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.

A Slower Sunday Brunch at The Nook Bandra 

The Nook introduced a Sunday brunch that mirrors its calm interiors and preference for unhurried dining. The menu focuses on familiar comfort dishes such as croissant sandwiches, pancakes, French toast, fresh pastas, and balanced desserts. Music and a relaxed service rhythm encourage guests to stay longer without feeling structured or rushed.

 Mostly Grills Refreshes Its Rooftop Menu at The Orchid Mumbai

Mostly Grills presented a revised menu that blends Indian flavours with global influences against a rooftop backdrop. Dishes range from light starters like shorba and bhel-inspired plates to seafood, grills, and indulgent comfort combinations. The menu aims to balance familiarity with experimentation while remaining rooted in grill-led dining.

A Republic Day Retreat at Hotel Irada Pune

Hotel Irada marks Republic Day with a two-night retreat focused on stillness, routine and reflection. The experience includes set dining moments, outdoor film screenings, and recreational activities woven into the estate’s landscape. The approach places emphasis on quiet celebration rather than ceremonial display.

Vanilla Beans Introduces New Dessert Creations for 2026

Vanilla Beans expanded its portfolio with eleven new desserts centred on texture, flavour contrast and eggless baking. The collection includes vegan, gluten-free and indulgent formats, ranging from chocolate-forward cakes to vanilla-led layered desserts. Each creation reflects a continued interest in ingredient-led experimentation rather than decorative excess.

Masaya Opens in Goa’s Anjuna–Vagator Belt

Masaya launched as a dining and nightlife space designed to transition from sunset dining to late-night social energy. The venue unfolds across indoor dining, a rooftop and a bar area, with visual elements shifting as the evening progresses. Its menu spans global small plates, grills, and shareable formats suited to different times of day.

Whisky Samba Unveils a New Menu in Hyderabad

Whisky Samba introduced a refreshed menu that continues to reinterpret Indian flavours through pan-Asian techniques. The offering balances familiar signatures with new additions across vegetarian, seafood and grill sections. The menu reflects a move toward refinement while maintaining approachability.

 Miyuki Hosts a Japanese Winter Food Pop-Up in Pune

Miyuki presented a limited-period food pop-up inspired by Japan’s winter hot-pot traditions. The menu focuses on nabemono bowls prepared with seasonal ingredients and comforting broths. The experience highlights warmth, simplicity and slow-paced dining.

The Conservatory Reopens in Juhu

The Conservatory reopened with a refreshed space defined by natural light, greenery and garden-led seating. The updated menu blends European techniques with Southeast Asian and Indian influences across mains, pizzas, pastas and desserts. A reworked cocktail programme complements the space’s unhurried, daytime-to-evening flow.

Noon at Hunaaan Introduces a Weekday Set Lunch in Bengaluru

Hunaaan launcheds a five-course weekday lunch designed for efficient yet complete dining. The menu moves through soups, sushi, dim sum, mains and dessert in controlled portions. It is structured for professionals seeking a defined lunch format without extended dining time.

Sector 144 Opens Its Second Outlet in JP Nagar

Sector 144 expanded with a rooftop outlet designed to transition from daytime dining to evening social space. The venue features warm materials, layered seating and a retractable skylight deck. Its scale allows it to accommodate both small gatherings and large group occasions.

Suka Opens in Nagarbhavi, Bengaluru

Suka opened as a large-format tropical brewery inspired by coastal and forest landscapes. The space incorporates water features, greenery and open zoning to create varied dining environments. Its design prioritises atmosphere and scale as much as food and beverage.

The St. Regis Mumbai Launches SALUD Mixology Series

SALUD debuted as a global mixology series bringing international bars to Mumbai through curated takeovers. Each edition focuses on technique, storytelling and regional cocktail identities. The series positions mixology as a cultural exchange rather than a standalone event.

