Hosa

Hosa is where the flavours of South India undergo a subtle revolution. The menu reads less like a tribute and more like a celebration of adaptability. Dishes remain rooted in the regional cuisines of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh, while their refreshing forms keep traditional flavours relevant for the contemporary table. Take the bun and stew, which presents the comforting Kerala vegetable stew inside a hollowed, golden bun; the aubergine steak, seasoned and seared to perfection, is served with an aromatic peanut sesame curry, ghee rice and a dollop of yoghurt; while the mutton kari dosa, a South Indian take on the eggs Benedict, layers minced mutton, bone marrow hollandaise and a poached egg on a crisp dosa. The interior is underscored by a form of old world grandeur that remains homely, while the patio is built for airy, al fresco dining.

Tatler Tip

The cocktail menu is equally compelling, featuring classic recipes, tiki favourites and modern interpretations.