17 New Restaurant and Bar Openings That You Need To Dine At This November

November arrives with a slate of openings that feel purposeful rather than flashy. Alongside thoughtful homegrown projects and sharply executed neighbourhood debuts, the month also marks a noticeable rise in international brands stepping into the Indian market with focused, design-forward concepts. Here’s a closer look at the launches shaping the month.

Mumbai

Dough & Joe, Bandra

Bandra’s newest opening brings a pizza-forward, coffee-led sensibility to Hill Road. Founded by Priyanka and Khushal Kotak and inspired by their son Vansh, Dough & Joe takes shape as a 2,400 sq. ft. neighbourhood space built around simple food and a sense of community. Designed by Studio 6158, the interiors blend vintage Italian warmth with Mumbai’s easy charm—think an open kitchen, a nostalgic Sony TV at the entrance, and a terrace punctuated with a Vespa and oversized coffee mugs.

The menu keeps things familiar but well considered: slow-fermented pizzas, small-batch pastas, and comfort-leaning plates, alongside a focused coffee programme featuring Joe’s Special Vietnamese, Nutella Iced Latte, and Butterfly Lychee Matcha. Positioned as a non-alcoholic, food-driven hangout, Dough & Joe is set to be the first in a series of community-minded spaces the founders hope to grow across cities.

Luna Et Sol, Worli

Prasuk Jain Hospitality has introduced Luna Et Sol, an Alpine-inspired dining destination that brings a new layer of theatrics and indulgence to South Bombay. Framed as a multisensory experience, the restaurant blends European culinary traditions with immersive projection-led storytelling, creating an atmosphere that shifts in mood and narrative through the evening. The space channels a modern chalet—walnut-beam ceilings, carved details, a central fireplace, and arched windows transformed into projection surfaces that move between snowy peaks, sunset skies and seasonal scenes. At a steady 18 degrees, the room is designed to feel like an escape from the city, complete with shawls offered tableside and a separate high-energy zone, The Red Room, fitted with its own DJ and bar for private gatherings.

The Nook, Bandra

The Nook brings a calm, design-forward café-bar sensibility to the heart of Bandra, positioned as a “third space” where coffee, cocktails and community meet. Rooted in the founder’s background in film and design, the space leans into mid-century modern lines, tactile textures and warm, cinematic lighting that shifts from day to evening. The result is a room that feels grounded, intimate and quietly expressive. The menus reflect the same intention. The coffee program ranges from clean brews to indulgent signatures like the Croissant Latte and Café Bombón, while the cocktail list is built around three pillars — Light, Brew and Craft. Drinks such as Smoke & Soil (mezcal, pandan, turmeric kombucha) and The Grind (rum, black sesame, coffee) capture the café-bar’s dual personality. The food follows a shareable, flavour-forward rhythm with plates like Cashew Essence with wasabi pea mousse and Fig Crostini with habanero-ginger honey. Beyond its opening, The Nook aims to grow as a community-led space, planning collaborations, creative sessions and slow, unhurried evenings that mirror the neighbourhood’s pace.

Akina, Worli

Akina has opened its second outpost in Mumbai, bringing a refined interpretation of modern Asian cuisine and mixology to Worli. Backed by Aspect Hospitality, the new space blends Japanese sensibilities with global influences, presenting an Indian-leaning menu shaped by the city’s cultural crosscurrents. The 100-cover restaurant is led by chefs Ganesh Pandit, Tenzing Sherpa and Ashwin Singh, who steer a menu that spans sushi, robata grills, small plates and contemporary Asian mains. Standout dishes include the Tuna Sol Kadi, Jicama and Curry Leaf Carpaccio, Som Tam Bhel, and Yuzu Gazpacho Pani Puri—each reinterpreting regional Indian flavours through a modern Asian lens. Designed by Istaka under architect Mehak Kapoor, the interiors channel Japanese minimalism through a global lens—soft greys, sand tones, and ash woods contrasted with subtle colour accents, rattan ceiling details and a mother-of-pearl bar at the centre. The space is zoned to balance intimacy and openness, with gentle lighting and layered materials shaping a room meant for slow, lingering meals.

Kaspers, Bandra

From the team behind The Table, which was recently ranked the best restaurant in Mumbai, comes Kaspers, a new 35-cover neighbourhood bistro tucked just off Hill Road. Jay Yousuf, Gauri Devidayal and Chef Will Aghajanian shape a space that blends the charm of Parisian bistros with the ease of New York dining, interpreted through a distinctly Bandra lens. Designed with Patch Design Studio, the room opens through a duck-green façade into mosaic floors, maroon banquettes and a zinc bar that anchors the space. The menu reflects Will’s global sensibilities: familiar bistro cooking with thoughtful twists. Think Bouillabaisse Toast, Taleggio and Spring Garlic Arancini, Morcilla de Kerala with Queso Fondito Potato Rosti and a Buffalo Tenderloin with Sauce Chateaubriand, alongside a focused cocktail list and a wine programme available entirely by the glass. Kaspers also carries a strong visual identity shaped by American artist Kacper Abolik, whose hand-painted cherubs give the space its name and playful edge. It’s a restaurant built on small, intentional gestures from branded matchboxes and crayon-topped tables to a Yves Klein Blue bathroom hidden behind a velvet curtain.

