From Mumbai and Delhi to Kolkata and Bengaluru, this is our definitive edit of the restaurants shaping how India eats and drinks in 2026—places worth booking, revisiting, and bookmarking right now.
In 2026, India’s dining scene is defined less by excess and more by intent. This is a moment shaped by confident kitchens, thoughtful bars, and a renewed respect for craft—where flavour, technique, and atmosphere move in quiet harmony. Some of these restaurants were launched last year and are already entering a new era; others are discreet newcomers setting the tone with assured ease. Together, they capture a dining culture rooted in restraint, precision, and pleasure—places worth booking well in advance, returning to often, and bookmarking for the moments that matter.
MUMBAI
KOJAK
KOJAK fills a long-missing gap in Juhu’s nightlife as an immersive cocktail bar where narrative, nuance, and craft take centre stage. Rooted in the myth of a man known only as Kojak, the space reveals itself in layers—low-lit, quietly dramatic, and designed to be discovered rather than announced. That sense of mystery carries through to a narrative-led bar programme, where Head Mixologist Ratan Upadhyay translates legend into liquid using techniques that feel almost alchemical. Cocktails such as Page 17, Tangier Heat, Velvet Code, and The Fifth Secret unfold with layers of clarification, fat-washing, and distillation, each sip revealing more than it gives away. The food, curated by Culinary Director Suheb Chawdhary, follows the same refined, globally minded approach—think tuna tartare with avocado cream and gochujang, Turkish lamb kebab with garlic yoghurt, roasted pepper coulis with charred zucchini and parmesan dill cream, butter chicken gnocchi served with garlic bread, and togarashi-crusted sea bass with asparagus and lemon cream. Together, the drinks and plates create a bar experience that feels considered, immersive, and deeply atmospheric—less about spectacle, more about stories best uncovered slowly.
BODEGA 39
Bodega 39 gives Goregaon its first truly destination-worthy cocktail bar, quietly shifting the city’s drinking conversation north of the familiar Bandra–Juhu orbit. Set within a sun-washed, glass-fronted space that opens out to a relaxed alfresco section, the room evolves seamlessly from daytime ease to evening intimacy. The bar programme, led by Louness Ducus, is unapologetically precise—every cocktail built in-house, drawing on techniques such as clarification, fat-washing, batching, and sous-vide infusions to create drinks that are clean, layered, and confidently restrained. Food, shaped by consultant chef Gracian D’Souza, follows suit with a modern European sensibility accented by Indian touches—ingredient-driven plates and polished bar bites designed to complement long, unhurried drinking sessions. It’s a place that rewards lingering, and makes a compelling case for staying exactly where you are.
AMMAKAI By Bastian
Ammakai, the latest opening from Bastian Hospitality led by Ranjit Bindra, brings a quietly emotional approach to South Indian dining in Bandra. Rooted in the idea of Ammakai—literally “mother’s hand”—the restaurant looks to the kitchens of Mangalorean homes, where food is shaped by instinct, memory, and care rather than written recipes. Helmed by chefs from southern India who travelled through villages in and around Mangalore to learn directly from home cooks, the menu honours coastal flavours built on coconut, tamarind, and warming spice, presented with a light contemporary touch rather than reinvention. Guests are encouraged to eat with their hands, discover lesser-known regional dishes, and linger over comforts that feel deeply personal, while a few familiar Bastian signatures quietly remain as a nod to the space’s past. Thoughtfully designed as an all-day dining room—and notably one of the few South Indian restaurants to serve matcha alongside traditional fare—Ammakai is warm, unfussy, and consciously accessible, offering the kind of hospitality that invites repeat visits rather than saving itself for special occasions.
CANTINA
Cantina brings a distinctly New York sensibility to BKC as an all-day bar and restaurant built around Italian-American comfort food and unhurried meals. Run by Origin Restaurants, the space channels neighbourhood red-sauce joints—think baked pastas, crisp-edged pizzas, and food designed for sharing rather than ceremony. The kitchen, led by Anthony Burd, balances the polish of Michelin-starred training with the generosity of Italian-American home cooking, opening with familiar bar plates like mozzarella sticks, calamari, and polenta before moving into 48-hour fermented New York–style pizzas and crowd-pleasing pastas such as mushroom bolognese and gnocchi pesto. Desserts lean nostalgic and indulgent—tiramisu for the table, deep-fried apple pie, and rotating gelatos—while the cocktail list keeps things deliberately simple, built around classics and single-ingredient ideas. Warm, energetic, and anchored by a booth bar and a constantly firing oven, Cantina is the kind of place made for groups, late lunches, and dinners that linger longer than planned.
