Telugu Cuisine Gets Contemporary Fine Dining at ROCH Chef's Table

A chef named Rohit Chidurala grew up eating Indian food that felt very familiar to him.

He traveled to other countries, like Singapore, to learn about different cuisines.

The more he learned, the more he appreciated the food from his own home.

He realized Telugu food from Andhra and Telangana is much bigger and more complex than what he ate as a child.

Now he runs a small restaurant called ROCH Chef's Table in Hyderabad.

It has only ten seats and serves an eight-course fancy dinner menu.

The dishes are based on traditional Telugu recipes but made in surprising new ways, like gongura turned into a gel.

The menu changes every three months with the seasons.

The restaurant also serves ramen at lunch, mixing Indian flavors with Japanese food.

Rohit hopes to show people, including visitors to Hyderabad, a new and modern side of Telugu cuisine.