The 98 Best Places to Eat and Drink in India

A ten-course tasting menu inside a converted textile mill in Mahalakshmi, where the whole project is an argument that Indian produce needs no outside help. The chef works with hyper-local, seasonal ingredients, and the kitchen runs an R&D lab on site where flavors are stress-tested before they reach the dining room. Ranked #15 on Asia's 50 Best and #68 on The World's 50 Best, with the 2026 Art of Hospitality Award added for good measure.

Getting to Naar involves mountain roads steep enough to make you question your choices, but that's the point. Chef Prateek Sadhu, who came up through Alinea and Le Bernardin before co-founding Masque in Mumbai, built this Himalayan tasting menu restaurant around the idea that Kashmir and its neighbors constitute a culinary world most people have never visited. Ingredients are hyperlocal, the six-season calendar shapes the menu, and the views do the rest. It holds a spot on Asia's 50 Best Restaurants list.

A long teak-and-granite bar runs the room, and the bartenders here work it the way a Japanese omakase kitchen works a counter, reading you before they pour. This is a cocktail bar inside Hotel Southern Star on Lavelle Road, polished enough to mean business without making you feel like a guest in someone else's house. It landed at number 37 on Asia's 50 Best Bars, which tells you the serious drinkers have already found it.

The sidecar on the menu combines cognac, bourbon, roasted corn, and lime acid, which tells you most of what you need to know about how this cocktail bar in Greater Kailash approaches a classic. The wood-panelled second floor is airy and unhurried, with a stage for live music when the mood calls for it. It has landed on Asia's 50 Best Bars list, which for a Delhi bar is no small thing to say flat.

The menu bounces from Korean barbecue tacos to lobster raviolo to shrimp dumplings without apology, and somehow it holds together. The Table is a casual fine-dining room in Colaba that's been feeding Mumbaikars forever, drawing a crowd that runs from suits to Bollywood without much fuss about the gap. The pasta and risotto section alone is suspiciously long. It holds a spot on Asia's 50 Best Restaurants list.

The cold palak paneer is plated to look like Mount Fuji, which tells you everything about the mood here. INJA is a fine dining restaurant inside The Manor Hotel that folds Indian and Japanese cooking into each other with a straight face and a good sense of humor. Kachori gets salmon caviar, cauliflower street food becomes a maki roll. Cocktails lean into the same playful logic. It earned a spot on Asia's 50 Best Restaurants list.

The house-made vermouths and tinctures are what give this Kala Ghoda cocktail bar its edge. Americano sits inside a California-inspired neighborhood spot but the bar program holds its own, running through classics, riffs on classics, and originals that pull in local flavors without making a fuss about it. The kind of place where the drinks list was written by someone who actually reads other drinks lists.

The cocktails here are numbered rather than named, which turns out to suit the vibe perfectly. Hoots' is a small, dimly lit cocktail bar tucked below wine bar Perch in Vasant Vihar, cosy enough to feel like someone's well-stocked living room. The drinks are carefully constructed, an Old Fashioned riffing on miso, a Whisky Sour finished with chamomile foam. The 50 Discovery listing has begun to spread the word, so the secret is getting out.

A 20th-century mansion from the last days of the Raj, furnished with teak chairs and old gramophones, houses one of Kolkata's most serious Bengali restaurants. The cooking spans classic and contemporary, and the room earns its period feel without tipping into theme-park territory. Staff in crisp white uniforms tend to two floors of dining rooms and a rooftop above. A Discovery listing from The 50.

A tree sculpture anchors the central bar of this upscale izakaya inside the JW Marriott Aerocity, where indigo floors meet textured concrete and floor-to-ceiling windows open onto a terrace. TV chef and restaurateur Dave Myers brought his Japanese flagship concept here in its first izakaya form, a dressed-up take on the classic Tokyo drinking-den format. The 50 Discovery named it among their picks.

On the 34th floor of the Four Seasons, this open-air rooftop bar splits into two moods: Yacht Club faces the ocean and runs loud, while The Gimlet Garden turns quieter, greener, and botanical. The cocktail list in the garden leans into herbs and medicinal plants, which sounds like a wellness class but drinks considerably better. On a clear Mumbai night, the city skyline does most of the work.

