The Best Restaurants that Launched in 2025

2025 was a blessed year for Indian diners. Almost every weekend came with a new pin on the map, a fresh reservation to chase, and a WhatsApp group debating “have you tried this place yet?” From ambitious global flavours to deeply rooted regional cooking seen through a modern lens, this was a year of confident risks and creative clarity. This was a year that reflected how India’s dining culture is evolving; curious, expressive, and ready to eat well. Here’s a look at the new restaurants that truly defined 2025.

Mumbai

Oju

Perched above the iconic Neuma bungalow on Mandlik Road in Colaba, OJU by Karan Johar opened its second outlet in Mumbai after a massive debut in Gurugram. It introduces a Japanese-inspired dining room that marries refined craftsmanship with global culinary sensibilities. Designed with intimate lighting, tactile materials, and a lush glasshouse ambience, OJU offers a menu that blends traditional Japanese technique with contemporary flair, featuring delicately composed sushi and robata dishes alongside inventive highballs and signature cocktails.

HOM 

In 2025, Mumbai’s dynamic dining scene received a fiery new entrant with the launch of HOM, a bold, fire-forward restaurant in Bandra that has quickly become one of the city’s most talked-about openings. Founded by nightlife and events veteran Pratik Gaba, the 42-seater draws its name the Sanskrit homa, a sacred fire ritual and places open flames at the heart of its culinary identity, with an open-kitchen “HOM Theatre” featuring wood-fired grills, custom tandoors and uninterrupted views of the action. At the helm of the kitchen, Chef Saurabh Udinia, who’s got recognition from both the Michelin Guide and the World’s 50 Best Discovery list has crafted a menu that combines fire-kissed technique with inventive modern Indian flavour profiles, from charcoal-grilled seafood and smoky laal maas to whimsical, aerated chaat.

Akina

While Akina initially made waves in Bandra West with its elevated Asian and Japanese-inspired menu, the brand’s latest iteration in Worli, launched by Aspect Hospitality, marks a significant moment in the city’s fine-dining landscape. Designed as an immersive dining destination, Akina Worli accommodates over 120 guests in a space that marries minimalist design with cinematic flair, reflecting Mumbai’s cosmopolitan energy. The menu, curated by chefs including Ganesh Pandit, Tenzing Sherpa, and Ashwin Singh, showcases technique-driven dishes across sushi, robata grills, small plates and mains, and introduces a Modern Asian–meets–Indian section that celebrates the city’s cultural diversity.

Delhi

Latango

Conceived by restaurateur Sahil Sambhi, Latango brings a European-inspired culinary and bar experience to the capital that feels like home. Designed by Vivek Guha of Orphic Designs, the space evokes a Mediterranean grotto with aquatic tones, sculptural glass bars, and a two-storey open kitchen that anchors both ambience and theatre. Overseen by seasoned Italian chefs Roberto Blondi and Joe Stanchi, the menu marries classic Italian technique with bold, contemporary touches across pizzas, pastas, seafood and desserts, while the artisanal cocktail programme -‘Liquid Letters from Europe’ offers imaginative drinks inspired by artistic dialogue between cultures.

Izakaya at Megu

Megu at The Leela Palace New Delhi, one of the city’s most sophisticated Japanese restaurants, added a fresh chapter to its culinary story in late 2025 with the launch of Izakaya at Megu. It’s a contemporary outdoor dining format inspired by the lively social culture of Japanese izakayas. The new offering brings the essence of Japan’s small-plates and shared-dining tradition to Delhi, featuring an alfresco setting ideal for after-work gatherings, weekend evenings and spirited conversations over cocktails, sake and Japanese whisky, complemented by dishes like steamed silken tofu with ginger pepper soy and baked spicy crab.

Hosa 

Goa’s beloved Hosa made a bold entry into Gurugram in 2025, bringing a vibrant reinterpretation of South Indian cuisine to the city’s dining scene. Designed with stylish interiors by Rohini Kapur, Hosa’s menu reflects Brand Chef Harish Rao’s deep knowledge and travels across South India, offering inventive plates that go beyond stereotypes while preserving the soul of regional food traditions. Signature offerings from the Goa flagship are complemented by bold reinterpretations and local adaptations for the Gurugram palate, all paired with a distinctive signature cocktail program led by award-winning mixologist Varun Sharma.

GRAMMIE

GRAMMIE made its much-anticipated debut in Delhi in 2025, bringing an unhurried dining concept where guests are invited to linger, unwind, and savour every moment without feeling rushed. The culinary ethos blends modern European techniques with Mediterranean influences, emphasising ingredient-led dishes and open-fire cooking that celebrate texture and flavour in every bite. Its menu features everything from playful small plates and wood-fire grilled mains to inventive seafood and globally inspired salads, complemented by Ponté, a thoughtfully curated drinks programme by mixologist Storm Evans, offering precision-driven cocktails that evolve with the day’s mood.

Ikk Punjab

After having the entire Delhi NCR in a chokehold with their first two outposts, Ikk Punjab opened doors to their third restaurant in the bustling heart of South Delhi’s M-Block Market in Greater Kailash II. With interiors inspired by a nostalgic “Colonel Sahab ka Ghar” theme, featuring earthy tones, vintage accents, Phulkari textiles and cultural motifs, the space evokes warmth and heritage even before the first bite. On the menu are classic Punjabi dishes steeped in history and flavour, from slow-cooked curries and rich lentil preparations to hearty kebabs and indulgent desserts, alongside an evocative bar concept called The Trophy Bar Ledger that channels colonial-era aesthetics and craft cocktails rooted in emotion and memory.

Goa

Lizard King Brewing Co.

Lizard King Brewing Co. officially opened its doors in Arpora, Goa, in October 2025, injecting a bold new energy into the state’s vibrant craft beer landscape. Conceived by Brewlab UK–trained brewmaster George Jacob, the brewpub is built around a visceral blend of craft beer, rock-and-roll attitude and community spirit, positioning itself less as a traditional pub and more as an immersive gathering space where brewing is part of the show. The tap list features a daring lineup, from crisp Apple and Mango Ciders to a robust Irish Stout, classic Pilsner, Belgian Wit and a tart Saison. Complementing the brews is a menu of hearty, pub-inspired fare such as stout-battered fish and chips and comforting pies designed to pair perfectly with each pour.

Indore

Masala Code

Masala Code, which opened in Indore in late 2025, has quickly become one of the city’s most talked-about dining destinations by bringing together 29 regional Indian cuisines under one roof. Founded by chef Vedant Newatia, the restaurant champions the idea that Indian food is not a single cuisine but a constellation of diverse culinary traditions, each with its own history and flavour profile. The 3,150-square-foot space in the heart of the city is designed by London-based architect Karan Gandhi, blending warm, artisanal touches like terracotta flooring and handcrafted tiles with modern elements that reflect India’s evolving gastronomic narrative. The menu takes diners on a culinary journey across India, from everyday favourites like aloo paratha and Benne dosa to regional classics such as Dindigul biryani and Uttarakhandi kadhi.