KASPERS
Kasper’s is the latest mood-forward opening from Food Matters Group, the team behind The Table and Magazine St. Kitchen. Designed by Patch Design Studio and conceived by chef Will Aghajanian, who also leads the kitchen, the intimate space layers hand-painted frescoes, maroon banquettes, and a mosaic floor into something both nostalgic and playful. The influences are globe-spanning—French bistro ease, Basque pintxos-bar energy, Italian osteria warmth, and the casual confidence of American diners—all wrapped behind a duck-green façade that gives little away. Art runs through the experience, from a vividly blue washroom inspired by Yves Klein to hand-painted works by American artist Kacper Abolik, the restaurant’s namesake. It’s the kind of place where crayons sit comfortably alongside Chateaubriand and tenderloin—serious food, delivered without taking itself too seriously.
ONRIQUE
Launched in late 2024, Onrique has steadily come into its own as a chic Bandra rooftop bistro with the soul of a neighbourhood boulangerie. The space strikes a confident balance between playful and polished—patterned floors, statement chandeliers, flashes of colour, and metallic accents—designed to flow effortlessly from sunlit breakfasts and brunches to evening sundowners with the city skyline as backdrop. Cocktails lean light and escapist, with names like Sunset in St Tropez, Wild Bush, and The Royal Wedding, while the menu delivers comfort with finesse: summer corn flatbread, hot stone bowls, a classic coq au vin, indulgent tiramisu, and warm skillet cookies made for sharing. Now, a new menu marks a quieter, more assured chapter, shaped in collaboration with brand ambassador Maheep Kapoor. The focus is on clean European flavours rooted in everyday kitchens, fire-led cooking, and depth over drama—stone-baked pinsa with just the right char, rosemary-scented focaccia, and a pistachio-crusted seafood nelusko that speaks softly but confidently. The Josper grill anchors the savoury classics, while a thoughtfully broad vegetarian selection—from charred aubergine to Swiss potato rösti—keeps things inclusive. Herbaceous, citrus-forward cocktails round it out, making Onrique feel grown-up, flavour-first, and worth lingering over, long after sunset.
AKINA
Akina brings its modern Asian lens to Worli with a space that balances minimalist design and a confidently maximalist spirit. Designed by Istaka, led by architect Mehak Kapoor, the 100-cover restaurant makes a striking first impression with a ceiling cloaked in a textured patchwork of rattan fragments—its quiet showstopper. Organic curves ripple through the flooring, while a palette of soft greys, sand tones, and warm woods lends the room an understated luxury. Anchoring it all is a luminous mother-of-pearl bar, setting the tone for evenings that revolve around modern Asian plates, assured mixology, and the easy indulgence of lingering over one cocktail—or several—with friends.
LUNA ET SOL
Luna et Sol unfolds as a transportive Alpine-inspired dining room, brought to life by Prasuk Jain Hospitality and designed by Jade Design Studio. Spanning 4,042 square feet, the space draws on the warmth of Europe’s mountain chalets, layered with walnut wood, grand stone, and hand-carved detailing that lends a sense of old-world craft. Cathedral-style ceilings framed with walnut beams, a statement fireplace, and handcrafted shawls, napkins, and décor deepen the narrative, while soaring arched windows become canvases for immersive projection mapping—casting shifting skies and snow-dusted peaks across the room. The result is a dining experience that feels at once rustic and theatrical, grounded in materiality yet elevated by quiet spectacle.
OJU
OJU is a moody, cocktail-led dining room tucked inside the same bungalow as South Mumbai favourite Neuma, offering a distinctly intimate counterpoint to its livelier neighbour. Drawing on Japanese craft and restraint, the 2,000-square-foot space—designed by Aayushi Malik—leans into deep tones, lounge-like seating, and low, atmospheric lighting that encourages lingering. The bar sets the mood with a burl-veneer front and antique brass detailing, punctuated by an abstract artwork and a suspended ‘O’ light that doubles as a quiet signature. Step outside and the energy shifts again: a foliage-filled, glasshouse-style courtyard where live sushi and robata grills add a sense of theatre. It’s chic without being showy, immersive without trying too hard—built for evenings that unfold slowly, one well-made drink at a time.
