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ELLE Gourmet India's List Of The Best Restaurant, Bar, And Café Openings In 2025

Handpicked by the ELLE Gourmet team and contributing writers, this is our take on the year’s most exciting food and drink destinations.

| Team ELLE Gourmet
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To say that the Indian food and beverage landscape is booming would be an understatement. 2025 has been a year of bold launches, thoughtful concepts, and spaces that arrived with clarity of vision. From restaurants that reimagined familiar flavours to bars that raised the benchmark for craft and experience, several openings stood distinctly apart.

Compiled by the ELLE Gourmet team in collaboration with our contributing writers across the country, this list spotlights the openings that went a notch higher – those that brought intent, execution, and excitement together, and in doing so, left a lasting impression on India’s dining scene.

Mumbai 

1. Idoru

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From the team behind Izumi comes a living room-style bar perched just above it. Named Idoru, which means ‘Idol’ in Japanese, the space channels the intimacy of a Tokyo listening bar—right down to the bartenders in sharp suit-and-tie attire. Music sits at its heart, with the programme helmed by Bhanuj Kappal, where vinyl and streaming coexist on a custom Munro Audio sound system in a room designed entirely around acoustics. I’ve already been twice, and each visit has led me to discover new music through its offbeat yet addictive playlists.

The cocktail programme, created with Koki Ito of Raven, Tokyo, is executed on the ground in Mumbai by Rahul Kamath. Standouts include a meticulously made Sazerac, the Hōji-Tea Chord 1445 served in sake cups sourced from a frozen sake bar in Tokyo, and the Magroni – a sushi-inspired take on a Negroni. The food menu, curated by Chef Nooresha Kably, is playful and unfussy. Highlights range from the Idoru ‘Pizza’ with a hit of wasabi and the indulgent Bourdain Sando with perfectly cooked pork, to Tête de Moine, a delicate bite of plum jam and pink peppercorn topped with freshly shaved Swiss cheese. Go for the food and cocktails, stay for the music and vibe. 

- Isha Mayer, Digital Editor, ELLE Gourmet India

2. SoBo 20

Launched by Panchali Mehandra of Atelier Hospitality in partnership with Graviss Hospitality at the InterContinental Marine Drive, SoBo 20 takes its name from its South Bombay pin code, and lives up to the address. Far from being just another glossy SoBo opening, it marks the city’s first Franco-American restaurant that genuinely earns its hype. At the helm, Executive Chef Sudeep Kashikar reinterprets French classics through the lens of American comfort, elevating Southern traditions with refined technique. Rooted in the heritage of Creole and Cajun cuisine and thoughtfully adapted to Mumbai’s palate, the menu delivers clear standouts – from fried chicken crowned with caviar and Fumé prawns to my personal favourite, a Penne Alla Vodka with andouille-style pork sausage and parmesan, a dish I’d happily return for.

- Isha Mayer, Digital Editor, ELLE Gourmet India

3. Bar Paradox

Envisioned by Aditya Dugar, a bar from the team behind Masque had a formidable task to live up to. Thankfully, with Ankush Gamre leading the bar, the team managed to pull it off with panache. From its plush interiors, best-in-class light and music, Chef Varun Totlani’s complementary fun dishes with bone marrow shots and caviar fist bumps and a bar menu that doesn’t shy away from pulling in the punches – be it their vaulted fermented squid cocktail Cthulhu or their tongue-in-cheek Cheap Date cocktail that retails for INR 10,000 – this is a place that needs multiple visits to fully uncover its layered secrets. 

- Priyanko Sarkar, F&B Journalist

4. Late Checkout

A former textile mill converted into a high-vaulted cocktail bar with Instagrammable spots at every nook, Late Checkout dazzles with visual delight the minute you step into the high-ceilinged bar. The bar team’s cocktail menu – from their Vietnamese coffee-inspired Slow Roast to homemade mushroom bitters in their whisky cocktail named Missing Trust Fund – is slowly catching on with patrons in the city for its nuanced flavours. This is a place where you dress up, settle down and check out late.

- Priyanko Sarkar, F&B Journalist

5. Cantina

Cantina at Godrej BKC brings a loud, joyful rush of Italian-American comfort to Mumbai. The space is lively and warm, anchored by a mosaic-tiled pizza station, nostalgic touches, and a crowd that fills the room from early evenings. The menu leans into abundance, truffle-forward snacks (my absolute favourite), smoky New York-style pizzas like the Bandra Hot, subtly balanced pastas such as the Aglio e Olio and herb-rich Gnocchi Pesto, and hearty mains that range from salmon to roast chicken. Desserts, including the moka-pot tiramisu and gooey Banana Lava Cake, add a touch of theatre. Cantina quickly reveals itself as the kind of place made for first dates, after-office hangs, and weeknight comfort, the sort of restaurant you return to simply because it makes you feel good.

- Vaishnavi Rana, Jr. Digital Writer, ELLE Gourmet India

6. Bang Bang Noodle

Though a Bandra boy, Chef Rahul Punjabi made a conscious decision to go beyond the overcrowded spot and explore another area (Goregaon) in Mumbai to open his MaLa forward eatery, Bang Bang Noodle. And it certainly dishes out some banging dishes.  

Expect hand-pulled noodles slapped fresh to order, Sichuan peppercorn heat that tingles just right, and broths that comfort as much as they excite. I particularly liked the Classic MaLa BangBang with Biang Biang mien slicked in aromatic oils, Chilli oil wontons, and the surprisingly addictive Chilli Oil Soft Serve. Drawing from Chef Rahul’s years spent in Sydney’s Chinatown, Bang Bang Noodle brings together grit, finesse, and full-throttle flavour in every bite.

