Taking Telugu cuisine to the world

Metro India News | Hyderabad : F&B entrepreneurs Rohith Vasireddy and Gopichand Cherukuri have launched Anaganaga – Telugu Culinary Tales, a 200-cover premium specialty restaurant on Road No. 45, Jubilee Hills. The two-floor restaurant recently marked its grand debut with an exclusive two-day event attended by Hyderabad’s elite, F&B influencers and local socialites, who experienced its culturally rooted interiors and signature menu.

Anaganaga brings together Andhra Pradesh and Telangana’s culinary traditions with modern interpretations. Developed through over three years of research and 25,000 km of travel, its menu features traditional recipes, regional ingredients and lesser-known preparations. The team documented cooking methods and food memories preserved through family kitchens and communities. Part of the Onamaalu initiative, the project aims to preserve Telugu culinary heritage while creating fresh expressions. Founder Vasireddy said the team hopes to take an authentic Telugu food brand to international audiences, noting that original Telugu dishes remain underrepresented in Hyderabad’s restaurant scene.

Food with a memory

Corporate Chef DVS Pavan Kumar leads the culinary programme. His experience includes Novotel Hyderabad Airport, ITC Hotels, the pre-opening team at ITC Grand Chola, Ottimo at ITC Kohenur, Avartana and Avartana at ITC Royal Bengal, where he served as Master Chef.

His menu includes Pachi Pasupukommula Koora, Putnaaku Pesara Gudala Koora, Siri Dhanyala Salad, Ippapoovu Pudding and Gummadikaya Hummus with Chekkalu. Semiya Perugannam reflects Karnataka’s influence on Challannam and its adaptation in Anantapur during the early 1990s. Bhojwari Chicken recalls the Bhojwari tribe’s migration from Uttar Pradesh to Telangana during the Nizam’s era.

A limited-number thali celebrates the variety of Telugu cuisine. Other offerings include Jeebipappu Kobari Paalu Koora, Sorakaya Perugu Pulusu, Oravakallu Naatu Kodi Iguru, Chukkaku Royyalu, Dosa Waffles, Palakova Choux and Curry Leaf Ice Cream.

Pavan Kumar says the restaurant studies the ancestral understanding of seasonality, ingredients, nourishment and how food supports the body. Vasireddy says the aim is to retain food memories while allowing them to evolve across generations.

Vasireddy said hygiene and quality are strengthened by Master Chef Pavan Kumar’s ITC background. The founders are pursuing long-term goals over five to 10 years and ensuring chefs are well paid.

Developing curd was challenging, requiring one-and-a-half months of research and testing seven to eight varieties. The bar offers cocktails balancing spice, sourness, sweetness, fruits, herbs and botanicals, including tequila-based Rasayanam and Berry Blast mocktail.

Gopichand Cherukuri brings 15 years of experience in technology, operations, brand building and hospitality. He co-founded Indian Craft Brewery and Onamaalu with Vasireddy.

Vasireddy began his F&B journey at 21 and has interests in hospitality, construction and real estate. He founded Indian Craft Brewery and holds Leon’s Burgers and Wings master franchises in Telangana and Andhra Pradesh.

The founders plan to expand Anaganaga to Bengaluru, Visakhapatnam and international markets.