Geometric tiles and rattan chairs give this fifth-floor bar the feel of a colonial-era club that somehow kept its membership current. Coffee runs through the daytime, then the bar team takes over with cocktails that fold in local flavors, and a stage fills up with whoever's on the Instagram lineup that week, drag acts one night, a salsa ensemble the next. You can eat by the stage or just drink; both are reasonable choices.

No cutlery is provided, which either sounds like a gimmick or, once the tandoor-cooked lamb arrives, feels like the only reasonable approach. This dining room inside ITC Maurya has been around forever, its stone walls and log-top tables unchanged, its menu barely touched. The open kitchen lets you watch skewers loaded with northwest Indian specialities rotate over the fire. A Discovery on The 50 list.

The slow-roasted biryani arrives sealed inside a dough-lidded pot, which the server cracks tableside in a cloud of steam, a ritual that's been the same since before most restaurants you love were born. Dum Pukht is a grand, formal Indian dining room inside the ITC Maurya, all deep purples, gilded trim, and a live piano, serving the ancient dum-cooking tradition of the Awadhi royal kitchens. Dress accordingly and settle in.

Niyati Rao's tasting menu restaurant occupies a floor of a grand old Mumbai building, and the food is as quietly defiant as the address is unexpected. The kitchen sidesteps every familiar Indian touchstone and works through the subcontinent's produce instead, following its own logic across the meal. A Discovery on the World's 50 Best list. The crowd comes dressed and curious, ready to be surprised rather than comforted.

The bar inside a neo-colonial landmark in Fort, with high ceilings and a Scandinavian-stripped interior that somehow makes Mumbai feel very quiet. Warm earth tones, bare walls, minimal furniture: the room is doing a lot by doing almost nothing. The cocktail program matches the kitchen's ambitions, which are considerable given the chef's time at Noma. A spot on The 50 Discovery list tracks.

The blue cheese naan arrived first at the New Delhi original and has followed the brand to every room since, including this Art Deco dining room inside BKC's cultural centre, complete with a dancing fountain that the kitchen comfortably upstages. Indian Accent is an upscale restaurant threading Indian flavors through global forms, burrata chaat and pulled pork in phulka bread among them, in ways that sound like a dare but land with surprising composure.

A Japanese restaurant inside a boutique guesthouse in Assagao, where giant palms shade an indoor-outdoor room that looks out over a pool. The original outpost in Mumbai built a following among people serious about Japanese food, and this Goa sibling carries the same ambitions north. The cocktail list leans hard into Japanese pantry ingredients, yuzu, umeshu, shiso, and is worth starting with before anything else arrives.

Double-height ceilings, hand-carved screens, and glittering silver table settings make this the kind of fine dining room where you sit up a little straighter on arrival. Jamavar at The Leela Palace serves India's Northern Royal Kitchen tradition, from tandoor-cooked kebabs to spiced soups, in surroundings that treat hospitality as a near-sacred obligation. The 50 Discovery list has taken notice.

The name breaks down into three Keralan staples: tapioca, jackfruit, and bird's eye chilli, and the menu at this coastal Keralan restaurant takes that trinity as its mandate. Set menus run from snacks through curries and stews to dessert, while the à la carte adds sharing plates like whole boneless pomfret stuffed with coconut and masala. A Discovery by The 50, it's one of the more focused explorations of Keralan cooking you'll find in Chennai.

Cane chairs and lace curtains in the middle of BKC's corporate glass canyon is a choice, but O Pedro commits to it. This Goan-inspired restaurant takes its cues from the coastal state's seafood traditions and the four centuries of Portuguese influence that shaped them. The clientele is the kind that could afford a beach villa in Goa, but the room convincingly channels the holiday anyway. A Discovery by The 50.

