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. 

Full Moon Fever at The Love Hotel

Full Moon Fever returns at the Love Hotel on February 1. Step into a night with blurred lines between ritual and revelry. The intimate cocktail room transforms into a dreamy setting, romantic, mysterious, and indulgent. Known for its sense-led cocktails and playful after-dark atmosphere, The Love Hotel turns the full moon into an excuse to drink a little deeper, flirt a little longer, and surrender to the night.

Shaan-e-Awadh at Spice Terrace, JW Marriott Hotel Bengaluru

Shaan-e-Awadh at Spice Terrace explored the depth of Awadhi cuisine through slow-cooked techniques and restrained use of spice. The experience included a traditional welcome and a menu built around dishes such as gosht yakhni shorba, murgh qorma, dum biryani, and seafood preparations rooted in regional methods. Set in the open-air setting of Spice Terrace, the showcase highlighted the balance and patience central to Nawabi cooking.

Nandus Breakfast Rave at BLR Brewing Co.

Nandus brought a daytime music-led breakfast experience to BLR Brewing Co. with a DJ-driven morning event. The gathering combined a high-energy music set with a breakfast menu centred on eggs, meats, and coffee. The format reimagined the traditional breakfast setting as a social, movement-driven start to the day.

Chef Krishna Rana Joined The Leela Hyderabad

The Leela Hyderabad appointed Chef Krishna Rana as Chef de Cuisine, marking a new phase in its culinary direction. With nearly three decades of experience across luxury hotel kitchens, Chef Rana brought a background shaped by global techniques and operational consistency. His appointment reflected a focus on refinement, authenticity, and guest-centric dining.

Bang Bang! Noodle Popped Up at SOKA, Bengaluru

Mumbai-based noodle bar Bang Bang! Noodle made its Bengaluru debut with a one-day pop-up at SOKA as part of its Sunday Rituals series. The menu featured Ma-La driven noodle dishes, chilli oil-forward preparations, and playful desserts rooted in Sichuan-inspired flavour profiles. Led by Chef Rahul Punjabi, the collaboration balanced technical precision with street-style energy.

Serious Slice Valentine’s Day Menu

Serious Slice presented a Valentine’s Day menu inspired by Southern Italian flavours and seasonal ingredients. The offering included raw seafood starters, pizzas built on classic regional profiles, and slow-cooked mains. Desserts closed the meal with fruit-forward and custard-based preparations.

Naked & Famous Opened in Bengaluru

Naked & Famous launched in Bengaluru with India’s first octagonal bar organised around cocktail-making techniques rather than spirits. The bar categorised drinks into Built, Stirred, Shaken, and Neat, allowing guests to explore flavour through method. The space placed emphasis on structure, transparency, and bartender-led interaction.

Yauatcha Chinese New Year Menu 2026

Yauatcha introduced a limited-edition menu to mark the Year of the Fire Horse. Designed for shared dining, the menu spanned dim sum, stir-fries, mains, and desserts rooted in traditional Lunar New Year flavours. A selection of festive cocktails complemented the culinary offering.

SALUD Bar Takeover Series at The St. Regis Mumbai

The St. Regis Mumbai continued its SALUD series with international bar takeovers spotlighting Taipei and Bangkok. Each edition brought visiting bartenders to Koishii for technique-led cocktail experiences shaped by their city’s drinking culture. The series positioned mixology as a cultural exchange rather than a single-night event.

Bhojanam Opened in Hyderabad

Bhojanam opened its flagship restaurant in Jubilee Hills, focusing on the regional diversity of Telugu cuisine. The restaurant presented thalis that reflected the culinary identities of Andhra Pradesh and Telangana through region-specific flavours and spice structures. The concept centred on comfort food rooted in everyday home cooking.

Bar Takeover at Mazzo, Hyderabad

Mazzo hosted a two-day bar takeover in collaboration with JW Marriott Kolkata. Mixologist Lakshay Tamang presented a curated cocktail menu blending classic techniques with experimental flavour pairings. The event highlighted cross-city collaboration within Marriott’s bar culture.

