Way before four-hands collaborations and kitchen takeovers became the norm in India’s dining scene, there was Restaurant Week India (RWI). The experiential dining series, in its last edition, ran across
in Bengaluru, Chennai, Delhi, Kolkata and Mumbai, offering diners three‑course prix‑fixe menus. After a decade, RWI is back with a sharper, more curated format, focused on an experience-led, culturally driven phenomenon. Scheduled to take place from April 24 to May 3, 2026, the festival will span Mumbai, Delhi‑NCR and Bengaluru, featuring a tightly curated line‑up of over 55 leading restaurants.
Mentor at RWI, Nachiket Shetye, reflects, “The first version was built for a very different time. Back then, dining out in India was still finding its footing as an experience. The idea was simple: give people a reason to step into restaurants they might have otherwise hesitated to try.” Pricing and accessibility played a significant role in that. A lot has changed since then. He adds that diners today are far more aware. “They follow chefs, they understand cuisines, and they actively seek out new experiences. Restaurants, too, have evolved—there’s a stronger sense of identity, storytelling, and craft across the board.”
