Karan Puri 1 Nov, 2025
After its successful debut in Goa, Hosa brings its fresh take on South Indian cuisine to
the heart of the National Capital Region, paired with an inventive bar program.
Says Rohit Khattar, Founder Chairman, EHV International, “With Hosa, we had set out to create an approachable interpretation of the diverse and exciting flavors of South India. After Goa warmly embraced Hosa, we are thrilled to bring it to Gurugram. A city that has given our other restaurant, Comorin so much love for the past 7 years.”
Hosa means ‘New’ in Kannada, and its spirit is embodied by Chef Harish, who has drawn inspiration from his deep knowledge of and his travels across South India to curate a menu that is distinctive and layered. Says Harish Rao, Brand Chef, Hosa “At Hosa, our menu is a journey through the richness of South Indian food culture which is beyond the stereotypes. From bold, fiery flavors to subtle, comforting dishes, we have reimagined traditional recipes with a modern sensibility while preserving their soul. Gurugram is a melting pot of food lovers, and we are excited to share this journey here.”
The Hosa Gurugram menu goes way beyond the familiar. While many signatures carry forward from the much-loved Hosa Goa, such as the Elaneer Pepper Fry, where tender coconut meat is tossed with pepper masala and paired with akki roti, several dishes have been thoughtfully adapted to suit the palate of the Gurugram and NCR audience, ensuring the experience feels both familiar and entirely new. Other vegetarian highlights include the rustic-yet-refined Plantain Pepper Roast with nool parotta and pickled onion, the contemporary Shimeji Mushroom Varuval inspired by roadside mushroom fry, and the indulgent Aubergine Steak in peanut-sesame curry with ghee rice.
The playful Sweet & Sour Pineapple with buttermilk mousse and set dosa brings a surprising lightness, balancing nostalgia with modern flair. Non-vegetarian signatures are equally compelling. The fiery Pamban Chicken skewers glazed with lemongrass jaggery and the indulgent Kari Dosa, mutton mince topped with bone marrow hollandaise and poached egg bring bold character to the menu. Seafood, always central to Hosa’s storytelling, shines through in dishes like Toddy Shop Prawns tossed with raw mango, the aromatic Curry Leaf Pesto Snapper steeped in kokum rasa, and the Karwar Fried Fish with ambuli chutney. New to Gurugram, hearty creations such as the Madurai Lamb Shank with potato noodles and the Southern Pork Curry with coriander-bacon rice echo the city’s appetite for robust, layered flavours.
The desserts carry forward Hosa’s signature balance of indulgence and freshness, from the delicate Coconut Snow with jasmine sorbet to the daring Chocolate Chilli Cheesecake, Filter Coffee Tiramisu, and the refreshing Hibiscus Lime Sorbet.
The cocktail menu is divided into three categories: Tall & Fizzy, Short & Boozy and Tikki. Each is designed for different moods and times of day and presented as a ‘Cocktail Map’.
Some of the highlights are – Yuujin (Whisky, Coconut, Wasabi, Grapefruit Soda); Spiced Neer (Chili Tequila, Grapefruit, Clarified Yogurt, Ginger Ale); Banana Leaf Martini (Vodka or Gin, Banana, Banana Leaf Tincture, Vermouth); Black Pepper Penicillin (Whisky, Coconut Jaggery, Ginger-Black Pepper Penicillin (Whisky, Coconut Jaggery, Ginger-Black Pepper Tincture, Smoky Scotch). Hosa Gurugram’s cocktails stand out for storytelling and technique
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