Diwali has a way of bringing people back to the table. Across restaurants, bars and some of the country’s most exciting culinary addresses, the season arrives with menus designed for lingering lunches, celebratory dinners and evenings that stretch well beyond the last course. This year, the festive table is particularly varied: regional Indian flavours find new expression, Asian favourites take on a celebratory edge, and inventive cocktails bring a little theatre to the occasion. From indulgent brunches and thoughtfully composed tasting menus to spirited pours and inventive festive creations, The Luxxemag’s Diwali Food & Drinks Edit gathers the experiences worth making room for this season — whether you’re planning a gathering, dining out with friends or simply looking for a delicious reason to celebrate.
Festive Tables & Dining Experiences
Soulinaire, Alibaug
For a festive meal that celebrates the breadth of Indian cuisine, Soulinaire Alibaug presents a specially curated Diwali feast built around regional favourites and familiar festive preparations. The offering features vegetarian and non-vegetarian set menus, beginning with refreshing welcome drinks before moving through appetisers, hearty Indian mains and traditional desserts.
The vegetarian selection opens with Kesar Badam Thandai and Kokum Cooler, followed by Achari Paneer Tikka, Dahi ke Kebab and Cocktail Idli Chaat. The main course brings together Paneer Lababdar, Malvani Vegetable Curry and Dal Makhni, accompanied by an assortment of Indian breads. A considered celebration of regional flavours, the menu makes a lovely proposition for a festive gathering over lunch or dinner.
Nara Thai & Thai Naam, Mumbai
For those looking to take a break from traditional festive fare, Nara Thai and Thai Naam offer a selection of Thai-inspired dining experiences, alongside menus that bring their signature flavours home.
Nara Thai’s five-course Taste of Thai set lunch is available in vegetarian and non-vegetarian versions. The vegetarian menu features Tom Kha Mushroom Soup, Crispy-Fried Lotus Root Chips and Red Curry with Tofu & Broccoli, while the non-vegetarian selection includes Tom Kha Chicken Soup, Crispy Shrimp Cakes and Red Curry Chicken. Both menus are accompanied by a choice of dessert and beverage. For home dining, Nara Thai’s à la carte selection includes Crispy Betel Leaves with Chilli Lime Dip, Nara Spring Rolls and Chicken Satay with Peanut Sauce. Mains range from Thai Green Curry with Chicken and Massaman Lamb Curry with Smoked Coconut Rice to Roasted Duck in Red Curry. Vegetarian choices include Pad Thai Noodles with Crispy Tofu and Crispy Mushroom and Chilli Fried Rice. Tub Tim Grob and Chocolate Crepe Cake provide a sweet finish.
Thai Naam, meanwhile, presents a weekday set lunch with vegetarian, non-vegetarian and seafood options. The vegetarian selection includes Som Tam Salad, Crystal Veg Dim Sum and Thai Green Curry Veg with Steamed Rice. The non-vegetarian menu features Sriracha Chicken Dumpling and Thai Green Curry Chicken, while the seafood offering includes Pomelo Salad, Prawn Spring Roll and Thai Green Curry Prawn. Each menu concludes with dessert. At home, Thai Naam’s selection spans Asparagus & Spinach Dumplings with Yellow Curry, Chicken Wontons with Burnt Chilli, Thai Green Curry and Khow Suey. More substantial choices include Steamed John Dory with Lemon Garlic Coriander and Katsu Curry Chicken with Smokey Japanese Rice, followed by Diced Water Chestnut with Coconut Milk.
KLAP, Delhi
For a more spirited Diwali get-together, KLAP at Khan Market brings together a lively gastro-bar setting and a menu that moves between Modern Indian, Asian, Japanese and European influences. The food and cocktail selection is designed for sharing, with highlights including KLAP Bhel and Robatayaki Sticks, alongside signature drinks such as The Handshake and The Bookmark. An easy choice for an evening of conversation, cocktails and good company.
Tranzit, Delhi
With Chef Gurmehar Sethi and Anann Vardhan at the helm, Tranzit brings together flavours from across the world in a spacious setting designed for leisurely gatherings. Its outdoor terrace and multiple bars add to the experience, making it a fitting choice for a festive afternoon or evening with friends and family. Rather than a dedicated Diwali menu, the appeal here lies in its varied global food offering, relaxed atmosphere and space for celebrations to unfold.
