There is South Indian food that comforts, and then there is South Indian food that surprises. Hyderabad’s dining landscape has just welcomed the latter with the arrival of Hosa at The Loft, RMZ Nexity in HITEC City. Meaning “new” in Kannada, Hosa is exactly that, a fresh perspective on the cuisine of India’s five southern states, where timeless recipes are elevated with contemporary techniques without losing their soul. Every plate is served with the warmth of South Indian hospitality, while every experience embraces what the restaurant calls the “Hosa way” – a thoughtful balance of authenticity, creativity and refined dining. Following acclaimed outings in Goa and Gurugram, the restaurant now brings its award-winning philosophy to Hyderabad, inviting diners to rediscover familiar flavours through an entirely new lens.
For Chef Harish Rao, Hyderabad marks Hosa’s most significant test yet. After successful outings in Goa and Gurugram, the restaurant’s third outpost is its first in a South Indian city, serving South Indian food to diners who know it best. “Hyderabadis know their food and they’re well travelled,” he says. “The biggest challenge here isn’t competition, it’s consistency. That’s the one devil every restaurant faces, and that’s what we want to get right.” Rather than replicating the same menu across cities, Hosa keeps only about 10 percent of its signature dishes common, while the rest is crafted specifically for each location. “If you’ve eaten at Hosa in Hyderabad, you should still have a reason to visit us in Goa because you’ll find a different menu there.”
He insists the philosophy isn’t about reinventing regional cuisine or dialing up spice to suit local expectations. “We’re just honest in what we do. We’re not trying to impress anyone. Not everything has to be spicy, when everything is about heat, you lose the flavours. We focus on letting flavours speak.” That same philosophy extends to desserts, where familiar South Indian ingredients like filter coffee replace European influences. Above all, he hopes guests come for more than just a meal. “It’s not just about the food or the service. It’s about the whole experience.” Even his favourite pairing reflects that personal approach: mutton with curd rice, a combination, he says, is simply how he enjoys it at home and now wants others to experience too.
Beyond the Familiar: A Culinary Journey Across South India
Curated by Brand Chef Harish Rao, Hosa’s menu ventures far beyond the staples most diners associate with South Indian cuisine. Instead, it celebrates lesser-known regional traditions from Kerala, Karnataka, Tamil Nadu, Andhra Pradesh and Telangana through seasonal ingredients, meticulous craftsmanship and elegant presentation. Small plates such as Shimeji Mushroom Varuval, Pesto Curry Leaf Snapper Ceviche, Roti Canai, and Kari Dosa with Bone Marrow Hollandaise introduce diners to bold combinations, while substantial dishes including Hosa Benne, Aubergine Steak, and Paper Fish Curry showcase the restaurant’s flair for layering flavours without overpowering tradition.
For Hyderabad, the menu carries a distinct regional identity. Local inspirations emerge in dishes like Jackfruit Igguru, Okra Butter Bean Curry, Rayalaseema Brain Fry, Garelu Chicken Curry, and the indulgent Kapi Tres Leches, a playful South Indian interpretation of the classic dessert that rounds off the meal with familiarity and finesse.
Cocktails That Speak the Language of the South
Hosa’s beverage programme is as rooted in regional storytelling as its food. Crafted by EHV International’s Head of Bars, Varun Sharma, the cocktail menu draws inspiration from indigenous ingredients including kokum, curry leaf, nannari, jaggery, coconut, banana leaf, Guntur chilli and filter coffee. Signature creations such as Hosa 75, Rum Kokum Cola, Black Pepper Penicillin, Soul Kadhi, and Kaapi Time demonstrate how traditional pantry staples can be transformed into sophisticated, globally inspired drinks. Complementing them is a thoughtfully curated wine list by Kevin Rodrigues, designed specifically to pair with spice-forward South Indian cuisine through balanced acidity, fruit-forward profiles and elegant structure.
The Filter Coffee Club: A Ritual Worth Slowing Down For
One of Hosa Hyderabad’s most distinctive offerings is the Hosa Filter Coffee Club, available daily between 3:30 pm and 6:30 pm. More than a coffee counter, it celebrates the ritual of South Indian filter kaapi as a leisurely experience rather than a hurried beverage. Guests can enjoy classics alongside inventive variations such as Hazelnut, Strawberry Cake, Monsoon Malabar, and single-estate brews, paired with nostalgic snacks including murukku sandwiches, pakoras, banana and jaggery cake, and filter coffee tiramisu. It is a thoughtful pause between lunch and dinner, one that captures the cultural essence of South India in every cup.
A New Landmark for Hyderabad’s Evolving Dining Scene
Backed by EHV International, the hospitality group behind celebrated restaurants including Indian Accent, Comorin, Fireback and Barback, Hosa continues its journey of redefining regional Indian dining. Set within the design-forward interiors of The Loft, created by Russell Sage Studio with architectural services by Incubis, the restaurant blends tropical warmth with contemporary elegance, transitioning effortlessly from relaxed daytime dining to vibrant evenings. As Hyderabad’s culinary landscape continues to evolve, Hosa arrives not merely as another restaurant, but as a destination where regional heritage, innovation and heartfelt hospitality converge, proving that sometimes, the most exciting way to celebrate tradition is to see it anew.
By Vaishnavi DR
