The Tatler Best 20 Restaurants in India 2026

Chef Alex Sanchez’s Kala Ghoda darling continues to refine its craft rather than rest on its reputation. The kitchen turns out a menu that balances restraint with boldness. The dining room hums with a warm, sophisticated energy that draws a mix of stylish locals and in-the-know travellers, making it as much a scene as it is a meal. Book four to six weeks out if you can; this is a table that demands lead time.

Tucked inside the ITC Grand Chola, Avartana cooks South Indian cuisine for the contemporary diner. The restaurant takes its name from the Sanskrit word for rhythm and mysticism, and this magical quality extends from the gilded copper-and-amber-hued interiors to the menu. Here, composition and plating become a work of art, allowing the bold flavours and indigenous ingredients of the southern peninsula to exist in renewed, unexpected form.

90s rap sets the scene as you step into Bandra Born’s dynamic space, where patrons lounge and converse with ease, staff move from table to table without intrusion, and mahua cocktails, crafted with a traditional flower-based spirit, flow from the bar. The menu is Mumbai in its most unfiltered form, rooted in tradition and unafraid to embrace its history. 

For the past decade, Hussain Shahzad, has been amplifying Indian cuisine through his work at The Bombay Canteen, a dining destination that shines a spotlight on the country’s diverse culinary traditions with creative and adaptive approaches. The result is a menu that remains relevant and food that knows exactly what it is. Classic recipes take on new forms, with familiar flavours arriving at the table in unexpected combinations.

Dining in Bomras feels like sitting at an outdoor restaurant in Myanmar’s lush jungle, where lush greenery and tropical blooms frame all sides of the dining room. But this green embrace serves a purpose beyond decoration. The garden is where Bomras grows the various fruits, herbs and chillies used in the kitchen, each a calculated investment towards its menu. The cocktail menu similarly uses the restaurant’s locale to its advantage.

Food refuses to become a passing thought at Farmlore, a sustainable farm-to-table establishment part of its own ecosystem on the outskirts of Bengaluru. Co-founder Kaushik Raju manages the expansive complex of tropical fruit orchards, hydroponic farms and native cows, while co-founder and head chef Johnson Ebenezer guides the kitchen with precise technique and a deep respect for ingredients. The menu changes monthly but remains rooted in Indian tradition. 

Hosa is where the flavours of South India undergo a subtle revolution. The menu reads less like a tribute and more like a celebration of adaptability. Dishes remain rooted in the regional cuisines of Kerala, Tamil Nadu, Karnataka and Andhra Pradesh, while their refreshing forms keep traditional flavours relevant for the contemporary table. The interior is underscored by a form of old-world grandeur that remains homely, while the patio is built for airy, al fresco dining. 

Located within The Lodhi, Indian Accent has helped to redefine Indian dining with its inventive approach to traditional recipes, flavours and ingredients. Chef Shantanu Mehrotra guides the kitchen with a global perspective and a deep respect for tradition, and the dynamic dialogue between the two plays out beautifully. Creative plating, coupled with the restaurant’s sleek, modern decor, contemporary ambience and service that doesn’t feel overwhelming, make Indian Accent a must-visit for anyone seeking something both familiar and refreshingly new. 

Named after the intricate 16th-century shawls of Kashmir, Jamavar is an ode to India’s regal epoch. The menu charts a course from the royal kitchens of the Mughal courts to the vibrant coastal traditions of Kerala, Tamil Nadu and the Malabar Coast, guided by a respect for tradition that dares to adapt. The dining room is equally lavish, where towering columns, cascading chandeliers and golden accents add to the experience. 

Dining inside a restored 19th-century building is as dreamy as it sounds. Located within the old walled city of Jaipur, boutique hotel The Johri sits within the historic Lal Haveli, a prominent landmark that served as a pivotal centre during India’s Pre-Independence State Rule, as well as the Freedom Movement. Within this complex lies an elegant restaurant serving an exclusively vegetarian menu. 

Named after three essential ingredients of a Kerala kitchen: tapioca, jackfruit and bird’s eye chilli, Kappa Chakka Kandhari is an ode to the vibrant flavours of South India. Familiar recipes are served with confidence. Each plate is a firm statement that Kerala cuisine is good enough for the big table as it is, no garnishes required. The room feels modern yet unfussy, resulting in a relaxed dining experience that leaves plenty of room for the dishes to shine. 

Dinner service at La Loca Maria feels like dining at a sprawling Spanish mansion on the Iberian Peninsula. The space is dimly lit by lavish, cascading chandeliers suspended over tables; wicker and wooden furnishings fill the space while the ceiling, hand-painted with floral patterns, heraldic motifs and scenes of Spanish life, adds to the charm. At the helm is Manuel Olveira, the Toledo-born Spanish chef-owner behind La Loca Maria’s comfort fare, delivered with an elevated touch. 

Indian produce finds new expression on Masque’s tasting menu. Located in one of Mumbai’s old textile mills, the restaurant is guided by an ingredient-led approach that shifts with the seasons, as well as availability from local farms, producers and nature itself. Indigenous ingredients arrive through the Masque lab, an experimental playground where the team test-runs their new creations, which doubles as a private dining space and free-style kitchen. Traditional recipes and ingredients are presented in thoughtful, contemporary forms, exploring fresh ways heritage can remain relevant for the modern table. 

Naar’s mountainous setting is just one part of the whole that makes it special. Here, chef-founder Prateek Sadhu leads a dedicated team that crafts inventive plates using ingredients sourced directly from the Himalayan mountains, its winding rivers and abundant forests. The cuisine is Himalayan in soul but contemporary in execution, where global influences and modern touches breathe new life into time-honoured recipes. Nature remains the main driver for the experience, determining the ingredients and techniques used to craft each plate in all six seasons unique to the region. 

Inside this Bengaluru fine-dining restaurant, chefs Kanishka Sharma and Pallavi Menon present a menu of global cuisine led by innovative flavours and textures. What’s more, the space is warm, comforting and carries the right amount of buzz, making this the place to be whether you’re sharing a table with five or dining solo. 

O Pedro celebrates Goan heritage and history without inhibitions. The menu takes as much influence from the region’s indigenous cuisines as it does from Portuguese culinary traditions. Cocktails carry the same Indo-Portuguese spirit. A laid-back buzz pervades the space, where lively music and unhurried service add to the experience.

Papa's is where chef Hussain Shahzad trades white tablecloths for something far more alive. His tasting menu is rooted in India’s culinary landscape, but each dish takes a familiar flavour and turns it on its head. Twelve seats wrap around the open kitchen, where the barrier between diner and chef dissolves.

What started as a quaint café quickly became a go-to destination for casual Bengali fare. At the helm, chefs Avinandan Kundu and Koyel Roy Nandi showcase the spectrum of Bengali cuisine that goes beyond the expected. Seasonal ingredients sourced directly from local bazaars lead the experience, presented through generational recipes, local cooking techniques and a respect for the region’s heritage that leaves room for innovation.