Last updated 16/01/2026 at 10.00 p.m. IST
Winter menus are everywhere right now, and restaurants haven’t slowed down. January’s halfway through, but the seasonal offerings keep coming. Some tied to harvest festivals, others just leaning into the cold and what people want to eat. Pongal, Makar Sankranti, Lohri: different names, different dishes, same spirit toward warmth and flavour. Whether you’re home or far from it, there’s something close enough to what you remember. For everyone else, it’s just good timing and limited runs worth catching.
TheGlitz team found the ones that matter. Festive pop-ups, exclusive winter menus running through the week or the month. Some remind you of home. Some show you what you’ve been missing. And for good measure, a few new openings made the cut. January’s passing. The food won’t wait.
WINTER MENUS at it’s best
SOUTH
LOYA | Lohri Menu | Bengaluru
What they’re serving: Lohri menu. Til Bhutte Ke Kebab, Surkh Kunna Gosht, Sarson ka Saag, Peppay Wale Chole, Dhaniya Mirch Ka Kukkad, Gajrela, Kulfi Falooda.
Standout dish: Til bhutte ke kebab, Surkh Kunna Gosht with achari-spiced crisp roti adding depth. intensity, fire. Meal incomplete without Gajrela, the classic winter dessert, slow-cooked to perfection.
Dates: January 10–15, 2026
Where: Taj West End, Bengaluru
Why it matters: Taj grandeur. Lohri done with quiet elegance. Seasonal produce, slow-cooked, shared tables.
Zarqash | Harvest Inspired | Bangalore
What they’re serving: Harvest-inspired menu by Michelin-starred Chef Rohit Ghai. Sarson ka Saag with Makke ki Roti, Gucchi Malai Kofta, Rarra Gosht, Chicken Tikka Masala, Trio of Classics desserts, Black Carrot Halwa.
Standout dish: Gucchi Malai Kofta – seasonal produce, refined elegance, indulgent winter classic.
Dates: January 10–17, 2026
Where: The Ritz-Carlton, Bangalore
Why it matters: Chef Rohit Ghai brings Michelin-starred storytelling. Tradition preserved, thoughtfully redefined.
Madras Kitchen | PONGAL Thali | Bengaluru UB City
What they’re serving: Celebrating Harvest – A Pongal Feast. Pongal thali with Ven Pongal, Sakkarai Pongal, traditional vegetable preparations, sambar, rasam, kootu, house-made chutneys, pickles, papad, papadum, filter coffee, buttermilk.
Standout dish: Ven Pongal – age-old tradition, seasonal produce, home-style comfort.
Dates: January 13–17, 2026 | 12:00 PM–11:30 PM daily
Where: Marriott Executive Apartments Bengaluru UB City
Why it matters: South India’s culinary heritage on a thali. Festival-inspired music, cultural immersion, togetherness.
F5 | Pongal | Bangalore
What they’re serving: A vibrant South Indian masterclass, my dear. We are talking crisp Cabbage Poriyal, buttery Arisi Paruppu Sadam, Kai Kari Mandi, traditional Avial, Medu Vada, and a punchy Rasam to keep things lively.
Standout dish: The slow-cooked Arisi Paruppu Sadam, the spiced Kai Kari Mandi, and for the finish, a decadent Chakara Pongal that is quite frankly, essential.
Dates: January 14th, 12.30 PM – 3.30 PM.
Where: F5, Hilton Garden Inn Manyata.
Why It Matters: Because gratitude is the season’s finest accessory. It’s a heartfelt, grounding tribute to the harvest that tastes exactly like a warm South Indian sun.
Neo Kitchen | Lohri | Bangalore
What they’re serving: Robust, fire-side royalty. Expect Sarson da Saag, Makki di Roti, Pindi Chole, velvet-thick Dal Makhani, Paneer Tikka, and charred Amritsari Kulcha.
Standout dish: The iconic Sarson da Saag and Makki di Roti duo, the piquant Pindi Chole, and a Gajar ka Halwa that demands your full attention.
Dates: January 13th, 7.00 PM – 11.00 PM.
Where: Neo Kitchen, Hilton Manyata.