Grandmama’s Cafe Oshiwara Reopened

Grandmama’s Cafe in Oshiwara reopened with a refreshed interior and an updated menu. While the space was visually reworked, it retained its focus on nostalgic comfort food. New additions such as a customisable salad bar sat alongside longstanding favourites.

The Grammar Room Updated Its Menu

The Grammar Room introduced new food and drink additions designed for all-day dining. The menu blended small plates, vegetable-forward dishes, and familiar comfort flavours suited to both short visits and extended evenings. The changes reflected a seasonal shift without altering the restaurant’s relaxed pacing.

IKI & GAI Launched in Delhi

IKI & GAI opened in Delhi as an all-day diner paired with a cocktail-forward bar. The concept balanced global comfort food with a technically driven cocktail program that reworked classics. The space transitioned naturally from daytime dining to evening-led socialising.

Sofreh at 3 Spices, Pune-Chinchwad

3 Spices hosted Sofreh, a Persian food pop-up focused on traditional recipes and regional flavours. The menu featured saffron-led dishes, slow-cooked stews, and rice preparations rooted in Persian culinary history. The experience was available exclusively during dinner service.

Scarlett House Sunday Brunch, Mumbai

Scarlett House introduced a Sunday brunch built around nostalgic flavours and globally influenced dishes. The menu spanned small plates, mains, desserts, and cocktails designed to evoke memory and familiarity. The brunch format blended indulgence with a relaxed weekend pace.

Journal Celebrates Two-Year Anniversary Menu

Journal marked two years with a limited-time anniversary menu focused on comfort and familiarity. The selection included pizzas, sandos, desserts, and coffee-led beverages that reflected the café’s everyday identity. The menu prioritised consistency over reinvention.

The Pure Kitchen by Aaliya Ahuja

The Pure Kitchen presented a food philosophy rooted in balance, clean ingredients, and transparency. The menu avoided refined flour and sugar, using natural alternatives while offering detailed nutritional information. The concept positioned healthy eating as accessible and routine.

Fiori Plant-Based Menu, Lonavala

Fiori introduced a plant-based menu centred on comfort and familiarity. The dishes focused on soups, small plates, risottos, pastas, and vegetable-forward mains. The approach avoided overt messaging, letting flavour lead the experience.

Baglami Launches Winter Menu

Baglami launched a winter menu shaped around warmth, texture, and layered flavours. The progression moved from teas and small plates to spirit-forward courses and desserts. The menu presented seasonal dining as a structured narrative.

Epitome Pune Global Launches Vegetarian Menu

Epitome Pune collaborated with Chef Karishma Sakhrani to introduce a globally inspired vegetarian menu. The dishes combined contemporary techniques with plant-forward ingredients and international influences. The launch marked a shift toward elevated vegetarian dining.

The Penang Table Menu Refresh

The Penang Table updated its menu based on guest feedback and repeat dining patterns. New additions spanned snacks, curries, noodles, and roti-based dishes rooted in Malaysian street food traditions. The refresh balanced familiarity with exploration.

Juliette Café & Bar New All-Day Menu

Juliette Café & Bar introduced a new menu guided by its AM–PM dining philosophy. The food and beverage offerings evolved through the day, moving from coffee-led mornings to cocktail-focused evenings. Time-based rituals encouraged repeat visits across different hours.

JIA Reopened in Colaba

JIA reopened in Colaba with refreshed interiors and an updated Asian menu. The new dishes balanced classic techniques with lighter, contemporary interpretations. The space emphasised calm, detail, and slow dining.

Half Fry Karaoke at Toast Bistro & Bar

Toast Bistro & Bar hosted weekly karaoke nights in collaboration with Half Fry Karaoke. The format combined casual dining with participatory music sessions. The evenings were designed as relaxed, social gatherings.

