Japanese chef Takamasa Osawa, known for his mastery of biryani, shares a memorable day cooking the dish at Ram Charan’s Hyderabad home: ‘I won’t forget’

 

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A post shared by Karnataka Ramcharan Fans 🖤 (@charanation_official) 

Reflecting on the moment, he wrote, “Today I cooked biryani in a private home. Grateful for the trust. This city keeps teaching me what biryani is.” He also shared inside pictures and videos from the actor’s home, including glimpses of the kitchen, the outdoor cooking setup, and what he described as a “quiet welcome,” showing exotic birds, koi fish, and their pet dog named Rhyme.

Chef Osawa posted several images of himself preparing biryani in the traditional style: first prepping ingredients in the kitchen and then cooking outdoors in a single pot. One picture showed a pregnant Upasana Konidela, Ram Charan, and his mother Surekha waiting patiently as the chef arranged the prepared biryani indoors. 

In another video, Ram Charan stood next to Chef Osawa as he lifted the lid to reveal the biryani, praising it for being “flavourful” and “not too gravy”. The experience clearly left an impression on the chef, who later described it as “A day I won’t forget.” The visit took place during a break from Charan’s shooting schedule.

Chef Osawa’s journey with biryani reflects a long-term commitment to learning rather than novelty. Known on social media as Biriyani Osawa, he is a self-described “single-pot biryani specialist” and a Michelin Bib Gourmand recipient. 

Famous Japanese biryani chef Osawa Takamasa (awarded Bib Gourmand in the Michelin Guide) visited @AlwaysRamCharan‘s home yesterday and cooked biryani for him and his family.

He postedan Instagram story about the occasion.🥘🔥🤩 pic.twitter.com/xLR3k1XbT5

— 𝐀𝐤𝐚𝐬𝐡𝐡 𝐑𝐂™ (@AlwaysAkashRC) January 5, 2026

In a 2025 interview with Gulf News, he shared that he runs a 10-seater restaurant in Tokyo that serves only biryani, and that a trip to Tamil Nadu changed his life, stating, “It didn’t matter that I didn’t know the language. I learned by smell, taste, touch, and sight.” Over the years, he has spent 15 years travelling between Japan, India, Pakistan, and Bangladesh to understand the dish more deeply.

Osawa’s experience captures what it truly means to learn a cuisine beyond one’s own culture, how trust is built through food. It also highlights why certain dishes demand years of practice, and how cooking, at its best, becomes an act of listening rather than mere imitation.