Why It Matters: It’s all about the heat of the bonfire and the richness of the hearth. A celebration of abundance that brings a necessary North Indian grit and glamour to the table.
The Market | Punjabi Culinary | Bangalore
What they’re serving: Punjabi culinary showcase. Sindhi Namak Mandi, Gosht Kadai, Atta Murgh (live carving), Sarson da Saag with Makki di Roti (live station), Pindi Chole, Patiala Chicken Curry, Sharabi Raan, Sardai, Gud ki Lassi.
Standout dish: Sharabi Raan from the royal house of Patiala. Depth, heritage, indulgence.
Dates: January 19–25, 2026
Where: The Ritz-Carlton, Bangalore
Why it matters: Generous portions, robust spices, time-honoured recipes. Comfort meets refinement.
JW Kitchen | Pongal Menu | Bengaluru
What they’re serving: A proper harvest spread. Snake Gourd Kootu, seasonal Avial, crispy Kara Paniyaram, Mochai Kuzhambu, and a rather divine Sakkarai Pongal to finish.
Standout dish: Avial cooked in rich coconut and curd gravy. The Arisi Paruppu Sadam. Slow-cooked, buttery. Elaneer Payasam with tender coconut touch, the very definition of comfort.
Dates: January 14th – lunch or dinner.
Where: JW Kitchen, JW Marriott Bengaluru.
Why It Matters: Because tradition is the only thing never out of style. It’s a soulful, seasonal reset meant for those who appreciate the quiet joy of a shared feast.
La Utsav | Makar Sankranti Food Festival | Bengaluru
What they’re serving: Makar Sankranti food festival. Traditional Pongal, Avarekai Sabzi, Sarson da Saag, Makki di Roti, Til ke Laddu, Revdi, Pinni Laddu.
Standout dish: Traditional Pongal—prepared with festive customs, seasonal warmth.
Dates: January 12–16, 2026
Where: Grand Mercure Bengaluru, Gopalan Mall
Why it matters: Harvest traditions from across India. Slow-cooked, soulful, seasonal.
The Hebbal Cafe | Pongal Brunch | Bengaluru
What they’re serving: Pongal Brunch. Ven Pongal, Sweet Pongal, Chitranna, Murungakkai Masala, sugarcane mocktails, festive accompaniments.
Standout dish: Sweet Pongal – indulgent, traditional, harvest abundance.
Dates: January 14, 2026 (one-day brunch)
Where: Courtyard by Marriott Bengaluru Hebbal
Why it matters: Time-honoured Pongal classics with contemporary flair. Gratitude, abundance, togetherness.
The Square | Pongal Feast | Bengaluru
What they’re serving: Pongal Utsav – South Indian Harvest Food Festival. Medu Vadai, Kuzhi Paniyaram, Ven Pongal (slow-cooked with rice, lentils, ghee, pepper), Kara Kuzhambu, Avial, seasonal Poriyals, Sakkarai Pongal.
Standout dish: Ven Pongal – slow-cooked, traditional, served with Sambar and Coconut Chutney.
Dates: January 10–14, 2026
Where: Novotel Bengaluru Outer Ring Road
Why it matters: Tamil Nadu and Andhra heritage. Time-honoured recipes, harvest gratitude, togetherness.
Maize & Malt | SEAFOOD FESTIVAL | Bangalore
What they’re serving: Seafood Festival. Crispy Chilli Baby Octopus, Mangalorean Pepper Prawns, Goan Balchão, Thai Red Curry Mussels.
Standout dish: Mangalorean Pepper Prawns, Mussels Malabar Style, Butter & Pepper Garlic Prawns.
Dates: January 5–31, 2026
Where: Vigneshwar Nagar, Krishnarajapuram
Why it matters: Coastal India meets South-East Asia. Fresh catch, bold spice. Perfect for relaxed dinners and weekend feasts.
The Verandah | South Indian Flavours | Bangalore
What they’re serving: A proper South Indian symphony. Peppery Khara Pongal, the sharp tang of Mango Chitranna, seasonal Avarekai Palya, silky Avial, Surrakkai Kootu, Palak Pappu, and a cooling, impeccable Dahi Vada.
