Named for the third, most beloved day of Sankranthi — a day for cattle, for kin, and for feasting — Kanuma brings the warmth of an Andhra family table into Vijayawada's most considered fine-dining room.
On Kanuma day, every Telugu home turns its gratitude outward — to the bullocks that worked the fields, to the elders who taught the recipes, to the harvest that brought everyone back home.
We took that idea and built a restaurant around it. The brass, the banana leaves, the warm lamp light, the unhurried service — all of it is in the spirit of a Sankranthi afternoon at a grandmother's house, scaled up for Vijayawada's most discerning food lovers.
Our kitchen is led by chefs from Krishna and Guntur, and our menu is unapologetically Andhra at the centre — with Hyderabadi biryanis, coastal seafood, and a tandoor section to round out the table. The result: a multi-cuisine fine-dining house that still tastes like home.
Recipes from Krishna, Guntur and the Coastal belt — cooked the long way.
Brass thalis, banana-leaf service, and Sankranthi flourishes through the year.
Quiet rooms, considered service, and a wine-and-spirits list to match.
Sankranthi is not one day — it is three. Each one is a different mood, a different table, a different memory. We borrow from all three.
Old things on the bonfire, new things on the table. Our menu tips to warming, slow-cooked pulusus and pots of pesarattu batter at first light.
Kolams at dawn, kites by noon, sweets through the day. Bobbatlu, ariselu and chakkilalu live on our dessert trolley year-round.
The day we are named for. Mutton on the bone, the family seated, the door open. Our weekend bhojanam thali is a love letter to it.
Moments from our kitchen, our room, and our tables — every day a festival.
We are at 5th Lane, Kedareswarapeta in Siddhartha Nagar, Vijayawada — a quiet pocket tucked away from the bustle, with ample parking on the lane.
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