Akson Restaurant in Punjagutta serves the kitchen of Kerala and has become a soothing culinary refuge for the growing Maysal Community in Hyderabad, Hyderabad. | Photo Credit: Siddhant Thakur
Decades before several Hyderabad old restaurants gained popularity, at the age of 60. Malayali fighting for a living began to serve the kitchen of Kerala in Punjagutta.
In the heart of Akson, in Punjagutta, not only serves food, but also tells the story of the path, durability and calming the taste of the Malaysalis home. For almost 67 years it was a well -known restaurant and a quiet witness to the transformation of the city.
Akson Restaurant in Punjagutta serves the kitchen of Kerala and has become a soothing culinary refuge for the growing Maysal Community in Hyderabad, Hyderabad. | Photo Credit: Siddhant Thakur
Name
The name of the restaurant itself tells the story of the family. “Ak Son” means Abobakkar, his father, Kocham, his mother and his sons. Today their sons continue this link with the same practical approach. The owner can often be found to receive orders himself, his warm interactions with customers add a personal touch.
Origins of Akson
Behind each extraordinary story will be a human victim, a quiet fight, the choice to endure pain. Its origin is as modest as historical. The journey began in the sixties, when the founder, Abobackar, migrated from Kerala and left home as a young boy. His son, who now runs a restaurant, tells the first days of his father’s fight. “He came here and did a variety of work; he worked in the store of his uncle in Ameerpet, made jury, tea and many more. He tried to push through a lot,” recalls Mohammed Sageesh, one of the current owners.
The restaurant was first formed as a simple tea stand in Thattukada (temporary platform). “When this building was built, which is owned by one of the families of Nizama from Hyderabad, I managed to secure two closures,” he pointed to their old building, which is against their current space. He continues: “We have an official business license dating back to 70.”
Akson Restaurant in Punjagutta serves the kitchen of Kerala and has become a soothing culinary refuge for the growing Maysal Community in Hyderabad, Hyderabad. | Photo Credit: Siddhant Thakur
Akson witnessed Hyderabad’s growth
“This road was just one narrow stripe,” says Mr. Sageesh, who is more than 50 years old, and remembers a picture of the past era. “In my first days I remember Bullock trolleys, horse cars and a rickshaw cycle. One hour might have passed one way in one way. You are looking at the same place that has changed.”
The main philosophy remains simple and deep, says Mr. Sageesh: “We eat the same food we serve. We know what ingredients you can buy. We can eat with confidence and it’s the same for our customers.”
After decades in their original place, Aksons moved to a larger space seven years ago, a transition filled with fear and hope. While they go through the challenges of modern food industry, from high commissions of delivery applications to rising the cost of ingredients, their spirit remains unshamed to.
Akson is more than just a place to eat. It is a living archive that serves history with every meal – the story of the family family, the taste of Kerala, which has become an indelible part of Hyderabad’s soul.
Published – 4 October 2025 17:57