- Isha Mayer, Digital Editor, ELLE Gourmet India

7. HOM, Bandra

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Fire-forward cooking takes centre stage at HOM, where open flames drive everything from charred broccoli to tiger prawns and scallops finished directly over charcoal. Founded by Pratik Gaba and helmed by Chef Saurabh Udinia, the restaurant offers both an à la carte menu and an immersive 11-course tasting experience, complete with front-row views of chefs working the fire as flavours from across the Indian subcontinent come together.

The interiors are simple yet elegant, but truly, it’s the food that does the talking. My personal faves? The cloud-like Punugulu and the Scallop and Crab: smoky Scottish scallops tossed straight onto the coals, served over mud crab cooked in coconut milk and curry leaves, finished with a moilee-style sauce that brings it all together. Equally memorable is the Red Snapper, marinated in a bright chutney of lemongrass, coriander, coconut, and lime, then wrapped in banana leaf – a nod to patrani macchi. Wash it all down with smashable cocktails – light, clarified, and made using fresh fruits, perfect for you to balance with your food. 

- Isha Mayer, Digital Editor, ELLE Gourmet India

8. Comorin, Lower Parel  

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Sometimes, all you crave is familiar flavours that remind you of home, and Comorin certainly gets the memo. A beloved fixture in Gurugram for seven years, the restaurant made its Mumbai debut this year, bringing with it a repertoire of comforting regional Indian dishes shaped by nostalgia and clever innovation. From the standout Dal Pakwaan and Smoked Kathal Galawat to the indulgent Cheeni Malai Toast, the menu balances memory with modernity, all served in a warm, welcoming space and complemented by a playful, experimental bar programme.

- Isha Mayer, Digital Editor, ELLE Gourmet India

9. Kasper’s, Mumbai

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Comfort food, but 100x what comfort actually looks like. Cosy, bistro-style, very vintage, and backed by a strong food-and-beverage program. Gauri Devidayal and Jay Yusuf’s newest Bandra install, with the kitchen led by Chef Will Aghajanian, is shaping up to be one of the hottest reservations in town.

- Nikhil Merchant, F&B Writer & Consultant 

10. Chaiyo, Bandra

As restaurants increasingly invest in bar programs (and for good reason), Seefah’s seasoned Thai kitchen now has a dedicated bar avatar—called Chaiyo. With great food comes the great responsibility of beverages, and this one delivers.

- Nikhil Merchant, F&B Writer & Consultant 

Pune

11. Nanna’s Negroni

Chef Ambar Rode’s menu does European comfort food really well. It is chic but deeply fulfilling. These are dishes that make you slow down and enjoy your meal: great bread and house butter, mushroom croquettes, a Negroni-spiced kingfish crudo, and an olive oil lemon cake worth saving room for. The bar is Negroni-led, inventive and willing to take risks. Ambar may be loved across Pune, but you can tell this is the place he loves the most.

- Jyoti Kumari, Freelance Journalist  

12. Farro

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Chef Vardaan Marwah’s food feels familiar in the nicest way, and a lot of it draws from his grandmother’s recipes and memories. But you can also see the craft and technique clearly on the plate. It’s progressive without losing its soul. The Thirty-Layer Truffle Latke, Parmesan Jalebi and Alleppey Cottage Cheese are everyone's favourites, and the Strawberry Mithai Pudding (when in season) is a must if you like old-school desserts.

- Jyoti Kumari, Freelance Journalist  

Indore

13. Masala Code 

Chef Vedant Newatia’s pan-Indian restaurant is spotlighting regional cuisine and meticulously tracing the rich history of Indian food. The menu, designed like a coffee table book, has 175 main dishes. The interiors hint at being a modern restaurant, but the flavours are distinctly local and region-specific. What Chef Vedant is trying to do in Indore is commendable. You will know more about Indian food in a visual and sensory format after a visit here.

- Rachna Srivastava, Independent F&B Writer 

Goa

14. Wineyard

Tucked into a restored Indo-Portuguese homestead overlooking emerald paddy fields in Merces, Wineyard is a quiet haven for wine lovers. Its thoughtful global selection, ranging from Georgian skin-contact wines to elegant Burgundian whites, is matched by a relaxed, picnic-style lawn and an unhurried service philosophy that encourages lingering as golden hour sets in. What truly stands out is the excellent by-the-glass programme; currently, the Killibinbin Chardonnay from Australia and the Pasqua Pinot Grigio delle Venezie from Italy pair beautifully with the rustic, wine-friendly menu. I kept returning to the crisp chips topped with thickly sliced pepperoni, alongside confit cherry tomatoes and assorted olives generously drenched in olive oil.

- Insia Lacewalla, Freelance Writer  

15. Janot

Janot is an ingredient-agnostic kitchen that blends regional Indian produce with global techniques. Set atop the Panjim Gymkhana with views of the cricket ground and the Mandovi river, the unfussy yet refined space showcases seasonal plates that balance creativity with clarity, from seafood and veg-forward small plates to playful mains and refreshing cocktails. It’s a bold new chapter from Chef Avinash Martins – known for reimagining Goan flavours – inviting diners into an experience that feels both local and wonderfully unexpected.