Standout dish: The Mango Chitranna for its unexpected zing, the buttery Avarekai Palya, and for the grand finale, a duo of Mysore Pak and Badami Semiya Payasam that is quite frankly, non-negotiable.
Dates: January 14th and 15th.
Where: The Verandah, Grand Mercure Bengaluru, Koramangala.
Why It Matters: Because a harvest without heart is just a menu. This is a soulful rescue mission for the travellers and the “far-from-homes”. A festive embrace wrapped in the warming scent of ghee and jaggery. It isn’t just lunch; it’s the taste of belonging.
M Café | Kashmiri Culinary | Bengaluru
What they’re serving: Kashmiri culinary pop-up by Chef Tariq Ahmed. Paneer Kanti, Nadru Malai Tikki, Bateh Hakh, Nadru Yakhni, Tamatar Chaman, Kashmiri Kesari Pulao, Tabak Maas, Chicken Kanti, Gushtaba, Rista, Waza Chicken, Mutton Yakhni Pulao. Begins with Kahwa, themed décor, specialty buffet counter, Kashmiri flea market.
Standout dish: Gushtaba, the signature Kashmiri preparation, ritual and patience on a plate.
Dates: January 18–22, 2026
Where: Bengaluru Marriott Hotel Whitefield
Why it matters: Chef Tariq Ahmed brings three decades of custodianship. Spices from Kashmir, authenticity intact, tradition first.
JW Kitchen | POP-UP | Bengaluru
What they’re serving: Month-long regional India celebration. Aloo ke Gutke (Uttarakhand), Laal Maas (Rajasthan), Sarson da Saag (Punjab), Assamese Fish Curry, Galawat Kebabs (Lucknow), Champaran Mutton (Bihar), Malvani Fish Curry (Maharashtra), Kerala Fish Curry, Kosha Mangsho (Kolkata), Rogan Josh (Kashmir). Desserts: Kumaoni Halwa, Malpua with Rabri, Hot Roshogolla, Khaja, Sheer Khurma, Sewaiyon ka Zarda.
Standout dish: Galawat Kebabs – Lucknow’s silken depth, slow-cooked legacy.
Dates: Through January 31, 2026 | 7:00 PM–10:30 PM
Where: JW Marriott Hotel Bengaluru
Why it matters: India’s regional kitchens, week by week. Slow-cooked, familiar, carried through generations.
Feast | FOOD FESTIVAL | Bangalore
What they’re serving: Bhatkal food festival by Chef Fathima Riyaz. Vermicelli Biryani, Mudkale, Haldi Pana Nevri, Matta Appo, Lonmeri-based dishes, Khubusa Poli, Showfapana Poli, Shaala Pudding, Shoupapana Poli.
Standout dish: Vermicelli Biryani – Arab, Persian, Konkani influences. Coastal Bhatkal legacy.
Dates: January 18–27, 2026 | Brunch on 18th & 25th; lunch/dinner on remaining days
Where: Sheraton Grand Bangalore Hotel at Brigade Gateway
Why it matters: Bhatkali cuisine, rooted in Uttara Kannada. Family recipes, refined dining, Middle Eastern meets Konkani.
Indian Craft Brewery | New Menu | Bangalore
What they’re serving: Expanded menu by Chef Kumaran Jayapal. 80% sub-regional South Indian and coastal cuisines: Kongu Nadu, Madurai, Natti, Madikeri, Maharashtra, Goa, Gujarat. Sour Cherry Burrata, Kongu Nadu Chicken Fry, Natti-Style Lamb Chops, Mutton Kari Dosa, Smashed Jackfruit Burger, Sambar Rice (Veg/Chicken), Ros Omelette Chicken, Bun Mutton, South Indian Coffee Brûlée, Sicilian Cannoli.
Standout dish: Mutton Kari Dosa—bold, regional, lesser-explored flavor profile.
Dates: Now available (ongoing)
Where: Indian Craft Brewery (ICB), Bangalore
Why it matters: Chef Kumaran’s 30 years, regional deep dive, global street food meets coastal India. Fresh, bold, tradition with modern techniques.