Cream Cookie Offers Desserts as a Pause Between Weeks

The dessert-led curation frames sweets as a moment of pause rather than indulgence by the Cream Cookie. The selection focuses on comforting formats meant to mark the transition from work routines to rest. The emphasis remains on familiarity and small rewards.

The Filthy Animal Debuts as a Limited Pop-Up in Bengaluru

The Filthy Animal arriveed as a month-long immersive dining pop-up centred on theatrical presentation. The experience blends rare ingredients, narrative-driven service and controlled excess. It reflects a growing interest in destination-style dining within Indian cities.

Frozen Fun Café Balances Light Meals and Desserts

Frozen Fun Café positioned its menu around choice rather than restriction. Salads, toasts and gelato coexist without a strict separation between indulgence and nourishment. The format encourages flexible dining across different times of day.

Sunset Dining at Istorea By The Sea

Istorea By The Sea structured its experience around sunset and gradual evening dining. The menu focuses on shareable coastal dishes served at an unhurried pace. The space encourages guests to arrive early and stay through the transition into the night.

Lohri Celebrations at LOYA Taj West End

LOYA marked Lohri through a menu rooted in winter produce and regional traditions. Dishes draw from North Indian harvest rituals and slow-cooked formats. The experience centres on shared dining and seasonal warmth. The journey begins with opening courses inspired by Lohri’s winter favourites, where grains and sesame take center stage.

Makar Sankranti at KOA Cafe & Bar

KOA approached Makar Sankranti through its existing beverage menu rather than limited-edition offerings. Smoothies and mocktails suited to daytime celebrations take focus. The space’s bohemian design aligns naturally with the festival’s social spirit.

The Royal Harvest Thali at The Silver Train

The Silver Train introduced a thali inspired by royal harvest rituals across Indian regions. The experience prioritises restraint, seasonality and ceremonial sequencing. Each element reflects historical dining discipline rather than indulgence.

Andhra’s Rural Cuisine at Novotel Visakhapatnam

Novotel Visakhapatnam hosted a food festival centred on Andhra’s village-style cooking. The menu revives traditional techniques such as stone grinding and slow cooking. It frames regional food as cultural memory rather than novelty.

FES Cafe Launches a Winter Beverage Collection

FES Cafe introduced a seasonal beverage menu focused on warmth and familiarity. The collection includes rich classics like the Grandmama's Special Latte, Chef's Special Hot Chocolate, alongside lighter alternatives. It aligns with winter routines rather than festive excess.

Parsi Dairy Farm’s Winter Offerings

Parsi Dairy Farm highlighted winter sweets rooted in jaggery, ghee and traditional preparation. Items like gajar halwa, til laddoos and adadiya pak reflect seasonal eating habits. The focus remains on continuity and familiarity.

Guppy Introduces Its Winter Menu

Guppy’s winter menu leaned into hearty broths, grilled dishes and warm flavours. The offerings balance freshness with indulgence across soups, small plates and sushi.  The menu opens with the Carrot & Spicy Miso Soup, a creamy carrot puree infused with gochujang miso. The small plates feature a balance of freshness and indulgence, including the Avocado & Tofu Salad and more.  

Bar Sama and Cat Bite Club come together for a two-day bar takeover in Goa. The collaboration centres on shared philosophies rather than limited-edition spectacle. Cocktails are designed to be accessible, balanced and social. This collaboration comes from a more personal place. It is about bringing people together to enjoy cocktails that are balanced, thoughtful and easy to love. 

Javaphile Café Opens in Worli

Javaphile expanded with a flagship café in Worli focused on specialty coffee and all-day dining. The space is designed for extended stays, informal meetings and solo visits. It reflects the neighbourhood’s blend of pace and pause.

Grill & Chill at BeeYoung Brewgarden

BeeYoung Brewgarden collaborated with Burgrill for a winter-led grill and beer experience. Live grills and unlimited pours define the format rather than plated dining. The evening prioritises conversation, outdoor seating and relaxed pacing.