Local Eats Edit: New Restaurant Launches, Outlets and Menus This Week!

For this week's Local Eats Edit, we bring you the finest restaurants!  India's culinary scene is constantly evolving — and 2026 is already shaping up to be a flavourful year. Whether you’re in the mood for fine dining, street-style dishes, or just a perfect cup of coffee, here’s a look at the newest spots in town that everyone’s talking about. 

12AM Stories Bakery Launches New Winter Menu 

To celebrate the winter season, 12AM Stories, a bakery in Pune, launched its brand new winter menu. Their winter menu offers six delicious sweet treats. These are Strawberry pastry, with juicy fresh strawberries and layers of sponge with delectable strawberry cream, Strawberry Cheesecake, Fresh Strawberry Cake, Strawberry Cupcake, London Strawberry and lastly, a Strawberry Chocolate Cake. 

Oh My Cha! at The St. Regis Mumbai

The St. Regis Mumbai presented Oh My Cha!, a Japanese tea experience centred on matcha and hojicha beverages across The Drawing Room and Café by The St. Regis Mumbai. Designed as a daytime ritual, the offering interpreted Japanese tea traditions through a contemporary, unhurried format.

The Merchants of Malaysia at Fairmont Mumbai

Fairmont Mumbai hosted a Malaysian Food and Culture Festival at The Merchants in collaboration with Tourism Malaysia. Running from 30 January to 8 February 2026, the festival explored Malaysia’s diverse culinary heritage through live kitchens and regional techniques. 

Regional Indian Menu at SALT Pune

SALT Indian Restaurant Bar & Grill in Pune introduced a new menu highlighting regional Indian flavours with a modern approach. Drawing heavily from Maharashtrian spices, the menu combined familiar dishes with refined techniques. The offering spanned vegetarian and non-vegetarian selections, concluding with nostalgic desserts rooted in regional memory.

Lunar New Year Menu at Amicii

Amicii marked the Lunar New Year with a festive menu built around Asian comfort dishes and celebratory flavours. The spread featured bao buns, dumplings, seafood, and wok-based mains designed for sharing. The menu balanced indulgence and symbolism, reflecting themes of abundance and togetherness.

Seafood Festival at South of Vindhyas, The Orchid Mumbai

South of Vindhyas hosted a coastal seafood festival from 30 January to 8 February at The Orchid Hotel, Mumbai. The menu traced India’s shoreline through restrained flavours, traditional soups, and region-specific preparations. Beverages and dishes complemented the experience without overshadowing the simplicity of coastal cooking.

World Pizza Day at Woodside Inn Bengaluru

Woodside Inn Bengaluru marked World Pizza Day with its signature thin-crust, bar-style pizzas. The menu featured meat-forward and vegetarian options rooted in indulgence and balance. The celebration reflected the brand’s easygoing pub culture rather than a one-day spectacle.

The Business Lunch Arc at Supa San, BKC

Supa San introduced The Business Lunch Arc, a Japanese bento-style lunch offering at its BKC outpost. The menu focused on curry-led bentos and mazesoba bowls inspired by everyday izakaya meals. Designed for workday dining, the offering prioritised balance, warmth, and comfort.

Woodside Inn Opened in Indiranagar, Bengaluru

Woodside Inn opened its Bengaluru location in Indiranagar, bringing its neighbourhood pub identity to the city. The space blended familiar design cues with local cultural references, including tributes to Bengaluru’s pub legacy. The menu and atmosphere reflected an intention to integrate rather than replicate.

Sunday Brunches at BANNG Bar, Bandra

BANNG Bar introduced Bangkok-inspired bottomless brunches on Sundays in Bandra. The menu leaned into Thai flavours through live counters, grills, and comfort-driven mains. Cocktails followed mood-based themes, reinforcing the bar’s playful, cocktail-first identity.

GOAT Pop-Up at Mazzo Rooftop, Hyderabad

Delhi’s grill-focused restaurant GOAT hosted a nine-night pop-up at Mazzo Rooftop, Marriott Executive Apartments Hyderabad. The collaboration paired charcoal-fired cooking with cocktail-led dining against the city skyline. The event marked GOAT’s first major appearance outside Delhi.

Goan Food Festival at La Utsav, Bengaluru

La Utsav at Grand Mercure Bengaluru hosted a Goan Food Festival celebrating regional recipes and ingredients. Curated by Chef Ashlyn, the menu featured traditional preparations made using ingredients sourced directly from Goa. The festival highlighted both street-style favourites and home-style dishes.

Valentine’s Dining at LOYA, Taj West End Bengaluru

LOYA at Taj West End Bengaluru curated a Valentine’s dining experience rooted in North Indian culinary heritage. The menu paired slow-cooked dishes with wine selections to enhance depth and warmth. The setting emphasised intimacy, tradition, and atmosphere over overt celebration.

Natura Di Napoli at Serious Slice

Serious Slice introduced Natura Di Napoli, a Neapolitan-inspired menu for World Pizza Day. Built around a 72-hour fermented dough, the series explored Naples through ingredient-led storytelling. Each pizza represented an element of Neapolitan culture, balancing simplicity and technique.