- Isha Mayer, Digital Editor, ELLE Gourmet India  

16. Lizard King Brewing Co.

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Lizard King Brewing Co. is a reminder of what Goa used to be. Chilled beers at a hole-in-the-wall joint with no dress code or fancy foods. This new brewery cum taproom in Arpora serves bold craft beers on tap with hearty pub fare and rock-and-roll energy. From the gleaming brewing tanks to the classic rock playlist, this taproom feels like an ode to what craft beer is all about – fuss-free Goa. The house brews include a crisp Pilsner, heady IPAs, eclectic Saisons, and an option of Mango and Apple Ciders for beginners, all served fresh from the tap. The dark and creamy Irish Stout is my go-to brew.

- Insia Lacewalla, Freelance Writer  

17. Oya’s Umami Cafe

Oya’s Umami Cafe opened quietly in May 2025, and even though it skipped the hype that is seen around new restaurants that open in Goa, it’s almost always full. Chef Ati Aier’s Naga-rooted, Asian-influenced cooking is seen in her meat-forward menu – rich in smoked, fermented flavours like axone and anishi. My entry point was the Naga stir-fried noodles with sweet soy mushrooms and tofu, setting the tone for standouts like their take on the Hainanese Chicken Rice and Naga pork ribs.

- Insia Lacewalla, Freelance Writer  

18. Cafe Lento

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There are cafes, and then there is Lento – a place that seems to have been forgotten by time itself. Crawling with creepers and almost hidden under a tapestry of green, this new café in Goa made an instant impression not just for its freshly brewed coffees, delicious bakes and breads (which have my heart) by Chef Jyoti Singh, but also for its philosophy of slow living. The food is all about comfort, with standouts such as McPav, Hungover Dumplings and Mexican Morning among others.    

- Deepali Dhingra, Freelance Writer  

19. Mister Merchant’s Goa

Helmed by Goan chef Rahul ‘Picu’ Gomes Pereira of Pass Code Hospitality, Mister Merchant’s brings his confident, contemporary take on Mediterranean cooking to Club Solene, a beautifully restored century-old home in Moira. The mezze menu, including Moira Ganoush made with local bananas, gunpowder hummus and chilli-laced labneh, is deeply addictive, and so are meats from the grill like Joojeh Masti and Lamb Koobideh. End your meal with their Turkish Coffee Creme Brulee.

- Insia Lacewalla, Freelance Writer  

20. Quinta Cantina

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Quinta Cantina is where Goa’s local spirit, feni, shines alongside the popular tequila and mezcal. Set above Ourem in Fontainhas, the intimate 35-seater feels more like a lively salon than a cocktail bar, with terracotta walls, pickle jars and glass garrafãos setting the mood. The drinks programme pairs GI-certified, single-estate feni with rare mezcals and precise, playful cocktails. The mango with feni and the guava with feni are standout cocktails, each arriving with thoughtful accompaniments. Tequila lovers must try the Muchacha or Señor Margarita.

- Insia Lacewalla, Freelance Writer  

21. Prose Patisserie and Cafe

Prose reopened their doors at a new venue, Arthshila, a multi-arts centre in the quiet village of Nachinola. They offer good old classics like a rich chocolate cake and buttery tarts, balancing sweet nostalgia with savoury comfort. The Basque burnt cheesecake is made with their own cream cheese, and is a must-try.

- Insia Lacewalla, Freelance Writer  

Delhi and Gurugram

22. Trouble Trouble

Chef Radhika Khandelwal’s bold reboot of Fig & Maple in GK 2 introduces a richer, moodier aesthetic–warm wood, soft lamps and a touch of canine art that instantly shifts the restaurant’s energy. The food focuses on well-crafted flavours; there's prawn toast glazed with Thai red curry, playful two-bite plates, and comforting mains kissed by the churrasco grill. The Intrusive Thoughts cocktail list adds intrigue with sharp sips that feel both modern and approachable. The restaurant’s real draw is its new personality: a confident, flavour-forward space that celebrates spontaneity and a little bit of mischief.

- Geetika Sachdev, Freelance Writer

23. Anjeer

From the creators of Fig, Anjeer offers a contemporary yet grounded take on Indian cuisine, free from heaviness and excess. The understated, texture-rich space, with sandstone walls, terrazzo inlays and a visible open kitchen, feels modern and inviting, drawing you into the rhythm of the restaurant. The menu is concise yet thoughtful, transitioning from playful starters like paniyaram and burrata with tomato sambal to elevated comfort dishes like dal and kale saag. Desserts and refreshing drinks round out a satisfying, ‘guilt-free’ experience rooted in flavour and balance.

- Geetika Sachdev, Freelance Writer

24. Barbet and Pals

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Remember when going to a bar was all about having fun? Trust Jeet Rana and Chirag Pal to have brought the fun factor back to the bar experience with Barbet & Pals. Along with Chef Amninder Sandhu, who has put together a smashing bar food menu to complement the drinks, the two mixologists and friends have opened a bar which is a heady concoction of travels, memories, nostalgia and flavours – all tied together with oodles of masti and fun. From the debut drinks menu, which takes inspiration from Kumaon, to the cocktails that define their personal journeys, Barbet & Pals understands that F&B does not need to be over-complicated.

- Deepali Dhingra, Freelance Writer  

25. Bar Painkiller

Bar Painkiller in Hauz Khas brings an effortlessly grown-up energy to Delhi’s cocktail scene, transforming a daytime sandwich shop into an intimate, low-lit space with warm woods, soft seating and an unpretentious vibe. The drinks menu is a playful ‘pharmacy’ of cleverly crafted signatures–from the tequila-forward Dolo 650 to the herbaceous Ciplakiller to the dessert-tilted Tropic Disorder. The food leans Thai and flavour-forward, with dishes like charred corn ribs, Bangkok rice-cookie granola and the Jungle crab curry Doughnut emerging as highlights. Its true USP is the balance: inventive cocktails, thoughtful small plates and a relaxed setting that never tries too hard.