SOBO 20
What keeps pulling you back to SoBo 20 is its refusal to stand still. Opened in mid-2025 at the InterContinental Marine Drive, the dusky Franco-American eatery—named for South Mumbai’s aspirational pin code—continues to reinvent itself with sharper ideas and deeper flavours. Rooted in Southern American cooking, the menu draws from Creole and Cajun traditions, French in structure but loosened with bolder spice and a lighter hand, rebuilt for Mumbai’s palate rather than nostalgia. Classics are reworked with confidence: muffuletta as a compact bar toastie, gumbo as a fried rice with andouille and okra, alongside local touches like multi-textured gambas and Ambad-glossed fumé prawns with sourdough. Nearly half the menu is vegetarian, thoughtfully adapted for the neighbourhood, while behind the bar, Supradeep Dey blends French and American cocktail canon around whisky, cognac, rum, and gin. The result feels less like homage and more like a living conversation—far-flung in spirit, yet unmistakably at home.
DELHI
NISABA
After nearly two decades of being synonymous with Indian Accent, chef Manish Mehrotra steps into a more personal chapter with Nisaba, opening January 17 under the Manish Mehrotra Culinary Arts banner. Set on the first floor of the Humayun’s Tomb World Heritage Site Museum at Sunder Nursery, the restaurant takes its name from the ancient Sumerian goddess of grain and knowledge—an idea that quietly shapes both the space and the plate. The menu is contemporary yet grounded, favouring precision, restraint, and clean, expressive flavours across à la carte and seasonal formats, with future plans for collaborations and high teas. Wines are thoughtfully chosen to mirror the kitchen’s clarity, while cocktails and non-alcoholic drinks follow a back-to-basics philosophy, spotlighting balance and seasonality. At the heart of the dining room stands a sculptural centrepiece by Dhananjay Singh, tracing the cyclical rhythm of grain, growth, and renewal—an elegant metaphor for Mehrotra’s evolving creative voice. An intimate private dining room for up to 14 completes an address that feels measured, meaningful, and unmistakably his.
SOBOMBAE, from chef Ajay Chopra, brings the food of Bombay to Gurgaon with all its generosity intact—unapologetically diverse, layered, and meant to be shared. Rather than smoothing the city into a single narrative, the menu embraces its many voices: Koli and Malwani flavours sit alongside Parsi and Bohri cooking, Catholic and Anglo-Indian influences, Maharashtrian staples, Gujarati farsan, and South Indian coastal notes. The opening act, Bombae Tapas, sets the tone with dabeli croquettes, sago wada, Koliwada fried chicken, chicken cafreal, and East Indian–inspired plates designed to overlap across the table. Heartier mains follow—Bohri biryani, Goan xacuti, nalli salli, and fish and prawn curries—served with ambemohar rice, bhakri, neer dosa, and masala poori. The room nods lightly to Bombay through familiar details—retro phones, old frames—without tipping into theme, while desserts and cocktails borrow from bakery counters, falooda stalls, and neighbourhood classics. In Gurgaon, SOBOMBAE lands as a comfort-first, crowd-friendly address—best enjoyed with a full table and an appetite to match.
MARGARET’S EYE
Margaret’s Eye brings a thoughtful, ingredient-led approach to cocktails in Basant Lok Market, favouring intimacy over theatrics. The drinks nod loosely to tiki but are reworked through white spirits, fresh produce, and vegetable-forward builds, keeping the palette light, clean, and balanced. Led by an all-women bar team headed by mixologists Esther and Phensuangwiliu, the programme leans on house-made syrups and seasonal elements, with each cocktail built to order. Warm tropical hues, textured finishes, and low lighting set an easy, conversational mood—making Margaret’s Eye feel equally at home as a neighbourhood bar and a creative hideaway within South Delhi’s dining circuit.
MADAM CHOW
Madam Chow at The Oberoi, Gurgaon stands out as one of NCR’s most striking new dining rooms, pairing a cinematic setting with the refined flavours of Guangdong and Sichuan cuisine. By day, the space feels bright and serene; by night, it softens into something moodier and more atmospheric. The kitchen delivers with confidence—delicate dim sum presented like edible art sit alongside bold, deeply flavoured classics such as Imperial Roasted Chicken and Xiang La Tofu, striking a balance between indulgence and comfort. Asian-inspired cocktails and a tranquil poolside setting complete the experience, making Madam Chow the kind of place where every meal lingers long after the table is cleared.
