Experience LOQA, South India's Cocktail and Culinary Scene

In a city where heritage sits beside hypermodernity, LOQA emerges as a bold new addition to Hyderabad’s food and beverage landscape, a first-of-its-kind experiential cocktail room that challenges conventions and invites discovery. The brainchild of TSK Food Works in collaboration with Cocktail Kompany, LOQA is not merely a bar or a restaurant; it’s a realm unto itself. A portal. A provocation. A playground for the senses.

Rooted in the Sanskrit word Loka, meaning "world" or "realm," LOQA is designed to transport guests to another dimension, where stories are sipped, time folds in on itself, and every element, from the interiors to the ingredients, evokes wonder and whimsy.

At the helm of this immersive universe are Rohit Kasuganti and Anisha Deevakonda, whose combined vision has birthed something Hyderabad has never seen before.

“LOQAisarebellion wrappedinrefinement,” saysRohit Kasuganti, Founder & CEO of TSK Food Works,and the mind behind beloved ventures like Telangana Spice KitchenandTerrāi. “It’s a space where irreverent cocktails meet soulful food, where heritage gets reinterpreted through satire, and where every drink tells a story that’s as layered as the land we come from.”

The beverage programme, led by celebrated beverage expert Avinash Kapoli of Cocktail Kompany and Head Mixologist Krishna Kumar, is the heart of LOQA’s surrealism. Known for his audacious, boundary-pushing approach to cocktail craft, Avinash has created a menu where each concoction is a chapter, drawing on pop culture, Indian mythology, local slang, and culinary tropes.

“We’ve created cocktails that play with memory, mock convention, and provoke thought,” says Avinash Kapoli. “At LOQA, drinks aren’t just about balance, they’re about boldness, satire, and storytelling. Think curry leaf distillations, clarified tomato, smoked tea, fermented pineapple, served with a wink, not a flourish.”

On the plate, LOQA’s culinary dimension is curated by Chef Sombir Chaudhry, the mind behind acclaimed kitchens like Phurr, Maize n Malt and Jamming Goat. His menu is a deeply personal, hyper-local yet globally inspired journey, where nostalgia meets newness and every bite is meant to move.

“My goal was to evoke emotion through food,” says Chef Sombir. “We’re reimagining regional Indian ingredients with a modern hand, creating dishes that feel familiar but hit differently. It’s food that comforts and challenges at the same time.”

But LOQA is not simply about what you consume; it’s about what you feel. Designed by Sona Reddy Studio, the interiors are a masterclass in emotional architecture. Bamboo labyrinths, mossy greens, floating cubes, and vintage televisions playing ambient loops make LOQA feel more like a dream than a destination.

“We didn’t want to design a bar. We wanted to design a world. Everything here is deliberate: the textures, the lighting, the surrealism. LOQA isn’t a place you visit. It’s a place you enter, experience, and carry with you," shares Anisha Deevakonda, Partner and Creative Director of LOQA. 

With just 45 covers, LOQA keeps it intimate, almost conspiratorial. It invites the curious, the quiet rebels, and the culture-seekers to slow down, lean in, and lose themselves in the magic of the moment.

LOQA blends the Southern Indian soul with subversive storytelling. Where art, food, and drink blur into one layered, luxurious hallucination.