New Menus to Try This October: Fresh Flavours, New Cocktails and Reasons to Dine Out
As days get shorter, evenings turn cooler, and nights call for longer dinners and just one more round of drinks, October brings with it the perfect excuse to step out and explore. There is something about the changing season that makes discovering a new restaurant, trying an unfamiliar dish or stumbling upon a cocktail you didn’t know you needed all the more inviting.
Whether you’re in the mood for a cosy café afternoon, a dinner that turns into an entire evening or simply an excuse to gather your favourite people around a table, there is plenty to discover this month. So, if your dining plans could use a little inspiration, here’s a list of restaurants that have unveiled new menus, giving you every reason to step out, follow your appetite and find your next favourite.
DELHI
Dirty Good
It might be your go-to for pickleball, brunch or a nightout, but Dirty Good is giving you another reason to show up hungry—a new menu! On the food front, think avocado tostadas with fresh tomato and chilli-seed seasoning, soft eggs over a creamy avocado base, fresh salads and charred broccoli. Basically, brunch just got a little more interesting.
The cocktails, meanwhile, are hardly here to play it safe. Yuzu Blossom mixes Don Julio Blanco with lemongrass, sage, yuzu and bergamot, while Dirty Picante brings Patrón Silver together with jalapeño honey cordial, yuzu lime and dried coriander. Feeling adventurous? Wild Oasis combines cheese-fat-washed Don Julio Blanco with tropical liqueur and fresh lime. There’s also The Silk Cloud, Botanical Bliss and The Basil Bandit, alongside all the classics you know and love, from Margaritas and Negronis to Daiquiris and Martinis.
Kamei
Think your cocktail order is getting a little predictable? Kamei is here to shake things up. Its new Indigenous Asia Volume 2 menu takes inspiration from East Asian flavours, particularly Korean ingredients, and gives them a spot behind the bar. Presented in a box-style menu reminiscent of travel keepsakes, the line-up features 12 cocktails, including eight new creations and four returning favourites. Miso, shoyu, bonito, pandan, black rice, jackfruit and Sichuan pepper all make an appearance, so expect a few surprises with your Saturday night plans.
Start with the Sake Cha or Midori Highball, or go straight for the more adventurous pours. Hāmonī mixes gin, Palo Santo, Soulmate Soju, wasabi, grape and lemongrass, while Bonito Bay gives tequila an umami edge with bonito flakes. Then there’s the Shoyu Martini, where gin meets watermelon, tomato, sherry vinegar, citric and the savoury salinity of soy sauce.
Red Cocktail Bar
From tomato and pomegranate to amaranth leaf, watermelon, salmon, plum and chilli, drive the flavour and character of the new cocktail menu at Red. Led by head mixologist Virender Singh, the menu takes an ingredient-first approach, with each cocktail designed to let its defining flavour take centre stage, carrying Red’s colour-led identity from the space to the glass. Highlights include Rouge Orchard, a bubbly Johnnie Walker Blonde cocktail with apple, celery and mint; Amaranth Blush, which combines Lucifer’s Gold with amaranth leaf, vanilla and hazelnut; and Salmon-tini, an unconventional mix of Bombay Sapphire, pink salmon and elderflower, finished with a tobiko olive. Wine-Soaked Pom brings together gin, pomegranate reduction, mandarin, wine and ponzu for a balance of tart, sweet and savoury notes.
Call Me Ten
For the upcoming season, your tipples need an update too! Call Me Ten marks its second anniversary with six new cocktails which combine Japanese ingredients, global spirits and techniques such as tea infusion, carbonation and pickling. From the Kyoto Punch to the Ume Collins and the intriguingly named #10, Call Me Ten’s latest cocktail menu gives you a few more reasons to stay for one more drink. There’s the citrusy Yuzu Sour, the fruit-forward Golden Apple and the Ninja Haiboru, too, with plenty of zippy flavours, botanical notes and house-made twists in the mix.