- Geetika Sachdev, Freelance Writer

26. AABBCC Concept

AABBCC Concept is part familiar, part surreal and wholly enjoyable. From the core team behind Lair, currently India’s best bar, this bar sounds like a chemistry nerd’s dream come true. Spread over three floors, it has three styles of cocktails – past, present and future – all of which seem like they were born out of a lab with flavour-forward ingredients bouncing off spirits and a food menu to match. While I’ve had many interesting bar bites this year, the pork chips at AABBCC Concept deserve their own spot. Coming in 2026 is a concept bar within AABBCC Concept with a six-course pairing menu. We’ve probably said too much already.

- Priyanko Sarkar, F&B Journalist

27. Maya at 787

If anyone had told me I would be tasting one of my best meals of 2025 at this new restaurant, which opened in Gurugram with no hype surrounding it, and where I walked in hoping for just a good-enough dinner, I would have told you to think again. And I have to say, Maya at 787 was a revelation! There’s no confusion in this fusion, but just a blend of Indian cuisine and Spanish tapas that works so well on all levels – flavours, textures and stories. The ingredient-forward restaurant makes some standout dishes such as the Paprika Hemp Chaat, Bitter Chicken Tapas, Laal Maas Miga and Pahadi Fish Curry.     

- Deepali Dhingra, Freelance Writer  

28. Upstairs at Indian Accent

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It was natural for expectations to run sky high when I got to know about Indian Accent opening a new cocktail bar. I mean, how could I not? The progressive Indian restaurant is a much-awarded one – almost an icon in every sense of the word – and so, a dedicated cocktail bar of their own means the drinks have to be top-notch. Upstairs at Indian Accent did not disappoint, and if we may say so in HR language, exceeded expectations with the use of indigenous ingredients in their Delhi market-inspired food and drinks. Everything from the Martini Trolley experience, to the Sabyasachi wallpapers and the live jazz singing – with the signature Indian Accent sophistication and hospitality – works to create a nightlife experience the capital had yet to see. And I won’t be surprised if it picks up a few awards in the next award season.  

- Deepali Dhingra, Freelance Writer  

29. The Love Hotel

What happens when you take an already wild concept from Japan’s (in)famous rabu hoterus and pair it with Delhi’s upscale cocktail audience, asking them to be willingly handcuffed and take away lollipops, feather ticklers, massage oils and condoms along with their bill? You get AD Singh’s best new concept place of the year in the form of The Love Hotel. With its bright red colours, '90s playlist, ‘love’ games at every table and cocktails that demand extra playtime, this is a place designed for a sensational time. Make it an affair to remember by embracing the experience as it comes and goes with friends and your partner for a date night topic you can talk about long after you’ve left Delhi’s Rabu hoteru.

- Priyanko Sarkar, F&B Journalist

30. Japonico

When serial-restaurateur Sahil Sambhi opened Japonico in the heart of Gurugram, he knew exactly what he was doing. Not only did he get Freddy Birdy to do the interiors and acclaimed Chef Roberto Blondie to work on the menu, but he also got mixologist Jeet Rana to do the beverage programme, resulting in a food and cocktail menu that had its Japanese and Asian-inspired flavours just right, in a setting that is as sexy as it is sophisticated. The must-haves – Hamachi Carpaccio and Japanese Hako Zushi Rolls. Designed like a storybook, the cocktail menu is inspired by a fictional anime character called Kaito. Do not leave without trying out Bond and thank us later for the recco!

- Deepali Dhingra, Freelance Writer  

Bengaluru

31. Middle Room

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A vinyl listening room, where music is at the heart of the experience, and a great bar menu plays the perfect supporting act. Order the Crisped Chicken Parm, Reuben – pastrami on ciabatta and the Buldak Mac n Cheese, and pair it with some craft beer or a choice from the curated cocktail list.

- Ruth Dsouza Prabhu, Independent Journalist

32. Rosmarino Neapolitan Pizza and Trattoria

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Rosmarino sees chef Abhijit Saha return to his long-standing love for Italian cuisine, with a focused tribute to Southern Italy. The warm, rustic space champions honest flavours, patient technique, and ingredient-driven cooking. Wood-fired sourdough pizzas form the heart of the menu, featuring blistered crusts and thoughtfully balanced toppings. Garlic breads, small plates, and seasonal salads lead into handcrafted pastas finished with slow-simmered sauces. Desserts draw from Italian classics, offering comforting familiarity with elegance. Rosmarino is not about reinvention but reverence, delivering Italian food with soul and restraint. 

- Aslam Gafoor, Hospitality Professional, Food Lover and Travel Enthusiast

33. Zarqash

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Zarqash marks the India debut of Michelin-starred chef Rohit Ghai, bringing his refined vision of progressive Indian dining to The Ritz Carlton, Bangalore. Rooted in North West Indian traditions, the menu draws deeply from nostalgia while presenting flavours through contemporary technique and polish. Small plates reinterpret familiar classics with precision, while mains explore slow-cooked meats, layered gravies, and elegant vegetarian dishes that balance comfort with sophistication. The beverage programme draws inspiration from India’s historic silk routes, translating regional narratives into thoughtful, flavour-driven cocktails. Supported by a seasoned culinary and service team, Zarqash delivers refinement without stiffness.  

