Tableside Theatrics Are Making A Flavourful Comeback At India’s Top Restaurants And Bars

Once the highlight of fine-dining rooms in the 1970s — think crepes flambéed with flair, crisp Caesar salads mixed to order, or ‘glass’-skinned Peking duck carved before an audience — tableside preparations are staging a stylish revival at restaurants and bars across India. What was once the preserve of grand hotel dining is now finding fresh expression in contemporary formats, blending old-school charm with modern flavour profiles and performance-driven service.

At the heart of this comeback is the element of spectacle: torched sauces, sizzling skillets, and ice blocks drilled at the table, each dish or drink assembled in full view of diners. Whether it’s a smoky sweet corn appetiser in Bengaluru, a three-infusion gin cocktail in Mumbai, or a sizzle of seafood at your elbow, the excitement lies as much in the craft as in the consumption.

Why, even a humble street food-inspired Chaat gets the tableside treatment! All this proves that no course is too small for drama.

Baroke, Mumbai

At this striking and brand new vinyl record bar in Mumbai’s Nana Chowk neighbourhood, mixology meets performance art with the dramatic Soul Revival cocktail.

Crafted tableside, this botanical, woody, and tart concoction features Greater Than Gin, a bright citrus mix, sugar, and a trio of earthy vetiver (khus), sandalwood (chandan), and rosella (jaswanth) infusions. The real spectacle unfolds as Julien D’Silva, the specially trained mixologist, drills three precise holes into a towering rectangular ice block using a screwdriver. Each hollow is filled with the three very Indian flavoured, aromatic infusions. As the drink is poured, the layers slowly release, evolving in flavour and fragrance with every sip. It’s not just a cocktail, it’s a conversation starter — cool, crisp, and entirely unforgettable.

Swan, New Delhi

At this chic Italian-Japanese restaurant overlooking Delhi’s iconic Qutub Minar, tableside theatrics take centre stage with a curated line-up of five interactive dishes and desserts that elevate the dining experience into something truly immersive.

This multi-sensory journey often begins with the ‘Live Guacamole’, where plump avocados are halved and mashed right before you, melding with onions, tomatoes, chilli, lime, and house spices. Customisable in heat and texture, it’s served with warm, in-house-made quinoa crackers, making this one an inviting, fresh start that sets the tone.

Next comes the Cacio e Pepe pasta, tossed in a dramatic swirl inside a hollowed wheel of aged Parmesan cheese. As hot spaghetti meets butter, cracked pepper, and starchy pasta water, a rich, glossy sauce envelops each strand in a heady, aromatic flourish.

A surprise amuse-bouche, the Mushroom Cappuccino, follows with a warm porcini-shiitake espuma dispensed from an espuma gun, paired with a savoury cookie topped with mascarpone-chive mousse and a drizzle of truffle oil in a creamy, earthy nod to Italian comfort.

For dessert lovers, the French Toast is a luscious spectacle. Warm brioche gets drenched tableside in hot chocolate sauce and miso caramel, crowned with seasonal fruit and in-house-made vanilla ice cream. 

And for those craving grand finales, the Swan on the Table is pure edible theatre. A sweeping dessert-scape featuring tiramisu, mousses, tres leches, sorbets, and more is built live on your table. Whimsical, extravagant, and impossible to forget.

Wabi Sabi, Bengaluru 

At this primarily Japanese cuisine restaurant (with a nod to the Peruvian-Japanese hybrid Nikkei cuisine) that’s housed in The Oberoi Bengaluru, along the arterial M.G. Road, tableside drama meets refined indulgence in two standout preparations.

The Smoked Choc-lo turns humble sweet corn into a smoky revelation. Steamed kernels marinated in mirin are slathered with soshu butter, then theatrically torched at your table, melting into a golden glaze while delicate smoke wafts through the air. A final flourish of sea salt and togarashi adds heat and crunch.

Then comes the Wabi Sabi Sizzle. Here, fresh Cochin prawns, sous-vide to tenderness, are seared on a piping hot skillet with yuzu butter, asparagus, snow peas, and goma sauce, releasing a fragrant, sizzle-worthy crescendo.

Loya, Mumbai

At this fine Indian dining restaurant at the Taj Mahal Palace Hotel in Colaba, regional cuisine meets culinary theatre with a trio of dishes that come alive at your table. The standout is the Dal ki Chaat, a vibrant, flavour-packed creation assembled live. A base of crisp besan and wheat crisps is topped with spiced chana dal, onions, tomatoes, garlic nibs, green chillies, chutneys, and a splash of chilli oil and lemon.

The performance continues with the Jwala Macchi, where white snapper marinated in mustard and hill spices is flambéed right before you, the flames releasing its bold, Himachali aromas. Then there’s Dal Jhakiya, a comforting Pahadi lentil dish elevated through a crackling tableside tempering of pungent jhakiya seeds in hot oil.