Coffee Island, Churchgate

Coffee Island has opened its first Mumbai café at the historic Eros Building in Churchgate, marking a key milestone in its India expansion with partner Vita Nova. After debuting in Pune last month, the brand’s move into South Mumbai reflects its focus on entering the country’s most active coffee markets, with upcoming outlets slated for Kurla and Thane. The menu features signatures like the Spanish Bombon, Mocha Espressione, Ibrik, Flat White and Hot Latte Signature, alongside iced picks such as Bobastic Coffeeccino, Fredo Cappuccino, Coconut Matcha and Vietnamese Shakerato. A compact food selection spans pide, flaky chicken burgers, and desserts like Choco Chip Berliner and Tiramisu Paris Brest.

Kadak, Andheri (Mumbai International Airport)

Kadak opens at ICONIQA Hotels near Mumbai International Airport as a modern pan-Indian dining concept that blends nostalgia with a contemporary, globally aware lens. The space is divided into distinct zones — a café for quick bites, a lively diner, private nooks for intimate gatherings and a terrace garden that brings a lush, open-air pause to the city. The menu celebrates updated Indian cuisine rather than fusion. Highlights include Black Chickpea Rasam with Chana Jor Garam, a salmon tartare take on papdi chaat, Pulled Duck Samosa with hoisin glaze, Tandoori Morel with toasted walnuts and Konkan Seafood & Red Rice Risotto. A chaat bar adds mini kulcha bombs in butter chicken and four-cheese truffle variations, while desserts such as the Jaggery Kadak Cheesecake and a reconstructed Serradura keep the finish light and modern- the signature fruit platter — a Parisian-style fruit-shaped dessert spread — anchors the end of the meal.

Delhi NCR

Magnolia Bakery Gurugram

New York’s cult-favourite Magnolia Bakery is set to open its first NCR store in Gurugram on November 15, 2025, marking the brand’s long-awaited entry into North India. Known worldwide for its classic American desserts, most famously the Banana Pudding, the bakery builds on its legacy from its original 1996 West Village shop with the same baked-from-scratch approach and warm, familiar aesthetic.

Brought to India by Spago Foods in 2019, the Gurugram outpost becomes the brand’s 12th location in the country and its first in the northern region, following openings in Bengaluru, Hyderabad and Mumbai. Spread across 1,550 sq. ft. on the ground floor of Godrej GCR, the new store sits in a high-footfall pocket with strong connectivity across the city.

Izakaya at MEGU, New Delhi

The Leela Palace New Delhi has introduced Izakaya at MEGU, a new alfresco concept that brings Tokyo’s casual, social dining culture to the hotel’s iconic Japanese restaurant. Designed for winter evenings outdoors, the space pairs MEGU’s refined aesthetic with a more relaxed, conversational rhythm — ideal for sundowners, after-work gatherings or easy weekend dining. The menu reimagines Japanese bar bites through a modern lens, offering dishes like Steamed Silken Tofu with Ginger Pepper Soy, Crispy Vegetables with Miso Mustard, Slow-Cooked Lamb with Pepper Garlic Soy, Steamed Seabass and Baked Spicy Crab. Drinks follow an izakaya-forward spirit with cocktails such as the Shinrin Highball, Nihon Noir and Kansei, alongside sake and Japanese whiskies.

Hosa, Gurugram

The popular modern South Indian restaurant from Goa, Hosa, has now opened a calm and inviting space in the capital region. The new Gurugram outpost is designed with tropical prints, earthy colours and plenty of greenery, creating a relaxed coastal mood. Chef Harish Rao brings his signature style to the menu, offering favourites and new dishes like plantain pepper roast, pamban chicken with lemongrass, curry leaf pesto snapper and toddy shop prawns with raw mango. For dessert, guests can enjoy filter coffee tiramisu or a bright hibiscus lime sorbet, paired with a selection of creative cocktails.

Riches’, New Delhi

Riches’ arrives as an ode to timeless hospitality in a city that rarely slows down. Created by entrepreneur-chef–chef duo Mayur and Sheena Rathore, the restaurant blends old-world warmth with a modern European sensibility. Designed by the founders themselves, the space is open and light-filled, defined by natural textures, muted tones and an ease that encourages lingering. The menu, led by Chefs Sadeev Pascricha and Dhruv Nijhawan, focuses on sophisticated yet familiar European dishes. Signatures include Tomato & Truffle Tartare, Brie Pie with Hot Honey, Chive Butter Lobster Roll, Cracked Tellicherry Pepper Prawns and a slow-cooked Chicken Pot Pie, alongside wood-fired pizzas. A Josper coal grill adds a subtle depth that grounds the food in comfort while keeping the execution refined.