Blend Kitchen & Bar Breakfast Menu

Blend Kitchen & Bar introduced a breakfast menu built around Indian staples, comfort dishes, and café classics. The selection spanned eggs, dosas, parathas, pancakes, and hot beverages. The focus remained on familiar, unhurried morning dining.

TAP Chembur Rooftop Launch

TAP opened its sixth Mumbai location with a rooftop bar in Chembur. The space combined expansive city views with a menu of comfort-driven food and cocktails. The venue continued the brand’s neighbourhood-led social format.

Kanara Kanteen Opens 

Kanara Kanteen opened as a daytime canteen and evening dive bar inspired by South Canara food culture. The menu blended coastal comfort dishes with reworked street-style plates and nostalgic desserts. As night fell, the cocktail program drew from regional memory and humour.

A Smoky Culinary Affair Unfolds at Turque, Sayaji Hotel Pune

Grill Fest at Turque brings a celebration of live grills, bold marinades, and smoky aromas straight from the flame, creating a relaxed and flavour-packed dining experience perfect for sharing with friends and family. From juicy kebabs and sizzling grills to a spread of vegetarian and non-vegetarian favourites. 

Common Time Launches in Delhi

Common Time in Lodhi Colony embodies this shift. The cafe is designed around routine, rather than one-off experiences. The offers classic espresso-based drinks to signature beverages such as the Competition Latte and the New York Coco Americano.  Alongside this, the café also serves a single-origin microlot from Nagaland Naturals, created in collaboration with Metok Coffee Roasters, offering clarity of flavour while remaining approachable.

Le Café & Via Bombay Excited to Announce the Return of Old Monk Fest 2026

Mumbai’s much-awaited Old Monk Fest is back! Returning in 2026 for its 9th edition at Le Café and 3rd edition at Via Bombay. Running from 20th January to 20th February, the fest blends nostalgia with contemporary creativity, setting the tone for an immersive dining experience that unfolds through thoughtfully curated menus and spirited pairings. 

Farzi Marks a New Chapter for Farzi Cafe at CyberHub 

Following a four-month complete refurbishment, Farzi Café at CyberHub marks the next phase of a brand that has always stood for reinterpretation. Introduced in 2014, Farzi Café is now almost a decade old and has grown into a global brand with a presence across multiple Indian cities and international locations including New York, Seattle, and London. The CyberHub transformation represents an important step in this journey.

The Nook Introduces a Relaxed Sunday Brunch Experience in Bandra

Bandra’s favourite café-bar, The Nook, has launched its new Sunday Bottomless Brunch, bringing together easy vibes, comforting food, and refreshing cocktails. The brunch menu features comfort classics with a playful twist, including Flaky Croissant Sandwiches, Ricotta Pancakes, French Toast, Avocado Tartine, fresh pastas, and more. Desserts like the Biscoff Cheesecake and Strawberry Yuzu Entremet add a sweet finish without feeling over the top.

Supa San Spotlights Two Japanese Classics: Kamameshi & Chawanmushi

Supa San is kicking off the season with a burst of flavour, fire, and true Japanese comfort — highlighting two iconic dishes, Kamameshi and Chawanmushi, each bringing its own thrill, aroma, and culinary story to the table.  First up is Kamameshi, Japan’s beloved iron-kettle rice dish that turns simplicity into theatre. Cooked slowly in a small pot, the rice absorbs every drop of broth and seasoning before forming its prized crispy layer at the bottom — that golden moment every Kamameshi lover waits for. 

Nara Thai Unveils New Menu 

Nara Thai unveils The Golden Table, a festive menu that brings Thailand’s celebratory spirit to the forefront through vibrant flavours, flame-grilled dishes, and plates designed for sharing. This limited-edition menu captures the warmth of Thai gatherings—where food, community and craft come together at one abundant table. The offerings include Pak Yang Platter, Grilled Baby Potatoes, Corn on the Cob, Goong Yang and more.