- Aslam Gafoor, Hospitality Professional, Food Lover and Travel Enthusiast

34. RIKO

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Located at UB City, RIKO presents a contemporary interpretation of South American-inspired cuisine through a distinctly modern lens. Conceived by The Kofteci Group, led by brothers Aasim and Adeeb Shah, the restaurant is the result of extensive research and hands-on development, shaped to introduce unfamiliar flavours in a way that feels balanced and approachable for Indian diners. Rather than strict authenticity, RIKO focuses on translation. The menu is concise and confident, allowing flavours to speak without excess. Recent additions include a South America-inspired taco programme featuring freshly handmade corn tortillas prepared in-house using masa flour, paired with regionally influenced fillings and vibrant sauces.  

- Aslam Gafoor, Hospitality Professional, Food Lover and Travel Enthusiast

35. Katana

A sake-forward Japanese izakaya does some spectacular small plates and cocktails. Must-haves are the Beet Cured Salmon in Tiger’s Milk, the Japanese mushrooms with crispy shiso leaf, the Tuna or the Beef Tataki, along with the Saketini cocktail and the Frisky mango Picante.

- Ruth Dsouza Prabhu, Independent Journalist

36. Juliana’s Bistro

Set in Safina Plaza, Juliana’s knows how to make hearty, satisfying meals. Must-tries here are the soupy chicken dumplings, the sinful Chicken à la Kiev, and the Chateaubriand. This is a no-alcohol place, and you won’t miss the lack of it.

- Ruth Dsouza Prabhu, Independent Journalist

37. Lick

With lines that tend to curl around the corner to this day, Lick made ice creams cool all over again. The Watermelon Feta was a conversation starter. Several interesting flavours to go around – high protein dark chocolate, Banoffee popsicle, the Millionaire Shortbread and more.

- Ruth Dsouza Prabhu, Independent Journalist

38. Bar Doubble

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Bar Doubble presents itself as a neighbourhood bar done right. Intimate, relaxed, and unpretentious, the two-level space is designed for easy conversation and return visits rather than spectacle. The cocktail programme, led by Vedant Mehra, is structured by style, making it intuitive and accessible. Flavours draw inspiration from everyday moments and local references, offering familiarity tempered with gentle creativity and balance. The food programme, curated by Kavan Kuttappa, founder of Bengaluru’s Naru Noodle Bar, is treated with equal seriousness. The menu features indulgent, well-seasoned plates designed for sharing and long, unhurried evenings. Everything feels considered yet effortless, from the pacing of service to the warmth of the hospitality. Located on Double Road in Shantinagar, Bar Doubble does not chase trends or announce itself loudly. Instead, it refines the fundamentals, good drinks, satisfying food, and a welcoming atmosphere, positioning itself as a dependable and well-loved addition to Bengaluru’s evolving bar culture.

- Aslam Gafoor, Hospitality Professional, Food Lover and Travel Enthusiast

39. Bar Sama

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Ulsoor is probably the last place you would think of when visiting a bar in Bangalore. But Bar Sama is about to flip the script. The bar, in collaboration with Singapore’s award-winning bar Cat Bite Club, reimagines a neighbourhood bar while keeping its soul intact. Their take on classics is actually worth a second sip, while the food menu, curated by Chef Vichita Kumar, is full of Thai-inspired surprises. Sit in for a cocktail or three and definitely try the Dirty Fried Rice on any visit to Bar Sama. Thank us later.

- Priyanko Sarkar, F&B Journalist

40. Baan PhadThai

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It takes a special something to make a mark at Indiranagar’s 12th Main Street, with places like Kopitiam Lah, Pizza 4Ps and other standout places already drawing in dedicated crowds. In this food street haven lands Baan PhadThai with its unapologetic homage to Thai cuisine. Be it the Esan fermented pork sausage in their Sai Krok Esan, Satay, Laab or their signature Pad Thai, the crowds outside the establishment are a testament to Baan Pad Thai’s statement arrival in Bangalore’s food scene. If you haven’t already, be sure to grab a table as soon as you can.

- Priyanko Sarkar, F&B Journalist

41. Kalpaney

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Kalpaney offers a deeply reflective approach to vegetarian dining, rooted in memory, imagination, and quiet craftsmanship. Conceived by Avinash Kapoli and chef Sombir Chaudary, the restaurant reimagines familiar Indian flavours through a global and contemporary lens. The menu draws from childhood meals, street food, and festive traditions, reworked with modern technique and clarity. Lotus stem kebabs, reinterpreted dahi bhalla, and dal dhokli transformed into pasta reflect a philosophy that honours emotion without nostalgia overload. A carefully considered zero-proof beverage programme draws from traditional Indian drinks, standing confidently on its own rather than mimicking alcohol. The space mirrors this thoughtfulness, with warm wood, muted colours, and art that elevates everyday vegetables. Kalpaney resists labels. It is less about performance and more about presence, offering a dining experience that invites pause, reflection, and reconnection through food. 

- Aslam Gafoor, Hospitality Professional, Food Lover and Travel Enthusiast

42. Circa 11

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Circa 11 introduces Bengaluru to its first shapeshifting dining room, designed to evolve from morning to night with quiet intention. Founded by chef Pradyumna Harithsa, the space moves effortlessly from craft coffee and light plates to refined dinners and cocktails. The menu focuses on technique and honesty rather than cuisine labels. Dishes feel precise yet approachable, drawing from global influences while remaining grounded in comfort. Claypot rice, delicately handled vegetables, carefully pressed meats, and restrained desserts reflect a fine dining sensibility without formality. The cocktail programme mirrors this balance, blending craft with playfulness, alongside thoughtfully designed zero-proof options. Architect Lakshmi Kaushik’s minimal, gallery-like design allows food and drink to take centre stage. 

