Bangalore is often known for its weather, start-up culture, and (unfortunately) traffic. Let’s throw another iconic thing into this mix: Kai Bar and Kitchen. Located on the thirteenth floor in the heart of the city, this rooftop restaurant feels like an escape pod from the town below. Once you step off the elevator, the noisy streets become a thing of the past, as you get ready to experience an “elevated” dining experience. The exceptional use of natural light makes the already spacious interiors look even larger and more open. The retractable glass ceiling, coupled with the relaxed atmosphere, creates an inviting vibe, perfect for indulging in a sobremesa that lasts hours! Their special fixed lunch menu, aptly named Zenith, is proof that great food tastes even better with a view. It comprises a thoughtfully curated selection of Asian, Continental, Oriental, and Mediterranean influences. Five courses, five moments You would expect the prices to be as sky-high as the view, but they are unbelievably down-to-earth. Zenith offers two options in its fixed menu: a three-course meal priced at 999 and a five-course meal priced at 1299. Plus taxes, of course. We highly recommend the latter, because the more the better, right? Soups, salads, dimsums, sushi, appetizers, large plates, and desserts. Gotta have ‘em all. The Smoked Chicken Salad, with baby arugula, is dressed to perfection with a yuzu vinaigrette and feels fresh and quite the looker. The Togarashi Crispy Lamb seemed a little too crisp, but felt familiar and comforting in its own right. Vegetarians, you will probably love the Edamame Dumplings and Green Paradise Sushi, both offering a symphony of flavours. A very special mention here to the Chocolate and Cranberry Cookie Dough Tart with Mascarpone Cream. Decadent yet subtle, the berries’ sourness is perfectly balanced by the rich, sweet

What: New menu at Vanilla Beans Where: Bandra, Mumbai Vanilla Beans, Mumbai’s premium eggless patisserie, has launched its New Strawberry Menu, celebrating the city’s strawberry season with fresh, handcrafted creations. Known for its artisanal, made-to-order desserts, the Bandra-based brand founded by mother-son duo Deepa and Rohit Desai continues to champion seasonal produce through layered textures and bold flavour pairings. This year, alongside its cult-favourite Nutella Strawberry Cake (also available in single-serve tubs from ₹250), Vanilla Beans introduces two new highlights: the Nutella Strawberry Krispy Kunafa, made with imported kataifi and homemade pistachio paste for a delicate crunch, and the Nutella Strawberry Crunchy Crumble, featuring a buttery crumble over creamy Nutella and fresh strawberries. The expanded collection also includes Belgian Dark Chocolate Strawberry, Biscoff Strawberry, and Strawberry Cheesecake, with vegan and sugar-free options across cakes, bentos, and tubs. What: KampaiWhere: New Delhi Kampai, one of Delhi’s most prominent modern Japanese restaurants under TasteShop Pvt. Ltd., celebrates its seventh anniversary with a first-of-its-kind feedback-driven menu. Known for its authentic flavours and warm hospitality, the brand invited loyal diners and 10 leading food enthusiasts to co-create its refreshed culinary direction. Guided by the Kampai chef team, months of tastings and guest review sheets shaped a dynamic new menu that blends Japanese classics with contemporary Asian influences. The revamped selection introduces bold additions such as Sandos, Sushi Tacos, Crispy Nori Bites, Prawn Sesame Toast and Cornets, all enhanced with Japanese condiments and house-made sauces. Desserts see a dramatic upgrade too, featuring a Pull-Up Cake, Cotton Cheesecake, and the much-awaited Mochi in signature flavours. With locations in Aerocity and Vasant Kunj, Kampai continues to pair minimal Japanese aesthetics with a vibrant social dining atmosphere marking a new chapter fuelled by community, creativity, and collaboration. What: SumaWhere: MumbaiSuma, Mumbai’s newest fine-dining destination by S.P. Motles, founded

What’s new: Nanna House Where: Bandra Nanna House brings the bold, heartwarming flavours of Andhra breakfast to Bandra, adding a fresh twist to Mumbai’s morning ritual. While most South Indian eateries focus on Udupi or Tamil flavours, Nanna House celebrates the distinct comfort of Andhra cuisine with dishes like Pesarattu, Poori Saagu, Babai Idli, Butter Idli, and crisp karam podi laden dosas. Founded by Mir Aga Syed of Aegyo Cafe and Dirty Martini Nanna House is inspired by his daughters’ love for the flavours they grew up with. “Nanna,” meaning father in Telugu, reflects the warmth and nostalgia behind the concept. The menu blends homestyle comfort with variety: Millet Cone Idli, 70mm Dosa, button idlis, and a special Kiddie Meal for younger diners. To complete the experience, there’s classic filter coffee, iced versions, oat milk options, and signature Hyderabadi chai. With no fixed seating and a quick-service format, Nanna House serves fast, soulful, authentic Andhra mornings right in the heart of Bandra. What’s new:4NOTEWhere: Hyderabad Hyatt Hyderabad Gachibowli has unveiled 4NOTE, an immersive dining destination where live kitchens take center stage, transforming every meal into a multisensory experience. Launched on 9th October 2025, 4NOTE brings together four distinct culinary traditions—North Western Frontier, Oriental, Telugu, and European under one beautifully designed roof. Guests can choose indoor or outdoor seating surrounded by lush greenery while enjoying the excitement of dishes prepared right before them. The concept celebrates diversity and togetherness through food, allowing diners to explore global flavours in a single space. From corporate gatherings to family celebrations, 4NOTE’s warm, thoughtfully curated interiors make it a versatile venue that encourages connection and conversation. “4NOTE is designed to be more than just a restaurant it is a destination where live kitchens, curated menus, and immersive spaces blend into unforgettable experiences,” says Piyush Sharma,

Tucked into Vagator’s lush tropical edge and gazing out at the Arabian Sea, Como Agua has always been one of Goa’s most striking venues. But this season, it has transformed from a beloved pizzeria and Negroni bar into a full-bodied culinary destination one that’s as committed to craft as it is to creativity. Ratna Vuppala gives a lowdown of this place. A Menu Built on Freshness — and You Can Taste It The refreshed menu, led by Chef Amit Kumar, is anchored by a simple, rare promise: no processed ingredients. Everything from the citrus infusions in the cocktails to the buttermilk in the fried chicken is made fresh, in-house, and handled with intention. My meal began with the Citrus Avocado Toast, an unassuming dish elevated by its creaminess and surprising brightness. The avocado was lush without being heavy, with citrus cutting through in all the right ways. The Fried Chicken Tenders were a standout juicy, crisp, and coated in a house-made buttermilk batter. The sweet chilli dip on the side delivered the perfect hint of warmth without overpowering the chicken’s tenderness. Then came the star of their new commitments: the Burrata with Garlic Chimichurri, served with warm focaccia. Light, fresh, fragrant and unmistakably high-quality. Their fresh mozzarella and burrata are made in-house using A2 milk, giving the cheese a rich yet clean flavour that sets it apart from anything you’ll usually find in Goa. Pasta That Surprises, Pizza That Comforts For mains, the Fettuccine was easily one of the best I’ve had in recent memory silky, perfectly cooked, and subtly indulgent without being overwhelming. The Spaghetti Aglio Olio was simple, bold, and executed with confidence: exactly how Italian classics should be. Of course, Como Agua’s heritage lies in its pizza and their Neapolitan-style pies, slow-fermented for 48 hours, continue to