When roots go global
Hyderabad’s dining scene in 2026 will be shaped by a balance between nostalgia and global curiosity, with a growing focus on wellness, timing, and immersive experiences. A strong return-to-roots movement is underway, with diners gravitating towards regional, seasonal and ingredient-driven cuisines — especially traditional Telangana and Andhra fare. Organic produce, millets, cold-pressed oils and slow-cooked recipes rooted in wellness are gaining renewed relevance. At the same time, the city is opening up to lesser-known global cuisines, with Korean food leading the wave. Beyond kimchi, dishes like Korean BBQ, bulgogi and lighter formats such as bulgogi salads are resonating with health-conscious, flavour-forward diners. Late-night dining is also evolving into refined sit-down experiences, reflecting flexible lifestyles and a growing social dining culture. Restaurant collaborations, chef pop-ups and curated dining events will drive excitement, while health-forward innovations like monk fruit sweeteners signal a shift towards mindful indulgence. Overall, Hyderabad’s food landscape will be rooted yet progressive — where tradition meets innovation and wellness meets indulgence.
— Shiiv Parvesh, Director of Culinary, NHCC
Dining and Cooking