Khi Khi
Dal Makhani, paneer tikka and butter chicken might be classics for an Indian meal, but what if the treats get a fusion twist? Dosa Waffle Aloo Chaat, Salmon Kebab or Tamatar & Burrata? Khi Khi is amping up its menu with a playful spin on familiar favourites alongside dishes like the Delhi 6 Chicken with its chilli-butter and cream emulsion. For something familiar the Bombay Keema Flatty, Pulled Jackfruit Nihaari with khameeri bread, and Potli Fish with kasundi and coconut bhetki are popular and the Colonial Mutton Curry is served with Malabar parotta for those who like their classics with a twist.
By the bar sample eight cocktail with unique and unexpected ingredients such as Kathal Highball, pairing jackfruit with bourbon; Fancy Martini, made with Tanqueray and carrot pickle; and Chai Cutter Whisky, inspired by masala chai and cake rusk.
Coffee Island
Thinking where to go for brunch with the crew? Coffee Island brings a taste of Greece to India with its new Greek menu. Inspired by traditional Greek homes, bakeries and cafés, the menu features Dakos Salad with tomatoes, feta and olives; Koulouri sesame-crusted bread sandwiches; and Gyros served in pita with fries, hummus and tzatziki, available in chicken and paneer variants. You can also indulge ob the Spanakopita, a spinach-filled filo pastry, alongside traditional desserts such as Kourabiedes, buttery almond cookies dusted with icing sugar, and Karidopita, a walnut cake soaked in Greek syrup. Complemented by the brand’s speciality coffees, Boba teas, Ube beverages.
AKU'S
What’s better than eggs, guac and a little bacon tucked into a bun? Not much, especially when breakfast is involved. The OG burger spot AKU’S is now giving you a reason to skip the snooze button, with a dedicated breakfast menu. Think Scrambled Egg & Cheddar buns, Scrambled Egg & Guacamole for your morning avo fix, and Cinnamon French Toast Stix with Ricotta Honey for those who like their breakfast on the sweeter side. If you’re keeping things lighter, there’s a breakfast bowl of hung curd, chia seeds, fruit and house-made granola. On the drinks front, expect everything from cappuccinos and flat whites to Cold Vietnamese Coffee, Iced Coconut Foam Coffee and a Strawberry Chia Seeds Smoothie.
MUMBAI
Nook
Shot, shot, shot! If your idea of a good night out involves a round of shooters and absolutely no boring drink orders, The Nook has a new menu worth rallying the group chat for. The bar’s 10-shooter line-up brings together nostalgic favourites, cheeky names and flavour combinations that don't play it safe. There’s the Green Tea Shooter, mixing whisky, peach and citrus; Buttery Nipples, a sweet butterscotch-and-cream combo; and the Lemon Drop, with vodka and house-made limoncello. Feeling adventurous? Berry Dangerous brings strawberry, tequila and a hint of chilli, while The Sour Gay mixes Sour Patch vodka, strawberry and blue curaçao. Whether you’re warming up for a big night or just ordering one more round with your crew, these little pours are here to make things interesting.
Sweeney
After a long day, sometimes all you need is a comforting meal. For us that looks like a table full of Thai flavours and absolutely no plans to rush. Sweeney in Khar has a new menu that bring just that. Start with Som Tam with Peanut Crunch, Miang Kham or Thai Basil Prawns, before moving on to Thai-Japanese mash-ups such as the Green Curry Crab Roll and Tom Yam Crispy Prawn Roll. For something more substantial, there’s Classic Thai Green Curry, Panang Curry and a Hot Basil Chicken Bowl, followed by Mango Sticky Rice or Tub Tim Krob. And if a long lunch sounds more appealing than a quick bite, the Bangkok Lunch Club offers a five-course weekday menu.