- Aslam Gafoor, Hospitality Professional, Food Lover and Travel Enthusiast

43. Kai Bar and Kitchen

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Thirteen floors above MG Road, Kai Bar and Kitchen delivers one of Bengaluru’s most commanding rooftop experiences. Designed as a space without rigid definition, Kai shifts seamlessly between restaurant, bar, and social destination, anchored by sweeping panoramic views that include the historic cantonment and city skyline. Interiors reinterpret palace-inspired grandeur through a contemporary filter, with a dramatic bar ceiling, warm tones, and adaptive lighting that transforms the mood from day to night. The layout encourages movement, offering semi-outdoor seating, private dining, and an expansive terrace. The menu travels confidently across continents, blending Asian, Indian, and European influences through refined small plates and generous mains. The cocktail programme is equally ambitious, balancing classic technique with inventive storytelling. Kai’s strength lies in its flexibility. It allows guests to shape their own experience, whether relaxed, celebratory, or quietly indulgent, positioning freedom as its true luxury.

- Aslam Gafoor, Hospitality Professional, Food Lover and Travel Enthusiast

Jaipur 

44. Sarvato

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A geometrical terrace true to its namesake, but a gorgeous one. Sarvato is a collaboration between HH Padmanabh Singh, the Maharaja of Jaipur, and Abhishek Honawar of Johri. It is Rajasthan’s only Relais & Châteaux restaurant, and just the second in India after Masque, Mumbai. Another compelling reason to secure a table here is the view, easily one of the best the city has to offer. Sarvato looks straight at the residential quarters of the City Palace, located within the palace premises itself.

The food centres on everyday and celebratory Rajasthani cuisine, presented through the lens of a tasting menu, especially refreshing once you have had your fill of royal thaalis elsewhere. Six courses, each layered with nostalgia and narrative. There is a small brass tiffin, a bite-sized raj kachori, cocktails served in mitti ke kulhads, and a mezze-style platter called Shatranj ki Bissat, taken entirely Rajasthani with millet breads and chutneys served as dips.

What really makes Sarvato work is that it encourages you to eat Indian food the Indian way. Tear into a freshly rolled phulka, dip it into different gravies, and mix and match. It showcases the versatility and customisability of the country's food for a global audience.

- Shalbha Sarda, Freelance Writer

45. The Amber Terrace, The Leela Palace Jaipur

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Yes, you get the chhatris, jaalis and jharokhas, along with all the familiar palace paraphernalia, but Amber Terrace does something genuinely different. It is the only place in India using roto-vap technology, turning unexpected flavours into surprisingly drinkable cocktails. Think ker sangri or moong dal halwa, distilled and poured straight into your glass.

Each cocktail is built around a clear flavour idea, moving from roots to fruits, with one ingredient taking the lead. The Peepli Picante is a perfect example, where peepal, an Ayurvedic herb, becomes the hero note. The Asian food menu pairs well with the drinks.

- Shalbha Sarda, Freelance Writer

46. Dzurt

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The 36-year-old pastry chef Tejasvi Chandela seeks inspiration from local and indigenous ingredients and traditions, and enjoys the fusion of Indian mithai with modern pastry techniques. At Dzurt, she is experimenting with kulfi falooda gelato, ghewar tarts and chai bonbons. Her newly launched outlet in the posh neighbourhood of Malviya Nagar at Horizon Towers is designed by Marie Anne Oudejans in a very pretty pistachio shade, with a signature style reminiscent of Bar Palladio and Villa Palladio. Go here for breakfast or in between meals.

- Shalbha Sarda, Freelance Writer

47. Primitive

I must admit I entered Primitive with trepidation. After having an experience worth savouring at Native in the same complex, Primitive seemed sure to disappoint in some or the other way. But the place drew me in immediately with its nod to traditional artistry decked in a decidedly 21st-century restobar. There is so much art on the walls and artistry on the plate and glass that you will want to stay on just a little bit longer, linger just a while more and enjoy the primitive feeling of just being in a happy space whilst enjoying some outstanding food and drinks.

- Priyanko Sarkar, F&B Journalist

48. Jay's Mirove Artisanal Kitchen

Some places speak in quiet intimacy the minute you walk in, Jay’s Mirove, for example. From its attentive service to its memorable bites and that suspended feeling of je ne sais quoi, the place dazzles as both an intimate date spot and a place to hang with a big group of friends. With an impending licence to serve beer and wine cleared on the day I landed here, the place becomes even more recommendable with its vast island bar waiting for discoveries to happen the moment you step inside this place.

- Priyanko Sarkar, F&B Journalist

Udaipur

49. Dahaad, Fairmont Udaipur Palace

The bar at this newly minted Fairmont property is phenomenally expert-led. With a talented bar team to match the luxury setting, it’s set to raise the bar for Udaipur’s drinking culture.

- Nikhil Merchant, F&B Writer & Consultant 

Chandigarh 

50. Ikk Panjab 

If you think Punjabi food begins and ends with aloo parathas, dal makhani and butter chicken, a meal at Ikk Panjab will quickly set the record straight. While the restaurant has long had outposts in GK2 and Gurgaon, founders Rajan and Deepika Sethi expanded the footprint this year with a Chandigarh opening (followed by another in Delhi’s Connaught Place). I visited the Chandigarh address recently, and it turned out to be one of the most eye-opening yet deeply comforting meals I’ve had all year.

