Hyderabad, December 2025: Hyderabad introduces Theta Theta Telugu (T3), a new landmark restaurant that presents Telugu cuisine through refined expression and cultural intent. Located above Coffee Sangam in Jubilee Hills, the 96-seater, 4,500 sq. ft space offers a dining experience that draws from regional memory, expressed through the language of new-age Indian cooking..
T3 is led by Sampath Tummala, founder of The Spicy Venue and Coffee Sangam, two establishments that have shaped Hyderabad’s relationship with regional flavour for more than two decades. The Spicy Venue, in particular, has shaped the city’s understanding of Telugu comfort food and become a cultural touchpoint, influencing how the city eats and remembers its cuisine. With T3, Sampath extends that legacy into a refined, chef-driven format that reflects the evolution of regional dining in India.
“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.”
The menu is developed with Vignesh Ramachandran, Chef-Partner, T3, one of the country’s most promising young culinary voices 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 has shaped a style that is precise, ingredient-focused and deeply aware of regional nuance. At T3, he applies thoughtful technique to familiar structures without diluting flavour, identity or cultural meaning.
“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 feel 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.”
The culinary philosophy at T3 is shaped by regional sourcing. The kitchen works with Pennada brinjal from Bhimavaram, murrel from the Krishna backwaters, prawns from the Godavari delta, Teja chilli from Guntur, Sona Masoori rice from Kurnool and Potla sheep from Telangana. Premium ingredients such as Kakinada soft shell crab, locally sourced quail eggs and flying fish roe complement the menu without overshadowing traditional flavours.
This approach informs the storytelling behind each dish. Mudapappu Hummus draws from the everyday pairing of mudapappu and pickle, reinterpreting it through the structure of hummus and olives. Grilled Ghee Upma applies the technique of Italian grilled polenta to a quintessential Telugu preparation while retaining its flavour profile. Carrot and Coconut Iguru appears as a layered salad featuring multiple carrot textures with an iguru-inspired dressing and a rava dosa tuile. Corn Ribs are finished with Guntur Teja chilli and local white butter. Mutton Chops and Seena Roast use selective cuts of Potla sheep to reference border dishes from southern Andhra and northern Tamil Nadu. Chintapandu Ghee Prawns take cues from Spanish gambas al ajillo but replace its foundations with ghee, tamarind and curry leaf. Preparations such as locally sourced soft-shell crab, quail egg kheema balls and a Telugu-style seafood boil continue this narrative of regional flavour expressed with technique. Main courses include interpretations of Mutton & Ragi Sangati, Munnakaya Mamsam, Naatukodi Koora, Mutton Dum Pulao and Tawa Kheema Rice, each presented with restraint and structural clarity. Desserts such as Kobbari Rasmalai and Baked Milk Halwa revisit familiar flavours through contemporary textures.
The beverage program at T3 follows the same philosophy as the food, drawing on Telugu nostalgia and familiar childhood flavours while keeping the menu entirely 0% ABV. Inspired by the summer drinks made in family homes, the list includes the restaurant’s interpretation of Sugandha Soda, along with boba-style beverages such as filter coffee with condensed milk. Drinks like Rasna Mojito and Masala Chai Iced Tea bring a light, refreshing counterpoint to the meal, while preparations such as Curry Leaf Ginger Soda and the Local Berry & Lime Tonic introduce bright aromatics that pair naturally with the menu’s regional flavours. The focus on non-alcoholic beverages allows the drinks to echo the restaurant’s intent: flavours that feel familiar, anchored and quietly playful.
The design reflects the restaurant’s culinary intent. Natural laterite stone walls and locally sourced Cuddapah flooring establish a grounded visual vocabulary tied to the region’s architectural traditions. A palette inspired by temple architecture brings warmth without sentimentality. A hand-painted pillar stands beside the cotton-steel spiral staircase linking Coffee Sangam and T3, while a portrait of a Telugu woman framed by kala gajjalu introduces a quiet cultural rhythm that anchors the space.
Theta Theta Telugu is positioned as an evolution in how Telugu cuisine is experienced in Hyderabad. It brings together legacy and present-day technique, regional ingredients and craft-driven execution, emotional familiarity and a clear culinary point of view. In doing so, it offers a confident and culturally anchored expression of Telugu food.
Fact Sheet:
Address:8-2-293/82/A/270/A, Road No. 10 A, Gayatri Hills, Jubilee Hills, Hyderabad, Telangana 500045
Size & Seating: 4,500 sq. ft, 96 seat
Average Price: INR 2500 for two
Operating Hours: 12 PM – 3.30 PM; 6.30 PM – 10.30 PM
For Reservations: +91 99335 58666
Instagram: https://www.instagram.com/theta.theta.telugu/?hl=en
