September 2026 Launches: New Restaurants To Check Out Across India

September 2026 is a packed month for restaurant openings in India. With fewer generic pan-Asian and continental spots this year, more restaurants are built around one region, one ingredient, or one chef's specific obsession. Some of that is cloud kitchens finally opening physical locations after years of building an online following. Some of it is chefs who trained abroad coming home and figuring out what their techniques actually do to Indian produce, not always successfully, but interestingly. Restaurant groups are also spending real money on how a space feels, not just what's on the plate, which is either a good sign for the industry or a sign that interior designers are winning too many arguments. This roundup covers the openings that got people talking this month: places with waitlists, places all over Instagram, and places that kept coming up in conversation.

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Adding to the Pizzeria is tbsp.’s Pastaria, where handmade pasta brings another expression of comfort food to the table. The menu moves across different pasta shapes, sauces and flavours, from familiar classics to richer and more contemporary combinations. Together, the Pizzeria and Pastaria form the core of tbsp.’s Mumbai proposition, familiar, generous food with plenty of room to make it your own.

Address: Phoenix Palladium, Lower Parel, Mumbai

Timings: 12:00 PM to 11:00 PM

Contact: 8826664680

Linking House

Now open in Santacruz West, Linking House is a new all-day social culinary house built around one simple idea: bringing people together. The morning menu includes dishes such as Turkish Eggs, as well as open sandwiches like the Cottage Cheese Tonkatsu Sando and Crispy Cafreal Chicken Sando. The larger plates feature Curry Leaf Cottage Cheese, char-grilled with burnt curry leaf pesto, coastal spices and chilli paprika; Mojo Fish Skewers with a green herb sauce; BBQ Prawns with Apple Cucumber Salsa; and Smoked Chicken Al Faham served with garlic toum.

Sushi is another part of the Linking House experience, with guests able to choose from creations such as the Spicy Tuna Roll, Crispy Prawns Tempura Sushi, Spicy Volcano Salmon Roll and Truffled Purple Sweet Potato Uramaki. The menu also includes dishes such as Sumatra Coconut Curry, served with blue pea rice, and Lamb Rendang Curry, alongside rice bowls, small plates and food designed for sharing.

Address: Savoy Chambers, Linking Road, Santacruz West, Mumbai

Timings: 8:00 AM to 1:30 AM

Seating Capacity: 120 guests

Cost for Two: ₹2,000

Delhi NCR

Kikli

Before there was a border, there was Punjab, a region connected by rivers, trade routes, royal courts and village kitchens. It is this Punjab that Chef Amninder Sandhu seeks to rediscover through Kikli, which now opens in Gurugram following the success of its first restaurant in Connaught Place, Delhi. The Gurugram menu features dishes like Kadaiyaan Lukeya Chicken, Satpura Chaat, Gobhi Bharmi, Katlama, Chapli Kebabs, Nalli Kachori, Kachalu Salad, Bhaneya Aloo Chaat and Atte Di Chiddi.

The menu also highlights breads beyond the familiar naan and tandoori roti, including Mushki Roti, a naturally fermented Punjabi bread, and Toonhi Roti, described as a Punjabi cousin of Sindhi koki. Satpura Chaat layers crispness, khatti-meethi aloo di launji, chole and imli chutney, while Kachalu Salad and Bhaneya Aloo Chaat reflect everyday Punjabi food. Nalli Kachori and Chapli Kebabs speak to the broader culinary geography of the old Punjab.

Address: 1st Floor, AIPL Masterpiece Complex, Unit 2, Sector 54, Gurugram, Haryana 122002

Timings: 12 PM to 3:30 PM & 7 PM to 11:30 PM

Seating: 60

Contact: 7233999333

Kai OOTA

Derived from the Kannada word for "food eaten by hand", Kai OOTA celebrates the warmth, simplicity and a timeless way of enjoying a meal that connects you to every bite. The concise yet flavour-packed menu showcases Karnataka's culinary heritage through signature Benne Dosas, Ghee Roast Garlic Dosa, Masala Dosa, Thatte Idli, Rava Idli, Sabudana Idli, Plain Vada and Dahi Vada. Guests can also explore the rotating Rice of the Day, featuring regional favourites such as Donne Biryani, Bisibele Bhat, Coconut Rice, Vaangi Bhat and Tamarind Rice. 