From the moment you step in, it feels like the home of a well-travelled, retired colonel – a fitting nod to Rajan’s grandfather, who served in the Indian Army. Black-and-white family photographs, military medals, vintage heirlooms and even old passports and visas line the walls, thoughtfully framed to preserve family history.

The food at Ikk Panjab pays tribute to undivided Punjab, offering a glimpse into what the region’s cuisine looked like before partition. The Atta Chicken is essentially the OG tandoori chicken, while the Dohra Kebab – a chicken seekh encased in a second layer of juicy mutton seekh – is indulgent, robust, and deeply rooted in culinary tradition.

- Isha Mayer, Digital Editor, ELLE Gourmet India

Amritsar

51. Tepah 

A one-of-a-kind dual-concept restaurant that’s changing the face of the city’s nightlife. Bright and buzzy brunches and lunches transition seamlessly into a high-energy evening spot.

- Nikhil Merchant, F&B Writer & Consultant 

Shillong 

52. Nonna Mei

Nonna Mei is where you go when you’re craving honest, beautifully made Italian food in Shillong. Its name alone, Nonna in Italian and Mei in Khasi, both meaning grandmother, captures the restaurant’s soul. Chef Niyati Rao, known for her ingredient-forward, exploratory style, leads the kitchen as she folds curing, fermenting, and foraging into a menu that feels like a thoughtful conversation between the hills and Italy. It sits pretty with an open kitchen on the first floor of The Shillong Address in Police Bazaar, the intimate 34-seater opens up through large windows to the hum of the city below. I still remember the margherita pizza, subtle, clean, and layered with flavour, and the buzz of excitement at my table as everyone dove into the non-vegetarian dishes, where Northeast’s traditional notes met a gentle Italian touch. It’s food that stays with you long after the meal ends.

- Vaishnavi Rana, Jr. Digital Writer, ELLE Gourmet India

Kolkata 

53. Conversation Room

A great place to start (or end) a night. Drinks are by Countertop India, the food is a mix of dishes that just make sense – ros omelette, fried rice, jhol momos, glass bread – basically gorgeous carbs to line your stomach before a fun evening. The music is properly danceable, and The Bangkok Curry from the new cocktail menu is a must-order.

 - Jyoti Kumari, Freelance Journalist  

54. Nutcase Etc.

The entire place is built around the bar, with the mixologist right at the centre, and that alone sets the tone. It’s where other bar owners and locals come to hang out, which says a lot. Warm team, confident drinks, easy energy. Order The Sushi, a gin-based umami bomb with a hint of sake that sounds strange and works beautifully.

 - Jyoti Kumari, Freelance Journalist  

55. Amar Khamar

Reimagined as an intimate lunch room, Amar Khamar dives into regional Bengali home-style cooking served as comforting, banana-leaf meals. The meals are served course-wise, and what stayed with me was the variety of heirloom rice paired with seasonal vegetables and ferments.

- Insia Lacewalla, Freelance Writer  

56. Craft Coffee Experience, Southern Avenue

What started as a kiosk in 2021 is now Kolkata’s coffee address after Indian Coffee House. The new outpost in Southern Avenue, with its largest manual brew bar in Kolkata, is institutionalising coffee drinking in a city obsessed with its cha. This outlet boasts colourful interiors with great bites and top-notch brews. Their coffee concoctions are potent, and the beans are sourced from estates in South India. Just like the staff, the space is warm and inviting, especially during the monsoon. Go experience Kolkata’s slow pace with a comforting meal, a cup of coffee and a book in hand, all while staring out of those dreamy French windows. 

 - Rachna Shrivastav, Independent F&B Writer

57. Rannaghor by Sienna

Rannaghor by Sienna is putting Bengal on the map, and the curation is thoughtful, fun and experimental. Stories behind the dishes are bold, and the flavours are even bolder. They have brought micro-dining to Kolkata. The ingredients, local and seasonal, are the star. The menu keeps rotating according to availability and seasons, of course. Chef Avinandan Kundu and Koyel Roy Nandy, with their epar (this side) and opar (across the border, i.e Bangladesh) menu, are adding personal narratives and modern interpretation to forgotten ingredients.

Having experienced Papa’s, C’est L’avi Table in The Hills and more XS tables, I am proud that my city has something that is on par. Kolkata’s food scene, beyond the legendary eateries, deserves more national and global spotlight, and I think Rannaghor can help us get that.

- Rachna Srivastava, Independent F&B Writer 

Kochi 

58. Relish Patisserie

This patisserie is incredible for its pastry, especially the raspberry pistachio croissants, lemon poppy cruffins and French hearts. It’s a great space within a restored old house in the heart of the city, limited menu of pasta and croissant sandwiches for mains and great assortment of coffee, matcha and other drinks that are curated and updated regularly. 

 - Fathima Abdul Kader, Freelance Writer

59. Lucid Groove Bar 

A little bit of a tropical restobar that also turns into a club of sorts. Really good cocktails, pan-cuisine menu, turns into one of the best party spaces at night/weekends.

 - Fathima Abdul Kader, Freelance Writer

60. Hedge Cafe

Great all-day breakfast place with a wide menu. Probably the only place in Kochi that has Kaya Toast on the menu.

- Fathima Abdul Kader, Freelance Writer

Chennai 

61. Firo

With its modern take on Indian cuisine, Firo was without a doubt my most memorable dining experience of the year. Born from a collaboration between restaurateur Ashish Thadani and acclaimed chef Ajit Bangera, the restaurant reinterprets familiar Indian flavours through inventive techniques and thoughtful pairings. Every dish felt both nostalgic and new. 

My favourites on their menu were Palak No Paneer with burrata, and the semolina cake paired with ghee ice cream, the kind of dessert that lingers in your memory long after the last bite.

