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

Food in India has never been just about taste, it’s about tradition, togetherness, and transformation. And as we step in 2026, the Indian palate is rewriting its story. This isn’t just about what’s served on our plates, it’s about why we eat, how we eat, and who we are becoming as a nation. The new year brings an explosion of innovation to our kitchens and menus. From hyper-local ingredients finding Michelin- star fame to Luxe Indian Desserts, India’s culinary scene is brimming with reinvention. It’s a delicious balance between ancestral wisdom and futuristic creativity. Dhanush Kumar takes you on a flavorful journey through the hottest food trends of 2026, the ones already shaping how India eats, cooks, and celebrates food. 1. Conscious & Climate-Smart Eating 2026 is the year Indians are eating with awareness. Sustainability isn’t a buzzword anymore, it’s a lifestyle. Chefs and households alike are turning to climate-friendly menus featuring millets, seasonal vegetables, and plant-based proteins. Restaurants in metros like Bengaluru, and Delhi are championing “Zero-waste cooking.’ Where every peel and stalk finds a purpose. Expect menus that proudly mention carbon footprint scores, ethically sourced grains, and farm-to-table origins. 2. Regional Indian Revival India’s culinary roots are deep, diverse, and now rediscovered. Luxury restaurants are now serving Heirloom Andhra pickles, Nagaland’s smoked meats, Kashmiri haakh, and Cheetinad kuzhambhu with five-star flair. 2026 is seeing a surge in hyper-regional pride, food that celebrates dialect, soil, and story. Chefs are collaborating with home cooks and village artisans, ensuring authenticity isn’t lost in translation. What was once humble “ghar ka khana’ is now the most desired plate in fine dining. 3.Fusion Thalis Fusion thalis are the talk of the town. Imagine a South Indian dosa paired with Thai Peanut chutney, or butter chicken sliders served with Korean kimchi. Restaurants across Mumbai,