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From Awadhi dining to chef residencies in the Maldives and Italian food festivals in Vijayawada, discover the latest culinary pop-ups, new menus and dining experiences this season.
Where to Eat Now: The most exciting new menus and chef collaborations this season
From chef residencies and culinary pop-ups to themed dining festivals, restaurants across India and the Maldives are unveiling exciting new menus and limited-time gastronomic experiences. Here are a few noteworthy ones to explore this summer season.
An Ode to Awadhi Heritage at Four Seasons Hotel Bengaluru
The kitchens of CUR8 at Four Seasons Hotel Bengaluru will come alive with the refined traditions of Awadhi heritage as Chef Sheeba Iqbal, founder of Lucknow’s Naimat Khana, brings her culinary artistry to the table from March 20 to 28 for a special buffet dinner.
Her cooking reflects the essence of Ganga-Jamuni tehzeeb, where flavours unfold through a gentle layering of spices and time-honoured techniques passed down through generations. Each dish carries the warmth of home-style wisdom while being presented with the elegance expected of a luxury dining experience. Guests can look forward to an immersive journey into Awadhi cuisine, where heritage, nostalgia and refinement come together in every thoughtfully prepared plate.
Contact: +91 80 4522 2222
Note: Owing to the current geopolitical situation and its consequent impact on operations, there may be changes, postponements, or cancellations in the listed events. Please call the hotel to check on the status of the events before visiting.
Chef Giorgio Servetto at Atmosphere Core
Double Michelin-starred chef Giorgio Servetto will bring his distinctive Garden-to-Sea culinary philosophy to the Maldives this May 2026 through an exclusive collaboration with Atmosphere Core.
The chef will take over two of the destination’s most celebrated underwater restaurants, Only BLU at OBLU SELECT Lobigili and M6m (Minus Six Metres) at OZEN LIFE MAADHOO. The experiences will take place at Only BLU from May 7–9 and at M6m from May 12–14, where he will present curated five-course dining experiences for both lunch and dinner.
The menus will highlight island-grown produce, hydroponic greens, locally sourced vegetables and sustainably caught seafood, offering guests an immersive dining experience that blends Michelin-level gastronomy with the extraordinary underwater setting of the Maldives.
Chef Hari Nayak Returns to Four Seasons Resort Maldives for Another Unmissable Residency
Chef Hari Nayak is heading back to Four Seasons Resort Maldives at Kuda Huraa, and for lovers of Indian cuisine with a contemporary edge, this is one to mark on the calendar.
At the resort’s award-winning Indian restaurant Baraabaru, named among CNN Travel’s Top 10 Maldives’ Finest Tables in 2022, Chef Nayak continues his culinary dialogue with Head Chef Kishan Singh, blending coastal Indian traditions with global techniques.
This season’s menu dives into regional favourites with personality: Gujarat’s Anda Ghotala, Kolkata’s Beguni, black garlic naan, barbecue butter chicken chops and a playful gulab jamun crème brûlée.
A standout? His signature whole baked lobster with coconut turmeric sauce and lemon rice, bold, fragrant and unmistakably his. Chef Nayak will be in residence from March 30 to April 4, 2026.
Discover Italy on a Plate at Novotel Vijayawada Varun
Novotel Vijayawada Varun is set to transport diners to the heart of Italy with a vibrant Italian Food Festival at its stylish lounge, Gourmet Bar.
Bringing authentic Italian flavours to a city that is increasingly embracing global culinary experiences, the festival reflects Vijayawada’s evolving dining landscape and the hotel’s continued commitment to introducing world cuisines to local audiences.
Scheduled from March 20 to April 5, the festival will feature a thoughtfully curated table d’hôte menu, complemented by live culinary counters where diners can experience the flavours, aromas and techniques that define Italy’s celebrated food culture.
The experience promises an engaging journey through classic Italian favourites, prepared with a focus on authenticity and seasonal ingredients.
A Maldivian Journey of Edible Art with Chef Janice Wong at OZEN RESERVE BOLIFUSHI
Imagine a world where the turquoise horizon of the Maldives is no longer just a view, but a palette. This April, whispers of innovation return to the Maldivian air as THE OZEN COLLECTION heralds the celebrated return of Chef Janice Wong, a visionary often hailed as Asia’s “Queen of Desserts.”
From April 27 to 29, the island will transform into a living gallery for Chocolate Art & Serenity, a series of intimate dessert-led showcases where Chef Janice brings her signature edible art to life.
This is a rare opportunity to witness a culinary icon who has spent eighteen years redefining modern patisserie. Imagine tasting the vibrant hues of a Maldivian sunset or experiencing the textures of the reef through hand-painted pralines.
Reservations: +(960) 66 00 888
Holiday Inn Bengaluru Racecourse Introduces ‘A Coast Apart’ at Glass Kitchen & Bar
At Holiday Inn Bengaluru Racecourse, the specialty restaurant Glass Kitchen & Bar has relaunched with a refreshed concept titled ‘A Coast Apart’, celebrating the diverse culinary traditions of India’s southern coastline.
The new menu reinterprets regional coastal flavours through a contemporary lens, spotlighting dishes such as Lobster Mappas, Meen Pollichathu, Kuttu Paratha and Gongura Mamsam, alongside inventive desserts like Tender Coconut Payasam Ice Cream.
Complementing the menu is the “Madya Mix” cocktail programme, inspired by coastal botanicals and tropical infusions. With its refined yet nostalgic approach, the revamped restaurant presents a vibrant coastal dining experience in the heart of Bengaluru.
March 10, 2026, 17:33 IST