Brasserie Frantzén Reopens

Studio Frantzén reopened as Brasserie Frantzén, aligning with the Frantzén Group’s global brasserie format. The menu reflected relaxed yet refined dining through classic brasserie dishes executed with precision. The evolution marked a shift toward accessibility without compromising craftsmanship.

The Conservatory Reopens in Juhu

The Conservatory reopened in Juhu as a garden-led dining space focused on light, atmosphere, and calm. Spread across two levels, the space emphasised natural light, greenery, and slow dining. The updated menu blended European techniques with Asian and Indian influences.

Nasi and Mee Returned to Whitefield

Nasi and Mee opened its tenth restaurant in Whitefield, marking a decade of operations in India. The location featured the brand’s first true outdoor dining space alongside mural-led interiors inspired by Southeast Asian street culture. The design reinforced movement, memory, and regional storytelling.

Yum Cha Festival at KMCY, Sheraton Grand Pune

KMCY at Sheraton Grand Pune hosted a limited-period Yum Cha festival. The menu included a mix of traditional dim sums, bao, mains, and light desserts. The experience encouraged long lunches and unhurried dining.

Valentine’s at Zane’s Cafe & Pet Spa

Zane’s Cafe & Pet Spa marked Valentine’s Day by focusing on the bond between pet parents and their pets. The offering combined dining with pet-friendly elements and wellness-led values. The space positioned companionship and comfort as the central theme.

Gnome Opened in Bengaluru

Gnome opened in Bengaluru as a large-scale culinary garden and cocktail bar at Embassy Tech Square. The space combined immersive design with a global, share-friendly menu. Its positioning focused on warmth, playfulness, and neighbourhood accessibility.

Biryani Trail at Madras Kitchen, Bengaluru

Madras Kitchen hosted a regional biryani trail from 30 January to 8 February 2026. The buffet traced India’s biryani traditions across multiple states and styles. Accompaniments remained traditional, supporting the depth of each preparation.

Valentine’s Cocktails at Amicii

Amicii curated a Valentine’s cocktail menu centred on mood-driven flavour profiles. Each drink explored romance through fruit, florals, and depth. The experience encouraged slow pacing and extended conversation.

Valentine’s Menu at Milagro

Milagro unveiled a limited-edition Valentine’s menu featuring seafood- and meat-forward dishes alongside experimental plates and a rose-led dessert. The menu brought together classical techniques and contemporary presentation across savoury and sweet courses.

Kashmiri Food Pop-Up at Saffron, JW Marriott Mumbai Juhu

Saffron at JW Marriott Mumbai Juhu hosted a Kashmiri food pop-up that explored Wazwan and Kashmiri Pandit culinary traditions through an à la carte format. Led by Chef Rehman alongside Kashmiri chefs Abdul Hameed War and Nasir Hussain, the menu focused on time-honoured techniques and regional authenticity. 

Yuzu Debuts in Hyderabad

Yuzu made its debut in Hyderabad, introducing Japanese–Peruvian Nikkei cuisine as a permanent fixture within the city’s dining landscape. The menu drew from Japanese techniques such as raw preparations, robata grilling, and steam-led cooking, layered with Peruvian, Thai, and Chinese influences. 

New Seasonal Menu at ADRIFT KAYA

ADRIFT KAYA introduced a new seasonal menu that evolved its contemporary izakaya format under Michelin-starred chef David Myers. The update incorporated temaki, small plates, grilled dishes, noodles, and comfort-led bowls while maintaining balance and precision. 

Valentine’s Week at The Ritz-Carlton, Bangalore

The Ritz-Carlton, Bangalore curated a week-long Valentine’s programme combining dining, nightlife, and spa experiences. Designed to encourage slower, more intentional connection, the celebration blended intimate meals with wellness-led rituals and evening gatherings. The experience framed romance through atmosphere, pacing, and thoughtful detail.

Sunday Brunch Series at DYN, Hilton Bangalore Embassy Golflinks

DYN at Hilton Bangalore Embassy Golflinks hosted a February Sunday brunch series that travelled across Indian, Italian, and Thai cuisines. The menu combined regional comfort dishes with technique-driven global preparations presented through live stations.

 Of Paws, Companionship, and Sundowner Moments at Bengaluru Marriott Hotel Whitefield

Celebrate the special bond you share with your furry companions, a connection built on trust, loyalty, and shared moments of joy at the Pet Sundowner hosted by Bengaluru Marriott Hotel Whitefield. Signature offerings include playful sips like the Barky Sour and Pup-a-Latte, comforting mains such as Egg & Quinoa Khichdi or Cottage Cheese and Vegetable Biryani, and a gentle sweet finish with Pumpkin and Coconut Cheesecake.

Celebrating the spirit of the Fire Horse at Hakkasan Mumbai 

Hakkasan Mumbai marks the Chinese New Year with a limited-time celebration. Inspired by this energy, the exclusive Year of the Flaming Horse menu has been curated in collaboration with Master Chef Raymond
Wong, whose evolved approach to Cantonese cuisine balances authenticity with innovation, focusing on appearance, fragrance and taste through fresh, locally sourced ingredients.