The 50 Best Restaurants in India

The grand revelation of the Condé Nast Traveler x District Top Restaurant Awards 2026 took place at a lavish ceremony held at The Grand Hyatt, Bambolim, in the picturesque state of Goa. This annual event has cemented its position as the definitive barometer of India’s rapidly evolving dining scene, meticulously tracking the innovative contributions of chefs, visionary bartenders, and pioneering restaurateurs who are collectively redefining how India dines and drinks today. The glamour of the evening, attended by the industry’s elite, underscored the growing global prominence and sophistication of Indian gastronomy.

A striking shift in geographical representation marks this year’s list, indicating a broader dispersal of culinary excellence across the nation. For the very first time, Mumbai, a perennial culinary powerhouse, finds itself on equal footing with Goa, both states proudly hosting 13 restaurants among the top 50. This unprecedented parity for Goa signals a profound maturation of its dining scene, transcending its traditional image as merely a holiday destination. The state’s burgeoning tourism industry, coupled with an influx of talented chefs and discerning diners, has fostered an environment ripe for innovative and high-quality culinary ventures. Following closely, Bengaluru secures six spots, a testament to its status as a cosmopolitan hub. Chennai and Kolkata each boast four establishments, highlighting the rich regional flavors and evolving modern interpretations within these cultural epicenters. New Delhi, a long-standing capital of fine dining, claims three positions, while Shillong impressively doubles its presence with two entries, showcasing the rise of North-Eastern cuisine. The remaining five coveted spots are distributed across Kasauli, Hyderabad, Jaipur, Gurugram, and Karaikudi, each marking their unique contribution to India’s diverse culinary tapestry. This geographical spread paints a compelling picture of a decentralized culinary renaissance, moving beyond traditional metros to embrace regional authenticity and innovation.

The rigorous selection process behind these esteemed awards is a testament to their credibility. Condé Nast Traveler initiates the journey by curating an extensive shortlist of over 1,000 restaurants from every corner of the country. Restaurants are also encouraged to self-nominate, ensuring a comprehensive and inclusive pool of contenders. The final decision rests with a distinguished panel of 105 jury members, comprising India’s foremost tastemakers. This diverse collective includes influential food critics, acclaimed writers, celebrated chefs, renowned fashion designers, leading artists, prominent curators, and other passionate epicureans with an intimate understanding and appreciation for exceptional food. To ensure impartiality and accuracy, the voting process is conducted in two rigorous phases, with Deloitte Touche Tohmatsu India LLP serving as the process advisors, meticulously screening jurors for any potential conflicts of interest. Furthermore, regional diversity is deliberately built into the jury composition, guaranteeing a balanced and truly national perspective on India’s best dining establishments.

The Best Restaurants in India in 2026

1. NAAR, Kasauli
Claiming the coveted top spot, NAAR in Kasauli represents a poignant culinary journey for Chef Prateek Sadhu. Having left the Kashmir Valley at the tender age of five in 1990, Sadhu’s establishment, "NAAR" (meaning fire in Kashmiri), symbolizes his profound search for home. Perched dramatically on the edge of a cliff near Darwa village in Himachal Pradesh, this intimate eatery seats just 16 guests within a cluster of elegantly designed wood and slate huts. The restaurant’s philosophy is deeply rooted in its surroundings, offering six distinct menus that meticulously follow the Himalayas’ six indigenous seasons. Chef Sadhu, alongside Chef Kamlesh Negi, masterfully crafts these dishes over a juniper-smoked hearth, emphasizing local ingredients and ancestral cooking techniques. The journey to NAAR is an intentional one, a scenic two-and-a-half-hour drive from Chandigarh, encouraging travelers to embrace the experience fully. An insider tip suggests a stop at Ishar Sweets on the Kalka-Shimla Road for their renowned kulfi and kalakand – a thoughtful gesture that promises a warm reception from the NAAR team. Sadhu once described opening NAAR as "jumping without a parachute," a bold leap of faith that has, this year, landed at number one, signifying a triumph of deeply personal, terroir-driven cuisine.

