67 years in Hyderabad
From a 1960s Thattukada tea stall by Aboobackar — a young Malayali who left Kerala — to two shutters opposite, and now Titus Sharma Complex.
01 · Thattukada to Punjagutta
A Malayali's Hyderabadi
kitchen, since the 1960s.
Aboobackar left Kerala as a boy, worked his uncle's shop in Ameerpet, made porotta and tea — and finally secured two shutters in a Nizam-family building opposite today's space. Licence from the 1970s.
There are no neon signs here — just parottas, appam and fish curry cooked the way the family eats at home. For seven decades Akson has fed Hyderabad's Malayali community and anyone who wants a proper Kerala meal without the flight.
Founder Aboobackar's son Mohammed Sageesh now runs the kitchen with the same caution: buy what you'd feed your own family. After decades opposite, the restaurant moved seven years ago to a larger room in Titus Sharma Complex — same recipes, more tables, same quick service. Reviewers still note “elegantly decorated, cute little place, polite staff.”
1960s
Thattukada stall
4.3
Delivery (20K)
₹500
For two
On the banana leaf
Parotta + Egg Curry
The Zomato top-dish pair — flaky parotta to mop up peppery egg curry.
Appam + Fish Curry
Lacy appam with tangy Kerala fish curry — the other classic.
Fish Fry & Chicken Fry
Coastal fried plates that sit beside every Kerala meal.
Meals & Biryani
Andhra-style curries, paneer butter masala and chicken biryani for the table.
Full menu is image-based on Zomato — dishes above are the outlet's own “top dishes” and magicpin favourites. No prices guessed.
Same food we eat
The family philosophy: “We eat the same food we serve.” Ingredients are bought to eat with confidence — portions are generous, prices modest.
Kerala at Punjagutta
Parottas and appam with egg curry, fish curry, chicken fry and ghee-drenched Kerala meals — alongside Andhra curries and biryani.
Everyday, 11:30–10:30
1st floor, Sai Baba Temple Road — lunch to dinner, takeaway and indoor family seating, quick service, free parking.