Jes Thomas speaks with Margaret Pak on Being Brown and Bold Podcast

A self-taught chef with a lifelong passion for food, Margaret worked in the corporate world for over a dozen years before delving into the food industry professionally. In 2017, she started as a Prep cook at Chiacgo's Korean-Polish restaurant, Kimski. On the side, she hosted a series of popups inspired by the cuisine of her husband's home, Kerala, the southwestern coastal state of India. In May 2019, together Margaret and Vinod created Thattu - a food stall inspired by the cuisine of Kerala. In 10 short months of operating, Thattu was nominated as the 2020 James Beard Semi-finalist Best New Restaurant and recognized by Food and Wine Magazine for Best New Restaurant. After closing, Margaret and Vinod self-published a zine, Everyday Sadya, and continued hosting pop-ups across Chicago while scouting a location for Thattu's permanent home. The first brick-and-mortar restaurant will debut in early 2023.

On https://thattu.com/ there's a direct link to buy our zine - EVERYDAY SADYA

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Eater Chicago Article on Thattu