A Culinary Confluence: Marriott Executive Apartments Bengaluru UB City’s Madras Kitchen Hosts HOSA Goa for a Three-Day Collaboration

Bengaluru, 30 October 2026: Madras Kitchen at Marriott Executive Apartments Bengaluru, UB City, recently concluded a three-day culinary collaboration with Hosa from 23rd to 25th October 2026. The pop-up brought Hosa’s contemporary interpretation of South Indian cuisine to Madras Kitchen, featuring specially curated vegetarian and non-vegetarian set menus that showcased regional ingredients, traditional flavours and contemporary culinary techniques. The collaboration offered guests an opportunity to explore the diversity of South Indian cuisine through distinctive regional influences and inventive preparations.

Madras Kitchen, known for its focus on South Indian cuisine and regional culinary traditions, and Hosa, which explores the cuisines of the five southernmost states of India through a contemporary culinary lens, share an appreciation for the region’s diverse food culture. The collaboration brought these complementary approaches together, allowing Madras Kitchen to introduce guests to Hosa’s distinctive interpretation of South Indian cuisine while highlighting the versatility of regional ingredients, flavours and cooking traditions. It also provided an opportunity to experience familiar culinary influences through new combinations and contemporary presentations.

The specially curated vegetarian menu featured dishes such as Drumstick Saru, accompanied by tempered rice cake crumble and drumstick meat; Kobbari 65, featuring fried coconut malai with coconut citrus foam; and Shimeji Mushroom, served with mushroom pâté and green peppercorn. The larger plates included Jackfruit Spring Onion Masala, paired with cashew masala and set dosa, and Aubergine Steak, served with peanut sesame curry, a yoghurt sphere and coin parotta. The non-vegetarian menu featured Mutton Kebab with raw mango chickpea mousse and crispy channa, followed by Toddy Shop Prawns with red chilli masala and raw mango salad. The larger plates included Roti Canai with tawa chicken, kachumber salad and fried egg, alongside Paper Fish Curry, served with green chilli thecha, pacha puli rasam and garlic sesame rice.

Both menus featured Hibiscus Sorbet with lime foam as a palate cleanser, followed by a selection of desserts including Jigarthanda, made with cotton seed milk and caramel ice cream, and Chocolate Chilli, featuring warm chocolate ganache. Together, the menus brought regional ingredients and familiar South Indian flavours into focus through contemporary preparations, offering guests a varied dining experience across the three-day pop-up.

The collaboration reflects Madras Kitchen’s continued focus on presenting diverse dining experiences through specially curated menus and culinary partnerships. By bringing Hosa’s distinctive approach to its dining space, Madras Kitchen provided guests with an opportunity to discover a contemporary perspective on South Indian cuisine while celebrating the regional traditions and ingredients that continue to shape its culinary identity.