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Layering metal accents with regional textiles, architect Sona Reddy adds a touch of modernity to the art of serving
“I grew up around women who cooked the most beautiful meals, but never really celebrated the art of serving,” reflects Sona Reddy, principal architect, of the Hyderabad-based Sona Reddy Studio. “And I think that has become very key for me, to put things out well and enjoy that process just as much as you enjoy making or eating the food.” It is a sentiment that settles gently over her studio as she prepares a festive table shaped by colour, craft and conviviality.
For Reddy, food is always the heart of a gathering, yet how it is served is what turns a meal into a moment. A table has its own silent choreography. Textiles soften the mood, plants breathe at the centre, steel glints under ambient light and the palette echoes the place it comes from. Together, they form a sensory landscape that holds the evening in its details.
Her approach is rooted in familiarity yet reimagined with a contemporary hand. Against an exposed brick wall, the table unfolds through Ikat, Kalamkari, woven mats and stainless steel, composed with a gentle, deliberate rhythm. The indigos, maroons and greens feel grounded and celebratory, reflecting the traditions she has grown to love since moving to the city. A row of potted greens forms a living centrepiece, reflecting her belief that gatherings are most meaningful when they carry warmth, locality and intention.
Nothing matches perfectly, yet everything belongs.
Below, Reddy speaks to Beautiful Homes about building a festive table that feels both Indian and modern, offering practical guidance drawn from her own rituals of hosting.
Sona Reddy: The starting point for this table was the idea of celebrating steel. It is nostalgic and something you find in almost every Indian home. Once we knew we were using steel, the rest followed quite naturally. I have always been fond of blue ikats since moving to Hyderabad, so that was one of the first textiles we picked from Swami Handlooms. From there, we layered other fabrics in maroon and green, colours that appear often in the region. We also added Kalamkari from the new textile museum by designer Gaurang Shah because it felt right for the occasion and brought in the richness of local craft.
The Etikoppaka dolls were kept in their original colours and arranged to feel a little more modern. The rest of the pieces are things we have collected over time. The pandan, which has filigree work, is from a local store here, and the teapots are also from a store nearby. It is really a mix of old and new. Everything comes together because it is all from here, and we wanted to celebrate the city through the materials.
SR: The food always comes first. Once the menu is clear, the rest of the table and serve-ware fall into place. This was a biryani centric meal, so the setup was planned around serving and eating comfortably. I also keep height in mind. You should be able to see the person across from you, so floral arrangements should be very short or very tall. Here, the greens are low and the candle stand is tall so nothing blocks the view. I like a bit of asymmetry. Too much symmetry feels stiff, so one strong element, like the candle stand, becomes the hero.
SR: I think everyone enjoys having flowers on a table. It is not mandatory, but it brings joy. I usually use fresh flowers, but for this table we experimented with potted plants that are available this season. Cut flowers last such a short time, but these plants can go back into your garden or balcony after the gathering. The colours worked with the textiles and added softness without overwhelming the table. Flowers and greens instantly bring joy, but being able to reuse them makes the whole setting feel more thoughtful.
SR: Indian touches come in very easily when you use local materials. The flowers, the textiles, the steel, the ceramics, all of these already belong to the culture. When the food is already so colourful and textural, I prefer keeping the table slightly mellow and layering a few things together rather than matching everything. I am not a fan of extreme perfection. Mixing things collected over time usually works best.
SR: If I had a choice, I would completely eliminate buffet style eating. I love to be served and to serve. It feels much more celebratory. Whether the table is large or small, the effort is the same. I always try to keep the entire setting central. If the food is in one place and you are sitting or entertaining in another, the crowd gets split and the intimacy is lost. Keeping everything together makes the experience more connected. A separate dessert table helps because it holds the extras without interrupting the flow of dining. It can stay low key or become the hero depending on the occasion. And for people who do not host often, I would say do not worry about matching everything. As long as it feels cohesive, it will come together. Flowers are the one element I always return to because they lift the mood instantly.
All images by Gayatri Ganju
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