Celebrating generations of happiness since 1990.
We began with one vegetarian restaurant in Somajiguda and no plan to become a chain. Thirty-five years later we're twenty-three hotels, and the kitchen is still why people come.
Where it began
Three brothers,
one dining room.
In 1990, Bhaskar, Ravinder and Harishankar Dhanturi opened a vegetarian restaurant and sweet shop in Somajiguda. Fifteen tables. The idea was simple enough to fit in a sentence: serve food the way a mother serves it, in quantities nobody has to be polite about.
That earned them something worth more than a marketing budget: the trust of a few lakh customers who kept coming back, and kept bringing people with them. Everything we've built since rests on that one habit.
The group's own words for it: hospitality isn't a place, it's a feeling. A home is made by comfort, familiarity and the freedom to simply be, not by its walls.
How we got here
Thirty-five years,
told properly.
Fifteen tables in Somajiguda
Bhaskar, Ravinder and Harishankar Dhanturi open Swagath, a vegetarian restaurant and sweet shop. The plan isn't a chain. It's to serve food in portions nobody has to be polite about.
Swagath becomes a name
Word travels the way it always does in Hyderabad: through families. One restaurant becomes several, and the kitchen learns to cook for a hundred at a time instead of ten.
Rooms above the restaurant
Guests who came for dinner start asking for a bed. Swagath Grand and Sitara Grand add floors, and the group becomes a hotel business rather than a restaurant one.
Shubham is conceived
A premium chain for celebrations and conferences, with three formats (Palace, Prestige and Celebrations) and venues designed around the event floor.
Twenty-three addresses
Three names across Hyderabad, Secunderabad and Miryalaguda. Rooms, restaurants, bars and event floors, and still the same kitchen underneath all of it.
What we hold to
Four things we've
never renegotiated.
Portions, not plating
We were judged on quantity long before anyone used the word presentation. That hasn't changed.
The manager answers
Call a property and you reach the person who runs it. No central queue.
Priced to be possible
Indulgent without being out of reach. That was the brief the family set in 1990, and it's never been rewritten.
One kitchen, three names
Whether it's Sitara, Swagath or Shubham, you get the same recipes and the same standard behind the pass.
The family
Three names
you already know.
Each brand grew out of a different need, but they share one kitchen, one standard and one phone book.
Come see for yourself
Easier to judge
standing inside it.
Stay a night, take a table or walk a hall. Pick any of the twenty-three.
Get in touch