2. The Table, Mumbai
A veritable Mumbai institution since 2011, The Table continues to redefine contemporary dining in the city. Helmed by Head Chef Louis Gomes, who began his journey here as a line cook over 15 years ago, the kitchen flawlessly balances beloved classics with adventurous new creations. Staples like the iconic SoBo Salad and the rich smoked goose-fat pâté coexist with more daring offerings such as lamb brain and morel vol-au-vent, reflecting a confident culinary vision. The restaurant experienced a significant and bold reset in 2023 under the guidance of Chef Will Aghajanian, injecting fresh energy while preserving its core identity. For those seeking an exclusive experience, The Table offers an unlisted tasting menu. Arriving for an early dinner between 6:30 and 7 p.m. allows guests (for tables of two to four) to request the chef’s picks—a meticulously curated six-course journey of snacks and small plates, priced at Rs.4,200 per person, providing an intimate glimpse into the kitchen’s creative prowess.

3. Papa’s, Mumbai
Exclusivity is the hallmark of Papa’s in Mumbai, an intimate 12-seater restaurant where reservations are snapped up within minutes of their monthly release. Tucked away up a narrow staircase above a Bandra sandwich shop, Chef Hussain Shahzad orchestrates a playful 12-course menu that boldly defies traditional fine-dining conventions. Diners can expect unexpected delights such as a Kashmiri Wellington, char siu pork reimagined in a modak, and the intriguing "Bugs Bunny" dish, complete with ants. The dining experience is further enhanced by whimsical touches like built-in fidget spinners at each table and General Manager Madhusudhan Kashyap’s impromptu card tricks between courses. The beverage program is equally inventive; while the "Papa’s Classical Mix" offers creative riffs on classic cocktails, an off-menu Picante, crafted with lemon and an in-house jalapeño marmalade, delivers a cleaner, brighter kick than its more conventional counterparts.

4. FarmLore, Bengaluru
Nestled at the outskirts of Bengaluru, FarmLore is a testament to hyper-local sourcing and sustainable gastronomy. Spanning 37 acres of lush mango and coconut groves, the farm itself supplies the majority of ingredients that grace its plates. The dining room, an intimate space seating just 18 guests, is warmly illuminated by two wood stoves, Kannagi and Anjaneya, which burn mango wood harvested directly from the property. Chef Johnson Ebenezer’s tasting menu is a seasonal ode to the farm’s bounty, featuring dishes ranging from charred lettuce with smoked ghee to lamb cooked for an impressive 18 hours with horsegram. For the truly adventurous, the menu includes bolder creations incorporating the farm’s own fire ants and exquisite Rameshwaram lobster. An exclusive "Omnisense" private dining room, connected directly to the R&D kitchen, offers a glimpse into the team’s ongoing culinary experimentation, where dishes are refined before making their way to the main menu.

5. Sienna Calcutta, Kolkata
Sienna Calcutta transcends the definition of a mere café, evolving from a Shantiniketan pottery store in 2010 into one of Kolkata’s most compelling cultural projects. Its ethos is deeply rooted in Bengal’s "maati and manush" (its land and people), manifesting in a menu that draws inspiration from the city’s vibrant markets and traditional kitchens. Dishes like bhetki à la Kiev, infused with radhuni butter, and choto maach bhaja served with a delicate fish egg aioli, showcase a sophisticated yet authentic regional approach. Debuting impressively at number five on this year’s list, Sienna offers a unique "omakase" experience for solo diners, providing smaller portions from the à la carte menu for a broader culinary exploration without overwhelming the palate.

