Oota opens in Hyderabad, bringing the hyper-local flavours of Andhra Pradesh and Telangana to the city
After redefining regional Indian dining in Bengaluru since 2016, Oota now opens its doors in HITEC City, Hyderabad. Designed by Shibanee+Kamal Architects and operated by Total Environment Hospitality, Oota Hyderabad is a celebration of the cuisine, culture, and culinary traditions of Andhra Pradesh and Telangana – rooted in tradition, crafted with authenticity, and shaped by stories from the region’s home kitchens and communities.
At Oota, each dish reflects recipes passed down through generations, drawing from local ingredients and time-honoured techniques. To create the Hyderabad menu, Oota’s culinary team travelled 3637 km over 2 years across Andhra Pradesh and Telangana – cooking 500+ dishes and learning alongside local communities, small eateries, bars, hotels and food historians. The result is not just a menu, but a curated narrative of the Deccan – where everyday meals, festive dishes, and forgotten recipes come together at a single table.
The offering features a wide spectrum of regional fare, from dishes inspired by the Nizami kitchens of Hyderabad to coastal preparations, Rayalaseema staples, and Telangana comfort food. Starters include flavours from Nizami kitchens such as Shikampuri Kebabs alongside street-side favorites such as Nellore Fish Fry and Bapatla Kodi Vepudu. The mains bring together classics like Haleem-e-Khaas, Mudda Pappu with Pachi Pulusu, Naatu Kodi Pulusu, and Peethala Iguru – each prepared with fidelity to its origin and elevated through technique rather than embellishment. The desserts honour regional legacies with offerings such as Bandar Halwa from Machilipatnam and the delicate Putharekulu from Atreyapuram.
The beverage program mirrors the kitchen’s hyperlocal approach with expressive cocktails such as the Guntur Old Fashioned, which uses bourbon infused with Guntur red chilli, the Gongura Highball, built around Telangana’s iconic souring leaf, and Khubani ki Mehfil, a drink inspired by the classic Nizami dessert.
Speaking about the launch, 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 design of Oota Hyderabad carries forward the brand’s understated architectural language – warm wood, exposed brick masonry, brass accents, and gently curved forms that echo spaces shaped by time and use. The interiors are intentionally comforting, allowing the food and its stories to remain at the centre of the experience.
