With Last Saturday and The Yolk Theory, Hyderabad emerges as hub for modern dining styles

Hyderabad: Hyderabad’s hospitality landscape is in the middle of a noticeable shift.

While global flavours continue to arrive, the current wave is being shaped by beverage-forward concepts, curated dining styles and scalable Indian formats. Here are a few spaces that stand out, each for a different reason, and each offering something that adds value to the city’s growing food culture.

1. Last Saturday - for people who want drinks to take centre stage

If you’re interested in the new beverage culture taking over Hyderabad, bar takeovers, pop-ups, and spotlight on cocktails, Last Saturday is worth adding to your list. It carries the energy of an easy weekend with friends, and the menu leans heavily towards crafted cocktails and food with a twist.

What to try

• Guacamole Bhel Tart: A simple way to start, guacamole paired with crunchy bhel.

• Sealed Burgers: The Jalapeño Sambal Melt, with cottage cheese inside a fully sealed bun, is the recommended pick.

• Saturday Calling (Cocktail): Drink the foamy, chilli-kissed shell first, then sip.

• Bibimbap Hot Stone Bowl: Good if you want a hearty, temperature-forward dish.

• Veg Pad Thai: Balanced and consistent in flavour.

• Donne Mamsam Biryani: For visitors who prefer a local note.

• Trio Chocolate Symphony: A dessert where the sauce becomes part of the experience.

Good for

Groups, cocktail lovers, or anyone exploring new bars in Jubilee Hills.

Price: Rs 1,500+ for two.

2. ORLO - for a ‘Come Home to India’ dining experience

If you’re looking for a place that feels rooted in Indian hospitality while maintaining a modern workflow, Orlo, The Indian Cuisine Restaurant, offers a well-defined concept: mess-style by day, highball bar by night. The duality gives you two very different experiences within one space.

What stands out

• Community-Forward Philosophy: Meals designed around connection rather than complexity.

• Honest Cooking: Dishes stay close to their regional origins.

• Vibrant Approach: Menus inspired by the rhythm and textures of Indian kitchens.

Day vs Night

• By Day (12–3 pm): Quick, abundant, rotating regional set meals from Punjab, Rajasthan, Bengal, Assam and more. Walk-in friendly.

• By Night (7–11 pm):

• A relaxed à la carte menu.

• A highball bar offering ‘High on India’ drinks inspired by thekas, banta bottles, and paan-shop sodas.

• Good for sunset sessions overlooking Durgam Cheruvu and the Cable Bridge.

Good For

Office crowd in the afternoon; groups and date nights in the evening.

Price: Lunch Rs 500+; Dinner Rs 2,000 per head (reservations only).

3. ST-UFF, For Idli and Indian Classics Done the New-Age Way

If you follow food entrepreneurship or are considering QSR investments, ST-UFF is an emerging format rooted in Indian staples, particularly idlis and dosas, with the aim to scale pan-India. For diners, it offers a mix of familiar flavours and customisation.

Menu highlights

• Idli with Indian Gravy: Combos served with gravies like butter masala and chettinad curry.

• Healthy Idli Range: Multigrain, millet, and oats-based variants.

• Stuffed Idlis (their USP): A category they aim to own through a structured, scalable format.

• Make Your Own Dosa: Choose the batter, stuffing, and finish (ghee, butter, oil). It’s an interactive idea not commonly offered in QSR setups.

Who will like this

• Diners looking for fast, Indian comfort food.

• Fitness-conscious customers exploring healthier idli options.

• Investors assessing a Rs 40-lakh flagship opportunity in Kondapur with a 17–18-month ROI window.

4. The Yolk Theory - for anyone who loves eggs beyond breakfast

Hyderabad hasn’t had a dedicated egg-centric brand until now. The Yolk Theory focuses exclusively on eggs, offering everything from omelettes to Surti-style preparations and Indian fusion curries.

What to try

• Cheese Masala Omelette

• Surti Anda Bhurji

• Regional Egg Curries

Their approach is to make eggs a full-meal category, not just a side dish.

The bonus category

• Delhi-Style Chaat: Pani puri platters, raj kachori, palak patta chaat, aloo tikki chaat, a gap they’ve identified in the Kondapur market.

Good for

Quick meals, fitness eaters, late-evening cravings, and anyone who wants authentic North Indian chaat without travelling far.

What these spaces tell us about Hyderabad right now

1. Drinks are no longer an afterthought.

Places like Last Saturday and Orlo’s highball bar show how curated beverages are becoming central to the dining experience.

2. Regional Indian cuisine continues to evolve.

From Orlo’s day menu to ST-UFF’s stuffed idli category, the focus is on scalable, Indian-first formats.

3. Niche concepts have stronger backing.

The Yolk Theory is proof that single-category menus, when done well, can attract both food lovers and investors.

4. Hyderabad prefers familiarity with innovation.

Every brand mentioned blends something familiar (idlis, chaats, biryani, highballs, eggs) with something new, either by process or presentation.

Your next meal out

• For cocktails and experimental plates: Last Saturday

• For a rooted Indian dining experience: ORLO

• For fast, customizable Indian staples: ST-UFF

• For eggs and authentic chaat under one roof: The Yolk Theory

Each contributes to the ongoing shift in Hyderabad’s restaurant culture, one built on clarity of concept, operational focus and flavours people actually want to return to.