The Exploding Food Scene: Restaurant Openings and Culinary Trends Across India

Man, June is already taking over. It feels like the dining scene across India is just absolutely exploding. Global brands showing up, local favorites spreading out, all those pop-ups celebrating regional food—it’s a whirlwind. You’re chasing nostalgia, right? Unlimited breadsticks, lakeside sushi, that perfect summer cocktail. There’s something for everyone this month.
Here’s what’s worth keeping track of for restaurant openings, seasonal menus, and just general buzz. It’s a bit scattered, honestly.
Take Olive Garden , for instance. They finally dropped an Indian spot in Delhi, Worldmark Aerocity . It’s Italian-American comfort food, but they’re playing with the classics: Chicken Alfredo , Lasagna Classico . And yeah, they stick to the signature deal—unlimited soup or salad and those warm breadsticks. It’s a big deal for the fans of that kind of food.
Meanwhile, over in Bandra, they brought in House of Akina . Aspect Hospitality did this, drawing inspiration from everywhere. The menu is all about movement— Gondhoraj Salmon Ceviche , Wonton Lamb Birria Tacos . It’s warm, story-driven. They’re blending hospitality with some really bold flavors.
Mumbai is also moving. TwentySeven Bakehouse , you know them, they’ve expanded again. Now they have a spot in Oberoi Garden City , Goregaon. Four locations now. They keep all the bakery stuff—sourdough, croissants, those made-to-order sandwiches. And don't miss the Thecha Chip Butty if you like heat. It’s spreading out, that.
Pour Over relaunched their Khan Market spot. It’s not just a coffee shop anymore. It’s a full-spectrum thing. Morning rituals, then cocktails as the sun sets. The menu leans into comfort food designed for lingering.
And back in Delhi-NCR, The Embassy is still doing its thing. They’ve opened up in Elan Epic Mall , Gurugram. Still serving those classics, Giant Samosa , Dal Meat . They’re bringing that legacy to a new crowd in the NCR.
For fine dining folks, there’s Golden Dragon . They opened at the Taj Surajkund Resort & Spa . Chef Anuj Mathur and Chef Tong Sing Wah are running it. They’re hitting those Sichuan and Cantonese flavors— Beijing Duck , Mala Tofu , and the Famous Three Flavour Noodles . Sweet finishes like Mango Pudding are on the menu too.
Down south, Hyderabad got a new spot for Izumi , their third location. It’s lakeside, which is nice. They’re doing sushi, focusing on those big cuts like Bluefin Chutoro and Hamachi . It’s got a personal touch, too. The co-founder, Nooresha, Hyderabad was one of the first places she called home early on.
Then there’s a completely different vibe in Bengaluru. Indiranagar got Brine . It’s a 120-seater restaurant built around the idea of transformation. They’re doing modern European stuff— Beef Tartare , Roasted Tomato Risotto . The decor is interesting too, all those textured grey walls and the outdoor feel.
And for those looking for something spicy and regional? Bombay Brasserie is kicking off a Coastal Kissa series with Avo’s Kitchen . The brothers Amey and Gaurish Naik are serving Goan Thali , but on banana leaves. Think Papletache Hooman and Prawns Tawa Fry . It’s going to Gurugram and Mumbai for a few days.
Over in the JW Marriott Mumbai Juhu , Lotus Café is hosting a huge Soul of Thailand Food Festival . Chef Tim is leading it. You get all the southern Thai flavors— Kaeng Massaman Gai , Pla Lui Suan . And it wraps up with a big Sunday brunch on July 5th, bringing in the energy of Bangkok markets. That’s dinner and brunch slots running through late June and early July.
And don't forget the cocktail side. GRAMMIE is doing a summer program. Forest, Garden, Orchard, Sea. Smoky, herbal, tropical notes. Wild Canopy, Flor De Passion. It pairs well with their Wafu Italian menu.
And Latoyá is doing a Caribbean-coastal summer menu. Seabass Kokum & Melon Ceviche , Jackfruit Barbacoa Tacos . Lots of tropical slushies too.
And for the big food event—the Bombay Brasserie thing—it’s happening in Gurugram and Mumbai. Lunch and dinner slots are available. It’s a real spread of Goan flavors.
It’s all moving fast. You just have to keep up with what’s happening right now.
Written by Gree News Team — Senior Editorial Board
Gree News Team covers international news and global affairs at Gree News. Our collective of senior editors is dedicated to providing independent, accurate, and responsible journalism for a global audience.
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