From honest pizza and ingredient-led cooking in Bengaluru to restored classics in Mumbai, Thai showcases in Jaipur and seasonal feasts in Delhi-NCR, there is plenty to explore this month. Here is a look at the openings, new menus and pop-ups worth noting.
’Glasshouse at Dramique, Delhi
D’Glasshouse sits inside Dramique in New Delhi as a quieter venue within the larger destination. Floor-to-ceiling glass walls bring in daylight and shift to a soft glow after dark, giving the room a conservatory feel with greenery and clean lines. The focus is on conversation rather than high-energy performance. The bar runs a Garden-to-Glass cocktail programme built around fresh botanicals, herbs and greens, keeping the drinks balanced and easy to return to. The kitchen serves a European menu with subtle Asian touches, designed for unhurried meals. Programming stays understated, using light, reflection and the glass itself without overwhelming the space.
The Hidden Club at Olive, Delhi
The Hidden Club is a tiny four-seat bar tucked into a former backroom at Olive Delhi. Elbows nearly touch, the bartenders work right in front of you, and the sense of being somewhere slightly off-limits is part of the point. The space began as Olive’s experimental beverage lab, where the team tested ideas, refined techniques and explored ingredients. Many of the drinks served here still come from that ongoing work, and some later move onto menus elsewhere in the group. Guests get a close look at the process in a setting where curiosity matters more than polish, making it one of the city’s most intimate cocktail rooms.
Janot by Avinash Martins, Bengaluru
Janot by Avinash Martins, Bengaluru
Chef Avinash Martins has brought Janot to Bengaluru after building a following in Goa. The restaurant sits at 1 MG-Lido Mall and spans 5,500 square feet with space for about 70 guests. It is designed as a neighbourhood place where people can settle in for a long meal, a drink or conversation. Instead of following one cuisine, the kitchen starts with a single ingredient, a seasonal vegetable, a spice, a cooking method or a memory from Martins’ travels, and builds the dish from there. The Bengaluru menu draws on those journeys and keeps the food thoughtful without becoming complicated. The atmosphere is relaxed and the focus stays on good ingredients and easy hospitality.
Gulmarg, Mumbai
Gulmarg at The Shalimar Hotel in Kemps Corner has reopened after an eighteen-month restoration. The restaurant has been part of South Mumbai dining since 1962 and has long been a place for family meals and celebrations. The refresh keeps the familiar character rather than starting over. Signature dishes such as Chicken Makhanwala and Paneer Makhanwala remain on the menu, joined by a few new regional and seasonal additions. The space and service have been updated, but the warmth that regulars know is still there. The Advani family continues to run the restaurant across generations, treating it as a responsibility built on returning guests and steady hospitality rather than trends.
NYNY, Delhi
NYNY has opened in Hauz Khas Market as a New York-style pizza spot from Amol Kumar, the founder of Leo’s Pizzeria. The room is dimly lit, the music is on, and the offer is simple: pizza by the slice, beers, wines, cocktails and a few snacks. Stepping in is meant to feel like a casual New York corner rather than a formal restaurant. It works well for a quick meal or a longer evening with drinks. The focus stays on the pizza and the easygoing atmosphere, making it a straightforward addition to the neighbourhood for anyone craving a proper slice and a glass of something cold.
San San, Delhi-NCR
San San has opened in Delhi-NCR with a menu of contemporary Asian cooking. The room is cosy, sleek and dimly lit, suited to longer dinners rather than quick meals. Guests will find small plates, Robata grills and donburi bowls. Dishes worth ordering include the Spicy Avocado Sushi, Enoki Tempura, Lychee Carpaccio and a wide range of dim sums. The atmosphere sits between upscale and comfortable, making it a good choice for dinner dates or quiet evenings. The kitchen keeps the flavours vibrant and intentional without overcomplicating the plates, so the food feels modern while still being easy to enjoy.
Anardana, Noida
Anardana, Noida
Anardana has opened its largest outlet yet in Sector 50, Noida. The space uses contemporary Indian design with terracotta flooring, timber battens, lattice screens, natural stone and a dramatic double-height bar at the centre. Curved forms, changing levels and cascading greenery give the rooms a sense of movement. The upgraded menu includes Pulled Jackfruit Cannelloni in saffron cream, Butter Chicken Gujiya, Malai Chicken Roulade, Achari Chicken Breast, Lamb Ragout Sambusa, Mutton Goli Kebab and Rasgulla Tiramisu. Founder Shruti Malik calls it a milestone as the brand’s 14th and biggest outlet. The aim is a place that feels both familiar and new, with food and architecture working together.
Serious Slice, Bengaluru
Serious Slice opens its third Bengaluru outlet on 16 August on 12th Main in Indiranagar. The 1,600-square-foot space is darker and more intimate than the earlier locations, with an open pizza kitchen and a balcony overlooking the trees. It also introduces the brand’s first wine menu, including wine cocktails. Every pizza starts with dough that ferments naturally for 72 hours before it is hand-stretched and baked. Co-founder Anirudh Kheny describes the approach as “honest pizza” — the base has to stand on its own. The Margherita, made with San Marzano tomatoes, buffalo mozzarella and cold-pressed olive oil, remains the daily test of the kitchen.
