Hyderabad, The City Of Nizams, Is Undergoing A Culinary Evolution

Hyderabad, long known for its delicately flavoured biryanis and salans, Irani chai and Osmani biscuits, is embracing international cuisine and global flavours like never before. As a food writer, I have travelled to the city several times in the last couple of years, each time for the opening of a new restaurant. I am amazed by the remarkable transformation in the food and beverage landscape of this growing metropolis. There is an unprecedented demand for Asian fare, swanky bars have seriously worked on their cocktail programmes, and the overall vibe is becoming increasingly cosmopolitan. Saturday evenings see buzzing neighbourhoods like Jubilee Hills, Banjara Hills and the newer areas like Hitech City and Gachibowli, teeming with luxury cars and trendy diners.   

Don’t get me wrong—century-old establishments where haleem is still cooked in massive cauldrons over a wood fire continue to have regulars queuing up, and old-timers like Shah Ghouse and Shadaab are still the go-to spots for biryani lovers (each with its unwavering patronage). However, there’s an array of rooftop bars with skyline views, restaurants where chefs flambé dishes tableside, and immersive culinary spaces that are quite the current rage. We spoke to a few restaurateurs to explore this trend and decode the changing dynamics of this historic city.

Creating Ambient Spaces

View this post on Instagram

A post shared by @terrai.hyd

The most recent restaurant to open in Hyderabad—Akina, a contemporary Asian hotspot with a rooftop bar—comes after a successful run in Mumbai. According to Hitesh Keswani, Managing Director at Aspect Hospitality which owns Akina, “While the city has long been known for its rich culinary heritage, there is now a growing demand for world-class dining experiences. Guests in Hyderabad seek more than just exceptional food; they appreciate thoughtfully designed spaces that offer an engaging and energetic atmosphere.” Other restaurateurs concur that it is no longer just about the food; people are willing to invest and spend on innovative drinking and dining experiences. “The city is experiencing remarkable growth with a significant influx of professionals and entrepreneurs. Notably, Hyderabad boasts the highest concentration of High Net Worth (HNIs) and Ultra High Net Worth Individuals (UHNIs) in the region, translating to substantial spending power,” adds Ryan Tham, Chairman and Co-founder, Pebble Street Hospitality, which recently opened KOKO, a luxe Asian dining destination in HITEC City.

Embracing Global Flavours

Rehan Guha, founder of Half A Bawa Hospitality Consultants, which has created some of the best F&B spaces in Hyderabad, including Ru, Post Card, Forefathers, Warehouse and many others, shares that while the classics like biryani and kebabs are still unbeatable, the variety of cuisines in Hyderabad is expanding. “You can find authentic Japanese, Korean BBQ, Italian, Mexican, Lebanese—basically anything you're craving. From bars to Instagrammable cafes and concept restaurants—you name it, Hyderabad has it,” he says. Besides the aforementioned trendy dining hubs, if you're looking for something more relaxed and artsy, Guha suggests heading to Madhapur and Kavuri Hills. “These are great areas to explore, with lots of quirky cafés and experimental eateries popping up.” 

Reinventing Regional Cuisine

Hyderabadis have a penchant for both modern and traditional dining experiences. So, while there is a boom in Asian and Italian offerings, regional Indian fare is also getting a modern uplift. “Many modern Indian spots are experimenting with local flavours and global techniques,” says Guha. Terrai, a Neo Telangana Kitchen and Bar, celebrates Hyderabad’s rich culinary legacy in a fresh avatar. “There was an opportunity to reinterpret local flavours with innovative techniques and contemporary presentation. We envisioned Terrai as a space where heritage meets modernity, celebrating authentic ingredients, regional cooking methods, and a community-centric dining experience,” explains Vikas Mewati, VP Operations.

Innovative Bar Programmes

Besides catering to the demand for aesthetic dining options, the city is also experiencing a cultural shift. A decade ago, drinking alcohol was largely confined to pubs or private gatherings. Today, it is increasingly integrated into the broader dining experience, particularly in upscale restaurants and lounges. “Families now share a bottle of wine over a meal, and younger crowds enjoy craft beers and cocktails in a more socially accepted setting. That said, the city still maintains its signature balance—restaurants and bars prioritise sophistication over loud revelry, making the drinking culture feel more about complementing the meal rather than just the act of drinking itself,” shares Shashidhar Kasi, Co-Founder and Managing Partner, MOAI, yet another recently opened restobar in Hyderabad’s Financial District. 

According to Keswani, this shift is not just about drinking itself but a broader appreciation for refined bar programmes, premium spirits, and mixology as an experience rather than a taboo. For Guha, opening bars and restaurants goes beyond just good food or interiors. “It’s about creating spaces where people feel comfortable, valued, and truly relaxed. That’s what keeps me motivated every day: building places where everyone feels like they belong.”

So, the next time you’re planning a gourmet getaway, consider Hyderabad to enjoy a seamless blend of heritage and modern indulgence.