■ “You cannot have Kerala cuisine without coconuts,” says chef Margaret Pak, who opened the much-anticipated restaurant Thattu with her husband, Vinod Kalathil, in April. “Kerala is tropical by nature and lined with coconuts.” She serves dishes traditional to that region of India, where her husband grew up, as well as others inspired by it. “It’s a long strip on the western coast, so seafood is integral to the cuisine,” Pak adds, also noting that curry leaves, cardamom, and black pepper are prevalent. “We say Kerala is the spice garden of India.” Turn the page for Pak’s breakdown of the perfect order at Thattu, including, yes, tastes of coconut. 2601 W. Fletcher St., Avondale
The Perfect Order at Thattu…
