South India’s Micro-Cuisines Find a New Voice at Hosa Hyderabad

A visit to Hosa in Hyderabad feels like stepping into a conversation about South India itself. Every plate, every cocktail and even the artwork on the walls seems to ask the same question: how much do we really know about the food of the five southern states?

Brand Chef Harish Rao has spent more than two decades travelling, researching and documenting regional recipes, and Hosa is perhaps his most personal expression of that journey. While many restaurants reduce South Indian cuisine to dosas, idlis or seafood, Rao insists that the region cannot be defined so narrowly.

“When we say South Indian coastal, it is not only about seafood. There are fishing communities, vegetarian communities and many others living together. Everyone has their own food. That is what we are concentrating on here at Hosa. We focus on the micro cuisines of a particular region.”

The idea becomes evident from the first few dishes. A temple-style pineapple gojju from Udupi blows your mind away while a delicate coconut stew with the appam and the beautifully balanced Vadala Pulusu transforms an everyday home preparation into something memorable without losing its soul. The restaurant’s now-famous tender coconut preparation (a real treat for the vegetarians), cleverly mimics the texture of calamari proving that innovation here is driven by curiosity rather than gimmick.

Rao is clear that authenticity is not about copying recipes blindly. “When you are strong in your basics and know your food, it shows. Ninety per cent of my menu is what we eat at home. It is simple and confort food. We have only elevated it with our presentation.”

That idea runs throughout the menu. Familiar dishes appear with subtle refinements instead of dramatic reinventions. Forgotten recipes receive new life, while regional specialities from Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana find space alongside lesser-known dishes from coastal communities.

Hosa by EHV International is already the most loved brand in Goa and Gurugram. However, for Hyderabad, Rao knew the challenge would be different. “The real test is here,” he admits. “People in Hyderabad are well travelled and they know food.” Rather than competing with the city’s celebrated biryani culture, Hosa deliberately avoids the comparison. “We are not competing with biryani. Every home has its own version of food. We standardise our version and present it honestly.”

That honesty extends beyond the kitchen. Rao is equally passionate about preserving culinary heritage for younger chefs. He worries that home food itself has become nostalgic for many Indians living away from home and believes restaurants can help keep these traditions alive.

He is equally vocal about celebrating native ingredients. “People talk about rosemary and thyme but forget curry leaves growing in their own backyard,” he says. “Moringa has suddenly become famous around the world. Overnight-soaked rice is now sold as a probiotic drink. These things have always been part of our food for the longest time.”

The drinks programme echoes the same philosophy. Head of Bars, Varun Sharma has created cocktails rooted firmly in South Indian ingredients rather than imported trends.

“We use nanari, mango, gunpowder spice and herbs that belong to South Indian cuisine. Everything is made in-house. We don’t use artificial syrups,” says Varun. His Hosa 75 gives the classic French 75 a tropical twist with mango, Guntur chilli and sparkling wine, while Rasam Mary playfully reimagines the Bloody Mary. Even sweetness comes from jaggery or naturally ripe fruit whenever possible. “If the pineapple is sweet enough, why should we add sugar,” Sharma asks.

 The restaurant itself reflects the same understated confidence. Founder Chairman Rohit Khattar wanted the Hyderabad outpost to feel contemporary without becoming intimidating. “I didn’t want it to be fine dining. I wanted it approachable but still something that felt a little special,” he says.

The industrial ceiling, airy interiors and commissioned artwork create a relaxed atmosphere that lets the food remain the hero. Khattar hopes the restaurant becomes as much a neighbourhood space for coffee and snacks as it is a destination for leisurely dinners. Oh yeah, those around the Hitec city area can now enjoy a steaming cup of filter coffee with mini benne dosa in the evenings at Hosa.

Nitin Mathur, COO of EHV International, believes Hosa fills a gap that has long existed in Indian dining. “South Indian food is not only about dosas and idlis. Chef Harish travelled through regions and micro-regions to create dishes that people haven’t experienced before,” he says.

Perhaps that is what makes Hosa stand apart. Instead of chasing nostalgia or relying on theatrical modernism, it reminds you that South Indian cuisine has always been richer, broader and more nuanced than many of us imagined.

By the end of the meal, it is difficult to pick a single standout. The temple-inspired pineapple curry, comforting coconut stew, inventive tender coconut preparation, beautifully crafted cocktails and excellent filter coffee each leave their own impression. Yet the lasting memory is not of one dish but of a restaurant that treats regional food with both respect and imagination.

Hyderabad is known for embracing bold flavours while remaining fiercely loyal to its culinary identity, and Hosa is all set to add another delicious chapter to the Hyderabad food culture.