Ohri's Uppu Telugu Kitchen — Restaurant in Hyderabad

So a little mixed review on our table about the experience.

Music 5/5

Great instrumental music with both North Indian and South Indian songs

Ambiance 5/5 It at first feels a bit dark but later on the warm lighting and hidden AC ( black in color helps) makes it a warm and relaxing atmosphere

A lot of effort was done to make this place harmonious with amazing plate, copper glasses , decorations, soft menus , bells , decorative South Indian style. Waiters and service are also very nice constantly asking for feedback and checking on us.

Great theme inclusion with the assortment of salt on the table

Drinks 5/5

We did not order but the variety was there with some really interesting combinations ... Her name was sundari got our eye ... and the mere mention that the bartender will take into account any mention of allergies shows great professionalism.

Starters 5/5

Telangana Kodi Roast Gunpodi Royyalu

The free appetizers are great and with the assortment of pickles was really nice ... especially gongura pickle.

The starter were nice and spicy with great aroma and taste coming from the fired curry leaves and chilies ... a very traditional South Indian Style with a side of cold cabbage (Khimchi like ) which balanced it if was too spicy for your palate

Main Course 2/5

Yetti Ghee Roast ( We asked for chicken instead of prazen was possible they agreed but the bill says Kodi Koora and we wer not served rice but we did not want it either words) Erachi Ulithhiyathu

So the Kerala style mutton curry was not really that nice with the balance of coconut a bit on the heavy side but the major issue on the table was the portion size and the not so soft mutton as we were expecting .... Sidenote: the curry was too much

The Yetti Ghee roast is a karnataka style Ghee roast made famous by Shetty lunch house in Kundapur ( which i have been multiple times) so we were expecting a similar style dish as the chef said he could do it ...

I guess there was a confusion because later when I saw the Kodi Koora description it was a spicy , ghee filled curry .... Which we got an over the top spicy curry with not so soft chicken as is what is traditional with Karnataka Ghee roast which is not spicy and extremely soft as the chicken is cooked for an hour in ghee , with even the bones dripping ghee.

Appam Parotta

The appam was decent

The parotta was an insult .... It was more a paratha ,,, not beaten in the traditional Kerala style and fluffy but felt more fried over a tawa and cut in the middle like a naan portion ..... This was a big issue for me as Traditional style is the reason we came and if it is not there then it is okay but do not call it by the traditional name if it is not ...

So overall great start but due to a confusion in the order (expectation vs understood) the main course turned out to be a disaster ... I believe we are also partly at fault so I am willing to come again and re review this place the next time I come ...

Is it worth the visit .... well if you like dynamite spicy then yes , for the parotta NEVER .... so I hope they can improve on that :)

I will return but i don't think my family will , they found it too expensive...

ClickEatXploreYo Experience with Ohri's UPPU !

Ohri’s is always known to be a neighborhood brand with over 22 outlets spread across the city. Besides value for money pricing being their USP, their elated ambiance is/was always on point.

Ohri’s Tadka replaced, revamped to show up a new face, Uppu and this time it makes an exclusive south Indian fine dining restaurant and bar serving choicest delicacies intricately crafted from the cuisines of five states. Again the ambiance is on point replicating Kakatiya’s architecture to me with an architectural accent illumination. Minimalistic yet rich looking logo well suited over the theme with a holding capacity of 90 pax approximately and price factor between 1000INR-1400INR

Started off with #NallaMiryalaMamsam that has got the peppery hit nicely carried. While my friends found it a little chewy I was okay with it. Followed by #ChittiRoyalaThalimpu & #CheppaVepudu which were outstanding. Meanwhile “Sundari” (mocktail), “…And Her Name Was Sundari” (cocktail) arrives. The barman explains how they make it and it was good to hear each and every ingredient along with syrups, flavors used were made inhouse. The cocktail is made out of Vodka, in-house plum shrub, lime, Maldon salt simple syrup, cranberry garnished with fruit leather. An array of de-hydrated fruit garnishes used were interesting. We were already full and saving space for dessert but couldn’t say no to #Appam with #MalabarPacchaKariStew. The coconut milk uplifted the flavor and couldn’t stop with one appam. Glad we didn’t miss it. Finally, desserts to end with but let me be honest here that 80% of it, is not actually south Indian and there is a lot of room for improvement. With high expectations, #elaneercheesecake turned out meh (Too gelatinous ) but the #PeachPhirnee served along was delectable. #CoconutIcecream & #ElaneerPayasam wasn’t to the expectation. #FilterCoffeeMousseWithGanache surprisingly did justice including the appealing presentation. Shared my views and inputs on how it could improve and shall be back ones the madhuram (sweets) page is changed.

Overall a satisfying meal with a need to improve desserts space. Total bill was 2500 (Excluding desserts and drinks) and with GIRF it came down to 1300 and by paying via dineout ended up at 1000INR. As a customer, I feel glad for the discounts and promotion but I feel bad for the restaurant who invest a lot in business and doesn’t make money around it. Occasionally to promote brand sounds acceptable but not for longer period which will not only affect the business but all the life’s dependent on it. Just my opinions not contradicting with anyone here.

#OhrisUppu #southindian #finedining #bar #hyderabad #banjarahills #food #foodie #foodenthusiast #foodblogger #hyderabadfoodblogger #lovefoodhatewaste #eatresponsible...

To explore something new and delicious is always what the taste buds demand. This is why the food and beverage industry keeps on evolving and witnessing new trends with every season that passes by. Be it the inception of food trucks or about going all-vegan, the restaurant industry in India keeps broadening its horizons with new and innovative food experiences. Another major trend that is taking shape in the current scenario is the trend of theme-based restaurants.

Ohri's group is a name sought after amidst the locals in Hyderabad, for their theme-based restaurants which are almost 3 decades old. Innovative themes like dining with dummies of actors or sitting in a prototype auto-rickshaw to dig into scrumptious delicacies or getting a jungle feel while sipping drinks are just some hallmarks of dining at any of Ohri’s restaurants. However, to take the patrons on a culinary journey through South India, Uppu's came into existence. The dining hall has been put up with black colour on the pillars which one would come across in South Indian temples, with selective lights & brass cutlery. Coming to the food, Uppu's host cuisine from kitchens of 5 southern state namely, Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. We were here to try out their offering wherein the range of appetizers will surely leave you spoilt for choices in both of veg & non-veg choices. Starting off the fare with some regional choices, Chicken Ghee Roast & Telangana Dry chicken was served, a good rendition of pachi mirchi kodi wherein tender chicken chunks rubbed with fresh chillies and roasted to perfection hit the right mark, however, Ghee Roast was under spiced as opposed to one would expect from the Mangalorean delicacy.

Next up was Kerela fried chicken & Coconut chicken, chicken tender marinated with coconut paste grilled to perfection is one great pick here, onto the Kerela fried chicken which was a tad bit dry which can be taken care of.Even Andhra Chilli Prawns having prawns fried with chillis & tomatoes did hit the mark in terms of heat level, a recommended one for spicy food lovers.

From the mains, we had Stew with hot Appam, which itself is a star duo & not to be missed at any cost, stew cooked in coconut milk with sauteed vegetables did the magic. From the curries, we got Mutton Vartha, coriander chicken with some Malabar paratha, mutton curry was a good rendition of onion based gravy with whole spices & browned coconut and chillis, a complete change of taste to the palate, even coriander chicken was well cooked with an . Wrapping up the fare with Filter Coffee Mousse, a hot pick from the menu & indeed not to be missed again. All in all, a fair share of hits & misses in the spread, Uppu's can definitely be on your list if you want to experience South-Indian cuisine in its...