Bougainvillea climbing the walls, pebbled courtyard, blue-and-white furniture: Olive Bar & Kitchen has committed fully to the Mediterranean fantasy, and Mehrauli is an odd but agreeable place to find it. The tree-top terrace bar is where the evening actually happens, cocktails in hand under whatever stars the Delhi haze allows. The kitchen has a Ferran Adrià connection in its past, which the menu quietly lives up to without announcing it.

Down a crowded lane in old Mumbai, this family-run Gujarati thali hall has been feeding the neighborhood for generations. The steel plates arrive loaded with small pots of dal, chutneys, curries, and farsan alongside roti and puri, the kind of spread where you stop counting refills. It's vegetarian, all-in, and not remotely precious about it. A 50 Discovery nod confirms what regulars already knew.

Velvet seating, botanical wallpaper, and plants threading into every corner set the mood at this cocktail bar in Worli, darker and more intimate than the restaurant it shares a building with. The drinks move between bright, fruit-forward builds and deeper, moodier pours, with kaffir lime, turmeric, and chilli syrup woven through the menu alongside more familiar flavours. It earned a spot on The 50 Discovery list, which tracks where Mumbai is heading next.

The king prawn alone comes with twenty-one sauce options, which tells you everything about how seriously Trishna takes seafood. This old-school institution in Kala Ghoda has been pulling in locals, travellers, and the occasional Bollywood face for decades. The Koliwada prawns are the draw everyone mentions, but the jumbo crab in butter, pepper, and garlic makes a strong case for itself. A Discovery on The 50 list.

Dim sum teahouse and patisserie by day, buzzy Cantonese dining room by night, Yauatcha brings a London original to the gleaming heart of BKC. The spot-lit tables fill quickly with a corporate crowd that knows the menu cold, working through steamed, baked, and fried parcels alongside noodle bowls and lighter takes on traditional Chinese fare. The patisserie counter is easy to overlook and shouldn't be.

Neapolitan pizza in Gurugram sounds like a long way to go for Naples, but da Susy makes the case without trying too hard. The dough is long-leavened, soft, and light, and the chef keeps the toppings in balance rather than piling on. The menu runs white pies, red pies, and specials, with fried snacks and panuozzi rounding things out. It landed at number 35 on 50 Top Pizza World. The room is simple and the service informal, which fits.

A second-floor pizza spot in Surat where the chef trained in the Italian tradition and means it. The dough gets the full Neapolitan treatment, and the menu splits between classic pies and the Indian Passport, a fusion number that does exactly what the name promises. Pasta and appetizers round things out, and the espresso corner is a genuine commitment to the bit. It ranked 47th on 50 Top Pizza Asia-Pacific.

Neapolitan-style pizza in Vasant Vihar, wood-fired and served in slices for the table to share. The long-fermented dough gets a soft, open crumb and a properly puffed cornicione, topped with Italian imports alongside a few local additions and a chicken section that knows its audience. The room runs to soft colors and natural materials, and there's a small counter selling fresh herbs, spices, and homemade jams on the way out. It ranked 41st on 50 Top Pizza Asia-Pacific.

Clay pots of cardamom-spiked rice pudding are how lunch ends at this old-school Old Delhi dining room in the lanes around Jama Masjid. The menu doesn't change, the waiters wear uniforms, and regulars apparently prefer it to the more famous neighbor down the street. Come with people, order seekh kebabs, mutton korma, and saffron-glazed sheermal, and let the table fill up before anyone starts deciding.

The kitchen here sends out more than 3,000 thali plates a day, which tells you everything about the pace of lunch. This canteen-style spot near India Gate is the go-to for home-style cooking from Andhra Pradesh, a state with a serious reputation for heat. The thali arrives loaded, and servers keep the vegetables coming until you wave them off. The tamarind rasam alone is reason enough to make the trip from wherever you're staying.

Chicken or mutton cooked for six-plus hours in desi ghee in an iron kadhai, served as what the shop simply calls "meat gravy," is the whole point of Ashok and Ashok. It's a no-frills dhaba tucked into a quieter lane of Sadar Bazaar, where the market otherwise sells steel pipes and apples. The mutton goes by noon most days, so arrive early or settle happily for the chicken, which comes with small corn-flour rotis scattered with green chiles and coriander.

