, carrot and radish salad
$16
Kudampuli Chicken Wings
Chicken wings smothered with cambodge BBQ sauce, cucumber raita
$15

Entrées

Kadala Curry
Black chickpeas, roasted coconut gravy, with rice or appam
$18
Chicken Mappas
Boneless chicken with potatoes in an aromatic coconut gravy
$20
Malabar Chicken Biriyani
- Signature
Layered poultry with basmati rice and baked
$24
Malabar Bone In Goat Biriyani
Halal spiced goat preparation
$27
Meen Pollichathu
Atlantic cod steamed with coconut gravy
$32
Chemmeen & Kappa
Seared jumbo prawns, cambodge, coconut milk, yucca mash
$31
Beef Fry & Porottas
Stir fried beef with two flaky porottas
$25
Pork Chop Peralan
Bone-in chop with braised collard greens
$35

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Goan & Malabar coastal curries: The west coast cooks with coconut, tamarind, kokum and fresh fish. Goan xacuti is a roasted-coconut-and-spice curry; cafreal is a green herb-and-chili marinade for chicken; Kerala's fish moilee is a gentle coconut-milk stew with turmeric and curry leaves, while the region's red fish curries use kokum or tamarind for sourness. On this menu as: Kerala Fried Chicken Bites · Malabar Chicken Biriyani · Malabar Bone In Goat Biriyani.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Malabar Chicken Biriyani · Malabar Bone In Goat Biriyani.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Masala Deviled Eggs · Masala Biscuit.
Kheer & halwa: Kheer (payasam in the south, phirni when made with ground rice and set in clay bowls) is rice pudding simmered slowly in milk with cardamom, nuts and sometimes saffron. Halwa is a dense, ghee-rich pudding of grated carrot (gajar), semolina (sooji) or moong dal, served warm. On this menu as: Forbidden Payasam.
Kulfi: Dense, un-churned frozen dessert made by reducing milk for hours, flavored with cardamom, pistachio, mango or saffron and frozen in moulds, richer and slower-melting than ice cream. Falooda is the dessert-drink of rose syrup, vermicelli, basil seeds, milk and a scoop of kulfi. On this menu as: Naadan Falooda.

Thattu

Menu

Bites

Entrées

Dessert

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