Manam Chocolate House: Where Tradition Meets Decadence in Hyderabad’s Chocolate Delights

In a city where biryani simmers with saffron, haleem steals the spotlight during Ramzan, and Osmania biscuits melt into cups of Irani chai, sweet cravings usually come with a side of spice. But nestled in Hyderabad’s Jubilee Hills is a quiet disruptor, Manam Chocolate House. Known for infusing homegrown cocoa with flavours like chilli, guntur karam, jaggery, and gondhoraj lime, Manam is transforming regional ingredients into artisanal chocolate creations that feel both indulgent and rooted in tradition.

From Beans to Bars: Hyderabad’s Quiet Chocolate Evolution

Cocoa farming in India began modestly in the 1960s, with Kerala leading the early efforts. Over time, Andhra Pradesh, particularly the West Godavari region, emerged as a key contributor, now producing nearly 40% of the country’s cocoa. Despite this, most of the crop was funnelled into large industrial supply chains, leaving little space for regional experimentation or quality-focused production. In Hyderabad, chocolate remained more of an import than a locally celebrated craft.

That landscape shifted when Chaitanya Muppala, rooted in a family known for traditional sweets, turned his attention to cocoa. With formal training and exposure to global chocolate practices, he set up a fermentary in Tadikalapudi and began sourcing beans directly from farmers. This groundwork eventually led to the opening of Manam Chocolate House in 2023, an effort to create chocolate that is locally grown, processed, and designed. Rather than simply selling a product, the initiative taps into overlooked agricultural potential and reshapes how chocolate is understood in the city.

What’s Inside

Manam’s offerings move away from standard fare and instead experiment with textures, formats, and distinctly Indian ingredients. The store shelves feature everything from single-origin dark and milk chocolate bars to spiced dragées, nut-butters, and filled bonbons with flavours like gondhoraj lime, jaggery, chilli, and tamarind. There’s also a rotating menu of pastries, hot chocolate blends, and cold cocoa-based drinks, some of which are the result of collaborations with local chefs. 

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Visitors often find themselves rethinking what chocolate can taste like. “I wasn’t expecting a chocolate to remind me of my grandmother’s kitchen, but the tamarind one did,” said Deepti, 31, a schoolteacher from Secunderabad. For Sohail, a 26-year-old law student, it was the chilli dragées that stood out: “It hits you late, like a spice you recognise but can’t place. It’s familiar and new at the same time.” Rather than leaning into excessive sweetness, most products focus on highlighting the inherent character of the cocoa, making flavour the starting point, not the afterthought.

A Chocolate Experience in Motion

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At Manam’s Banjara Hills outlet, the visit goes far beyond a typical retail stop. The space includes a guided walkthrough that takes you through each step of the chocolate-making process from sorting and fermenting to grinding and moulding, offering a clear look into how cocoa is transformed on-site. What sets it apart is the open tasting format, where customers can try a wide range of products before deciding what to take home. Alongside chocolates, the store also features a selection of lifestyle items, including cocoa-infused candles and canvas tote bags, which extend the experience into something tactile and memorable.

Rooted in Cocoa, Reimagined for Hyderabad

Manam Chocolate House is not just producing chocolate; it’s reshaping how it fits into India’s larger food culture. By focusing on traceable sourcing, slow techniques, and local ingredients, it brings a quiet shift to the way chocolate is both made and consumed. In a city steeped in food history, Manam positions cocoa not as a foreign treat but as something that can belong, reflecting regional flavours, craftsmanship, and a new kind of indulgence that feels both familiar and fresh.