“Bengaluru is a good city to start anything, not just food. Here, people are forgiving, the culture is vibrant,” says Teja Chekuri, foodpreneur with 15 brands under his name.
With an extensive menu comprising over 300 dishes, and a fine dining space, Chekuri is positive that UTK will stand out among the Andhra brands that are prominent in the city.
“Most Indian restaurants hesitate to explore seafood because it’s hard to prepare and source. The shark meat here for instance will melt in your hands.”
“Consistency is still a challenge. You need to monitor your outlets closely, keep a check on reviews and feedback. Quality control is a must,” he elaborated about challenges.