A new chapter in Hyderabad’s dining and cocktail culture begins with the arrival of MOAI, a striking 24,000-square-foot restobar. This stunning property, open to the public is an ode to the elements, a space where fire, stone, and time shape an unforgettable experience. Inspired by the enigmatic Moai statues of Easter Island, MOAI embodies guardianship, strength, and the enduring connection between heritage and innovation. Just as these ancient monoliths stand resilient against time, MOAI’s culinary philosophy is built on purity, depth of flavour, and respect for nature’s finest ingredients—reimagined for the modern palate. With an elemental design language, a globally inspired yet locally rooted menu, and cocktails crafted by world-class mixologists, MOAI is set to become a landmark for those who seek depth, discovery, and a connection to the past in every bite and sip.
At its core, MOAI fills a crucial gap in the city’s hospitality landscape—offering a sanctuary where storytelling, community, and craftsmanship take center stage. The culinary philosophy embraces “No Fuss, No Muss”—bold, unembellished, and pure flavours that showcase the integrity of every ingredient. The bar follows suit, crafting drinks with ferments, smoke, and foraged botanicals, balancing global influences with an unmistakable local essence. MOAI is a tribute to legacy, reinvention, and the enduring spirit of human expression.
“MOAI is built on the idea that great dining is not just about food and drink—it’s about an experience that stays with you. We wanted to create a space that feels timeless yet fresh, where guests can gather, explore, and immerse themselves in something truly special,” share Ramaraju Kallepalli, Shashidhar Kasi, and Sai Surepally, Co-founders and Managing Partners, MOAI.
A Culinary Narrative by Chef Mohib Farooqui
The menu at MOAI is led by Michelin-trained Chef Mohib Farooqui, whose approach to food is both primal and refined. A Le Cordon Bleu Sydney alumnus and recipient of the prestigious “DUX” award, Mohib has spent over two decades perfecting his craft, working in Michelin-starred restaurants in Australia and Denmark before shaping India’s culinary education as Associate Director of Culinary at the Indian School of Hospitality. His philosophy blends tradition with innovation, crafting dishes that are deeply rooted yet refreshingly modern. Signature creations such as Char-grilled Baby Chicken – a combination of corn-fed spring chicken, shio koji, sesame, and barberries, Dum Ka Kheema 2.0 – a spicy and smoked goat pate, Zarai cheese, and milk pav, Muhamarra & Feta – a Middle Eastern red pepper & walnut puree, feta cheese, served with a pomegranate waffle are designed to surprise and comfort in equal measure. The irresistible and delectable dessert menu includes hits like the Gajar Halwa 2.0 – a reimagined classic with a carrot pudding and smoked cardamom cream cheese, Maamoul Cheesecake – made with key lime liquid, cheesecake, Medjool dates, ‘maamoul’ shortbread and pecans, and Deep Scarlet – made with 66% Idukki dark chocolate, beetroot textures, and spice.
A select few dishes pay homage to Hyderabad’s rich culinary heritage, reimagined with modern precision.
“We’ve stripped away the excess to focus on what really matters—flavour, texture, and a deep respect for ingredients. Every dish at MOAI is crafted to evoke familiarity while sparking curiosity, making the experience both personal and unexpected.” expresses Mohib Farooqui, Executive Chef, MOAI.
Joining him, Chef Parampreet Luthra brings his own expertise to the table, curating a selection of dishes that balance regional influences with contemporary interpretations. Together, their menus create an experience that is deeply rooted yet refreshingly modern.
The Alchemy of Cocktails: Local Ingredients, Global Vision
MOAI’s cocktail programme is a bold expression of “Local Alchemy. Global Spirit.” Created by renowned mixologists Claudio Caprio (Barcelona) and Saurav Samanta (India), the menu explores smoke, ferments, wild botanicals, and hyper-local infusions, blending global influences with local ingredients.
Claudio, with a career spanning five countries, refines his craft in Barcelona, focusing on innovative and premium cocktail experiences. Saurav, an award-winning mixologist, has shaped India’s cocktail culture, bringing his expertise from acclaimed bars across the country.
Signature cocktails include the Moai Old Fashioned, infused with smoked jaggery and barrel-aged bitters, and the Tropical Stone Sour, featuring house-fermented pineapple and local spices.
Describing the cocktail menu concept of MOAI, Head Mixologist Claudio Caprio says, “Forget the ordinary. We take classic cocktails and infuse them with the wild, untamed essence of our home. This menu is a love letter to our region—written in bold flavours, unexpected twists, and a touch of the extraordinary.”
An Oasis of Tranquillity and Artful Design
Stepping into MOAI is stepping into a world where nature and architecture exist in perfect harmony. Designed as a 400-seater retreat, MOAI seamlessly dissolves the boundary between indoor and outdoor, offering an immersive, open-air escape in the heart of Hyderabad. Inspired by tropical landscapes and organic forms, the space incorporates quarry-cut stone walls, natural granite flooring, lush greenery, and water bodies to create a tranquil haven. Towering 15-foot Moai sculptures stand as silent guardians, reinforcing the venue’s ethos of strength, legacy, and artistic expression. A 360-degree stone bar serves as a communal hub, encouraging interaction and shared experiences, while floor-to-ceiling glass ensures that even within its walls, MOAI remains an extension of nature.
MOAI stands as a testament to time, tradition, and transformation. A place where history meets innovation, where global flavours embrace local soul, and where every visit is an experience waiting to unfold.
Address: MOAI, Sy No 237, Plot No 139, Anvaya Conventions Rd, Financial District, Gachibowli, Hyderabad, Telangana 500032
Timings: 12 PM – 12 AM (Sunday to Thursday); 12 PM – 1 AM (Friday and Saturday)
Price for 2 pax: INR 2K + taxes (without alcohol); INR 4K + taxes
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