Bhojanam in Hyderabad offers thalis from different Telugu-speaking regions

Inside Bhojanam at Jubilee Hills, Hyderabad, diners can watch their thali being plated in a designated area. The neatly stacked, gleaming utensils would easily win the approval of those concerned about hygiene. This restaurant, barely a couple of months old, is a first-of-its-kind dining concept rooted in the culinary heritage of Telugu States. Founded by Pranavi and Teja Chekuri, the restaurant spreads across 8000 square feet. Bhojanam brings back the familiar warmth of the home kitchen with comfort dishes from Krishna, Godavari, Rayalaseema and Telangana regions.

Bhojanam does not want to be a generic south Indian thali place, and instead presents region-specific thali experiences. Before settling for a thali, I walked around the space. The restaurant has three sections to choose from. To the left is a section with an earthy decor where the walls are studded with Cheriyal masks interspersed with muggu designs. The walls look like they have been plastered with mud, similar to the aesthetic of thatched houses. This is where a chef prepares the kunda (pot) biryani.

A lot of thought has gone into adding quirky art to make the restaurant Instagram friendly. A case in point is a wall art with the words ‘Emi, Bhojanam Chedama (What say, shall we eat)?’

To the right of the entrance is a bright juice bar section where fresh nannari sherbet is being prepared alongside a machine extracting fresh sugarcane juice.

Pranavi Chekuri
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Special Arrangement

Pranavi Chekuri says, “Bhojanam is built on a personal mission to preserve, celebrate and mainstream the recipes that have lived on in our Telugu family kitchens over generations. This is not fusion or reinvention but culinary heritage showcasing some of the beloved comfort dishes from each region.”

Without much ado, I settled for a Shakahara Bhojanam (veg thali) from the five available choices (including shakahara) like Krishnamma, Seema, Godavari and Telangana. With the thali, I selected various dishes from the small plates section. It included talakaya kura (goat head curry), prawns vepudu (dry fry prawns), mamsam kura (mutton dry fry), chepala pulusu and natu kodi kura (country chicken curry). Except the talakaya kura that was too dense, I relished a bite of everything.

Everyday favourites such as Alasanda Vada and gravies get the nod. Especially the pappu charu. If the idea of a large thali is overwhelming, try the pot-cooked curries and pulavs. I tried a spoon of chicken manchuria pot biryani from Teja Chekuri’s plate; it’s definitely worth trying on another visit.

Mutton Biryani
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Special Arrangement

Served with the thali were sides such as pappu (traditional dal with leafy vegetables) and two curries that were not too spicy or oily. The serving of pulihora had a robust flavour from the avapodi (mustard powder). The non veg sides cannot be attended to in a day. I would recommend the Chepala pulusu (fish curry) because Pranavi says, “It is just the way I prepare at home”.

Bellam Junnu
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Special Arrangement

Palakova Samosa and Bellam Junnu are the stars of the dessert section. However, I found the Junnu way too sweet and grainy.

(Bhojanam is at the junction of Road No. 36 & 59, Jubilee Hills. Table for two ₹1200)