Restaurant India News: Oota Expands to Hyderabad with Focus on Andhra and Telangana Cuisine

Regional dining brand Oota has entered Hyderabad with the launch of its second outlet in HITEC City, Madhapur, marking the brand’s expansion beyond Bengaluru after operating in the Karnataka market since 2016. Operated by Total Environment Hospitality, the new restaurant focuses on the regional cuisines of Andhra Pradesh and Telangana, with an emphasis on hyper-local recipes and traditional cooking techniques.

Designed by Shibanee+Kamal Architects, the Hyderabad outlet has been developed around the idea of regional storytelling through food. According to the company, Oota’s culinary team travelled 3637 km over 2 years across Andhra Pradesh and Telangana while researching the menu. The process included preparing and studying more than 500 dishes alongside local communities, food historians, small eateries, bars, and hotels.

The menu brings together dishes from multiple regional food traditions including Nizami cuisine, Telangana-style comfort food, coastal Andhra preparations, and Rayalaseema staples. The offering includes items such as Shikampuri Kebabs, Nellore Fish Fry, Bapatla Kodi Vepudu, Haleem-e-Khaas, Mudda Pappu with Pachi Pulusu, Naatu Kodi Pulusu, and Peethala Iguru. Desserts include Bandar Halwa from Machilipatnam and Putharekulu from Atreyapuram.

The beverage program also follows a regional approach with cocktails such as the Guntur Old Fashioned, Gongura Highball, and Khubani ki Mehfil, each drawing inspiration from local ingredients and regional flavours.

Kamal Sagar, Founder of Total Environment Hospitality, said, “Oota was born to bring the legacy of hyper-local cuisines and regional cooking into the forefront. After Karnataka, exploring the food cultures of Andhra Pradesh and Telangana felt like a natural progression. This region holds some of India’s most layered culinary traditions, shaped by history, climate, and culture. Oota Hyderabad is an attempt to honour that legacy.”

Akshay Puljal, General Manager of Oota Hyderabad, added, “What makes Oota Hyderabad special is the depth of research behind it. From Andhra’s coastal towns to the streets of Hyderabad’s Old City and the interiors of Rayalaseema, every dish represents a conversation and a shared moment. This space is a labour of learning and patience, and we hope it becomes a place where Hyderabad can rediscover the food it already loves.”

The launch comes at a time when hospitality brands are increasingly focusing on regional Indian cuisines and research-driven dining formats to differentiate themselves within the premium casual dining segment.