Karafa at Banjara Hills in Hyderabad promises good coffee and food

Step into Karafa in Banjara Hills and it is clear it takes its coffee seriously. The first thing you notice is the coffee island — sleek glass and steel, sharp lines, an unapologetically modern centrepiece. Coffee may be the heart of Karafa, but it has not overlooked the food that should go with it. Their line-up of classic tea cakes leans into nostalgia: vanilla chiffon, marble cake, and a simple chocolate slice. Karafa’s clutter-free look keeps everything easy to the eye.

Despite Hyderabad’s coffee-friendly weather, I found myself tempted by a cold brew, mostly because the flavour — spiced apple — felt new. Would it taste like drinking an apple pie? And when would I fit in the tea cakes? While I mulled this over, chef Anuhya Narne invited me upstairs to see their dessert kitchen. Strawberry season’s trifle was being assembled on one counter. On another, a giant coffee bean — almost the size of a kiwi fruit — was being lightly torched to create glossy streaks over its matte surface. It is one of Karafa’s signatures, a layered dessert built with coffee gel and more.

View of the coffee and dessert island at Karafa
| Photo Credit:
Dinesh Kakollu

As for the spiced apple coffee, it turned out to be a refreshing surprise — lightly tangy, with the freshness of coffee lifted by a hint of nutmeg.

Karafa is spacious, with seating that does not feel crowded. Since I was already in a coffee-focused space, I let the tea cakes wait and chose the coffee bean dessert instead. It is essentially several desserts in one, but without feeling muddled. Each layer reveals something different: the outer chocolate shell, reminiscent of a classic chocobar; a tiramisu-like creaminess beneath it; a thin, soft sponge; and finally a chocolate–coffee centre. Somewhere within, a smooth coffee gel makes an appearance. If you enjoy coffee, chocolate and tiramisu, this dessert is squarely in your lane. 

Poached egg with hollandaise French toast
| Photo Credit:
Dinesh Kakollu

After a dessert that good, I postponed food trials for another day. On Anuhya’s insistence, I tried the strawberry trifle and then called it a day.

A couple of days later, I found myself back at Karafa — this time determined to resist both dessert and coffee and focus on the food. I ordered a few dishes for lunch, joined by a friend. We began with a burrata salad, because no matter what follows, a bowl of greens helps soften the guilt. Then came a pizza and a portion of kimchi fried chicken. I would happily return for the pizza; the kimchi fried chicken, however, was nothing remarkable beyond fulfilling the day’s protein quota.

French Toast
| Photo Credit:
Dinesh Kakollu

That same afternoon, I met Ajitha Challa, Karafa’s founder. She urged me to try the poached egg with hollandaise and the French toast — urged being generous; she made sure both arrived at the table. I am not usually a fan of runny eggs, yet I found myself enjoying the poached egg.

The French toast was the prettiest I have had so far, piled with fruit and berries and lightly drizzled with honey. Made with brioche, it brings an entirely different richness to the dish.

A coffee, a dessert and one small eat will cost ₹1,800.