Hyderabad’s mindful dining bar to invest INR 85 Cr, eyes 15 outlets
In a city where oversized platters and Instagrammable portions often take centre stage, PAWWA is flipping the narrative with its ‘Quarter Culture’- a unique concept that promotes mindful consumption, culinary freedom, and everyday accessibility. “We wanted to revive the soul of quarter bars and toddy shops,” says Sanjay Kumar Reddy Mula, Founder of PAWWA. “But we’ve upgraded the idea—now, you can get quarter, half, or full portions not just for drinks but for food too.”
At PAWWA, portion flexibility isn’t just a gimmick, it’s the core philosophy. “A vegetarian, a seafood lover, and a spice-hater can all sit at the same table without compromising,” explains Reddy. “Our guests don’t have to over-order or waste food. A quarter portion of biryani? Sure. Half a kebab? Absolutely.”
The menu isn’t just experimental—it’s rooted in regional flavours. “We deliberately moved away from Insta-chef gimmicks. Our pizzas come straight from a tandoori oven, not a microwave. Our chakna bar is proudly desi. We focus on flavour, not flashy plating,” Reddy says.
This purpose-built concept—crafted as an executive bar with no price swings between weekdays and weekends—is designed to become a neighbourhood hangout rather than a weekend DJ spot. “We don’t want people to wait until Friday night to enjoy themselves,” he adds. “We’re here for your Monday chai, your Tuesday catch-up, and your Thursday pregame.”
From the infrastructure – exposed brick, cement board, natural elements to pricing and service, every detail is about being inclusive, accessible, and sustainable. “We trained chefs for six months to maintain consistency across all three portion sizes. Taste can’t be sacrificed for convenience.”
PAWWA’s expansion roadmap is equally ambitious. “We’re currently three months old in Hyderabad, and our second outlet in the Financial District will open by year-end,” Reddy shares. “In the next 2–3 years, we plan to open 10–15 outlets across South India, especially in tier-2 cities like Vizag, Rajahmundry, and Vijayawada. The expansion prioritises South India, specifically Andhra Pradesh, Telangana, and Karnataka, to build a strong regional presence. The company is investing INR 75–85 crore into this growth.”
While clubs and party spots flood Hyderabad’s nightlife, PAWWA seeks to redefine casual socialising. “The market lacks everyday spaces. Most clubs light up for just 3–4 hours a night. We’re building a bar that’s open to all—families, solo diners, weekday chillers,” he says.
And no, PAWWA isn’t stopping here. “We might launch more economical brands, maybe permit-room-style bars,” Reddy says. “But we’re staying away from nightclubs. PAWWA is about community, not chaos.”
Quarter portions, full satisfaction
What We Tried at PAWWA, Hyderabad
Recommended by Sanjay himself, our tasting platter was a flavour fest. The Spinach Namak Para was delightfully crisp, while the Hyderabadi Lamb Marag was comforting and aromatic. Thai Roasted Fish was a surprising hit—zesty and tender. Standouts included the Chicken Shangrilla and PAWWA Ghee Roast, both bold and well-spiced. The Chicken Keema Tandoori Kulchettes showcased creativity with flair. Jigri Julep and Nawabi Patakha their house mocktails, tied it all together. Quarter portions, full satisfaction.
