02 August,2026 09:11 AM IST | Mumbai | Phorum Pandya
Charred Nasu Ramen at Fussy Ccat; Ginger Soy Prawn Sandoz at Lili; Random order, a rum based drink at Oxymoron
A Hyderabadi itinerary always includes a visit to the Old City around Charminar for Irani chai with Osmania biscuits, Mutton Hyderabadi biryani and haleem. We'll leave it to you to tell us whether Pista House or Paradise wins your vote, but we are also big fans of the classic thalis. From Pappu (lentils) cooked in gongura leaves, to jonna roti, curries (pulusu), and mirch ka salan, you get a taste of Telangana's true earthy, agrarian soul. And now, there's a growing list of addresses proving that Hyderabad is no longer just a city you eat in, but one you travel to eat.
The first wave of Hyderabad's culinary boom swept through Jubilee Hills and Banjara Hills between 2010 and 2017. Home to the city's old elite, the neighbourhoods became a testing ground for chef-led restaurants, all-day cafés, artisanal bakeries and boutique bars. When Tabula Rasa opened in Jubilee Hills in 2017, it offered the city's answer to a desi Hard Rock Café. Spread across a 2,000 sq yd property, it built a loyal following around live Telugu, Hindi and jazz performances. "We built a community that came for the music, dancing and regional food," says founder Shravan Juvvadi. Six years later, the concept outgrew its original home and relocated to a 10,000 sq ft venue. Despite serving global fare, 60 to 70 per cent of sales still come from South Indian dishes. "There's immense cultural pride here. People enjoy Western food, but they always come back to the flavours they grew up with," he says.
Suryansh Kanwar
Long before that, Spicy Venue had begun redefining Telugu cuisine. When it opened in Jubilee Hills nearly 25 years ago, third-generation owner Sampath Tummala says regional food was largely associated with canteens and messes. "We wanted to give Telugu food a more contemporary setting while still catering to families, so we introduced soups, noodles and Indo-Chinese alongside the thali," he says.
Bar stormy
By the end of the pandemic, national hospitality groups had identified Hyderabad as one of India's untapped F&B frontiers. Burma Burma and Whisky Samba were among the first movers in 2023. Since then, the city's dining scene has evolved, boosted by its growing MNC workforce, an affluent and well-travelled population, and diners eager to embrace new formats. Today, Osmania biscuit and curd rice-inspired cocktails share bar menus with classics. Nihari is reimagined as bone-marrow lamb shank served with Japanese milk bread; sushi dominates delivery apps; and hole-in-the-wall Vietnamese cafés dish out bánh mì. Inspired by Mumbai and Delhi, chefs are also favouring intimate, reservation-led restaurants over the sprawling 300- to 500-seater breweries and multi-cuisine establishments that once defined the city's dining landscape.
Last November, Tummala took that evolution a step further with Theta Theta Telugu (T3), a restaurant that reimagines regional classics through a contemporary lens. Chintapandu Ghee Prawns arrive with curry leaf-infused laadi pav in place of bread. At the same time, the familiar pairing of muddapappu and rice is transformed into a hummus-style dip served with pita and kalamata olive pickle. "The flavours are unmistakably Telugu. It's only the treatment that's international," says Tummala.
Among the restaurants defining Hyderabad's new dining scene is Bar Stormy in the Financial District. Conceived by Delhi's celebrated bar duo Yangdup Lama and Minakshi Singh with Red Rhino Brewing Co founder Kishore Pallamreddy, the 75-seater channels the understated elegance of Sidecar and The Brook, with warm wood, moody lighting and commissioned local art. At its heart is Yang's Bar, a patented 19-foot counter designed to make conversations between the bartender and guest as central as the cocktails. Named after the Dark ân' Stormy, the bar pairs precision-crafted drinks made with rum, ginger beer, and lime with a menu that balances comfort and creativity, from Wai Wai Bhel, Brie on Toast and Mushroom Galouti Sliders to Bone Marrow Nihari and Mutton Lukhmi.
"A bar is universal. It is not about what kind of bar you do, but how you do it and understanding who your audience is. With food, you've got to be a little critical. With drinks, you have to be approachable to the local consumer. This is what we do well, and when we got the opportunity, we dived right in. Since we are a small space, from business point of view, if we are able to kind of maintain that and maintain our numbers, then we're sorted," says Lama.