Qaffeine, Hyderabad
Qaffeine, Hyderabad
Qaffeine in Banjara Hills is a contemporary Indian artisanal bistro and café built around specialty coffee, handcrafted baking and all-day dining. Signature drinks include Kaapi Nariyal, Mysore Silk (inspired by Mysore Pak) and Signature Iced Indian Filter Coffee. The food side offers Almond Croissant and Pain au Chocolat alongside breakfast plates such as Eggs Benedict with Nihari Hollandaise, Paneer Akuri and Parsi-style Keema Par Eedu. Later in the day there are Avocado Sev Puris, Noir Seafood Pasta, Smoked Chicken Pizza and Baaghini Espresso Tiramisu. The space works equally well for morning coffee, work sessions, brunch or relaxed dinners, keeping the focus on craft and easy hospitality.
New Menus and Pop-Ups
Loya, Taj Palace, New Delhi
Loya at Taj Palace has introduced a new selection of dishes that celebrate lesser-known recipes, heirloom ingredients and traditional techniques. Highlights include Fazilka Launji Chaat, Doaba Mutton Curry, Karari Phillauri Macchi, Sirmouri Murg, Bedwa Kulcha and Kulfa inspired by the streets of Amritsar. The plates bring together craft, nostalgia and a sense of performance in each serving. Service continues as usual, with lunch from 12:30 pm to 2:45 pm and dinner from 7 pm to 11:45 pm. The additions give regulars and first-time visitors a chance to explore flavours that sit slightly outside the more familiar North Indian repertoire while staying true to the restaurant’s regional focus.
UNO Izakaya, Bengaluru
The speakeasy-style bar at UNO Izakaya has expanded its cocktail programme well beyond the usual yuzu and whisky highballs. The list now draws on ingredients more often found in the kitchen — miso, umeboshi, fresh wasabi, sakura and lychee tea. Standouts include the Miso Manhattan, The Golden Koi (gin, sake, passion fruit and wasabi) and the Silent Bloom Negroni made with clarified Campari, gin and Lillet Blanc. A curated sake selection covers Honjozo, Junmai Ginjo and Nigori styles. The food menu follows the same ingredient-led thinking with dishes such as Hamachi Kombujime, Shake Ceviche and Gindara Misozuke, the last marinated in miso for 72 hours.
JW Marriott Goa
JW Marriott Goa has put together a series of experiences for the Independence Day weekend from 14 to 17 August. On 15 August, Água hosts a sundowner with 10s Only Szn, overlooking the Chapora River with cocktails, bar bites and sunset views. The following day, JW Kitchen stages a Bubbalicious brunch with sparkling wine, cocktails, sangrias and a spread of global, continental and Indian dishes plus a children’s selection and live music. Heliconia offers an intimate omakase with Chef Arturo that explores Nikkei cooking — Japanese precision meeting Peruvian flavours — with seasonal ingredients and live music. The weekend also includes longer-stay options for those wanting to stretch the holiday.
Flavours Of India, SALT Indian Restaurant Bar & Grill
Through August, SALT is running a limited “Flavours of India” beverage menu that draws on regional ingredients and landscapes. Cocktails include From the Valley (Kashmiri kahwa, whisky, apple and honey), Royal Heritage (gin, sweet lime, white peach and fennel), The Spice Coast (rum, coconut, pineapple and Kerala black pepper) and Flavours of Western Ghats (Coorg coffee, vodka, cocoa and vanilla). Mocktails such as Golden Kesar, Tarang, Noor-e-Nannari and Amrit Dhara offer non-alcoholic options with the same spirit. The list sits alongside the restaurant’s regular contemporary Indian food and is available throughout the month as a seasonal addition rather than a full menu overhaul.
Mumbai Matinee, Goa
Mumbai Matinee, Goa
As the monsoon settles in, Mumbai Matinee has introduced a set of comforting dishes suited to rainy evenings. The list includes Tomato Dhaniya Shorba, a fragrant coriander-spiced soup, and the richer Chicken Shorba & Paya Soup. Smoky Corn on the Cob arrives char-grilled with bold Indian seasoning, while Vegetable Skewers offer a lighter option of grilled seasonal produce. The room keeps its cinematic character inspired by the golden era of Hindi cinema, so the food and the setting work together. Whether for a quiet dinner, a meal with friends or simply watching the rain, the specials lean into warmth and nostalgia without straying far from the restaurant’s usual style.
Diggin, Delhi
Diggin, Delhi
Diggin has put together a monsoon selection of comforting favourites across its Anand Lok, Chanakyapuri and Tagore Garden locations. The list covers the Diggin Special Salad, Baked Goat Cheese, Grilled Vegetable & Goat Cheese Pizza, Vegetable and Lamb Lasagnas, Mushroom Skewers and the classic Chicken Cordon Bleu. Desserts include a warm Apple Crumble and the signature Biscoff Cheesecake. The garden-inspired rooms feel suited to slower evenings and lingering conversations. Cost for two is around ₹1,800 plus taxes. The specials sit comfortably within the café’s regular repertoire, giving regulars familiar plates with a seasonal tilt rather than an entirely new direction.