NARA THAI
Nara Thai marks its much-anticipated North India debut in Gurugram, bringing with it Michelin-recognised Thai cooking and the quiet confidence of a global name with over 66 outlets worldwide. The menu is reassuringly expansive—Tom Yum and Som Tam lead into Pad Thai, Massaman curry, and a thoughtfully developed selection of vegetarian and Jain-friendly dishes created specifically for the Indian table. What sets Nara Thai apart is its commitment to authenticity: pastes, sauces, and key ingredients are flown in directly from Bangkok, ensuring flavours remain true and consistent. Set across an elegant 80-seat dining room with a private space for intimate gatherings, and paired with a refined cocktail programme inspired by Thai aromatics, Nara Thai feels polished yet approachable—an easy favourite for both seasoned Thai-food loyalists and curious first-timers alike.
SILQ
Silq in Chanakyapuri is one of Delhi’s most transportive dining experiences right now, unfolding as a ritual-led journey inspired by the ancient Silk Route. The menu moves fluidly across Persian, Mughal, Levantine, and Mediterranean traditions, drawing on shared histories rather than strict borders. Dishes arrive with a sense of ceremony—Silq Nehari rich and slow-cooked, saffron-laced lamb shanks, wild morels stuffed and roasted, tiger prawns wrapped in crisp kataifi, and a decadent dum biryani sealed in its handi until the moment of reveal. Cocktails follow the same narrative thread, built around evocative flavours like rose water, guava, kanji, and supari, turning each course into part of a larger story. The result feels immersive and indulgent, a dining experience designed to be savoured slowly rather than rushed through.
KOLKATA
SPIEGEL
Spiegel is quietly reshaping Kolkata’s dining conversation by giving forgotten Bengali classics a contemporary, confident voice. Founded by Shakyasingha Chakraborty, the space pays homage to Bengal through art-led interiors and a carefully composed ambience that feels both rooted and modern. The menu is where nostalgia meets surprise—Jhuri Mourala arrives crisp and delicate, Chyapta Rosogolla is flambéed into something playful yet respectful, while dishes like Nolen Gur-er Bong Kebab, Aamchur Golda, and Gondhoraj Fish Amok reimagine familiar flavours with technique and restraint. The result is a dining experience that honours heritage without freezing it in time—thoughtful, inventive, and impossible for serious food lovers to ignore.
THE NAUTILUS
The Nautilus redefines Kolkata’s after-dark scene as a cruise-based dining and party destination anchored on the Hooghly, often described as India’s first of its kind on the Ganges. Set across two expansive decks, the vessel unfolds into distinct yet seamless experiences—a floating restaurant for long, scenic dinners, a high-energy nightclub for late-night revelry, and an elegant banquet space designed for landmark celebrations. With the river as its backdrop and the city skyline drifting past, The Nautilus feels less like a venue and more like an event in motion, offering Kolkata a nightlife address that’s immersive, theatrical, and unmistakably new.
COCKPIT by RA VISTA
Cockpit by RA VISTA delivers one of Kolkata’s most unusual dining backdrops—set beside Dum Dum International Airport, where planes glide overhead as the evening unfolds. The rooftop setting comes with a pool that adds to the sense of spectacle, making the experience feel more destination than dinner reservation. The menu leans into comfort with confidence: masala fish fingers paired with tartar sauce, a retro prawn cocktail, classic chicken à la Kiev, and a nostalgic warm banana custard to close. It’s a place where the view does as much talking as the food—easy, playful, and designed for diners who like their meals with a little lift-off.
LA SOIRÉE
La Soirée arrives as one of Kolkata’s most polished new dining and lounge addresses, spread across a generous 4,000 square feet and designed by Gauri Khan. Defined by soaring ceilings, French-style seating, and softly elegant interiors, the space leans into a sense of understated luxury rather than excess. The menu mirrors this global outlook, moving comfortably between Asian, Western, and contemporary fusion plates—crafted to suit lingering dinners as much as social evenings. Refined yet approachable, La Soirée feels designed for those who enjoy their fine dining with ease, making it a name to bookmark on Kolkata’s evolving restaurant map.
CAFE PALMÉRA
With its boho-leaning, minimalist interiors and an easy, unforced rhythm, this new all-vegetarian eatery in Ballygunge, Kolkata is quickly finding its footing. The mood is relaxed, the menu playful, and the cooking encourages curiosity rather than caution—ideal for diners who like their comfort food with a twist. The standout is the truffle spinach kulcha, indulgent without being heavy, and reason enough to plan a visit. Thoughtfully put together and quietly confident, it’s the kind of place that invites repeat stops—especially if experimenting at the table is high on your January agenda.