Hyderabad's young restaurateurs are also taking cues from Mumbai and Delhi, swapping large venues for intimate, chef-led spaces built around experience.
LiLi, a 45-seater Cantonese restaurant that opened in Jubilee Hills this March, is one such example. Anchored by a dramatic dim sum chandelier by Goa-based artist Siddharth Kerkar, the restaurant draws inspiration from Naar, Bandra Born, Veronica's and Papa's. "We wanted to create something more experiential," says co-founder Abhilasha Oruganti. Its compact format has also introduced Hyderabad to timed seatings. "Most restaurants here have 350 to 550 covers. People aren't used to waiting for a table," she says. Nearby, They See pairs modern Indian food with a hidden 22-seater speakeasy where Afro-house beats segue into retro Bollywood. Chef Suryansh Kanwar's menu reflects the same playful spirit, from sous vide eggs on dibba rotti with avakai hollandaise and podi kimchi to upcycled packets of chips finished with regional chutneys.
EHV International that also owns Indian Accent, have opened Fireback, Barback and Hosa at The Loft in Hi-Tech City. Founder Rohit Khattar says it was a natural choice for our first venture in South India. "Hyderabad has emerged as one of India's most exciting culinary destinations, with an audience that deeply appreciates quality, innovation and hospitality." Fireback offers authentic Thai cuisine to the city, while Barback extends a cocktail-led experience inspired by Bangkok's Chinatown.
The action is also shifting west. Around Durgam Cheruvu, Viksit Hospitality has created a destination with neighbourhood bar Kadamba and the Hyderabad outpost of Mumbai's Izumi. Chef Nooresha Kably, who has spent a few years of her childhood in the city, acknowledges the city isn't the same anymore. Also, she expected to dial up the spice. "I thought we'd need more seasoning than we use in Mumbai or Goa. We didn't," she says. Today, Izumi has a week-long waiting list, signalling that Hyderabad's diners are embracing subtler flavours alongside their beloved regional classics.
The city is witnessing new inclusive buildings that create social, cultural, and premium workspace hubs. "After Mumbai, Delhi and Bengaluru, Hyderabad has become a city worth planning a food trip around," says Vikaas Passary, co-founder of Viksit Hospitality. "Just don't skip the Old City," he signs off.
Hyderabad's café scene is having a Seoul moment. The movement began in 2017 with Roastery, the city's first specialty coffee roastery. "People barely knew what specialty coffee was. We hosted roasting workshops and blind tastings to introduce them to Indian beans," recalls founder Nishant Sinha. Today, he estimates more than 500 cafés serve specialty coffee, and Roastery itself is expanding with two new outlets this year.
Coffee shops with unique concepts pepper the city today. Among them are Tru Black for its Japandi aesthetic, Kohe for its orange cake and coconut cold brew, Grey Fuel set in an amphitheatre setting pouring brews and affogato, and Katha's vinyl listening sessions are a hit too. At Naad, coffee expert Marc Tormo leads a coffee academy and café, raising the bar further with a stronger focus on education and craft.
Rajveer Kaur, Brand strategist and Rajendra Nagar resident
âPeople experimented with new cuisines as early as 2012, but the city wasn't ready. Today, corporate hubs, social media and exposure to Mumbai and Delhi have completely changed Hyderabad's dining habits.'
Chaitanya Muppala, Founder, Manam Chocolate
âThe city is finally coming of age, with an upwardly mobile population and greater spending capacity. Hyderabad never lacked creativity. It has always seen interesting concepts across interesting business. From day one, we were focussed on educating the customer. Today, they know exactly what they are
coming for.
Windmills Craftworks
The Bengaluru-born brewery and jazz theatre made its Hyderabad debut in February with a sprawling 16,000 sq ft space in Madhapur. Lined with bookshelves that double up as acoustic buffers, the venue blends craft beer with live music and thoughtful design. On our visit, the Manganiyar folk ensemble Barmer Boys brought the house alive. Next door, sibling restaurant Oota serves hyperlocal Andhra and Telangana cuisine.
AT: Madhapur
Oxymoron's Fussy Ccat
The team behind Begumpet's 32-seater cocktail bar Oxymoron has launched Fussy Ccat, a reservation-only lunch concept that transforms the bar space into a day-time spot. Its first edition spotlights ramen, offering a new-age, dining experience in the city.
AT: Begumpet