6. Izumi Assagao, Goa
Bringing the precision and finesse of its Mumbai original to a more relaxed, tropical setting, Izumi’s Goa outpost is beautifully situated within Botanique, a lush boutique guesthouse in Assagao. The rigorous attention to technique is a direct reflection of Chef Nooresha Kably’s extensive training at the Tokyo Sushi Academy and a renowned ramen school in Yokohama. This expertise shines brightest in the sushi offerings, where nigiri, crafted with Japanese rice sourced from the Himalayas, is intended to be enjoyed by hand. Complementing the main menu is a dedicated yakitori bar. For an exclusive taste, guests can request off-menu items from Chef Raffael Kably, such as his spicy prawn yaki udon or, if available, a perfectly grilled hamachi collar.

7. Indian Accent, The Lodhi, New Delhi
Since its inception in 2009, Indian Accent has been a groundbreaking force, fundamentally altering perceptions of Indian cuisine. Moving far beyond traditional butter chicken and Mughlai staples, it introduced a modern, inventive approach that captivated diners. Under the steadfast leadership of Chef Shantanu Mehrotra, who has been with the restaurant since day one, the kitchen continues to innovate with iconic dishes like the blue cheese naan, pork ribs glazed in meetha achaar, and a kala khatta sorbet served charmingly in a miniature pressure cooker. The tasting menu remains the ultimate showcase of the kitchen’s inventive spirit. For a truly VIP experience, tables 26 or 27, favored by celebrities for their views of the glass room and the interplay of sun or moonlight on water, offer an unparalleled ambiance. A remarkable service feature allows guests to request dishes from older menus (with 24 hours’ notice), demonstrating the restaurant’s commitment to personalized nostalgia.

8. Bomras, Goa
Chef-owner Bawmra Jap, a native Kachin from Myanmar, has cultivated Bomras in Anjuna into a culinary institution over 16 years. His contemporary Burmese cuisine has garnered a loyal following, celebrated for signature dishes like the refreshing tea leaf salad, tiger prawn ceviche sharpened with local lime, and a smoked pork fried rice so coveted that regulars are reluctant to share. After a brief pandemic-induced closure, Bomras triumphantly reopened in 2020 at a new Anjuna location, complete with a small herb garden that supplies the kitchen, instantly drawing back its devoted clientele, including global celebrity Ed Sheeran. Beyond the printed menu, it’s always worth inquiring about Chef Jap’s off-menu creations, often inspired by dishes he prepares for friends, such as spicy chicken feet salad, slow-roasted pig’s cheek, or bamboo shoots with wood ear mushrooms. Sundays feature experimental khowsuey variations, but the tender coconut panna cotta with passion fruit remains a consistently delightful and reliable Goan dessert.

9. Avartana, ITC Grand Chola, Chennai
Opened in 2017, Avartana has masterfully transformed South Indian cuisine into a refined tasting menu experience, all while preserving its authentic regional essence. The name, Sanskrit for "rhythm and repetition," underpins its structured yet fluid culinary journey, offering four distinct menus of increasing length: the seven-course Maya, nine-course Bela, eleven-course Jiaa, and thirteen-course Anika. Dishes like bottle gourd served as marinated spirals with plum chutney and rice crisps, parotta compressed into a single bite with coconut chicken and a toffee made from Uthukuli butter, and the double-distilled rasam (a diner favorite often requested for take-home bottles) exemplify its innovative approach. Avartana excels in personalized service, accommodating dietary restrictions and preferences across all menus. For special occasions, the kitchen goes a step further, crafting personalized menu cards adorned with guests’ names and illustrations based on their photographs.

