Why Artha exists
Coffee, made slowly and well, is one of the last good excuses to sit still. That's where this began — the belief that a proper cup, given time, is worth building a whole day around.
The food follows the same instinct: a fully vegetarian kitchen, taken as seriously as any other. Andhra classics beside Italian pasta, tandoor beside an afternoon pour — a vegetarian table that never feels shorter.
None of it means much without the room around it. Hospitality, to us, is attention more than service — a chair pulled out at the right moment, a name remembered, the sense that you're welcome to stay as long as you like.
That's why the rooftop matters more than any single dish. Open air changes a conversation — people talk longer, sit closer, order one more coffee than they meant to. The best part of being here is simply who you're there with.
We hope it becomes less like a café you visit and more like an address you belong to — parents on a Sunday, an old friend after work, someone new on a first date on the terrace. The community we're quietly building, one table at a time.
Nineteen years of selling F&B. Eight years of fixing it.
Smt. Sri Lakshmi Tatavarthi
Founder & ProprietorSri Lakshmi brings 19+ years of continuous F&B experience across ITC Kakatiya, Ohri's Group, and Marasa Sarovar Premiere, where she currently leads sales. Artha is an extension of that career, not a first leap — she owns the guest experience, vendor relationships, and the discipline that keeps a kitchen honest.
Sri Teja Behara
Operational DirectorTeja brings 8+ years of food-technology operations from Uber Eats, DoorDash and Laalsa — hands-on exposure to why cafés and restaurants fail. He holds a PGDM in Operations Management from IMT Ghaziabad and is a Lean Six Sigma Green Belt, and an active specialty coffee practitioner — V60, Clever Dripper, cold brew — who designed Artha's brew bar programme by hand.
Every cup, the same, every time.
Every cup is prepared with precision, on equipment chosen for consistency over spectacle. Our Head Barista owns it end-to-end — calibration to the pour in your hand.
Want the full story — the machine, the reasoning, the setup? It's all in the Journal.
Vegetarian, electric, and built to last.
Fully electric kitchen
No LPG connection — induction cooking throughout, more energy-efficient than the gas kitchen this address ran before.
Vegetarian, seriously
A fully vegetarian kitchen, including egg-based dishes prepared on dedicated equipment with clear FSSAI green/brown-dot labelling.
Waste segregated at source
Wet and dry waste sorted at every station, with used coffee grounds set aside for composting partnerships.
Water conscious
The RO system feeding our brew bar reuses reject water for cleaning, alongside low-flow fixtures throughout.
Sourced close to home
Coffee comes from a Hyderabad-based roaster, and kitchen supplies from Hyderabad vendors wherever feasible.
Packaging that breaks down
Any takeaway coffee service uses compostable or recyclable cups, even though we're table-service first.
In Sanskrit, artha means purpose — one of the four aims of a life well lived. We built this place to earn that name. Made With Intention.