BENGALURU
ROSMARINO NEAPOLITAN PIZZA & TRATTORIA
Rosmarino, chef Abhijit Saha’s newest opening at Carlton Towers, brings a quietly assured slice of Southern Italy to Indiranagar. Long regarded as one of the city’s most consistent hospitality voices, Saha returns to familiar ground here, building Rosmarino around elemental pleasures—wood, smoke, sourdough—and a deep respect for comfort-driven Italian cooking. At the heart of the menu are blistered Neapolitan pizzas and slow-simmered sauces, supported by plates like asparagus and blue cheese arancini, rigatoni with lamb ragù, and hand-folded fazzoletti finished with black truffle. Pizzas move confidently between the caramelised onion and goat cheese–topped Jay’s Ravello and a Prosciutto di Parma crowned with silky stracciatella, while even the garlic breads—like a Sicilian version with sun-dried tomatoes and capers—are treated with care. Warm lighting, rustic wood, and vintage Italian posters lend the space an easy, lived-in trattoria feel, making Rosmarino less about reinvention and more about doing the classics—with restraint, precision, and heart—exactly right.
CIRCA 11
Circa 11 is a single room that shifts seamlessly with the clock. Set on 12th Main, it works as a day-to-night address where coffee, lunch, and cocktails share the same kitchen. Chef Pradyumna Harithsa, Michelin-trained and Bangalore-born, keeps the menu compact and technique-forward—think stuffed zucchini blossoms, slow-pressed chicken thigh terrine, char-grilled tiger prawns, and umami-rich claypot rice with charred mushrooms, followed by a decadent chocolate pavé or tiramisu. The bar follows the same all-day rhythm, with cocktails suited to brunch or dinner: The Last Night on 12th Main blends toasted rice, bourbon, sesame tincture, and pear shrub, while Bellandur Foam mixes limoncello, amaretto, mezcal, mango, and jalapeño brine. Zero-proof options like Neon Mirage and Ginger Bloom round things out. Designed by Lakshmi Kaushik, the minimal space reads as a bright coffee nook by day and a low-lit, bar-led dining room by night—easy, flexible, and made for repeat visits.
BAR DOUBBLE
Bar Doubble is the kind of neighbourhood bar Bengaluru has long needed—small, spirited, and unapologetically about good drinks and better conversation. A 40-seater tucked up a staircase off KH Road, it comes from chef Kavan Kuttappa of Naru Noodle fame and bartender Vedant Mehra, and the room reflects that intent: dim, compact, buzzing, with a central bar that keeps the focus exactly where it should be. The cocktail list is playful and personality-driven—Coolante blends tequila with agave and fermented chilli, Double Cherry reworks a whisky sour through maraschino, Lalbagh layers gin with matcha, honey, and lime, while Plum-It, a plum-infused whisky, has already earned cult status. Food follows suit, moving easily from elevated bar snacks like Honey Congress peanuts and Cauli Crema with truffle dip to dishes substantial enough to anchor the night—hamachi in coconut dressing, otti with pork belly and pandi curry, and udon tossed with pesto and parmesan. It’s intimate, confident, and built for evenings that start with a drink and quietly turn into dinner.
MIRTH
Set in Indiranagar, Mirth is a 65-seater bar driven by nostalgia and the easy camaraderie of old Bangalore—built by four lifelong friends who grew up in the city’s ’90s pub scene and wanted to bring that spirit back. The cocktail programme is shaped by Dev Narveker of Petisco, with head mixologist Omkar Vidhyadhar Parab leading the bar, turning out playful, well-balanced signatures like Pour Me A Slice (cheese-infused whisky with hibiscus sake), Martini Revolver (tequila and mezcal sharpened with jalapeño brine), and Slow Current, a chilli-and-sumac-edged highball. In the kitchen, Baljeet Singh Mehra blends Asian flavours with Goan and Maharashtrian spice across dishes such as the Ros Omelette–inspired Sunny Side South, smoky crisp pork, and the fiery Napoli Heatwave spaghetti. Designed as a neighbourhood bar rather than a one-night spectacle, Mirth feels convivial, familiar, and made for returning—exactly the way old Bangalore liked it.
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