Restaurant Week India (RWI), the country’s pioneering nationwide dining festival, returned with a bang in 2026 after a decade‑long hiatus – marking a significant moment for India’s evolving culinary landscape. Reintroduced with a sharper, more curated approach, the festival reflects how dining out in India has transformed into an experience-led, culturally driven phenomenon.

This edition of Restaurant Week India is presented in association with Kotak Solitaire, Kotak Mahindra Bank’s premium banking proposition for affluent customers, focused on privileged access and curated experiences.

From end of April to beginning May, the festival spanning Mumbai, Delhi‑NCR and Bengaluru, featured a tightly curated line‑up of over 55 leading restaurants. Each participating restaurant offered specially designed three‑course prix‑fixe menus created exclusively for the festival.

“Kotak Solitaire is delighted to be associated with Restaurant Week India in celebrating and elevating India’s vibrant culinary landscape,” says Jyoti Samajpati, Executive Vice President – Head of Affluent and Salaried Propositions, “While the experience is open to all, we are proud to offer our Solitaire customers early access and specially curated privileges. This collaboration reflects our commitment to creating distinctive, meaningful experiences – bringing our customers closer to moments of discovery and refined indulgence.”

A decade ago, Restaurant Week India familiarised diners with prix-fixe menus and encouraged them to explore a wider range of restaurants. This edition built on this legacy while reflecting the evolution of India's dining culture over the past decade. For participating restaurants, RWI offered an opportunity to showcase ambitious, thoughtfully crafted menus to a receptive audience within a focused, time-bound window.

The 2026 edition led by Aatish Nath and Gauri Vij, co-founders of Restaurant Week India, was mentored and guided by Nachiket Shetye and Chaitanya Rele. Shetye, the original architect of RWI, brings with him the experience and vision that have shaped the festival's return.

“I've had a ringside view of the maturing of India's culinary landscape,” says Aatish Nath, “Restaurants and chefs have come to define the zeitgeist in a way that would be unthinkable even a decade ago, and with Restaurant Week India, we aim to introduce committed foodies and regular diners alike to a curated selection of the innovative, consistent and food-forward restaurants across three cities."

“This edition has the full backing of Kotak Solitaire, as well as the support of India's premier stand-alone restaurants, which makes RWI’s summer edition an event to look forward to,” says Gauri Vij.

The official RWI Summer Edition website has been developed by Putting Scene and the partnership extends to reservations. This year all bookings were managed through Putting Scene's centralised platform, with prepaid reservations priced at ₹1,500 per person for lunch and ₹1,800 per person for dinner, exclusive of taxes and service charge.

Restaurant Week India also partnered with Jay's Watch Store, one of India's leading watch retailers, to bring the festival to a wider audience of discerning lifestyle enthusiasts.

The 2026 edition had a tightly curated selection of restaurants across cities, including Bar Sama, Comal, Kopitiam Lah, and Tijouri in Bengaluru; Americano, Bar Paradox, The Bombay Canteen, La Loca Maria, and Sobo20 in Mumbai; and Adrift Kaya, Ikk Punjab, Inja, Japonico, and Nisaba in Delhi NCR, among over 45 others.

Japanese Drama at Japonico

We previewed Restaurant Week India for the first time, at Japonico, on Golf Course Road, Gurgaon. The brainchild of restaurateur Sahil Sambhi (who introduced the city to Vietnamese food with VietNom, and who has just opened Nadoo), and with the menu created by ex-Zuma Chef Roberto Blondi), Japonico is all about the grand gesture, with effortless flavour and being ingredient-led that is associated with Japanese cuisine.

With the minimalist, sultry ambience by interior designer Freddy Birdy, the first thing that strikes you are the large glass windows that open on to Gurgaon’s sprawling urban skyline.

What we loved was the lively stainless steel bar, the DJ console tucked away in a corner, that belts out house hits, and the hidden gem is the long Robata counter (at 15 feet, it’s the longest we’ve seen in Delhi) for a front-row view of Japanese Robata, and at one end, a neat Tepenyaki counter.

At the heart of Japonico is a culinary philosophy rooted in high-quality ingredients and bold innovation. The menu is a celebration of Japanese and Asian-inspired flavours, featuring dishes that are as exciting as they are refined. We tasted the tangy Avocado Carpaccio, thinly slice avocado, dressed in a citrusy glaze, that was refreshing, yet creamy, the Belgian Pork Belly, Edamame and Truffle Dim Sum, Norwegian Salmon with Cucumber and Ponzu Sauce, Ebi (with Prawn Tempura, Avocado and Wasabi Mayo), Oyster Mushrooms grilled on the Robata with Truffle Butter Ponzu and Chives) - evoked what is best in Japanese cuisine, Tenderloin Yakitori with Spicy Extra Virgin Oil and Soya Sauce – absolutely fresh and succulent, and Mapo Tofu with Udon Noodles.

From the new menu, try Crispy Squid, Grilled Zucchini, Octopus Yakitori, Non-Veg Rainbow (rolls), and Tofu Tiradito.

Some favourites include Japonico Shiitake Mushroom & Truffle Oil Salad, where earthy shiitake mushrooms meet the luxurious touch of truffle oil; Atlantic Crab Salad, featuring the delicate sweetness of fresh crab, balanced with vibrant, zesty accents; Japanese Bluefin Tuna Tataki, lightly seared to preserve the fish’s purity, served with a tangy soy dressing;

Spicy Tekka Hako Zushi, premium tuna with a spicy kick, wrapped in traditional sushi craftsmanship; Baby Chicken, tender and juicy, grilled to smoky perfection; Chilean Seabass Yakitori, grilled seabass skewers enhanced by the smokiness of the robata grill; Gindara (Black Cod with Yuzu Miso), buttery black cod glazed with tangy yuzu miso; Wild Mushrooms & Truffle Kamameshi, fragrant rice with wild mushrooms and luxurious truffle, cooked in a traditional clay pot.

And to end with a sweet note, we chose the Japanese Fluffy Cheesecake with Roasted Pear and Vanilla Ice Cream, and Coconut Panna Cotta with Mango Compote, Fresh Mango, and Mint, and a Japonico Tiramisu, which were absolutely divine until the last spoon.

As for the cocktails, we found nothing more fascinating than a drink called ‘The Smoky Moon’, from the Kaito menu, which is Scotch, ponzu, and lapsang tea – a drink that speaks of the ambition and resilience of the fictitious protagonist of Japonico lore, served in a China bowl on an oblong ice cube, with a gentle smokiness from the rice paper underneath the bowl that is burnt dramatically at the table.