F&B entrepreneurs Rohith Vasireddy and Gopichand Cherukuri launch 200-cover premium Telugu speciality restaurant; Visakhapatnam and Bengaluru expansion plans in final stages of agreements
F&B entrepreneurs Rohith Vasireddy and Gopichand Cherukuri have launched Anaganaga – Telugu Culinary Tales, a 200-cover premium Telugu speciality restaurant in Hyderabad. The launch marks their entry into the premium regional-cuisine restaurant segment, with plans to open three more Anaganaga restaurants across key cities in the coming financial year.
Anaganaga is part of the Onamaalu initiative, founded by Rohith Vasireddy, Gopichand Cherukuri and their partners Vinay Reddy, G Krishna Chaitanya, GVS Sudheer and S Anil, with a larger vision of preserving and celebrating Telugu culinary heritage while creating new expressions of its food, stories and culture.
The founders and their partners bring experience in building and scaling F&B businesses. Their existing ventures include Bengaluru-based Indian Craft Brewery, alongside other hospitality interests that together represent an F&B portfolio with an annual turnover of approximately ₹250 crore.
“We see an opportunity to build Anaganaga as a premium restaurant brand offering Telugu cuisine that retains its regional depth while being relevant to consumers beyond its traditional markets. We plan to widen Anaganaga’s footprint through both partnership and franchise models. Agreements for Visakhapatnam and Bengaluru are currently in the final stages,” says Rohith Vasireddy.
The longer-term vision is to take Anaganaga to wider Indian and eventually international audiences while retaining the regional identities, culinary research and cultural foundations on which the brand has been built.
“The idea for Anaganaga has been with us for nearly a decade. Over the last three years, we have shaped that idea through research, travel, conversations and a deeper exploration of Telugu culinary traditions. What we have built brings together the food, stories and culture that have shaped our lives, presented in a way that feels fresh and relevant today,” says Gopichand Cherukuri.