Koi Bar, The St. Regis Mumbai
The St. Regis Mumbai has introduced AURA, a new weekly Thursday-night ritual at Koi Bar that begins on 6 August. From 11 pm onwards the bar turns over to Afro House music, signature cocktails and a carefully set atmosphere created in partnership with ORION. The evening is designed for people who want curated music, good drinks and a more focused late-night crowd. It unfolds gradually as the night progresses, keeping the intimate scale of Koi Bar while adding a distinct weekly fixture to Mumbai’s after-hours calendar. The hotel positions it as an extension of its usual approach to hospitality rather than a one-off party.
OMO, Gurgaon
OMO, Gurgaon
OMO has launched its first major menu refresh in two years under Chef Chetna Chopra. The new list is built around seasonality, fermentation, place and interpretation, working directly with regenerative farms and cooperatives. Rice comes from Amar Khamar, mushrooms from The Shroomery, and most grains and vegetables from Tijara. Indigenous and heirloom varieties from smallholder and women-led groups take centre stage. The kitchen now draws more openly from regional Indian recipes and preservation traditions while keeping its ingredient-first DNA. Chopra describes the approach as adaptation rather than fusion, finding new ways to express Indian ingredients and memories through contemporary techniques without forcing combinations for novelty.
The Oberoi Rajvilas, Jaipur
From 19 to 23 August, Suryamahal at The Oberoi Rajvilas hosts a Thai culinary showcase by Chef Klae Somsuay of India Jones at Trident Nariman Point. The limited menu takes guests through salads, aromatic soups, satay, wok-tossed dishes, curries and rice preparations. Highlights include spicy minced chicken salad with toasted rice, lemongrass clear soup, grilled chicken satay with peanut sauce, Cochin lobster with Thai chillies and basil, classic green curry, and Thai-style fried rice with freshwater prawns. Dessert is water chestnuts in sweetened coconut milk. Chef Klae, who comes from Thailand’s Isan region, keeps the focus on authentic recipes and fresh ingredients within the resort’s garden setting.
Yazu, Bengaluru
Yazu, Bengaluru
Yazu has introduced a Monsoon Edition menu built for cooler, rain-soaked evenings. Comforting bowls include the creamy Paitan Ramen and the spicier Kimchi Ramen. Three new baos add shareable, flavour-packed options, while the Truffle Crab Salmon Aburi Roll and Hot & Cold Roll bring the restaurant’s usual precision. Crispy Fried Banana Tempura closes the meal on a warm, nostalgic note. Seasonal cocktails, Japanese Toddy, First Drop and Velvet Brew, sit alongside the food. The immersive interiors and open terrace bar remain part of the experience, giving diners a place to settle in with a steaming bowl or a drink while the rain falls outside.
Due Coste, Cena Pranzo, Grand Hyatt Gurgaon
From 7 to 9 August, Cena Pranzo hosts “Due Coste,” a four-hands collaboration between Chef Mauro Ferrari of the restaurant and Chef Fabrizio Berretta of La Piazza at Hyatt Regency Delhi. The menu celebrates Italy’s two coasts through regional flavours, seasonal ingredients and classic techniques. Dishes include Scallops with Black Truffle and stracciatella, Sea Urchin Spaghetti, Gorgonzola DOP Risotto with fresh pears, and Milk-Braised Pork. The three-day event is presented as a focused gastronomic journey rather than a regular service, giving guests a chance to taste the chefs’ combined take on Italian coastal and countryside cooking in one place.
Onam Sadhya at Spectra, The Leela Ambience Gurugram
The Leela Ambience Gurugram is serving a traditional Onam Sadhya at Spectra from 16 to 25 August for both lunch and dinner. South Indian MasterChef Asai Thambi has curated the vegetarian feast using time-honoured recipes and regional flavours. The spread includes Matta Rice, Avial, Sambar, Olan, Beans Thoran, Vellarikka Pachadi, Thakkali Rasam, Kai Upperi, Puli Inji, crisp Papadum, Ada Pradhaman and Paruppu Payasam. An à la carte selection runs alongside the full sadhya for those who prefer a lighter or more flexible meal. The experience is framed as a celebration of Kerala’s harvest traditions within the hotel’s regular dining programme.
Hilsa Festival, Oh! Calcutta, Bengaluru
Oh! Calcutta on Church Street has launched its Hilsa Festival Menu 2026 for a limited period. The seasonal offering centres on Bengal’s iconic Ilish, prepared in both traditional and contemporary ways. Guests can try Shorshay Ilish, Ilish Fish Finger, Ilish Bhaja, Ilish Paturi steamed in banana leaf, Chire Ilish Ghonto, Smoked Hilsa, Ilish Panikhola and Panta Ilish. The menu aims to show the fish’s versatility while staying rooted in Bengali monsoon traditions. It is presented as an annual fixture that balances authenticity with approachability for both long-time fans of the cuisine and newer diners.