The experience is completed with specialities including Chow Chow Bhat, Mangalore Buns, Mangaluru Bhajji, indulgent desserts like Tender Coconut Soufflé with Ice Cream and Pineapple Kesari Halwa, and beverages including Filter Coffee, Masala Majje and Kulhad Soda. More than just a place to grab a meal, Kai OOTA redefines how South Indian cuisine is experienced in the capital.

Address: No.14, Meharchand Market, Lodi Colony

TABLE By Tatva Hills

Rooted in the Tatva Hills growing ecosystem, TABLE brings together fresh produce, thoughtful cooking and relaxed hospitality in a space designed for everyday dining. The food at TABLE is honest, familiar and quietly contemporary. Mornings begin with freshly baked sourdough, good coffee, botanical breakfast bowls and dishes such as Turkish Poached Eggs and Shakshuka Verde. Weekdays move naturally into lunch, with handmade pastas, seasonal pizzettes, salads and plates built around what is freshest. Weekends are slower. Brunch at TABLE brings together the things that make a long morning worth lingering over: fresh bread, eggs, seasonal produce, coffee and plates designed to be shared. As evening arrives, the menu becomes more comforting, with seasonal dishes, handmade pastas, pizzettes and desserts that invite guests to stay a little longer.

Address: Unit No.16,17,18, at Ground, The Gallery On Mg Mall, Mehrauli-Gurgaon Rd, New Manglapuri, Sultanpur, New Delhi, Delhi 110030

Bengaluru

Druma

The name Druma is inspired by the Druma tree, which becomes a natural metaphor for the restaurant's philosophy. The menu moves effortlessly from Ghee Roast, Chettinad Paneer, Gongura Paneer Koora and Alleppey Mango Curry to Mapo Tofu, Thai Curry, Tofu Katsu Curry and Mushroom Ricotta Ravioli. For Druma, however, variety is secondary to the ingredient itself. The kitchen follows a “produce first, always” philosophy, choosing ingredients for their quality rather than their trend value or visual appeal. That thinking comes through in dishes such as the Corn Saag Quesadilla, where creamy saag and sweet corn form the heart of the dish; the Jackfruit BBQ Slider, which allows the texture and character of jackfruit to take centre stage; and the Kathal Biryani, where fragrant basmati is layered with spiced jackfruit masala and cooked patiently. 

Address: Ground Floor, Cosmopolitan Club, 22nd Cross Rd, Jayanagar 1st Block, Jayanagar 3rd Block, Bengaluru, Karnataka 560011

Timings: 12:00 PM to 3:30 PM & 7:00 PM to 11:00 PM

Chandigarh

The Back Room

Opening in the heart of Chandigarh, The Back Room is the brainchild of Akshay and Saanya Verma of the VTC Group. With a cocktail menu curated by Tanka Gurung, the bar rests on a simple conviction: that a great drink should be decided in the calm of the afternoon, not improvised in the rush of the evening. Every cocktail is born in the bar’s lab, where recipes are weighed in grams, not millilitres, built, batched and rested with laboratory precision, so that every pour is accurate to the last decimal, every night, without exception, then sealed in large- format bottles and poured at the table. 

This is India’s only pour-only bar: no shaking, no stirring, nothing performed. Each code on the menu is the end of a long process, months of building, tasting, rejecting and rebuilding before a single drink earns its three digits. Drinks are ordered not by name but by a three-digit code: base, method, profile, a quiet homage to the city itself. Alongside runs a short repertoire of tapas, global and unbound by any one kitchen, made to be eaten with a glass in hand.

Address: The Toy Hotel, SCO 165–167, Sector 34B, Chandigarh