Why do Hyderabad’s restaurant menus look so similar?
The article explores the trend of restaurant menus in Hyderabad becoming increasingly homogenized as signature dishes are replicated across competitors. It features a chef who views this imitation as a form of flattery rather than a threat to his business.
Why it matters
It highlights the tension between culinary innovation and the commercial pressure to offer 'bestselling' items in a growing urban food scene.
Why do Hyderabad’s restaurant menus look so similar? left Avocado Sarva Pindi from Tuya SIDDHANT THAKUR The Hindu https://th-i.thgim.com/public/incoming/avolix/article71606456.ece/alternates/FREE_1200/_DSC7496.JPG SIDDHANT THAKUR HYDERABAD, TELANGANA, 23/06/2025: (For Metroplus) Tuya in Hyderabad by Chef Suresh DC is a restaurant that offers food of the south retold. Tuya celebrates flavours, hyperlocal favourites in a modern presentation without losing the essence of flavours and cooking technique in Hyderabad on Monday, June 23, 2025. Photo: SIDDHANT THAKUR/The Hindu. As Hyderabad’s restaurant scene grows, signature dishes and bestselling drinks are turning up on rival menus. Is it inspiration, imitation or simply good business? At a private menu reveal at Tuyajog everyone’s memory about what the restaurant is all about, and where it is located, I asked chef Suresh DC how he would react if he spotted his dishes on another restaurant’s menu.
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