The bhature here are fried twice, landing somewhere between pillow and cracker in a way that shouldn't work but does. This is an old-school street-food counter in a bustling market, packed with locals working through plates of chhole bhature, the thick spiced chickpea stew that Delhi takes as a point of civic pride. Order with onions and green chiles on the side, add a lemon soda, and you have the full picture.

Nihari, the slow-cooked meat stew that once had a strict morning-prayers-only window in Delhi's old city, now turns up all over the capital, quality be damned. This small all-day spot in Shaheen Bagh takes it seriously: a short menu of mutton nihari, beef-shank nihari, keema with potatoes, and bheja, alongside rotis that arrive hot every time. The fat and spice in the stew are kept in careful balance, which is harder than it sounds.

A restaurant in Gurugram built around the idea that street-food classics deserve a proper room and a cocktail list. The chaats alone read like a tour of the subcontinent, from bittergourd chips to crispy okra, and the bar leans into regional ingredients, gin spiked with kokum or wood-apple syrup and ghost chile. The space is warm and unfussy, the kind of place where everyone at the table finds something without much negotiation.

The golgappe here have been a reason to visit Bengali Market for as long as anyone can remember: crispy semolina shells stuffed with potato and chickpea, then flooded with cold tamarind water. This old-school sweet shop and snack counter also does ladoos and jalebis, the latter fried to order and soaked in saffron syrup. The crowd tends to mix office workers and families who've been coming since childhood, which tells you something.

A sunny cafe inside the National Crafts Museum, Cafe Lota takes pan-Indian cooking seriously enough to champion the dishes that usually get crowded out by the familiar northern canon. Ragi breads, Gujarati dal dhokli, palak patta chaat, and a sour aam panna sit alongside excellent iced coffee, all in a shaded courtyard that fills with museum-goers who seem in no hurry to leave.

South Indian coffee brewed in a steel pot and poured with a practiced arm sets the tone at this cozy South Indian cafe in GK2's M Block Market. The kitchen zeroes in on dosas done the Bangalore way, the kind that sends homesick diners from the south into quiet rapture. The puddu, deep-fried rice flour balls glossed with ghee, make an excellent argument for arriving hungry. Coriander-spiced buttermilk is the move if coffee isn't.

Nagaland's hill country, a cuisine most Delhi menus have long ignored, gets a proper home at this casual mid-range restaurant in Vasant Kunj. The kitchen leans on foraged and carefully sourced ingredients from the northeast, and the cooking has only sharpened since the move south. The crowd that follows a restaurant across the city tends to know what they're doing, and this one draws exactly that.

A tiny kebab counter tucked into the Nizamuddin neighborhood, steps from the shrine of the Sufi saint, where the owner will tell you the beef kebabs are made with a poet's eternal love and mean it without irony. The regulars, who range from Bollywood faces to mosque-goers finishing Friday prayers, tend to order the same thing: one plate of beef kebabs, roomali roti, and the house chutney that comes in generous puddles on a paper plate.

Pandara Road has been feeding Delhi families since partition refugees set up dhabas here, and Gulati is the one that stuck around longest and loudest. The ornate Punjabi dining room pulls multigenerational tables for butter chicken, dal makhani, and the dahi kebab, a fried cutlet that somehow hides a pocket of creamy yogurt inside a crisp shell. The menu has barely moved in decades, which is the whole point. Garlic naan is non-negotiable.

Marble floors, white tablecloths, and garden views through floor-to-ceiling windows set the tone for this fine dining room inside The Lodhi. The kitchen takes Indian classics and applies European plating precision, with flatbreads, chutneys, and spiced cornets giving way to showpiece mains. A tasting menu with wine pairings is the way in. The 50 Best lists it as a Discovery worth tracking.

Humayunpur is South Delhi's open secret, a neighborhood of Northeastern migrants that quietly became one of the city's most interesting places to eat. Lha Kitchen is a small Nepalese restaurant there, now regularly colonized by phone-first visitors filming dumplings at point-blank range. Order past the content creators: the kothey momo, pan-fried on one side with peanut and chile chutneys alongside, is the draw, and the vegetarian thalis with Nepalese dal hold their own.