Mr Button

If you’re in the mood for something classic—especially an Old Fashioned—step through door number 27 and into Mr Button, a charming cocktail bar in GK3, Delhi. The space is dim, warm, and wrapped in wood, designed to feel like the world of Henry J. Button, a fictional Savile Row tailor from 1880s London. Plush leather chairs, panelled walls, a fireplace and a small library add to the nostalgic vibe. The cocktail list features drinks inspired by the 1920s to 1950s, like the saffron-infused Crown Jewel and the tropical Secrets of Saigon. Pair your drink with crisp calamari, stuffed mushrooms, fish and chips or Moroccan lamb.

Lord Vesper, The Oberoi Gurugram

Lord Vesper is a modern lounge bar designed for a classy night out. Spread across three levels—a bar and lounge on the ground floor, a cosy mezzanine for private groups, and an open-air terrace perfect for weekend performances—it’s a space made for relaxing. The cocktails, created by award-winning expert Giancarlo Mancino, focus on strong flavours with lighter alcohol and fewer calories. The food mixes global and local tastes, with options like Jack Daniel’s chicken wings, Kerala coin paratha tacos, and Peruvian-style avocado tartare. A hidden entry leads to a circular space and then a bar with a semi-covered terrace overlooking the water. Dark marble, brass, glass, and teak set the mood, while playful drinks like the Vespertini and Fallen Banana keep things fun.

Grammie, New Delhi

Hotelier and hospitality entrepreneur Tanveer Kwatra returns to the capital with Grammie, a personal, pace-driven dining room at Sangam Courtyard, RK Puram. Known for Tataki, Shoyu and Neighbors in Goa, Kwatra brings a familiar clarity of vision: food-forward, design-led and built for the unscripted hours between work, play and everything in between. The menu leans on modern European technique with Mediterranean influences, anchored by open-fire cooking that keeps flavours bold, ingredient-led and quietly confident. At the bar, Ponté, curated by Storm Evans, focuses on clean, low-intervention pours and intentional cocktails that shift seamlessly from day to late night. The space mirrors the restaurant’s sensibility with warm light, layered textures and art by Rohit Chawla, complemented by Arjun Rathi’s sculptural lighting. It’s designed for lingering rather than rushing, a room where lunches stretch, drinks multiply, and the evening unfolds naturally.

Soulinaire, Alibaug

Alibaug’s dining scene just got livelier with the arrival of Soulinaire, a spacious new spot built for easygoing meals by the sea. The two-storey, 200-seater restaurant features a breezy open-air terrace and a glass-walled indoor pool on the lower level. Head upstairs and the mood shifts to warm coastal charm, with bamboo, jute, and brick details, a live kitchen, and a wraparound balcony.

As the first permanent home of IHCL’s bespoke catering brand, Soulinaire brings the same high standards seen across the Taj, Vivanta, and SeleQtions hotels. The drinks list offers playful takes on classics—think Alibaug Sling, Cherry Blossom Highball, Sunset Negroni—alongside familiar favourites like Limoncello Spritz and Espresso Martini. Breakfast leans into regional staples such as thalipeeth, poha, and akuri, while lunch widens into masala croissant bhaji, bombil fry, mutton cha kalvan, and more. For variety, there’s Asian and European comfort food, plus fun desserts like the Caramel Lotus Cloud and sitaphal-yuzu ice cream.

Goa

one8 Commune, Goa

one8 Commune opens its 16th outpost in Goa on November 5, set along the Chapora riverside in Siolim. Designed by Aayushi Malik, the space channels a Mediterranean coastal vibe — sun-washed textures, tasselled umbrellas, wooden paths and wide river views, with a rustic Italian-inspired indoor lounge that moves into a semi-alfresco setting. The menu stays true to the brand’s signature global comfort food with mezze, burrata, truffle mushroom phyllo, pizzas, sliders and bowls, alongside an expanded Indian section. Goa-led dishes add a strong local pulse with squid recheado fry, butter garlic seafood, achari pomfret, crab pepper roast and chorizo-topped truffle fries. The bar debuts “Classic Comebacks,” a refreshed take on timeless cocktails — from a cleaner Bees Knees and Apricot Jam Sour to an almond-inflected Negroni and a playful Mississippi Mud. Set against slow sunsets and riverside ease, one8 Commune Goa is built for long, unhurried meals and the city’s laid-back rhythm.

Lizard King Brewing and Co.

Lizard King Brewing Co. in Goa is all about beer, music, and a bit of attitude. The name comes from an unexpected moment when founder and brewmaster George Jacob came face-to-face with a monitor lizard on the same site. The tap list includes a tart saison, apple and mango ciders, a smooth Irish stout, a citrusy pale ale, a pilsner, a bitter, and a wit. Jacob, a Brewlab UK–trained brewer with years of global experience, pairs his drinks with classic pub food like pies, fish and chips, and chicken fried steak. With brewing tanks on display and walls covered in vintage rock posters, it’s a place for riders, beer lovers, and music fans to stop in for a gig and a pint.