The founders, Chef Regi Mathew, and partners Augustine Kurian and John Paul, travelled through their home state of Kerala over the course of 3 years, collecting recipes and culinary secrets. Partner Augustine Kurian, who has over 25 years of experience in event management, handles operations, brand and marketing for Kappa Chakka Kandhari.John Paul is an interior designer by profession, credited for the sleek, modern ambience of the restaurant. In addition, he also handles finance and logistics for Kappa Chakka Kandhari.
They joined families over lunch, cooked and ate with them; snacked at toddy shops, and sourced prized recipes that showcase the staggering diversity of Kerala’s cuisines. Their extensive travels also helped them source unique and high-quality ingredients from farms, self-help groups and home chefs across the state.
The team covered over 265 homes and 70 toddy shops across the state, collecting and testing over 800 recipes. Each dish on the menu has been hand-picked, tested, and well-loved by the 12,000 diners that Kappa Chakka Kandhari hosts in Chennai every month.
The three of them have been brought up on the firm belief that happiness is
homemade and every bite should bring back memories of your mother's cooking.