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Hyderabad’s Jubilee Hills has added a new premium dining destination with the launch of Anaganaga – Telugu Culinary Tales, a 200-cover restaurant celebrating the culinary traditions of Andhra Pradesh and Telangana, as shared in media reports. The venture has been founded by F&B entrepreneurs Rohith Vasireddy and Gopichand Cherukuri.
Spread across two floors on Road No. 45, the restaurant blends contemporary interiors with elements inspired by Telugu art, craft and cultural heritage.
The concept is the result of more than three years of research and over 25,000 km of travel across Telangana, Rayalaseema and Andhra regions. Its menu was developed over nearly two years of culinary research, exploring traditional recipes, regional ingredients, lesser-known dishes and contemporary interpretations of Telugu cuisine.
Anaganaga is part of the Onamaalu initiative, founded by Rohith Vasireddy, Gopichand Cherukuri and partners Vinay Reddy, G Krishna Chaitanya, GVS Sudheer and S Anil. The initiative aims to preserve and showcase 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.
Looking ahead, the founders plan to take the restaurant concept beyond its traditional markets, with expansion across India followed by a potential entry into 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 identity of Anaganaga has been shaped by Corporate Chef DVS Pavan Kumar, whose professional experience includes stints at Novotel Hyderabad Airport and ITC Hotels. His menu combines traditional Telugu recipes and lesser-known regional dishes with contemporary interpretations.
Among the highlights are Pachi Pasupukommula Koora, Putnaaku Pesara Gudala Koora, Siri Dhanyala Salad and Ippapoovu Pudding. The menu also highlights the way recipes have evolved as they travelled across regions and communities. Semiya Perugannam, for instance, is linked to Challannam and reflects Karnataka influences, while Bhojwari Chicken traces its roots to the migration of the Bhojwari tribe from Uttar Pradesh to Telangana during the Nizam’s period.
The menu also includes Gummadikaya Hummus with Chekkalu, Jeebipappu Kobari Paalu Koora, Sorakaya Perugu Pulusu, Oravakallu Naatu Kodi Iguru and Chukkaku Royyalu. Anaganaga also offers an expansive thali in limited quantities.
“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.”
Alongside traditional Telugu preparations, the menu features contemporary creations 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.
Extending the regional theme to its beverage offering, the bar uses Telugu flavours, ingredients and culinary references across its cocktail and mocktail selection. The drinks menu includes options such as the tequila-based Rasayanam and Berry Blast.
Designed by Aamer and Hammeda Design Studio, the interiors draw inspiration from regional art, objects, materials, colours, graphics and tableware. Red and yellow are used prominently, reflecting chilli, turmeric and kumkuma (vermilion), elements associated with Telugu culture.
Following its Hyderabad debut, Anaganaga is building a premium dining format centred on regional Telugu cuisine. The founders’ expansion plans include taking the concept to Bengaluru and Visakhapatnam.