Sweeney, Mumbai
Sweeney in Khar brings together Thai-inspired dining, cocktails and an illuminated garden for the festive season. Its open-air setting takes on a warmer character with lights woven through the greenery, creating an inviting backdrop for dinners, evening drinks and gatherings that stretch into the night. For daytime dining, the Bangkok Lunch Club presents a five-course set lunch. The experience begins with a choice of drinks and bar nibbles such as Asparagus Spring Roll, Krapow Shroom Bun and Corn Cake, followed by starters including Pandan Paneer, Crispy Shiitake, Thai Chicken Satay, Grilled Nam Chin Broccoli and Charred Avocado Tofu. Som Tam with Peanut Crunch and Thai Pomelo Salad add freshness to the menu, while mains include Classic Thai Green Curry and Slow-Cooked Massaman Curry. Mango Sticky Rice, Tub Tim Krob, Coconut Sorbet and Thai Sangkaya round off the meal. The restaurant has introduced new dishes including Thai Shroom Taco, Pandan Grilled Chicken, Sweet Potato Massaman Gnocchi and Tom Yum Fish Risotto, with Sweet Potato Churros for dessert.
The drinks programme features an all-new signature cocktail selection, ranging from the citrus-led Bangkok Breeze, with gin, lemongrass, makrut lime and guava, to Zen Garden, which combines gin, cucumber and shiso. Other offerings include Sweet Nothing, Mango Muse, Pineapple Paradise, and more.
Alta Stella, Mumbai
For those looking to gather over a leisurely festive meal, Alta Stella in Andheri offers a setting for a special Diwali brunch with friends and family. The emphasis is on indulgent dining, warm hospitality and an afternoon of unhurried celebration.
Roxanne’s Bar & All Day Diner, Mumbai
Diwali celebrations need not be confined to evening gatherings. Roxanne’s Bar & All Day Diner makes a case for a leisurely festive brunch, bringing together indulgent plates, signature cocktails and a lively atmosphere. A relaxed option for those looking to gather with friends over good food and drinks.
Luuma House, Mumbai
At Luuma House in Juhu, the festive season offers another reason to gather around the table. Its Diwali brunch proposition centres on leisurely dining, good company and an afternoon of indulgence, making it an option for those who prefer a relaxed celebration with friends and family.
Tora, Mumbai
For a change of culinary scenery this Diwali, Tora in Versova offers Japanese-inspired cuisine in a setting suited to a leisurely meal. Bringing together the pleasure of distinctive flavours and shared dining, it makes for an alternative to the more traditional festive spread.
SOL by the Sea, Karnataka
Set along the coast near Yermal Beach, SOL by the Sea brings together the vegetarian culinary traditions of the Karavali region, festive Indian sweets and a selection of international favourites.
The regional offering includes Paneer Ghee Roast, Mushroom Sukka, Kottige with Vegetable Gassi, Neer Dosa and Pathrode. Adding a festive note are familiar Diwali treats such as Holige (Obbattu), Mysore Pak, Gulab Jamun and Kaju Katli. The menu also ventures beyond the region with vegetarian sushi, dim sum, Thai and Malaysian curries, wok-fired dishes, pastas, risottos and sourdough pizzas. Cocktails and mocktails round off the selection, making the beachfront restaurant a relaxed choice for a festive meal overlooking the sea.
FOO, Multiple Locations
FOO brings its signature Pan-Asian flavours to the festive season with a specially curated Diwali brunch across its outlets in Bandra, Andheri, Nesco, Town, Hyderabad and Ahmedabad. The expansive spread begins with soups and vibrant salads before moving on to dishes such as Salmon Truffle Maki, Wasabi, Truffle & Edamame Dumpling and FOO Chilli Chicken. The mains include FOO Yellow Curry and Blue Butter Japanese Fried Rice, while Mango Cheesecake and Snickerz Nut Crunch provide a sweet finish. The beverage selection includes mocktails, wellness boosters and signature cocktails such as Thai Lemonade, FOO King, Miso Sour and Sakura G&T. Designed for long, leisurely afternoons, the brunch offers a contemporary alternative for festive gatherings.
Baglami, Mumbai
For a relaxed Sunday gathering over the Diwali break, Baglami brings together a generous brunch selection spanning soups, small plates, sliders, mains and desserts, with vegetarian and chicken options. Highlights include Roasted Cauliflower & Truffle Soup, Harissa Chicken Croquettes, Slow-Roasted Pumpkin Risotto and Classic Pistachio Baklava Sundae. The meal is complemented by house-made sangrias, cocktails, wine, beer, Bellinis and Mimosas, while live music adds to the laid-back atmosphere.
