Hosa Hosts Three-Day South Indian Cuisine Pop-up In Bengaluru
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Known for its contemporary interpretation of South Indian cuisine, Hosa is bringing its distinctive culinary approach to Bengaluru with a three-day pop-up at Madras Kitchen, Marriott Executive Apartments, from 23 rd to 25 th October. The collaboration brings together two dining destinations through a shared appreciation for culinary excellence , thoughtful hospitality, and memorable dining experiences. With Hosa’s inventive approach to South Indian cuisine, beyond the familiar meeting Madras Kitchen’s elevated South Indian dining experience, the pop-up offers patrons in Bengaluru an opportunity to discover something new, bringing together regional flavours, contemporary interpretations and a shared commitment to making every meal memorable.
The specially curated set menus, available in vegetarian and non-vegetarian options and inventive preparations that reflect Hosa’s approach to South Indian dining. The collaboration creates an opportunity for the two restaurants to come together through their shared focus on a new way to experience south , introducing Bengaluru diners to a menu that celebrates the diversity of South Indian cuisine through contemporary culinary expression and inventive pairings.
The vegetarian menu opens with Drumstick Saru, accompanied by tempered rice cake crumble and drumstick meat , followed by Kobbari 65, featuring fried coconut malai with coconut citrus foam, and Shimeji Mushroom with mushroom pâté and green peppercorn. The larger plates include Jackfruit Spring Onion Masala with cashew masala and set dosa, alongside Aubergine Steak served with peanut sesame curry, a yoghurt sphere and coin parotta.
The non-vegetarian menu features Mutton Kebab with raw mango chickpea mousse and crispy channa, followed by Toddy Shop Prawns with red chilli masala and raw mango salad. The larger plates include Roti Canai served with tawa chicken, kachumber salad and fried egg, alongside Paper Fish Curry with green chilli thecha , pacha puli rasam and garlic sesame rice.
Both menus feature Hibiscus Sorbet with lime foam as a palate cleanser, followed by a dessert selection of Jigarthanda, made with cotton seed milk and caramel ice cream, and Chocolate Chilli, featuring warm chocolate ganache. Together, the menus bring familiar South Indian flavours and regional references to the table through a contemporary lens, creating a dining experience that reflects Hosa’s approach to culinary exploration.
Taking place across three days, the pop-up will feature dinner service on 23rd October, lunch and dinner on 24 th October, and lunch on 25th October. The collaboration invites Bengaluru diners to experience Hosa’s distinctive approach to South Indian cuisine in a new setting.
