The culinary landscape of Delhi-NCR is experiencing an exciting evolution, and Hosa Gurugram is leading the charge in celebrating the remarkable diversity of South Indian cuisine. Gone are the days when regional food meant only the familiar trio of idli-dosa-sambar. Today's diners are embarking on a delicious journey through the distinct flavors of Chettinad, Udupi, Andhra, and Mangalorean cooking, and the new Hosa restaurant is making this exploration even more enriching.

Brand Chef Harish Rao, an Andhraite from Chennai, has created something truly special at Gurugram's One Horizon Centre. His passion for uncovering lesser-known culinary treasures shines through every dish, from temple-inspired recipes of Karnataka to the toddy shop traditions of India's coasts. The result is a menu that educates, delights, and surprises in equal measure.

Stepping into the 90-seater Hosa Gurugram feels like a mini vacation. Designer Rohini Kapur has transformed the space into a tropical oasis that beautifully contrasts with the business district surroundings. A welcoming patio filled with rattan chairs and palms leads into an interior adorned with white angled rafters, earthen tones, and blooming bird of paradise plants. The unpretentious elegance creates the perfect backdrop for culinary adventures.

Rao's genius lies in his ability to honor authentic flavors while making them accessible to diverse palates. His creative interpretation of winter favorite aloo-gobhi showcases this beautifully: crisp Cracked Potatoes in chilli gunpowder paired with cauliflower mousse, curry leaf oil, and hibiscus dust. It's familiar yet wonderfully unexpected.

The menu thoughtfully represents multiple South Indian regions. Toddy shop prawns with raw mango salad transport diners to Kerala's shores, while the innovative shimeji mushroom varuval reimagines Chennai street food. The no onion-no garlic pineapple curry pays homage to Karnataka temple prasadam, and the aubergine steak offers a modern take on Andhra's beloved gutti vankaya kura.

What makes Hosa particularly special is how it bridges culinary traditions. Rao explains that while the ideology mirrors the successful Hosa Goa, this Gurugram outpost presents a more robust celebration of South Indian cuisines. Rice dishes feature more prominently here, adapted thoughtfully to suit local preferences without compromising authenticity.

The beverage program, led by Varun Sharma, matches the food's creative spirit. His cocktail menu cleverly divides drinks into categories for different moods and times of day. The black pepper penicillin, combining coconut jaggery, ginger-black pepper tincture, and smoky scotch, offers the perfect winter warmer. Even the zero-proof options shine, making every guest feel included in the celebration.

Desserts provide a sweet finale to this culinary journey. The filter coffee tiramisu, with its decoction-soaked rusks, perfectly captures the comfort of South Indian coffee culture with an Italian twist.

Hosa Gurugram represents the best of contemporary Indian dining: respectful of tradition, enthusiastic about regional diversity, and confident enough to innovate. As more restaurants like this open their doors, diners across North India gain beautiful opportunities to appreciate the incredible breadth of South Indian culinary heritage. It's a delicious reminder that exploring our own country's food traditions can be just as exciting as any international cuisine.