Where India Is Eating Next: New Restaurants And Chef-Led Experiences This January

As 2026 unfolds, India’s leading dining destinations are rethinking how we eat, gather, and experience food. Across the country, hotels and restaurants are introducing thoughtfully curated formats from all-day dining concepts rooted in local sourcing, to Japanese-inspired social hours adapted for Indian palates, and regional showcases that place heritage cuisine firmly in the spotlight.

Together, these new launches reflect how dining is evolving beyond the plate, blending storytelling, craftsmanship, and experience. Here’s a closer look at some of the most compelling culinary highlights to watch in the weeks ahead.

Gingerfire Makes Its India Debut at Hilton Hyderabad Genome Valley Resort & Spa

Hilton Hyderabad Genome Valley Resort & Spa marks the Indian debut of Hilton’s global all-day dining concept, Gingerfire. Designed

as the resort’s primary dining destination, Gingerfire serves as a canvas for the hotel’s culinary philosophy where local sourcing, Asian techniques, and global flavours intersect seamlessly across breakfast, lunch, and dinner.

With over 60 percent of its produce sourced locally, the restaurant places ingredient integrity at the forefront. The menu is built around Asian cooking methods such as wok, steaming, wood fire, and mortar-and-pestle preparation, resulting in dishes that are expressive yet balanced.

Led by Executive Chef Athar Hussain, who brings over 16 years of international experience, the menu blends global influences with a respectful nod to Hyderabad’s culinary identity. Standout dishes include Darjeeling Chicken Momos, Chicken 65, Chepala Vepudu, Chukandar Ki Shami, and Melon and Apricot Delight. Breakfast offerings such as Gongura Leaf Pancakes spotlight the bold, tangy flavours central to Telangana cuisine.

Reservations: [phone]

Adrift Kaya Launches Delhi’s First Japanese Aperitivo Hour

At Adrift Kaya, Michelin-starred Chef David Myers introduces Sunday Sundown—Delhi’s first Japanese aperitivo-style social hour. Launching on 18 January and held every Sunday from 4 PM to 6 PM, the experience reimagines the Japanese izakaya as a relaxed, late-afternoon gathering.

The format offers two menus: an à la carte selection of small plates and sushi, and a curated set menu designed as a complete sundowner experience. Guests can expect yakitori-style skewers, chicken karaage, tempura vegetables, compact sandos, and hosomaki rolls with salmon, tuna, and vegetarian options.

Cocktails, priced at ₹850 each, anchor the experience, with signatures such as the Yuzu Whisky Highball, Hot Apple Toddy, and Tropical Pineapple Smash, alongside Aperol Spritz, sparkling wines, light beers, and chilled sake.

Reservations: [phone]

Saraswat Flavours of the Konkan at K3, JW Marriott New Delhi Aerocity

New Delhi’s celebrated food theatre K3 hosts Saraswat Flavours of the Konkan, a limited-period showcase curated by Saraswat cuisine specialist Chef Gauri Apte. Running from 21 to 25 January 2026, the experience includes dinner service throughout the week and a special Sunday brunch.

Known for her dedication to preserving Saraswat culinary traditions, Chef Apte presents a menu rooted in authenticity and regional nuance. Guests are welcomed with Konkan-inspired décor, a soft Konkani playlist, and refreshing kokum-based drinks. The spread includes vegetarian staples such as Dalitoy, Tondli Bhaat, Tendlya–Mooga Ghashi, and Ukde Tandalachi Bhakri, alongside seafood highlights like Sungta Hooman, Tisrya Masala, Rawas Alle-Kadle Curry, Bombil Hirwa Curry, and assorted fish fries.

Pricing:
Dinner Buffet ₹4,099++ | Kids ₹2,050++
Sunday Brunch ₹4,399++ (Non-alcoholic) | ₹5,699++ (Alcoholic) | Kids ₹2,050++
Reservations: [phone]

Odian Odyssey at Courtyard by Marriott Hyderabad

Courtyard by Marriott Hyderabad presents Odian Odyssey, a limited-period lunch showcase celebrating the culinary heritage of Odisha, from 23 January to 1 February (12:30 PM to 3:30 PM).

Curated by MasterChef Smrutisree Singh, the menu explores lesser-known Odia preparations rooted in regional ingredients and traditional techniques. A chef, culinary entrepreneur, and storyteller, Chef Smrutisree brings over 12 years of experience and national recognition as the runner-up of MasterChef India Season 6. The experience is enhanced with live music, creating a relaxed yet immersive setting.

Pricing: ₹2,500++ per guest

Chef Raghavan’s Madurai Pop-Up at Courtyard by Marriott Hyderabad

Also at Courtyard by Marriott Hyderabad, Chef Raghavan brings the soulful flavours of Tamil Nadu to life with an exclusive Madurai Pop-Up, running from 8 to 11 January, between 6:30 PM and 11:30 PM.

The evening unfolds as an intimate, unhurried experience featuring a set menu and select à la carte options. Guests are welcomed with Sangu Poo Sarbath, followed by dishes such as Puli Inji topped with Vadagam, Murungai Ilai Rasam, Nenjelumbu Rasam, Poricha Kozhi, Madurai Kola Urundai, Vanjaram Kal Varuval, and vegetarian favourites like Beetroot Kuzhi Paniyaram.

The mains celebrate Madurai’s iconic rice dishes and gravies, including Chettinad Biryani, Nei Mandi Sadam, Vadicha Soru, Aatu Kaal Paya, Naatu Kozhi Curry, and Yera Rasa Podi Kuzhambu, paired with Madurai Parotta, Kari Dosa, and Kothu Parotta. Desserts such as Kavuni Arisi Halwa, Pazha Payasam, and the iconic Jigarthanda provide a nostalgic finish.