Oota has entered the Hyderabad market with the launch of its second outlet in HITEC City, Madhapur. Operated by Total Environment Hospitality, the restaurant marks the brand’s expansion outside Bengaluru after operating in Karnataka since 2016.
The new outlet focuses on the regional cuisines of Andhra Pradesh and Telangana, with an emphasis on local recipes and traditional cooking methods. Designed by Shibanee+Kamal Architects, the restaurant has been developed around the concept of regional storytelling through food.
According to the company, Oota’s culinary team travelled 3,637 km over two years across Andhra Pradesh and Telangana while researching the menu. The process involved studying and preparing more than 500 dishes with local communities, food historians, small eateries, bars, and hotels.
The menu features dishes inspired by Nizami cuisine, Telangana comfort food, coastal Andhra recipes, and Rayalaseema staples. Offerings include 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 menu also follows a regional theme with cocktails such as the Guntur Old Fashioned, Gongura Highball, and Khubani ki Mehfil, inspired by local ingredients and 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 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 as hospitality brands continue to focus on regional Indian cuisine concepts and research-driven dining formats within the premium casual dining segment.