Supa San, Mumbai
Located on the 14th floor of Mansionz One on Linking Road, Supa San brings the spirit of the Japanese izakaya to Bandra. Its menu features more than 100 dishes across The Counter, The Grill and The Pot, with highlights including Renkon Chīzu Gyōza, Nasu Dengaku, Japanese tempura, sushi and robata-grilled preparations.
The experience also includes Kamameshi, a rice preparation cooked in an iron pot and unveiled tableside, and Mazeman, a soup-less ramen. Vinyl-inspired interiors, dedicated listening spaces, karaoke and an open-to-sky alfresco section make it an appealing choice for a lively festive evening.
Yauatcha, Bengaluru
For those seeking a more elaborate vegetarian dining experience, Yauatcha Bengaluru presents two multi-course offerings: Taste of Yauatcha and The Supreme Taste of Yauatcha. The menus explore Cantonese flavours through soups and salads, dim sum, mains and desserts.
Among the highlights are Vegetable Crystal Dumpling, Vegetable Char Siu Bun and Fried Turnip Cake with Vegetables. The main course selection includes Spicy Aubergine with Okra and French Beans, Szechuan Mapo Tofu and Stir-Fry Vegetable in Curry Sauce, served with a choice of rice or noodles. Chocolate Pebble, alongside a choice of ice cream or sorbet, brings the meal to a close. Beverages are included in the respective experiences.
Atul Kochhar at Patina Maldives, Fari Islands
From 7 to 9 November 2026, Patina Maldives, Fari Islands welcomes celebrated Indian chef and restaurateur Atul Kochhar for a special culinary residency at Helios. Bringing the culinary identity of his London restaurant Kanishka by Atul Kochhar to the Indian Ocean, the residency explores India’s regional culinary traditions through the chef’s contemporary approach. Known for his work in bringing Indian cuisine to an international audience, Kochhar became the first Indian chef to receive a Michelin star in 2001, followed by a second in 2007. His culinary philosophy draws on the diversity of India’s regional food traditions, combining bold flavours, refined techniques and carefully considered ingredients.
The residency offers an opportunity to experience his distinctive interpretation of Indian cuisine in the setting of the Fari Islands, where the cultural influences of the Indian Ocean provide a fitting backdrop for the showcase.
The Cocktail Edit
Paithani – PCO Mumbai
Part of PCO Mumbai’s An Ode to Textiles cocktail menu, Paithani draws inspiration from the celebrated Paithani sari of Maharashtra, known for its richly woven silk and intricate motifs. The cocktail translates the textile’s character into a blend of reposado agave, homemade bitter gourd liqueur and bianco vermouth, balancing earthy bitterness with herbal notes. A brined bitter-gourd wheel completes the presentation.
NANALYTICS by Nao Spirits & Beverages
An intriguing after-dinner proposition, NANALYTICS brings together brandy, Italian amari and PIPA Rum de Goa in a rich, bittersweet cocktail. Date syrup adds a touch of sweetness, while Angostura bitters contribute warm spice. A layer of banana foam lends a creamy finish, with tonka bean adding a final aromatic note.
Ingredients
- PIPA Rum de Goa – 15ml
- Brandy – 15ml
- Amaro Montenegro – 15ml
- Fernet Branca – 5ml
- Date syrup – 5ml
- Angostura bitters – 3 dashes
- Banana foam and tonka bean dust, to finish
Method: Stir the spirits and date syrup with ice, then pour over fresh ice. Add the Angostura bitters, top with banana foam and finish with tonka bean dust.
Godawan Chai Punch – Godawan Artisanal Single Malt
A festive punch that draws on the familiar warmth of Indian masala chai, the Godawan Chai Punch combines the brand’s 02 Fruit & Spice expression with tea, peach and citrus. Finished with soda or ginger ale, it is designed for sharing and makes an easy addition to a Diwali gathering.
Ingredients
- Godawan 02 Fruit & Spice – 200ml
- Masala tea – 200ml
- Peach syrup – 60ml
- Citrus – 75ml
- Soda or ginger ale – 500ml
Method: Combine all the ingredients in a punch bowl or pitcher and serve. The recipe makes approximately four to six cocktails. For a spicier finish, substitute ginger ale for soda.
Loving Insult – Oxymorons, Hyderabad
Oxymorons’ Loving Insult brings together white and dark rum, coconut, banana and black lime for a tropical cocktail with a tangy, bittersweet edge. Its distinctive character comes from a homemade coconut-banana saccharum and black lime cordial, while a banana leaf and black lime garnish complete the serve.
Ingredients
- Coconut-banana saccharum – 60ml
- Black lime cordial – 60ml
- Dark rum – 30ml
- Light rum – 30ml
Method: Combine the cordial and saccharum with both rums in a shaker filled with ice. Shake well and strain into a chilled glass. Garnish with banana leaf and half a black lime.