Tokyo Matcha Bar
Matcha is having a moment, and honestly, we’re not ready to move on just yet. For those who believe there’s no such thing as one matcha too many, Tokyo Matcha Bar in Bandra has introduced the Kyoto Garden Matcha, a creamy new addition dressed up with pink and green floral accents as well as the Strawberry Matcha Latte and Cookie Lychee Matcha, plus the Monster Cookie Series in matcha, coffee and cocoa, where every drink comes topped with a freshly baked cookie. But there’s more than just matcha to keep you around. The menu also covers Asian-inspired small plates, ramen, burgers, rice and noodles, from Korean Fried Tofu and Butter Garlic Prawns to Katsu Curry & Rice and Dan Dan Noodles. Save some room for the Basque Cheesecake, Tiramisu or Smash Croissants. Your matcha run might just turn into a full-blown meal.
tóa 66
Vegetarians, consider this your next dinner plan. In collaboration with the Tourism Authority of Thailand, tóa 66 is serving up a seven-course vegetarian tasting menu that takes you on a culinary tour of Thailand’s diverse regions, without leaving the city. Led by chefs Kanchit and Natanong Vongvichai, the menu brings Thai flavours to the forefront with dishes such as Miang Kham, Nam Jib Jaew with grilled sticky rice and tofu, Thai green curry, and Khanom Tuay, a comforting coconut-and-pandan dessert.
The drinks menu follows a similar travel-inspired route, drawing on everything from Thai night markets and island-hopping adventures to Muay Thai. Prefer to skip the alcohol? The zero-proof cocktails, named after destinations including Chiang Rai and Krabi, offer a refreshing way to round off the experience.
Tattva Bar & Café
Festive season calls for familiar flavours, a little nostalgia and, occasionally, a cocktail with rasmalai in it. Tattva Bar & Café is leaning into the spirit of Indian celebrations with a new menu that gives traditional favourites a playful twist. On the drinks list, Pista Mehfil blends pistachio rum, carrot, cream and rasmalai, while Paan Pataka mixes paan gin with white wine and kala khatta. Jashn-e-Guava brings together tequila, pear, chilli guava and Aperol for a fruit-forward kick.
The food menu is just as experimental. Fafda Chaat Board comes with strawberry-tamarind chutney and soy-glazed peanuts, while Kimchi Vada Lollipop pairs an Indian snack with house-made kimchi and gochujang mayo. There’s also Patakha Potato Gnocchi and Festive Tortellini, filled with ricotta, peanut and coconut, served with a coconut and lemongrass emulsion. It’s a menu that takes the flavours we know from festive tables and gives them a few unexpected turns.
FOO
Eight years calls for eight new dishes! FOO is celebrating its anniversary with a Year of 8 menu curated by Chef Eric Sifu, bringing together Chinese, Japanese and Nikkei-inspired flavours.
Expect Sushi Tartare, Fragrant Wontons, Silky Black Bean Dumplings and Smoked Truffle Sweet Potatoes, alongside Crunchy Prawn Sesame Toast and more Asian delights that will keep you coming back for another bite. Available from 12 to 31 October, the anniversary menu is all about bold flavours, inventive combinations and a fresh take on Asian dining. With multiple locations to choose from, consider this your cue to plan a visit!
YAZU
A good meal deserves an equally good pour; YAZU’s new wine and sake menu brings a fresh dimension to its Pan-Asian dining experience, with pairings that complement everything from delicate dumplings to rich ramen bowls. Think Yellow Tail Pink Moscato Rosé with Kiwi & Pinenut Dumplings, Moët & Chandon Brut Impérial with Lobster & Scallop Dumplings, and Japanese sake alongside the Shoyu Ramen Bowl. Whether you prefer a crisp white, a full-bodied red or a refreshing sake, there’s a pairing worth discovering, YAZU is your place to be!
