Anaganaga Opens 200-Cover Telugu Restaurant in Hyderabad

Anaganaga – Telugu Culinary Tales has opened in Hyderabad’s Jubilee Hills as a 200-cover premium dining restaurant focused on the culinary traditions of Andhra Pradesh and Telangana. The venture has been launched by F&B entrepreneurs Rohith Vasireddy and Gopichand Cherukuri.

Located on Road No. 45, the restaurant operates across two floors and combines contemporary dining interiors with elements of Telugu art, craft and cultural heritage.

The concept has been developed through more than three years of research and over 25,000 kilometres of travel across Telangana, Rayalaseema and Andhra regions. Its menu was developed through around two years of culinary research covering traditional recipes, regional ingredients, lesser-known preparations and new interpretations of Telugu cuisine.

Anaganaga is part of the Onamaalu initiative, founded by Rohith Vasireddy, Gopichand Cherukuri and their partners Vinay Reddy, G Krishna Chaitanya, GVS Sudheer and S Anil. The initiative focuses on preserving and presenting Telugu culinary heritage through food, stories and cultural references.

“We see an opportunity to build Anaganaga as a premium restaurant brand offering Telugu cuisine that retains its regional depth while being relevant to consumers beyond its traditional markets. We plan to widen Anaganaga’s footprint and expand to other cities like Bengaluru and Visakhapatnam,” says Rohith Vasireddy.

The restaurant’s longer-term plan is to expand beyond its traditional markets, with the founders looking at wider Indian and eventually international markets.

“The idea for Anaganaga has been with us for nearly a decade. Over the last three years, we have shaped that idea through research, travel, conversations and a deeper exploration of Telugu culinary traditions. What we have built brings together the food, stories and culture that have shaped our lives, presented in a way that feels fresh and relevant today,” says Gopichand Cherukuri.

The culinary programme is led by Corporate Chef DVS Pavan Kumar, whose experience includes Novotel Hyderabad Airport and ITC Hotels. His menu at Anaganaga combines traditional and lesser-known preparations with newer interpretations.

Dishes include Pachi Pasupukommula Koora, Putnaaku Pesara Gudala Koora, Siri Dhanyala Salad and Ippapoovu Pudding. The menu also traces the movement of recipes across regions and communities. Semiya Perugannam, for instance, is linked to Challannam and carries an influence from Karnataka, while Bhojwari Chicken reflects the migration of the Bhojwari tribe from Uttar Pradesh to Telangana during the Nizam’s period.

Other dishes include Gummadikaya Hummus served with Chekkalu, Jeebipappu Kobari Paalu Koora, Sorakaya Perugu Pulusu, Oravakallu Naatu Kodi Iguru and Chukkaku Royyalu. The restaurant also offers an expansive thali in limited numbers.

“The food our ancestors produced and ate reflected an understanding of seasonality, ingredients, nourishment and the way food supported the body,” says Corporate Chef DVS Pavan Kumar. “At Anaganaga, we are studying that knowledge and exploring how it can translate in a restaurant.”

The menu also combines Telugu preparations with contemporary dishes such as Dosa Waffles, Palakova Choux and Curry Leaf Ice Cream.

“The intention is not to modernise Telugu food merely for novelty, nor to preserve it behind glass. It is to understand what makes a dish what it is, retain the memory and integrity at its core, and explore how that food can continue to live across generations,” shares Anaganaga founder, Rohith Vasireddy.

The bar follows the same regional approach, using Telugu flavours, ingredients and culinary references across its cocktail and mocktail program. Drinks include the tequila-based Rasayanam and Berry Blast.

The restaurant’s interiors were designed by Aamer and Hammeda Design Studio. The space incorporates regional art, objects, materials, colours, graphics and tableware. Red and yellow feature prominently, representing chilli, turmeric and kumkuma (vermilion) associated with Telugu culture.

With its Hyderabad launch, Anaganaga is establishing a premium restaurant format around regional Telugu cuisine, while its stated expansion plans include Bengaluru and Visakhapatnam.