Golden Ember Sour – Tulleeho
A golden-hued addition to the festive cocktail repertoire, the Golden Ember Sour combines bourbon, lemon, honey and ginger syrup, balancing bright citrus with warming spice. Its silky foam is finished with edible gold and a dehydrated lemon wheel, lending the cocktail a celebratory touch.
Ingredients
- Bourbon – 60ml
- Fresh lemon juice – 20ml
- Honey syrup – 15ml
- Ginger syrup – 10ml
- Egg white – 1, or aquafaba – 30ml for a vegan alternative
- Angostura bitters – 2 dashes
- Edible gold and dehydrated lemon, to garnish
Method: Add the bourbon, lemon juice, honey syrup, ginger syrup and egg white or aquafaba to a shaker without ice. Dry shake for 15–20 seconds. Add ice and shake again for 10–15 seconds. Fine-strain into a chilled coupe glass, finish with Angostura bitters and garnish with edible gold and a dehydrated lemon wheel.
Purple Mirage – Davana Vermouth Indica
Purple Mirage brings together the fruit-forward character of jamun with the citrusy aroma of kaffir lime and the herbal depth of Davana Rosso. Topped with soda, the refreshing highball offers a bright, tangy serve for festive afternoons and evenings.
Ingredients
- Davana Rosso – 4ml
- Jamun syrup – 30ml
- Lime juice – 5ml
- Kaffir lime leaves – 2–3
- Soda, to top
- Salt and kaffir lime leaf, to garnish
Method: Shake the vermouth, jamun syrup, lime juice and kaffir lime leaves with ice. Double-strain into a highball glass, top with soda and finish with a salt rim and kaffir lime leaf.
Masala Magic – MONIN
A refreshing interpretation of familiar chai flavours, Masala Magic combines MONIN Chai Tea Concentrate with cherry syrup for a lightly spiced, fruity cooler.
Ingredients
- MONIN Chai Tea Concentrate – 20ml
- MONIN Cherry Syrup – 10ml
- Water – 120ml
- Ice cubes
- Cherry, to garnish
Method: Shake the chai concentrate, cherry syrup and water with ice. Pour into a Collins glass and garnish with a cherry.
Coorgil – Masala Code Indore
Created by Vedant Newatia, Founder and Head Chef of Masala Code, Coorgil takes inspiration from the flavours of Coorg. Coconut oil fat-washed gin forms the base, accompanied by pineapple, lime and vanilla syrup. A delicate layer of Campari foam introduces a bittersweet finish, giving the cocktail a dessert-like character.
Ingredients
- Coconut oil fat-washed gin – 45ml
- Vanilla syrup – 15ml
- Pineapple juice – 30ml
- Lime juice – 15ml
- Campari foam, to finish
Method: Shake the gin, vanilla syrup, pineapple juice and lime juice with ice until chilled. Strain into a serving glass and finish with Campari foam.
Stormy Scene – Bar Stormy, Hyderabad
For a cocktail with a little more complexity, Stormy Scene combines vodka and cold brew with yuzu, orange and vanilla. Milk clarification lends the drink a smooth finish, while lavender foam and dark chocolate add an indulgent final touch.
Ingredients
- Vodka – 30ml
- Cold brew – 20ml
- Yuzu – 5ml
- Orange juice – 10ml
- Vanilla syrup – 5ml
- Milk – 15ml
- Lime juice – 10ml
- Sugar syrup – 20ml
- Lavender foam and dark chocolate, to finish
Method: Combine the vodka, cold brew, yuzu, orange and vanilla, then milk-clarify the mixture. Chill and pour into a glass. Top with lavender foam and finish with a drizzle of dark chocolate.
Peshwa Court Jewel – Monarch Legacy Edition
Inspired by the grandeur of the Maratha Peshwas, the Peshwa Court Jewel brings together pomegranate and clove-infused Monarch Brandy, jaggery caramel and tangy tamarind shrub. The result is a layered cocktail balancing sweetness, fruit and warming spice. A jaggery chikki shard studded with pomegranate seeds provides an elaborate festive garnish.
Ingredients
- Pomegranate and clove-infused Monarch Brandy – 50ml
- Jaggery caramel – 15ml
- Tamarind shrub – 15ml
- Lime juice – 10ml
Method: Shake all the ingredients with ice and strain into a rocks glass over fresh ice. Garnish with a jaggery chikki shard studded with pomegranate seeds.
Images: Brands respectively
