Theta Theta Telugu, a new restaurant in Hyderabad reimagines traditional Telugu food

At Theta Theta Telugu (T3), at Jubilee Hills, the idea is simple — take familiar Telugu food and make you experience it differently. ‘Theta Theta’ translates to ‘pure and simple’, and that philosophy runs through the menu, which is traditional at heart, but plated with flair. Say hello to elevated Telugu dining.

The space mirrors this approach — earthy in rust and clay tones, with brass accents and hand-painted motifs. It feels warm and inviting, though not particularly flattering for shooting reels. This is where you will understand that dining experience can be on point without taking a zillion photographs of a dish.

Chintapandu ghee prawns; seena roast and crispy soft shell crabs
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Special Arrangement

“A dish may look different,” says partner-owner Sampath Thummala, “but one bite and you will recognise it if you have grown up eating Telugu food.”

That becomes clear almost immediately. A bubbling chepala pulusu (Telugu-style fish curry) arrives in a hot pot, bubbling for theatrics, paired with ghee-soaked idlis. It may seem like a clever twist, but it is not new — pairing idlis with leftover fish curry is a familiar home-style hack. At T3, it is simply elevated. If idlis seem light, there is rice.

The meal begins with a clarified tomato rasam, dotted with tiny vadas — sharp, tangy and with an interesting flavour profile. From there, the menu opens up into a mix of comfort and invention. The muddappappu hummus with baby phulkas is a start, followed by spicy corn ribs and a grilled ghee upma that leans indulgent. The peanut-pepper pennada vankaya, a take on gutti vankaya, is a standout, as is the pappu annam reimagined with a khow suey-like approach, which is playful, but still rooted.

Curd rice platter

If you are not a fan of seafood, the perugu annam platter might change your mind about where a meal should end. With sabudana, semiya and classic curd rice, each tempered differently, it replaces dessert. The sabudana version, a top pick, is like chewing tiny salty bobas. Another sizzler of a dish is the Natukodi Koora. Listen to the curry hiss and sizzle as it gets poured into the stone bowl. This is served with a pullatu — a slightly tangy dosa, “not everything needs a sourdough bread,” added Vignesh.

Chef-partner Vignesh Ramchandran sums it up well: “The ingredients are Telugu, the recipes are familiar, but the presentation is global. Eat it with your hands, scoop it up or fold it like a taco; the flavour stays the same.”

Peanut-pepper pennada vankaya; grilled ghee upma; curd rice platter and pappu annam khow suey
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Special Arrangement

That balance carries into the mains. The chintapandu ghee royallu iguru, served with curry leaf–infused brioche, is rich and ghee-forward. The bread soaks up the tangy tamarind gravy beautifully, even without the shrimp. The mutton seena roast — peppery, tender and falling off the bone — is another strong dish, though the kodi vepudu sheek feels overly pungent and less memorable.

Baked milk halwa; kobbari rasmalai and Mysore pak crumble
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Special Arrangement

The pulao section is worth exploring. The tawa keema pulao and mutton dum pulao offer a welcome break from predictable biryanis.

Desserts continue the theme of reinterpretation — Mysore pak crumble, baked milk halwa, beetroot halwa samosa and kobbari rasmalai. The last, with its tender coconut notes, is the one to order.

Vignesh and Sampaths
| Photo Credit:
Special Arrangement

T3 may lean into presentation, but the core remains intact. Strip away the theatrics, and what stays with you is that every dish tastes unmistakably Telugu. I think the Mysore Pak can go easy on the sweetness. on a personal note I would prefer the keema pulao and kodi vepudu sheek, with the spice toned down. Also not the place if you are looking for a Telugu thali meal.

Meal for two will cost ₹2000 upwards.

Published – March 26, 2026 01:25 pm IST