Tanjore Tiffin Room
What if your next food adventure took you through the little-known culinary gems of Tamil Nadu? With Postcards from Tamil Nadu, Chef Krish Shah brings the flavours he discovered on his travels to Mumbai, from comforting rasam and crispy Kari Dosa to peppery roasts, juicy lamb chops and fragrant Dindigul Biryani. Running until November 1 across Bandra, Versova and Nesco, this is your invitation to explore Tamil Nadu’s many flavours, one delicious plate at a time.
Namah
Navratri plans, but make them a Karnataka-style feast! Namah is celebrating the season with Gombe Habba and a traditional Karnataka Oota, bringing regional favourites to the table. Think tangy Rasam, comforting Sambar, Majjige Huli, vegetable Palya, Menaskai, Kottige Kadubu and classics like Puliyogare and Lemon Rice. And because no festive meal is complete without something sweet, there’s Obbattu, Paayasam and Mysore Pak to finish things off. A little taste of Karnataka’s festive traditions, this one is best enjoyed over a leisurely lunch.
BANGALORE
Yauatcha
Navratri is in full swing, but keeping things vegetarian doesn’t mean your dinner plans have to be compromised. At Yauatcha in Bengaluru, festive feasting gets a Cantonese-inspired spin with two vegetarian tasting experiences: The Taste of Yauatcha and The Supreme Taste of Yauatcha. Think multiple courses of flavour-packed plates, starting with Vegetable Crystal Dumplings, Vegetable Char Siu Buns and Fried Turnip Cake, before moving on to mains such as Spicy Aubergine with Okra and French Beans, Szechuan Mapo Tofu and Stir-Fry Vegetables in Curry Sauce. So, if you’re swapping your usual festive favourites for something a little different this Navratri, consider this your sign to book that table.
Yàn Yán
Dimsums, gyoza, Ma Po Tofu and then some more? Consider this your sign to make room for another Pan-Asian feast. Yàn Yán at The Ritz-Carlton, Bangalore has rolled out a new set menu curated by Dimsum Master and Executive Chef NG Siew Choy, bringing together familiar favourites and dishes worth branching out for. On the menu, there’s Steamed Beancurd with Prawn Dim Sum in Egg White who Sauce, crispy Kataifi Prawn, 12 Miles Mushrooms and Yàn Yán Crab Rice. Going vegetarian? Ma Po Tofu Rice and Hunan Aubergine Tofu make a compelling case for skipping the meat without missing out on flavour. And because no feast is complete without something sweet, traditional Mooncakes round off the experience. Choose from lotus seed paste, red bean or salted egg yolk fillings.
HYDERABAD
Prego
Who’s saying no to pizza, pasta and a little antipasti action? Definitely not us. Prego at The Westin Hyderabad Mindspace has refreshed its menu. The cheesy, comforting plates include Quattro Formaggi Fagottini, inspired by Chef Shayaan Mitha’s childhood memories, Risotto alla Milanese with Osso Bucco, Two Land Agnolotti, Burrata di Puglia and Eggplant Parmigiana 2.0.
The experience gets a glow-up, too, with a refreshed look inspired by the colours of Italian hearths and Mediterranean landscapes. New table-side rituals add to the fun: The First Pour brings warm focaccia and premium olive oil straight to your table, while The Pasta Moment sees select pastas finished in front of you with butter, Parmigiano-Reggiano and fresh truffle.
KOLKATA
Swinton House
Park Street has a new address for dinner plans that turn into late nights! Swinton House brings its apartment-inspired interiors and vintage charm to Kolkata, with a menu that gives modern European café fare a distinctly Bengali twist. Think Bhetki Fish Croquettes with kasundi mashed potato, alongside local favourites like Jhalmuri, Phuchka and Kosha Mangsho. Save room for the Mishti Doi Cheesecake, too, which gives a familiar Bengali dessert a new spin. Add a creative cocktail programme by Head Mixologist Ankur to the mix, and you have a spot that brings food, design and nightlife together under one roof.
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