Vinod and Margaret bring the flavors of Kerala to Chicago through their restaurant Thattu.

The Onam Sadya feast at Thattu is a much-awaited affair.

Rice, Sambar, Rasam Avial, Thoran, Olan, Pachadi are some of the staples of Sadhya

The couple transitioned from corporate jobs to become successful food entrepreneurs.

To maintain authenticity, Thattu flies in banana leaves from India for their traditional feasts.

Vinod and Margaret aim to broaden American perceptions of Indian cuisine.