Yoichi by Shiro | NEW LAUNCH | Bangalore
What they’re serving: Southeast Asian street food concept. Satay Cart with tamarind and lemongrass skewers, Clay Pots with caramelized sauces, Ramen, Wok specials, Asian Thali, Agedashi Tofu, Thai glass noodles, Indonesian favorites, Korean kimchi ramen, Cantonese hot pots, Hamachi Carpaccio, Tsukune, Vietnamese hotpots, Frozen Coconut yoghurt.
Standout dish: Asian Thali – experimental yet comforting. South East Asian favorites on one plate.
Dates: Now open (ongoing)
Where: Manyata Tech Park, Bangalore
Why it matters: Yoichi means ‘street market.’ Chef Priyank brings years of Asian cuisine mastery. Live marketplace, bold aromatics, cooked to order. From JSM Corporation – makers of Shiro, Asilo, Hard Rock Café.
NORTH
FES Café | Richest January Drop |Delhi/NCR
What they’re serving: January dessert line-up. Taco ‘Bout Chocolate (Dessert of the Month), Green Flag Matcha Cookie, Hot Chocolate S’mores Cookie.
Standout dish: Taco ‘Bout Chocolate with layers of rich dark chocolate, Coffee Mousse, Mascarpone frosting with crunchy peanuts.
Where: Galleria Market (Gurugram), Greater Kailash II (New Delhi), Nirvana Courtyard (Gurugram)
Why it matters: 100% eggless. Dessert-first. Winter’s warm dose.
WEST
Spice Kitchen |Mughlai | Pune
What they’re serving: Darbar-e-Mughlai by Karim’s of Old Delhi. Mutton Nihari, Mutton Seekh Kebabs, Sheermal, Karim Roll. Buffet dinner and brunch.
Standout dish: Mutton Nihari – slow-cooked, aromatic, imperial legacy since 1913.
Dates: January 16–26, 2026
Where: JW Marriott, Pune
Why it matters: Old Delhi’s royal kitchens, transported. Over a century of Mughlai craft.
Lizard King Brewing Co. | Comfort Food & Fresh Craft Beer | Goa
What they’re serving: Biryani, Bheja & Beer, weekly Thursday experience. Hyderabadi Mutton & Chicken Biryani (dum-cooked), classic Bheja Fry, craft brews (Apple Cider, Pilsner, Stout).
Standout dish: Hyderabadi Biryani – kachchi gosht, dum technique, no shortcuts. Cooked by a master chef from Hyderabad.
Dates: Every Thursday (ongoing)
Where: Lizard King Brewing Co., Goa
Why it matters: Heritage flavours, honest cooking, small-batch beer. Indian comfort food paired to perfection.
The Conservatory | South-East Asian | Mumbai
What they’re serving: Relaunched menu. Phuket Bhel with Thai tamarind and tender coconut, wood-fired pizzas, handmade pastas, Nasi Goreng, Jaffna Mutton, seafood, inventive cocktails with tropical fruits and house infusions.
Standout dish: Phuket Bhel withThai tamarind, tender coconut, refreshing cold plate.
Dates: Now open (ongoing)
Where: The Conservatory, Juhu, Mumbai
Why it matters: 2,000 sq. ft. sanctuary. European techniques, South-East Asian flavours, Indian accents. Sun-drenched, garden-led, unhurried.
EAST
La Soirée | New Launch | Kolkata
What they’re serving: Immersive fine-dining and lounge concept. Global fusion menu by Chef Samantha Chakraborty: bao, dim sum (gluten-free options), teppanyaki (city’s only standalone station), sushi live, chaat, grills, stir-fries, Indian bowls, canapés, wraps, wood-fired pizzas, detox options, global bowls. Cuisines: Korean, Japanese, Indian, Persian, Thai, Malaysian, Singaporean, Arabic, American, Mexican, Cambodian, Sri Lankan, regional Indian. Ultra-modern mixology by Aman Dua—rare ingredients, cutting-edge techniques, cultural narratives.
Standout dish: Teppanyaki station—Kolkata’s only standalone. Live, fresh, artisanal craft.
Dates: Now open (ongoing)
Where: Acharya Jagdish Chandra Bose Rd, Bhowanipore, Kolkata
Why it matters: 100-seater fine-dining lounge. French-influenced interior, hyper-local ingredients, global storytelling. DJ nights, jazz, retro Bollywood. Sit-down dining by day, high-energy lounge by night.
