The Bangala brings Chettinad cuisine to Hosa, Goa

Siolim, Goa- April 05, 2024: Hosa, the award-winning restaurant in Siolim, Goa is delighted to bring the award- inning heritage hotel, The Bangala, Tamil Nadu, to Goa for the first time for a collaboration showcasing Chettinad cuisine. Paying homage to traditional Chettiar food, the collaboration will take place between 12th and 14th April.

Chettinad’s first heritage hotel, The Bangala, stands on a property that has been with the (MSMM) Meyyappan family for over a 100 years. Located in Karaikudi, the hotel combines traditional Chettiar hospitality with modern amenities. Renowned for its family kitchen, The Bangala is the ultimate destination for authentic Chettinad cuisine, with recipes that have been handed down from generation to generation creating a dining experience that cannot be missed. “This reflects in the three Conde Nast Traveller India awards over three years received by The Bangala for the TOP 50 restaurants in India. Currently it is internationally recognized as a place to learn Chettinad cuisine, with many professional chefs from around the world attending our hands-on cooking courses.” says Mr. M Meyyappan, Director, Chettinad Heritage Hotels.

Hosa literally means ‘New’ in Kannada and its Brand Chef, Suresh DC traveled extensively across Southern India to curate the Hosa menu with dishes that are unique and has presented them in a contemporary way while retaining their authentic flavors. The menu showcases lesser-known dishes and micro-regional cuisines that accentuate local and untouched flavours. When Chef Suresh experienced The Bangala, he knew that its celebration of the cuisine and culture of the Chettiars would be a special offering for diners at Hosa.

The family matriarch and co-author of The Bangala Table: Flavors and Recipes from Chettinad, Ms. Meenakshi Meyyappan initiated this collaboration. She says “ever since HOSA opened its doors in Goa, it has been my most cherished desire for The Bangala to do a pop-up with them, having read and heard of the high quality of standards they (EHV International) maintain in their restaurants, across India and in New York, in regard to their decor, service and most of all their cuisine.”

Chef Suresh DC, Hosa, says, “We are delighted to welcome The Bangala to Hosa. Chettinad cuisine holds a special place as one of the most iconic cuisines of the South. We have long admired The Bangala.”

The mercantile ancestors of the Chettiars traveled across Burma, Sri Lanka, Malaysia, Indonesia and Vietnam, bringing with them a variety of ingredients, influences and cooking methods that fused with local flavours and spices. Vegetarian fare expanded to accommodate meat and foreign spices, creating a complex, distinctive cuisine that is rooted in Tamil Nadu but is reminiscent of foreign shores. Traditionally, meals are served on banana leaves and each dish has a designated order in which it must be served.

At this Pop-up at Hosa, curated by cookbook author Sumeet Nair, guests will have the opportunity to experience a multi-course feast, with the complexity of flavours resonating in each dish on the menu. Pepper Curry, Pineapple Rasam, Banana Flower Ketti Kuzhambu, Brussel Sprouts Kurma are some of the vegetarian dishes. Non-vegetarian dishes include Mutton Uppu Kari, Chicken Rasam, Crab Kuzhambu, Egg Kurma, Crab Rasam, and much more. Desserts include Badam Halwa, Musk Melon and Tapioca Payasam, and Tender Coconut Mousse.

HOSA welcomes guests to make a reservation and be a part of this special Chettinad Culinary Experience.