Not Just a Restaurant: How Pranavi Chekuri Turned Bhojanam into a Cultural Experience
📝InterviewsIn this StartupTalky interview, Bhojanam founder Pranavi Chekuri talks about building a restaurant rooted in authentic Telugu comfort food, navigating challenges as a woman entrepreneur, and balancing tradition with scalability in India’s competitive food industry.
India’s food and restaurant industry is one of the fastest-growing sectors, projected to reach $125 billion by 2029, driven by rising urbanisation, evolving consumer preferences, and increasing demand for regional and authentic cuisines. At the same time, there is a growing shift toward home-style comfort food and heritage-driven dining experiences, especially among younger consumers seeking cultural connection through food.
As part of StartupTalky’s International Women’s Day 2026 series, we spotlight women entrepreneurs who are reshaping industries with purpose and authenticity. In this conversation, Pranavi Chekuri, co-founder of Bhojanam, shares how she is bringing authentic Telugu cuisine to the forefront while building a scalable restaurant brand rooted in tradition.
From Home Kitchens to Restaurants: The Idea Behind Bhojanam
StartupTalky: Bhojanam is rooted in authentic South Indian cuisine and has been growing as a restaurant brand. As Founder, Pranavi Chekuri, what inspired you to start Bhojanam, and what gap did you identify in the food and restaurant industry?
Pranavi Chekuri: Bhojanam started with a very simple thought, actually … to serve Telugu comfort food the way it is cooked in our homes. Growing up, I realised most restaurants club everything as “South Indian”, but the cuisines across regions are very different. Krishna, Godavari, Rayalaseema, Telangana… each has its own flavour memory. That nuance was missing. I wanted people to experience the kind of food we eat at home. One that is not overly spiced, not complicated, just honest comfort food from generational Telugu kitchens. Bhojanam is really about preserving that culinary heritage while bringing it to a modern dining space.
Breaking Barriers as a Woman Founder in the F&B Industry
StartupTalky: The restaurant industry in India is fiercely competitive and traditionally male-dominated at the leadership level. What unique challenges have you faced as a woman entrepreneur building Bhojanam, and how have you navigated them?
Pranavi Chekuri: In the beginning, people don’t always take a woman founder seriously when it comes to operations or finances. Especially in the F&B business, which is very hands-on. I realised quickly that the only way is to be deeply involved in everything across the kitchen, sourcing, numbers, service, all of it. You also have to do your homework before stepping into a meeting, so you ask the right questions or offer relevant suggestions.
One of the most important things I had to learn quickly was to understand how to handle different people from various backgrounds and age groups without letting go of authority. Those fine lines across various boundaries are drawn only with experience, and I had to have a steep learning curve to move into a leadership role. However, once teams see that you understand the details, the perception changes. I wouldn’t call it a struggle exactly because you would do this kind of prep work across every industry and job role… but you do have to prove yourself a little more. Over time, consistency and clarity build that respect.
Balancing Authenticity and Modern Dining Expectations
StartupTalky: Authenticity is central to Bhojanam’s identity. How do you ensure that traditional flavours and recipes remain intact while scaling and adapting to modern consumer expectations?
Pranavi Chekuri: For us, authenticity is non-negotiable because Bhojanam is built on comfort food and generational recipes. The flavours stay the same as they would in a Telugu home kitchen. What we adjust slightly is presentation and service format so that today’s diners feel excited to try it. But the cooking methods, ingredients, spice balance… those remain rooted. We have also documented recipes carefully and built kitchen SOPs around them. That helps us preserve the culinary heritage properly, even as the brand grows.
Women Entrepreneurs Shaping the Future of Food
StartupTalky: As we celebrate International Women’s Day 2026, how do you see the role of women entrepreneurs evolving in India’s food and hospitality industry?
Pranavi Chekuri: It’s already changing quite a lot. Earlier, many women were involved in food businesses, but mostly behind the scenes. Now they are building brands, leading kitchens, scaling companies. You see examples like Kainaz Messman with Theobroma …starting small and building something nationally loved. That kind of visibility matters. Women bring a very strong understanding of food traditions and community dining, which is important for hospitality. I feel that in the coming years, many more heritage-led food brands will be led by women.
The Joy and Challenge of Building a Restaurant Brand
StartupTalky: Building a restaurant brand requires deep operational expertise, from sourcing ingredients to managing teams and customer experience. What has been the most rewarding and the most challenging aspect of this journey for you?
Pranavi Chekuri: The most rewarding moment is always when a guest says a dish reminded them of home. That connection is special… food has this ability to bring back memories instantly. At Bhojanam, we see that quite often, with our thalis, pot-cooked curries, and pulavs. The challenging part is helping the team understand the importance of consistency. SOPs help maintain the flavour palate, but each cook has their own way of following the same recipe. Maintaining the same flavour every day across service is not easy. Ingredients change, teams change, but the taste should not. That requires constant attention from the kitchen and from me as well.
Building Loyalty Through Community and Storytelling
StartupTalky: How has Bhojanam built a loyal customer base, and what role have community connection and storytelling played in the brand’s growth?
Pranavi Chekuri: Our food is very simple and comforting, so people tend to come back often. That repeated connection is really the base of Bhojanam. Hyderabad also has people from different parts of the Telugu states living here for work or studies. When they see dishes from their own regions on the menu, there’s an instant familiarity. We also share the stories behind these recipes, like where they come from and how families cook them, on our socials and in our interactions with the guests. It makes the dining experience more personal and not just another meal out.
Advice for Aspiring Women Entrepreneurs in F&B
StartupTalky: What advice would you offer to aspiring women entrepreneurs looking to enter the food and restaurant industry, especially those aiming to preserve culinary heritage while building scalable businesses?
Pranavi Chekuri: First thing is you really have to understand your food deeply across ingredients, flavors, cooking techniques, everything. Especially if you are working with traditional recipes. The second part is discipline in operations. Document your recipes, standardise processes, and build systems early. Passion alone will not run a restaurant. If you want to preserve culinary heritage and still scale, structure becomes very important. Once that foundation is strong, growth becomes much easier.
Sakshi Jadhav