Uttam Reddy, yes, that’s him. Uttam says he always knew he would end up doing something in the food and beverages segment. So, he confesses the seed of thought was always there. Also, his passion for serving authentic food to people made by hand-picked chefs made him open his first outlet of Rayalaseema Ruchulu.
Today, it’s about two decades since Uttam Reddy has been serving authentic Rayalaseema food to his customers, and RR is a known name among the locals and those in the city for work. He owes his success to his mom, says Uttam. His mother would make and then distribute ice cream to retailers, and he picked up a few supply chain and logistics tricks at a young age.
One thing that pushed him to put his thoughts into action was observing that when one spoke of Hyderabadi food, it was always about biryani and haleem. So he felt he must introduce food from Rayalaseema to people out here, and that’s how RR happened as a small home-cooked style kitchen. But even during the initial days, Uttam Reddy would deliver to nearby places, trying to popularise it among food lovers.
Today, RR also serves some Andhra and Telangana dishes that Uttam added as part of the menu after talking to chefs from the respective regions. However, he was unsure if he wanted to continue with the business during the initial days. But destiny seems to have decided for him.
Like all establishments in the F&B industry, Rayalaseema Ruchulu, too, had its highs and lows during the pandemic. They had to shut off four restaurants and let go of staff and chefs. But, on the other hand, they expanded to Jubilee Hills, HITEC city, and Ameerpet. And now, he plans to expand to Begumpet, Secunderabad, and Kondapur.
He shares on a parting note that the pandemic had taught him to be more tolerant, patient, and grounded than ever.