Swati's Post

In the exponentially multiplying maze of Telugu restaurants which operate in Hyderabad today, newly-opened Theta Theta Telugu or T3 stands out with distinction and for reasons I will go into next. Partner chef Vignesh Ramachandran once again displays his OG culinary prowess validating his position on Condé Nast ‘s coveted list in 2020 of best 40 chefs under 40. And playing mentor of sorts is seasoned restaurateur Sampath Srinivas Tummala (of Spicy Venue fame) with an offbeat offering to Hyderabad this time. Chef Vignesh is a Telugu bidda who grew up in Chennai so he had the best of both cuisines (Telugu & Tamil) but at home it was mostly Telugu food and that’s where the soul of @theta.theta.telugu resides. Familiar Telugu Flavours at its core albeit in a global , contemporary ingredient/technique/plating tweak. Sample : Muddapappu Hummus with Kalamata (olives) Uragaya (pickle) paired with Jonna Rotis (pic 1). The hummus was so fresh, soft and delicious (apart from nourishing) that greedy me made an unabashed meal out of it ! The Carrot & Tender Coconut Iguru with a Rava Dosa Tuille (pic 2) was another joy, both to behold and demolish. A highlight is the clarified tomato rasam with mini vadiyams which is served (on the house) steaming hot at your table from a teapot. Steamed Korameenu with Tamarind/Chilli chutney, Chintapandu Ghee Prawns and Crispy Soft shell (Kakinada) crab with confit garlic butter (and a bread toast at the bottom to soak up any extra oil) were all drool-worthy and if you wonder why there aren’t any chicken/mutton dishes mentioned, it’s because I’m more of a seafood fan! But my dining partner was assuaged by the entry of Chicken Wings Nei Roast. Also with a bite of Chicken Nei Pulao. Desserts time and the pleasant surprises didn’t cease. Kobbari Rasmalai (tender coconut jelly instead of the usual Chhena based sweet dumplings) and coconut milk acting as the base of the Rasmalai was a brilliant innovation. The Mysore Pak crumble had berry custard and toasted almond making it the poshest Mysore pak! The ambience at T3 is also a standout with copper and brickwork being the key elements. T3 is worth going back to try out all the

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This post was published on 10th February, 2026 by Swati on her Instagram handle "@sucharita_swati (Swati Sucharita)". Swati has total 3.9K followers on Instagram and has a total of 1.2K post.This post has received 105 Likes which are greater than the average likes that Swati gets. Swati receives an average engagement rate of 1.71% per post on Instagram. This post has received 18 comments which are greater than the average comments that Swati gets. Overall the engagement rate for this post was lower than the average for the profile.