Novotel Kolkata | Winter Menu | Kolkata
What they’re serving: Winter menu at The Square: Roasted root vegetable soup with ground nuts, lentils, coconut cream. World Grill BBQ Menu at Poolside – Cafe Joy: Brazilian Heart of Palm Salad, rosemary focaccia, ciabatta with flavored butter and pesto. Grills: tandoori cottage cheese, garlic-parmesan broccoli, Jamaican jerk pumpkin, paprika-lime sweet potato, balsamic-herb zucchini, za’atar bell peppers stuffed with couscous. Peri-peri chicken legs, lemon-herb chicken breasts, bourbon-glazed chicken sausages, moqueca-style fish, Thai lemongrass-chili prawns, beer-mustard pork sausages. Desserts: cheesecake, tres leches.
Standout dish: World Grill BBQ Menu—global flavours, live-flame cooking, charcoal-grilled character.
Dates: Through January 31, 2026
Where: Novotel Kolkata, Newtown
Why it matters: Poolside grilling, soft winter breeze, open-air warmth. Global stories over charcoal.
Hyatt Centric, Ballygunge | Winter Specials | Kolkata
What they’re serving: Winter specials. Thai Black Pepper Mushroom (crispy, robust black pepper sauce), Revere cocktail (gin, tequila, vodka, rum, whiskey, Darjeeling tea extract, Sundarbans honey), Avjal mocktail (alcohol-free rum, jalapeño, guava juice, fresh coriander).
Standout dish: Revere cocktail—cultural soul of Kolkata. Darjeeling tea, GI-tagged Sundarbans honey, smooth and evocative.
Dates: Through January 31, 2026
Where: Hyatt Centric, Dover Terrace, Ballygunge, Kolkata
Why it matters: Bold flavours, refined craftsmanship. Celebrates Kolkata in a glass with seasonal warmth.
Bonne Femme | Winter Menu | Kolkata
What they’re serving: Winter menu with seasonal produce. Turkey Salad with Tangerine Dressing, Peyanj-Koli Chicken (chicken with onion flower stalks), Bonne Femme Roasted Duck with pea mash and cranberry chilli glaze, Pumpkin Roast Mutton Goulash (served in roasted pumpkin shell), Handi Roast Champaran Nihari with Murgh Yakhni Pulao. Desserts: Strawberry Pull-Up, Strawberry Chocolate Cuppa, Strawberry Cheesecake, Strawberry Rasmalai, Strawberry Kulfi.
Standout dish: Handi Roast Champaran Nihari with Murgh Yakhni Pulao—Mughal-inspired mutton broth, earthy roast, timeless gastronomic journey.
Dates: Through January 31, 2026
Where: Rash Behari Ave, Ballygunge, Kolkata
Why it matters: Seasonal abundance. Fresh winter produce from salads to slow-cooked mains, strawberry-inspired desserts.
Cove | Winter Menu | Kolkata
What they’re serving: Winter menu. Wild Mushroom Jiaozi with Tom Kha, Chicken Char Sui Bao, Goat Cheese Caramelised Onion Pizza, Chunky Pesto Linguine with Stracciatella, Rigatoni Limoncello, Sticky Egg Fried Rice & Chicken Katsu, Chelo Kebab, Truffle Paneer Butter Masala with truffle kulcha, Al Fungi Risotto, Zesty Shrimp Har Gau, Semolina Fried Bhetki. Cocktails: Picante 2.0, 14 Hours Ahead, Himalayan Whisper, New York Sour, Umami Sour, Pine & Peat. Desserts: Kunafa with Pistachio Ice Cream, Baileys Chocolate Bomb with Vanilla Ice Cream, Cheesecake with Whiskey Bourbon Caramel.
Standout dish: Truffle Paneer Butter Masala with truffle kulcha—rich, earthy, indulgent winter signature.
Dates: Through January 31, 2026
Where: Ho Chi Minh Sarani, Kolkata
Why it matters: Comfort meets creativity. Inventive cocktails, understated richness, seasonal warmth.
