Hosa Hyderabad Showcases South India's Micro-Cuisines Beyond Dosa and Idli

Most people think South Indian food is just dosas and idlis.

A new restaurant called Hosa in Hyderabad wants to show there is much more.

The head chef, Harish Rao, travelled for more than twenty years to learn old family recipes.

The restaurant cooks food from five southern states: Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana.

Some dishes are very old and almost forgotten, like a pineapple curry that comes from a temple in Udupi.

Others look surprising, like a coconut dish that feels like calamari but is vegetarian.

The drink makers also use South Indian flavours like mango, chilli and herbs instead of artificial syrups.

The people behind Hosa want to keep these food traditions alive for young chefs.

They say the most important thing is simple, honest home food, just presented more beautifully.

Hosa already has restaurants in Goa and Gurugram, and now it is serving its food in Hyderabad.