Indian Cuisine in Chicago (2025)

In a city where kitchens break molds and defy expectations, Chef Sujan Sarkar makes a splash of his own on this quiet strip of River North.Vegan, vegetarian, and non-vegetarian tasting menusdeliver an original, modern vision of Indian cuisine. His food may look like pieces of art but taste like familiar favorites pulled from across his vibrant homeland. At times showcasing a hint of French sensibility, pani puris, chats and curries arrive deftly spiced and elegantly presented. The kitchen is quick, and the overall effect is impressive refinement. All the while, the expansive room balances smooth warehouse floors and exposed ceilings with thick wooden beams, white tablecloths and rose-pink booths. - Michelin Inspector

Thattu - Review - Avondale - Chicago - The Infatuation

There’s no shortage of Indian restaurants in Chicago serving butter chicken. Some involve dosas. Fewer involve idlis. But none are dedicated to the food of Kerala, a southwestern state of India. Except Thattu. This spot has had a few iterations over the years, serving Keralite comfort food from food halls, pop-ups, and now from a casual restaurant in Avondale. And comfort is exactly what you’ll feel here, as much from the laid-back atmosphere as from the food that’s near impossible to find in Chicago. photo credit: Kim Kovacik photo credit: Vinod Kalathil photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute Unlike most restaurants that seem plucked from the latest issue of Industrial-chic Digest, Thattu radiates warmth. Yes, there are high ceilings and exposed pipes. It even succumbs to the basket light trend plaguing restaurants across the city. But it’s a neighborhood spot that feels like it’s full of neighborhood people, partly because of the way the owner (half of a husband-and-wife team that runs the place) treats everyone like the nice kid who shovels their driveway. There are tangible personal touches too, like photos of handwritten recipes from the chef’s mother-in-law, a reminder that you’re settling in for a meal reminiscent of homestyle cooking. photo credit: Kim Kovacik Those recipes translate to delicious food. Seafood, coconut, and spices like turmeric and black pepper feature heavily in the best things here, like spicy pan-fried mussels that are the perfect pre-dinner cocktail snack. Or the fish steamed in a banana leaf, which you unwrap at the table like a peppery present. You’ll probably end up trying a majority of the short menu in one visit—unless you decide to make an entire meal out of five orders of masala-dusted tater tots. photo credit: Kim Kovacik photo credit: Veda Kilaru photo credit: Kim Kovacik photo credit: Veda Kilaru photo credit: Kim Kovacik Pause Unmute But, much like your wifi when you’re about to join a client Zoom call, the food at Thattu can be frustratingly inconsistent. Depending on the day, those excellent mussels might backhand (versus gently fist bump) you with saltiness. Or a haphazardly plated, overcooked pork chop may show up at the same time as dessert. The timing might be your own fault since you place your order via QR code, and dishes come out of the kitchen as soon as they’re ready. But if you can’t be trusted to realize that no, the order for the entrées should not be placed at the same time as dessert, friendly servers will help you time out your meal. Thattu is refreshing because it’s different (and not just because of the quirky ordering system). You won’t see the predominantly-Northern dishes from your go-to neighborhood spot on the menu here. You won’t miss them, either. How to get into Thattu Reservations are available up to two months in advance. Lunch is the easiest time get a table, and it’s the only time they serve their spicy fried chicken sandwich. Dinner is harder to book, but 5pm or 9pm table, those spots are usually open. RESERVE A TABLE WITH RESERVE A TABLE CARDMEMBER BENEFITS FOR Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits. SEE EXCLUSIVE TIMESAPPLY NOW @infatuation_chi the perfect meal for 3 is under $80 and tip is already included #chicagorestaurant #chicagorestaurants #BNR2023 ♬ original sound - Infatuation Chi Keep scrolling for the food rundown Food Rundown Kappa Bonda This little fried ball of yucca comes topped with a tangy chutney and wears a jaunty beret made of radish. It’s a perfect amuse bouche to start the meal. photo credit: Kim Kovacik Kerala Fried Chicken Sandwich Don’t be alarmed by how dark the fried chicken looks. The charcoal briquette-like appearance is because of the spicy rub for the juicy thigh. Sadly, this masterpiece is only available at lunch, but you can get a version (sans bun and curry leaf aioli) at dinner. photo credit: Kim Kovacik Kadala Curry And Appam We love this. It’s the only vegetarian entrée on the dinner menu, but the thick and coconutty black chickpea curry is hearty enough that you won’t notice the lack of meat. Pair it with the slightly less coconutty appam that doubles as a lace doily. photo credit: Kim Kovacik Meen Pollichathu The sneeze factor of this dish is at an all-time high thanks to the black pepper, but otherwise, this is a perfectly cooked, mild fish. There’s a faint earthiness from being steamed in a banana leaf, and the seafood picks up flavor from a pool of tomato and turmeric gravy. photo credit: Kim Kovacik Pork Chop Peralan A big ol’ hunk of bone-in pork will show up at your table sitting atop coconut braised greens and a perfectly formed yucca cake. It's swimming in a vinegary and tomato-y Peralan sauce that you’ll want to dunk your face in. Resist the urge, and try to get a bite with all four components instead. photo credit: Kim Kovacik Kaapi We’d be remiss if we didn’t mention the ridiculously good South Indian filter coffee. The ultra-frothy, lightly sweet, milky concoction is poured back and forth to temper the heat, and served in a steel glass, just like in India. photo credit: Veda Kilaru - Veda Kilaru

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A lively Bucktown collaboration weaving Indian and Mexican traditions—think lamb barbacoa biryani and scallop ceviche in fenugreek roti. Recently added to the 2025 Michelin Guide and spotlighted by Chicago Magazine for vibrant cross-cultural cooking.

A father–son project in North Center blending regional Indian traditions with seasonal ingredients—signature dishes range from Kashmiri lamb gushtaba to Fish Basant. Celebrated by local press for its polished hospitality and neighborhood warmth.

Logan Square’s beloved, independently owned spot serving pan-Indian staples with punchy spicing. Praised by the Chicago Reader and regularly recommended by locals for gobi Manchurian, chicken chettinad, and friendly service.

A Little India mainstay known for vegetarian South Indian cooking—dosas, idli, vada, and thali—serving the community for decades. Its official site confirms ongoing service and hours on Devon Avenue.

Lakeview’s family-run spot with a broad menu spanning dosas to regional curries and cocktails riffing on Indian flavors. Verified by the restaurant’s site and praised by diners for reliable spice control and welcoming service.

Longstanding Wicker Park favorite blending Nepali and Indian specialties—momos, chhoela, curries—recognized with past Bib Gourmands. Recent coverage notes the team’s continued growth while preserving its original neighborhood roots.

Chefs Zeeshan Shah and Yoshi Yamada’s playful Logan Square fixture. Featured by Time Out and listed in the Michelin Guide, it reimagines Indian flavors—chili-cheese naan, butter chicken calzone—while staying deeply tied to Chicago’s dining culture.