-Kalpana Sunder, Freelance Writer 

62. Jolly Indian

This restaurant serves nostalgia. The kitschy murals splashed across the walls, bursts of vibrant colour, and cool marble tabletops set the scene. The menu mirrors that same sense of fun - from lotus stem bhel, smoked pineapple chaat, pumpkin gal puri, and even a pesto naan! The drinks, too, are steeped in nostalgia, like Poppins, a whimsical concoction featuring a rainbow popsicle slowly melting into grapefruit soda.

-Kalpana Sunder, Freelance Writer

Hyderabad 

63. Tuya

Tuya (pure in Tamil) is an ode, by much-awarded chef Suresh DC (of Hosa Goa fame), to the pure, simple flavours of South Indian cuisine, presented with a contemporary flair. Hence, the tagline: The South retold. So, you can expect Telangana savoury Sarvapindi (rice flour, chana dal, peanuts, sesame) served up as a crisp tart topped with avocado and spring onions, crunchy and bursting with flavour, hyperlocal and global! Housed in an erstwhile bungalow in Jubilee Hills, Tuya has well-lit, cosy and warm interiors.

Pro Tip: You just cannot afford to miss the light and airy Coconut and Jasmine Dessert: flash frozen coconut, coconut sorbet, jasmine granita and a roasted almond crumble, which is presented with a bit of molecular gastronomical drama (liquid nitrogen) on your table.

- Swati Sucharita, Independent Journalist 

64. Nomme

Nomme –Kitchen & Coffee theatre in Banjara Hills positions itself as India’s first coffee theatre, and is founded by Imtiaz Ali Siddiqui, the man behind two other successful brands of Hyderabad, Levant and Gourmet Baklava. Besides the vast coffee menu and live coffee theatrics, like coffee beans moving through the ceiling. The food is global and Mediterranean, and a large part of the menu is also inspired by classic European and Middle Eastern patisseries, with luxury baklavas and kunafas. Try the Spanish Latte, Budapest Chimney Rolls and Slow-Cooked Mutton Brisket.

- Swati Sucharita, Independent Journalist 

65. Orlo

Orlo is ‘Aur Lo’ (have more), spelt differently, and promotes the concept of the great Indian family dining table, where comfort food rules. The lunch menu is rotational, with a mess-style seating serving thalis deriving from regional cuisines, such as Rajasthani, Punjabi, and eastern Indian. Dinner is a different ball game when the space morphs into a highball bar, against the stunning panoramic lit-up backdrop of the Durgam Cheruvu cable bridge. Orlo offers stunner cocktails like Imli-Cante; tequila, tamarind pickle and coriander and has its in-house range of soda mixers. The food menu is both legacy recipes like the stunning Rampuri White Mutton Qorma (made with makhana) and nostalgia-derived, Rajdhani ka Tomato Soup, anyone?

- Swati Sucharita, Independent Journalist 

66. Babylon Brewery

This has got everyone talking because of its sheer scale, besides its stunning architecture and immersive experiences. Built over a staggering expanse of a lakh square feet in Financial District, Babylon Brewery or Babylon 2.0 is redefining nightlife in Hyderabad as an experiential destination, be its towering stone arches, cascading water features, colossal domed ceilings, sculpted walls and dramatic lighting, reminiscent of ancient Mesopotamian structures. The food is Mediterranean, and a little bit of everything else, like Asian and Indian. Try the signature Arabic Whole Rotisserie Chicken, which comes with hummus, saffron rice and pita bread. Go for the palate-pleaser Verde Mirage, a green tomato-tequila-jalapeno-apricot delight.

- Swati Sucharita, Independent Journalist 

67. Kadamba

A terrace bar, Kadamba positions itself as a “cultural compound”, with live music evenings, in an open-air chaupal kind of community gathering under the kadamba trees, in this case, the ringside views of the Durgam Cheruvu bridge adding to the chill vibe. The music playing is offbeat: electronica, Indian classical, ensemble and folksy. Drinks are distinct, like the T loop, a muskmelon, tequila and food menu is mostly of the small plates kind, like Podi Edamame, and the absolutely lip-smacking Ghee Tari Macchi (kingfish fried in ghee, with a pillowy-soft pav for company).

- Swati Sucharita, Independent Journalist 

68. Theta Theta Telugu 

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From Sampath Tummala, founder of The Spicy Venue and Coffee Sangam—two establishments that have shaped Hyderabad’s relationship with regional flavours—comes a new address that reimagines Telugu classics in a space that feels both polished and easygoing. Theta Theta Telugu, which translates to ‘Pure, Pure Telugu,’ sits right above Coffee Sangam, with a menu developed by Vignesh Ramachandran, Chef-Partner at T3 and an alum of Indian Accent. Dishes like Mudapappu Hummus take cues from the everyday pairing of mudapappu and pickle, while Grilled Ghee Upma borrows the technique of Italian grilled polenta and applies it to a quintessential Telugu preparation without losing its soul. I found the Crispy Soft Shell Crab, tossed in spices, highly addictive, but if there was one dish that truly stole the show for me, it was the Chintapandu Ghee Prawns—riffing on Spanish gambas al ajillo, but swapping in ghee, tamarind and curry leaf for a distinctly Telugu spin. The drinks menu leans into refreshing zero-proof options; Sugandha Soda and Curry Leaf Ginger Soda were just what I needed to cope with the spice, though I’m sure Hyderabadis would take the heat in their stride.

- Isha Mayer, Digital Editor, ELLE Gourmet India 

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