Restaurant India News: T3 - Theta Theta Telegu Opens in Hyderabad

Theta Theta Telugu (T3), a contemporary restaurant opens in Hyderabad dedicated to presenting Telugu cuisine through refined technique and cultural intent. The 96-seater, 4,500 sq. ft. restaurant located above Coffee Sangam in Jubilee Hills positions itself as a space where regional memory meets new-age Indian cooking.

T3 is led by Sampath Tummala, Founder of The Spicy Venue and Coffee Sangam, two establishments that have shaped the city’s understanding of Telugu flavours for over two decades. With T3, Tummala extends this legacy into a chef-driven format designed to reflect the evolution of regional dining in India.

The menu is crafted in collaboration with Chef Vignesh Ramachandran, Chef-Partner at T3 and ranked #46 on Culinary Culture’s list of India’s Top Chefs. His experience at Indian Accent, Green Park Hotels and the award-winning Once Upon A Time informs a style that is precise, ingredient-forward and deeply rooted in regional nuance. At T3, he applies contemporary technique to traditional structures without compromising cultural authenticity.

Regional sourcing forms the backbone of the culinary philosophy. The kitchen works with Pennada brinjal from Bhimavaram, murrel from the Krishna backwaters, Godavari prawns, Guntur Teja chilli, Kurnool Sona Masoori and Potla sheep from Telangana. Premium additions such as Kakinada soft-shell crab, quail eggs and flying fish roe enrich the menu while maintaining focus on Telugu identity.

Signature dishes reinterpret familiar combinations with inventive technique Mudapappu Hummus reimagines the everyday pairing of lentils and pickle, Grilled Ghee Upma adapts Italian polenta methods to a Telugu staple, Carrot and Coconut Iguru appears as a layered salad with rava dosa tuile, Corn Ribs are finished with Guntur Teja chilli and local white butter, Chintapandu Ghee Prawns draw from Spanish gambas al ajillo, replacing garlic-oil foundations with ghee, tamarind and curry leaf.

The beverage program mirrors the food philosophy with a 0% ABV menu built on Telugu nostalgia and childhood flavours. Highlights include T3’s take on Sugandha Soda, a boba-style filter coffee with condensed milk, Rasna Mojito, Masala Chai Iced Tea, Curry Leaf Ginger Soda and Local Berry & Lime Tonic—all designed to complement the region-forward menu.

The restaurant’s design reinforces its cultural grounding, featuring laterite stone walls, Cuddapah flooring, and a warm palette inspired by temple architecture. A hand-painted pillar and a portrait of a Telugu woman framed by kala gajjalu add subtle cultural cues, while a cotton-steel spiral staircase connects T3 to Coffee Sangam below.

“For years, The Spicy Venue resonated with people because it felt personal and truthful,” says Sampath Tummala, Founder, T3 – Theta Theta Telugu. “T3 carries that sentiment forward but presents Telugu cuisine with greater clarity, technique and intention. It honours where we come from while embracing the possibilities of where the cuisine can go.”

“Telugu cuisine carries extraordinary warmth, depth and character, and it lends itself beautifully to contemporary expression,” says Chef-Partner Vignesh Ramachandran, T3 – Theta Theta Telugu. “At T3, we bring together regional ingredients, traditional wisdom and new-age technique to create dishes that feels both recognisable and elevated. The flavours remain unmistakably Telugu, but the finesse of technique, the focus on produce and the way each dish is constructed reflect the sensibilities of a forward-thinking kitchen. My intention is to let the ingredients and memories we grew up with speak with greater clarity and precision, so diners experience something familiar presented with a renewed sense of craft and confidence.”