10. The Bombay Canteen, Mumbai
The Bombay Canteen offers an experience where impeccable service begins even before the menu is opened, with staff intuitively guiding orders through a harmonious, unspoken choreography. Chef Gaurav Yadav, now leading the kitchen, skillfully preserves a decade of beloved signatures like eggs Kejriwal and the gulab nut doughnut, while introducing exciting new additions such as chicken jhol momos. First-time visitors or solo diners are encouraged to sit at the bar, where friendly bartenders are not only happy to recommend dishes but also share their favorite local spots. For those overwhelmed by choice, "The Canteen Experience" is a recommended six-to-eight-course tasting menu offering smaller portions to sample the kitchen’s extensive range. A trip to the washroom provides a delightful surprise: 70s and 80s Bollywood hits playing against Art Deco tiling. Before departing, guests can request the restaurant’s "Mumbai checklist map," a curated guide to the city’s old-guard eateries like Ling’s Pavilion and Trishna, offering a deeper dive into Mumbai’s culinary heritage.

11. Masque, Mumbai
Masque stands as India’s most prominent flag-bearer for modern Indian fine dining. Under the leadership of Chef Varun Totlani, who impressively rose from commis to head chef in 2022, the restaurant recently underwent a complete redesign in its original Shakti Mills warehouse, transforming into an entirely new space. The refreshed interior evokes a blend of Gotham City’s mystique and Art Deco elegance, with an open kitchen now visible to diners. The 10-course tasting menu remains a celebration of indigenous ingredients, many foraged from across the country, from Himachal ferns to Ladakh apricots. A unique mid-meal highlight sees guests invited into the kitchen for a special counter course. The menu, while seemingly structured, offers flexibility; guests can request past dishes when booking. Personalized experiences extend to baby showers centered on favorite old menus, or even booking "Masque Lab" to cook alongside Chef Totlani. For ultimate privacy, the newly refurbished wine cellar offers an exclusive table, though securing it requires a personal conversation with the team.

12. Americano, Mumbai
Opened in 2019 by Chef Alexander Lee Sanchez and Mallyeka Watsa in Kala Ghoda, Americano buzzes nightly with the energy of a sold-out concert, often with Sanchez himself orchestrating the pass. The cuisine is a no-gimmicks approach to modern Italian fare, meticulously built on ingredients perfected through years of testing. Pizza is a particular obsession here, with dough refined over time and toppings balanced with precision, resulting in what many consider the city’s finest slice—crisp, charred, and utterly delicious. While often overlooked, the roast chicken is a simple yet sublime offering, and the tiramisu, freshly scooped tableside over tempered chocolate, has garnered a cult following. For celebrations, the team can transform this legendary tiramisu into a full birthday cake, prepared and served in the same signature style, with advance notice.

13. INJA, New Delhi
Tucked away in The Manor, INJA is Chef Adwait Anantwar’s audacious Indian-Japanese experiment, a concept that has divided Delhi’s culinary enthusiasts between those who hail it as genius and those who deem it sacrilege. Anantwar dedicated three-and-a-half years to perfecting these unique pairings, resulting in dishes like chawanmushi spiked with rasam masala, gobi 65 rolled as a maki, and gajar ka halwa tucked inside a steamed bun – all notably created without any soy sauce in the kitchen. The Japanese bhel is a particular favorite, often requested by regulars even when not explicitly available. Mixologist Supradeep at the bar crafts equally inventive, off-menu cocktails, including a Gondhoraj Margarita featuring blanco tequila, yuzu bitters, and Gondhoraj lemons from Bengal. Design aficionados will appreciate the private dining room, where the table is a single six-foot slab of pink marble, exemplifying INJA’s blend of culinary and aesthetic innovation.

14. Amar Khamar, Kolkata
Amar Khamar’s Lunch Room in Ballygunge is an expansion of the founders’ earlier venture, Annaja, now serving authentic, home-style Bengali cuisine in a charming 20-seat space. Established in 2019 by Sujoy Chatterjee to champion small farmers, the restaurant meticulously sources heirloom rice, lentils, and spices from growers across West Bengal. Its signature Chhuti-r Bhat, a four-course holiday meal presented on a banana leaf, thoughtfully highlights lesser-known heirloom rice varieties instead of the ubiquitous Gobindobhog. The mutton dish, Chui Jhal Mangsho, derives its distinctive heat from the stems of the chui jhal vine, offering a slow, smoky burn rather than an immediate chili kick—a nuance best appreciated by fishing out and chewing the stems between bites of meat.

