Courtyard by Marriott Bengaluru Hebbal’s The Hebbal Cafe is set to celebrate the rich culinary identity of South India with a week-long festival titled “Trilogies of Telugu Cuisine,” running from 10 to 16 July 2026.

Curated by Chef Sravani, the festival highlights the bold and diverse flavours of Andhra Pradesh, Rayalaseema and Telangana, bringing together recipes rooted in tradition, home-style cooking and regional heritage.

The specially designed menu features a wide range of signature Telugu dishes, including Nellore Chepala Pulusu, Andhra Kodi Vepudu, Ulavacharu Mutton, Gongura Mamsam, Royyala Iguru, Natu Kodi Pulusu, Gutti Vankaya Kura and Pesarattu with Upma. The experience is rounded off with classic sweets such as Pootharekulu and Ariselu, celebrating the nostalgic flavours of Telugu households.

Adding to the experience, The Hebbal Cafe will host a special Sunday Brunch on 12 July 2026, offering an indulgent spread of regional favourites. Guests can enjoy live counters such as Pesarattu preparation along with dishes like Andhra Chicken Curry, Kodi Vepudu, Royyala Vepudu, Pulihora and Gongura Mutton, recreating the warmth of a traditional Telugu family feast in a vibrant brunch setting.

The festival aims to offer more than just a dining experience, instead creating a culinary journey that reflects the depth, spice and comfort of Telugu cuisine. Each dish is designed to evoke familiarity while introducing diners to the richness of regional food traditions that have been passed down through generations.

With its focus on authenticity and regional storytelling, Trilogies of Telugu Cuisine positions The Hebbal Cafe as a destination for immersive South Indian food experiences in Bengaluru.

The festival runs daily from 7:00 PM to 12:00 AM, with pricing at INR 2250++, while the brunch takes place from 12:30 PM to 3:30 PM on 12 July.

Southern Spice, the signature South Indian restaurant at Taj Coromandel, Chennai, is taking guests on a deep culinary journey with its latest initiative titled “Forgotten Recipes of the South.” The specially curated experience brings back heirloom recipes, traditional ingredients and age-old cooking techniques that once defined everyday food across southern India.

The festival draws inspiration from the culinary traditions of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Telangana, focusing on indigenous grains, stone-ground spices and slow-cooked preparations that highlight the region’s rich food heritage.

A key highlight of the menu is the revival of ancient millets such as little millet, kodo millet and barnyard millet, featured in dishes like Thinai Paniyaram with coconut-chilli chutney and Ragi Mudde served with Uppu Saaru, showcasing the simplicity and nutritional depth of forgotten grains.

The experience continues with rustic village-style curries under the Gramathu Kuzhambu section. Dishes include Kalyana Veetu Paruppu Urundai Kuzhambu, Kongunadu Pallipalayam Chicken, Chettinad Kaalan Varuval, Konaseema Chepala Pulusu, and Malabar Chemmeen Manga Curry, each prepared using traditional methods and regional spice profiles.

Ancient rice varieties also take centre stage, with offerings such as Kaivara Samba Biryani cooked over woodfire, Navara Kanji, Mapillai Samba Pongal, and Kuzhiyadichan Choru, each reflecting the deep cultural connection between food and geography in South India.

The experience is rounded off with traditional desserts like Kavuni Arisi Halwa and Ragi Simili Urundai, bringing nostalgic sweetness to the heritage-driven menu.

Set within the elegant ambience of Southern Spice, the experience is enhanced by brassware, handwoven mats, and traditional beverages like Neer Mor, Panakam and filter coffee served in classic davara-tumbler sets. Each dish is accompanied by story cards that highlight its cultural and historical significance.

With “Forgotten Recipes of the South,” Taj Coromandel’s Southern Spice celebrates not just food, but the living heritage of South Indian cuisine, bringing forgotten flavours back to the table for a new generation of diners.

Bengaluru has a new addition to its dining scene with the launch of Nayvedyam, a pure-vegetarian restaurant dedicated to authentic South Indian cuisine. The restaurant was officially inaugurated by filmmaker and storyteller Sudhanshu Rai, marking its entry as a new destination for traditional, comfort-driven dining in the city.

Positioned as a space for those who value heritage recipes and simple, honest flavours, Nayvedyam brings together the diverse culinary traditions of South India under one roof. The menu focuses on timeless favourites such as crisp dosas, soft idlis, aromatic sambhar, freshly prepared chutneys and wholesome regional thalis.

The restaurant is inspired by the Sanskrit term Naivedyam, which refers to food offered with devotion. Staying true to this philosophy, Nayvedyam aims to serve meals that reflect purity, tradition and care, using fresh ingredients and age-old cooking methods.

Among its signature offerings are the Ghee Pudi Masala Dosa, Temple Ghee Thatte Idli, and a variety of curated thalis that showcase the richness and diversity of South Indian regional cuisine. Each dish is designed to deliver a nostalgic yet refined dining experience.

For Sudhanshu Rai, the inauguration was also a personal experience, as he appreciated the restaurant’s focus on authentic flavours and traditional preparation. He noted that the experience felt deeply rooted in culture, with food that carries a sense of storytelling through taste and presentation.

Speaking on the launch, Saurabh Mehra, Founder of Nayvedyam, said the vision is to make the restaurant a preferred destination in Bengaluru for authentic South Indian dining, built on tradition and genuine hospitality. He also expressed gratitude for having Sudhanshu Rai inaugurate the space, calling it a meaningful start to the brand’s journey.

While South Indian cuisine remains the highlight, Nayvedyam also offers a selection of North Indian and Indo-Chinese dishes, including curries, breads, Gobi Manchurian, Hakka noodles and fried rice. This makes it a versatile dining option for families and group gatherings.

Located on Gopalakrishna Adiga Road near Sarjapur Road, Chikkanayakanahalli, Nayvedyam operates daily from 7:00 a.m. to 9:30 p.m., offering dine-in, takeaway, online ordering and catering services.