Pinkk Sugars | Winter Menu | Kolkata
What they’re serving: Winter menu. Tomato Basil Soup, Tibetan Momo Soup, Sichuan Dan Dan Noodles, Black Rice & Teriyaki Tofu Bowl, Charcoal Fettuccine in Creamy Truffle Sauce, Three Cheese Blue Risotto, Korean-style soupy ramen, Chinese/Italian/Mexican Sizzlers, Cheese Fondue. Hot Chocolates (Tipple, 90% Dark, Peppermint Marshmallow), Café Latte, Magic Blue Pea Tea. Korean Cream Cheese Buns, Cinnamon Sugar Churros, Sinful Chocolate Mudpie, PS Matilda Decadent Choco Cake.
Standout dish: Charcoal Fettuccine in Creamy Truffle Sauce—velvety, indulgent, winter signature.
Dates: Through January 31, 2026 | 11:30 AM–11:00 PM daily
Where: Salt Lake, Kolkata
Why it matters: Modern bistro charm. Bold winter warmth, artisanal bakery, sizzling comfort.
Éloïse Bistro & Boulangerie | Parisian Menu | Kolkata
What they’re serving: Parisian Winter Holiday menu. Eggs Benedict, Pancakes, Chicken Stroganoff, Lamb Chops, Greek Moussaka, Classic Florentine, Fish with Lemon Aioli, Truffle Fettuccine, Ravioli. Hot Chocolate (slow-melted dark chocolate, vanilla), Tiramisu Frappe, Latte, Café Mocha, Earl Grey, First Flush Darjeeling. Desserts: Crème D’Or, Crème D’Lune, fresh croissants, brioches, tea cakes from in-house boulangerie.
Standout dish: Hot Chocolate—slow-melted dark chocolate, steamed milk, vanilla. Signature winter warmth.
Dates: Through January 31, 2026
Where: Lake Terrace, Kolkata
Why it matters: Parisian holiday warmth in Kolkata. European comfort, artisanal baking, festive refinement.
Balaram Mullick & Radharaman Mullick | Kolkata
Balaram Mullick & Radharaman Mullick | Kolkata (Multiple locations)
What they’re serving: Winter Bengali delicacies with nolen gur. Nolen Gur Kachagolla, Nolengur er Paturi Sandesh, Gur er Chamcham, Gurer Ambrosia, Baked Sandesh, Gondhoraj Croissant (buttery croissant with gondhoraj-infused creamy veggie mix).
Standout dish: Nolengur er Paturi Sandesh—chenna, rossogolla, rabri in fragrant banana leaf. Heritage reimagined.
Dates: Through January 31, 2026
Where: 16 locations across Kolkata (Multiple locations)
Why it matters: Timeless Bengali tradition. Nolen gur season, comfort and nostalgia in every bite.
Paprika Gourmet | Winter Specials | Kolkata
What they’re serving: Winter Specials. Sun-Dried Tomato Mousse, Gingerbread House, Olive Buns, Churros, Strawberry Cloud Petit Gâteau.
Standout dish: Sun-Dried Tomato Mousse—rich, velvety, tangy depth. Winter entertaining perfected.
Dates: Through January 31, 2026
Where: Loudon Street, Kolkata
Why it matters: Artisanal warmth, seasonal inspiration. Limited-edition creations for gifting, sharing, or treating yourself.
La Macario Café | Winter Menu | Kolkata
What they’re serving: Winter Menu. Corn Chowder Soup with chilli oil, Wine-Soaked Strawberry & Burrata Salad, Bhutanese Ema Datshi with steamed buns, Broccoli Gnocchi in Arrabiata, Festive Christmas Pesto Pizza, Matcha Caramel Latte, Hazelnut Praline Hot Chocolate, Tiramisu Hot Chocolate, Belgium Strawberry Chocolate Cake, DIY Christmas Cookie Tree.
Standout dish: Bhutanese Ema Datshi with steamed buns—Himalayan comfort, winter warmth.
Dates: Through January 31, 2026
Where: Mullick Bazar, Elgin, Kolkata
Why it matters: Artistically inclined café. Seasonal indulgence, imaginative classics, cosy wintertime charm.