15. NÄVU, Bengaluru
NÄVU is an intimate, chef-led restaurant in Bengaluru where co-founders Pallavi Mithika Menon and Kanishka Sharma craft concise, seasonal menus that playfully reinterpret culinary classics. Their chicken liver pâté, served donburi-style over miso butter rice with lap cheong, is a seemingly unconventional pairing that surprisingly works. Recent menus have featured intriguing combinations like mustard ice cream with pickled cherry tomatoes and beef tartare with sunchoke purée, while the cauliflower crème brûlée has earned a permanent spot. The restaurant’s motif of cranes, borrowed from Japanese mythology and subtly integrated into the décor and menu, serves as a guide; dishes marked with a crane icon are recommended starting points. Guests eager to learn the story behind this emblem are encouraged to ask Chef Kanishka, who might even offer a handmade crane as a souvenir.

16. The Second House, Goa
Housed within a 108-year-old Indo-Portuguese bungalow in Saligao, The Second House, designed by architect Ayaz Basrai, seamlessly blends the warmth of a home with the allure of a contemporary art gallery. Chef Jyoti Singh, formerly of O Pedro, curates a menu influenced by his experiences in Egypt and Indonesia, evident in the house bread, a fusion of Goan poee and Egyptian baladi bread, and a balchão riff infused with Indonesian flavors. A true hidden gem is "The Midnight Noodle," a beef and mushroom noodle dish with a satisfying chew, which Chef Jyoti reserves exclusively for those he knows, adding an element of insider charm.

17. Theta Theta Telugu, Hyderabad
From Sampath Tummala (of The Spicy Venue) and Chef Vignesh Ramachandran (formerly of Indian Accent), Theta Theta Telugu reinterprets classic Telugu dishes using techniques from Spain, France, Italy, West Asia, and Burma. Everyday tur dal and mango pickle transform into Mudapappu Hummus, topped with an avakai-flavored kalamata olive pickle, while ghee prawns arrive with a tamarind sauce and curry leaf brioche. Table 21, a secluded corner, is Chef Vignesh’s personal favorite, ideal for those who prefer to eat with their hands. Solo or duo diners can opt for the community table to observe other guests’ orders. The mutton chops seena roast is a must-try, and don’t forget to grab extra paan bonbons on the way out.

18. Praça Prazeres, Goa
Praça Prazeres, Chef Ralph Prazeres and Stacy Gracias’s restaurant in Panjim’s Fontainhas quarter, occupies a beautifully restored heritage home. The menu reflects Ralph’s extensive experience in kitchens from London to Copenhagen, featuring dishes like Scotch eggs, crisped pork belly with apple sauce, and pan-roasted fish with beurre blanc. The ground floor’s live kitchen maintains an intimate atmosphere, while the attic bar offers cocktails and house-made limoncello with charcuterie. A playful Easter egg awaits in the washroom – scan the QR code for a delightful surprise that captures the restaurant’s whimsical spirit.

19. The Johri, Jaipur
Set within a 19th-century haveli in Jaipur’s Johri Bazaar, The Johri is an aesthetically stunning dining room with pink walls, latticed windows, and hand-painted cranes. Chef Sonu Kumar, building on Vikram Arora’s framework, presents a seasonal vegetarian menu deeply rooted in Rajasthan’s culinary traditions. Highlights include a fiery paan-patta chaat, a truffle aloo tikki topped with a parmesan "papad," and a gold-leafed mirchi ka halwa suitable for Jain diners. As the dining room for a five-suite hotel, the ambiance is unhurried. The eclectic playlist, ranging from Bappi Lahiri to Lifafa, is a delightful touch that the team is happy to share on Spotify.

