Archive · 4 Sep 2026
Ohri’s Brings Indian Coffee Culture to Hyderabad With Qaffeine
Ohri’s is a restaurant group in Hyderabad that has opened a new café called Qaffeine.
The café is built around coffee made from beans grown in India.
Its special blend uses beans from six regions, including Coorg and Chikmagalur.
People can visit for breakfast, snacks, drinks, work or time with friends.
The menu changes familiar foods such as vada pav, sev puri and gol gappa in creative ways.
Qaffeine also serves unusual coffee drinks made with ingredients such as jaggery, cardamom, tamarind and kokum.
One experiment puts coffee beans in fresh barrels for 120 days.
The café will watch how customers respond before deciding whether to continue that experiment.
Ohri’s has opened Qaffeine on Banjara Hill Road No. 10 in Hyderabad.
The café’s House of Baaghini blend combines beans from six Indian coffee-growing regions, with Arabica as the main variety and about 20% Robusta.
Qaffeine offers all-day dining, combining Indian breakfast and street-food inspirations with contemporary dishes and international-style café fare.
Signature drinks include Mysore Silk, Grand Bazaar Chill, Madras Cold Fashioned, Gajak Latte and coffee blended with kokum or orange juice.
Its experimental barrel coffee ages beans in fresh barrels for 120 days and will be offered as a limited trial before any broader decision.
- Who
- Ohri’s, led in the article’s account by restaurateur Amar Ohri, and the Qaffeine team, including head chef Milind Gangaram Powar.
- What
- Ohri’s has launched Qaffeine, a café centered on Indian coffee, contemporary food and all-day dining.
- When
- The concept was developed over close to two years; the article does not give an opening date.
- Where
- Banjara Hill Road No. 10, Hyderabad.
- Why
- To respond to coffee’s growing role in Hyderabad’s dining culture and present Indian coffee and familiar Indian flavors in a contemporary café setting.
- Café
- Qaffeine
- Location
- Banjara Hill Road No. 10, Hyderabad
- House coffee blend
- Beans from Nagaland, Odisha, Coorg, Chikmagalur, Yercaud and Wayana
- Blend composition
- Predominantly Arabica, with about 20% Robusta
- All-day menu
- Indian and English breakfasts, street-food-inspired dishes, open toasts, desserts and specialty drinks
- Most-ordered signature
- Mysore Silk, made with jaggery
- Barrel coffee process
- Beans are kept in fresh barrels for 120 days under controlled conditions
- Barrel coffee status
- A limited experiment whose future depends on customer response