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Manduva-style South Indian kitchen

Before there was a restaurant, there was a Karta.

Five southern states, cooked in clay and ground on stone. Served in a Manduva house in Hitec City.

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Every figure here is a Karta. Move across the crest to meet them

Karta

kar·tha, noun

The doer. The one whose hands make it happen.

Behind every flavour is a place, a practice and a doer who kept it alive. Before there was a recipe, there was a pair of hands.

A farmer walks into a paddy field at dawn, labelled: The one who grows it.

The farmer

Farmers of Telangana's red soil and the Kaveri delta. Jowar, rice, chillies and millets, picked in their season.

A woman grinds masala on a stone beside a wood fire, labelled: The one who keeps it alive.

The grandmother

Grandmothers who never wrote a recipe down. Their measures live in our kitchen, by the handful and by the smell.

Hands shape a clay pot on a potter's wheel, labelled: The one who shapes it.

The potter

Potters who turn the clay vessels we cook and serve in, each one seasoned by hand before it meets the fire.

A fisherman poles a wooden boat across the backwaters, labelled: The one who brings it home.

The fisherman

Fishermen of the backwaters and the Coromandel coast, landing the morning's catch on the shore.

Tradition isn't followed. It is carried forward, one pot, one stone, one fire at a time.

Made the old way.

Cooked in clay

Some flavours need a little more time. Our curries rest and deepen in unglazed clay, the way they did in a village kitchen.

Ground on stone

Masalas are pounded fresh on the rolu and the tirugali every morning. Some flavours aren't meant to come from a packet.

Slow over wood fire

No shortcuts. No rushing the pot. Every pot is given the time it needs, and every flavour is allowed to deepen.

A lidded terracotta cooking pot

Cooked in clay

Our curries rest and deepen in unglazed clay, the way they did in a village kitchen.

A stone grinder surrounded by bowls of whole spices and dried red chillies

Ground on stone

Masalas are pounded fresh on the rolu and the tirugali every morning.

A hand-painted clay stove with wood burning inside

Slow over wood fire

No shortcuts. No rushing the pot.

Sourced from where it belongs.

Good ingredients know where they come from. So do we.

An illustrated relief map of South India filled with chillies, spices, rice fields, coconuts and seafood

The Manduva

A courtyard house in the middle of Hitec City.

In old Godavari homes, the manduva was the open courtyard everyone gathered around. Ours has carved pillars, terracotta walls and long tables built for sharing.

Illustration of a carved wooden Manduva door, open just enough for a little girl to peek out

Visit

The door is open.

Walk in most days. For six or more, or for Sunday lunch, call ahead and we will keep the long table for you.

Find us
Gate No. 11, Ground Floor, Sattva Knowledge City, Silpa Gram Craft Village, Madhapur, Hitec City, Hyderabad
Hours
Daily, 12 noon to 10:30 pm
Till 11 pm on Fri, Sat & Sun
For two
₹1,000 to ₹1,500, approx.
Reservations
+91 79937 98882
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