20. Comorin, Gurugram
Chef Dhiraj Dargan at Comorin excels in subtly reinterpreting familiar dishes, rather than outright reinvention. Bakarwadi is cleverly integrated into kadhi, gatte are crisped like polenta, and beetroot raita is plated as an artful radial of pickled vegetables. Certain "discontinued" favorites, like the mutton tawa pulao, can still be prepared on request without advance notice. The bar, led by Varun Sharma, mirrors the kitchen’s precision with clarified cocktails, sous-vide infusions, and house-made bitters, while the zero-proof options, such as carrot shrub Bloody Marys and khus-and-basil sodas, are equally impressive. The space also features a retail counter offering teas, ceramics, and other artisanal goods.

21. Kopitiam Lah, Bengaluru
Kopitiam Lah in Indiranagar masterfully recreates the vibrant Malaysian coffee shop experience. Pastry artist Joonie Tan and Chef David D’Souza faithfully uphold morning rituals with thick kopi, half-boiled eggs with soy and white pepper, and kaya toast with salted butter, alongside nasi lemak and laksa. Key ingredients like belacan and gula melaka are imported to ensure authentic flavors. The highly sought-after egg tart, with its flaky pastry and perfectly browned top, is a must-try; however, only one batch is made daily and often sells out by noon, so early arrival and immediate ordering are advised.

22. Naru Noodle Bar, Bengaluru
Chef Kavan Kuttappa’s Naru Noodle Bar has evolved from lockdown DIY ramen kits and pop-ups into a bustling 20-seat establishment within The Courtyard in Shanti Nagar. The concise menu features six ramens, including shoyu with chashu pork, creamy tori paitan, and Goan chorizo tantanmen, along with select sides and sake. Securing a seat is a challenge, as there are no walk-ins and online bookings open promptly at 8 p.m. every Monday. A quick strategy involves using Google Chrome with autofill enabled, deciding on your preferred day in advance, and swiftly navigating the payment process via QR code right at 8 p.m.

23. Cavatina by Avinash Martins, Goa
Chef Avinash Martins at Cavatina in Benaulim crafts a menu rich in personal memory and culinary training. Dishes are inspired by his grandmother’s market negotiations and childhood crab hunts at the jetty. The seasonal offerings range from valchi bhaji with mushrooms and morels to temperado masala-reworked tongue tartare. Martins emphasizes supporting local economies, with bamboo mats woven by local artisans, hand-ground masalas, and bread from a village poder. Celebrity patrons like Sachin Tendulkar and Coldplay have graced its tables. Requesting the chef’s table offers a direct view of the kitchen pass and bonus treats, including Avinash’s favorite off-menu cocktail. Lunch visits might even include a taste of the staff meal.

24. Kaspers, Mumbai
Kaspers, Chef Will Aghajanian’s Bandra bistro, is where his culinary creativity truly shines. Aghajanian, also the culinary director at The Table, blends classic bistro fare with a distinctive Bengali influence, using kasundi as a dijonnaise in dishes such as mud crab gratin with lamb brain. The whimsical interiors, featuring cherub murals by artist Kacper Abolik and paper-covered tables, encourage guests to doodle with provided crayons, with inspiring creations potentially framed. Always inquire about the specials board before opening the menu, as items like the veal chop Cordon Bleu, tandoori crab donostiarra, and the 25-minute chocolate chip cookie dough soufflé often sell out quickly. The excellent zero-proof cocktails are also exclusively off-menu.

25. Larder and Folk, Goa
Beginning in 2021 as a delivery and production kitchen, Larder and Folk, founded by Priyanka Sardessai and Siddharth Sumitran, has blossomed into a full café in São Tomé. The charming space is adorned with cat figurines, recipe books, and potted plants. The menu features hearty sandwiches, including a hot honey doughnut with fried chicken, stuffed bombolinis, and Sardessai’s acclaimed cookies. Sundays are particularly special, with a display case full of weekly changing specials, cakes, puffs