The Gathering is a food festival like no other, where 9 chefs and 9 artists come together to create 9 unique dining experiences for one weekend only. Each of the tables at The Gathering, reserved for just twenty guests, draws inspiration from themes of Conservation, Innovation & Exploration. This table brings together Chef Regi Mathew and Artist Vinu Daniel to share their take on Exploration through food and art.

The Modern Day Toddy Shop - 5 Course Tasting Menu by Regi Mathew X Vinu Daniel

Toddy shops are not only the norm in Kerala, they have become beacons of culture. With the dawn of social media and changing societal narratives, these places have become popular watering holes known for featuring hyper local and seasonal dishes that celebrate regional abundance. The culture of ‘touchings’ or side plates, similar to that of Spanish tapas distinguishes the toddy shop from other spaces. Here food and toddy are supplementary to people gathering for social engagement. Our table replicates the vibe of the local’s favourite haunt but elevated for a contemporary Indian audience. A modern twist on the traditional kallu shaaps of Kerala, Chef Regi Mathew and Vinu Daniel’s toddy shop at The Gathering is open for business. 

Chef Profile: Regi Mathew

After 3 years of researching and working with over 265 housewives and 70 toddy shops across Kerala, Chef Regi has definitely covered ground in his home state to preserve traditional regional recipes. Kappa Chakka Kandhari, his current venture is a tribute to his mother’s culinary legacy and the cherished flavors of his childhood. 30 years of culinary experience in the F&B industry has included commanding kitchens at prestigious establishments such as Taj Hotels and creating food concepts that celebrate regional Indian cuisines. 

Artist Profile: Vinu Daniel

In 2007 he started his company 'Wallmakers'. He didn’t know then that he would become one of India’s most sought-after and radical architects. Local materials are at the core of his practice which involves sustainable, cost-effective architecture. He has designed energy-efficient buildings with brick, mud, scrap, waste and even clothcrete (fabric draped with cement). Respecting the cultural history and context of the building sites, he crafts extraordinary structures out of materials that are available in the vicinity.

MENU:

Absolute Kandhari

An invigorating and spicy shot with bird’s eye chilli 

Touchings

Coconut Prawns 

Tawa-grilled prawns tossed with spice-roasted coconut & curry leaves

Pork fry

Slow roasted cubed pork with Kerala spices

Mutton Coconut Fry

Cubes of mutton slow-cooked in a flat open vessel with coconut slivers & Kerala spices

Calicut Mussels

Mussels roasted with shallots & select spices, a delicacy from the Malabar region 

Chili Roasted Calamari 

Squid rings cooked on a griddle with toddy shop masala

Toddy Shop style chicken fry

Succulent pieces of chicken marinated with fennel, garlic, chili & deep-fried

Clams Roast

Dry roasted clams from the backwaters of Kerala

Prawn & Coconut Slivers 

Prawn cooked with tender coconut chips, spices & Malabar tamarind

Coriander Chicken Masala 

Succulent cubes of chicken, slow-cooked with freshly ground coriander powder & coconut milk

Tender Jackfruit Cutlet 

Deep-fried, tender jackfruit cutlets served with beetroot sauce

Chinese potato roast

Fried country potatoes with kerala spices

Relish

Pineapple Nendram Masala (CONTAINS NUTS)

A palette cleanser made of ripe pineapple and Nendram banana

Mains

Kappa kodampuli Fish Curry

Mashed Tapioca with coconut masala served with Fish cooked with ‘kodampuli’ 

Idiyappam Prawn mango curry

String hoppers served with Prawns cooked with raw mango curry

Appam Duck Mappas

Fermented laced rice pancake, served with Kuttanadan duck cooked in coriander powder and coconut milk curry

Dessert

Cloud Pudding (CONTAINS DAIRY)

Soft wiggly tender coconut pudding