A chaat stall in a residential pocket of Mayur Vihar that locals have been lining up at for years. The aloo chaat is the reason to come: potato fried crisp in ghee, hit with a green coriander-mint chutney and a sweet tamarind one, then brightened with fresh lemon and grated radish. The exact spice blend is a house secret, which is another way of saying no one else's tastes quite like this.

Afghan naan comes out of the oven patterned and blistered, and unlimited green tea keeps flowing whether you order more food or not. Mazaar is a sit-down Afghan restaurant in Lajpat Nagar, part of the Afghan immigrant community that has quietly built one of the neighborhood's more interesting dining pockets. The kitchen cooks Kabul classics, eggplant braised down with tomatoes, yogurt-marinated chicken over rice, the kind of food that is unfussy and deeply seasoned.

Tucked into an old Delhi marketplace, Nagaland's Kitchen is the kind of casual restaurant with a liquor license that the city quietly runs on. The menu reaches into Naga cooking, so alongside the Indo-Chinese snacks and momos you'll find pork ribs and smoked chicken hit with Raja Mircha. Regulars fill the room early, and the whole thing has the unhurried ease of a neighborhood spot where nobody's trying to impress anyone.

Amritsari naan is a meal in itself, not a scoop for something else, and this no-frills naan house near Rajouri Garden Metro has built its following around that single idea. The kitchen stuffs house-made paneer into the dough, fires it in a tandoor, and sends it out with butter and pickled onions. Order the lassi, thick and sweet with pistachios on top. West Delhi's Punjabi diaspora has known this for years; everyone else is catching up.

Rice wine served luxuriously pink in trademark goblets sets the tone at this casual, globally-minded restaurant tucked into the youthful, restaurant-packed neighborhood of Humayunpur. The chef came up in upscale Delhi kitchens before going deliberately low-key here, with nicely plated but unpretentious food spanning fried calamari, Thai curries, and birria wraps that seem to land on every table. Order heavily from the starters list, a pattern Delhi dining rewards.

A small shack under an overpass, open after dark, run by the same chacha for decades. He'll tell you meat grills better by moonlight, and after a kakori kebab here, you won't argue. The ground lamb, marinated in papaya and yogurt, is the kind of tender that justifies a late-night cab to the CGO Complex. Wrap it in roomali roti, and close with phirni from a mud pot.

Parked on the third floor of an '80s strip mall that somehow still feels like a shortcut to another era, Seoul Restaurant is a long-running Korean dining room that carries the title of Delhi's first. The menu covers the classics, kimchi jjigae and yukgaejang among them, all calibrated hotter and brighter than you'd find in the West. A Kingfisher goes with everything. When young Delhi can't decide, this is where it ends up.

Floral wallpaper and glass cases full of European-style pastries make this small Khan Market cake shop feel like someone's very well-organized fantasy of a Parisian patisserie. The Big Chill's dessert offshoot does cheesecakes, eclairs, and layered sponge cakes with the kind of care that makes afternoon coffee feel like a commitment. The peanut butter and Kahlúa cheesecake has a following that is not casual about it.

Majnu Ka Tilla is Delhi's Tibetan enclave, and the thing to do is eat your way through it. Start with laphing, a cold, translucent pancake tossed in red chile paste, sold near the neighborhood monastery. Move to the Himalayan restaurant for momos and shabaley, big deep-fried pastries that reward the detour. Finish at Ama cafe, where students linger over tea and cake. The whole loop costs almost nothing and explains why momos conquered the city.

The flaky patties stuffed with cheese and mushrooms have been pulling in Delhi regulars long enough to qualify as a Connaught Place institution. Wenger's is an old-school bakery and snack shop tucked into a Georgian-era building, doing cream buns, jam biscuits, and baguettes packed with tandoori chicken alongside the kind of shami kebabs that make a strong case for the savory side of a cake shop.