The food industry is constantly evolving, with new trends and ideas shaping the way we eat. One of the biggest game-changers in recent years? Culinary pop-ups. These temporary dining experiences are shaking up the restaurant world, giving chefs the freedom to experiment and food lovers the chance to discover something new. Exploring new cuisines has become a passion the world over.
Culinary pop-ups are all about stepping out of your comfort zone and discovering something new. Whether it’s an international chef bringing their signature dishes to India, or a homegrown restaurant experimenting with a fresh concept, these events are a playground for creativity. One of the most exciting aspects of the pop-up scene is the cross-cultural collaboration it enables. It’s not just about Indian chefs pushing boundaries, but also about international names bringing their expertise to India. From Hosa Goa’s pop-up at Comorin to The Ministry of Crab setting up at Shangri-La New Delhi, these events allow food lovers to experience world-class cuisine without leaving their city.
Gauri Devidayal, Co-Founder and Director of the Magazine St. Kitchen emphasizes the community-building aspect of pop-ups, “They are fantastic for encouraging local talent and promoting regional ingredients, contributing to a richer and more varied food landscape in India.”
It’s not just about restaurants bringing their cuisine to different cities—India is also attracting international brands keen to introduce their flavours to a curious and ever-evolving audience. The trend is not limited to Indian restaurants going abroad or collaborating within the country, international brands are flocking to India as well to cook up a storm. The system of fine dining, around a table has limitations to what you can experience, and what the restaurant has to offer. But culinary pop-ups allow chefs to break the mould, experiment with new techniques, and connect with diners in a more dynamic way.
But it’s not just about well-known names—there’s a growing interest in hyper-local cuisines, regional collaborations, and experimental menus that push the boundaries of traditional dining. Gauri Devidayal, explains, “Culinary pop-ups are breaking the traditional boundaries of static restaurant setups, including menus, spaces, and offerings, and providing platforms for chefs to experiment and showcase their creativity.” This flexibility allows chefs to reimagine classic recipes, introduce innovative dishes, and connect with diners in a way that traditional restaurants often can’t. She also highlights how the pop-up movement gained momentum during and after COVID when home chefs and budding talents took centre stage.
Beyond innovation, pop-ups are also championing sustainability. With a focus on fresh, local, and seasonal ingredients, many chefs are creating dishes that celebrate what’s available rather than importing exotic produce. Aditi Dugar, founder of Masque and Urban Gourmet, explains, “We want to create a fusion that respects the authenticity of Indian flavours. This means using traditional Indian spices in unexpected ways, pairing local ingredients with international cooking techniques, or reinterpreting classic Indian dishes with a contemporary twist.”
In a way, pop-ups encourage a no-waste approach—making the most of leftover ingredients, whether it’s a batch of artisanal cheese nearing its peak or fresh seafood that needs to be savoured at its prime.
But pop-ups aren’t just about experimentation, they’re also a brilliant way to showcase new talent. Gauri emphasises, “Pop-ups are fantastic for encouraging local talent and promoting regional ingredients, contributing to a richer and more varied food landscape in India.” This approach creates a buzz, attracts a diverse audience, and fosters a sense of community among food enthusiasts.
Pop-ups aren’t only a way to bring together world-class cuisines to spots around India, but it is a way to introduce international chefs, exemplary home-chefs and budding chefs to the table. As Gauri rightly says, “Pop-ups are also fantastic for encouraging local talent and promoting regional ingredients, contributing to a richer and more varied food landscape in India.” She also adds “Pop-ups have highlighted the value of creating exclusive, time-limited events that generate buzz and attract attention. This approach keeps our offerings fresh and exciting while allowing us to connect with a broader audience and foster a wonderful sense of community among food enthusiasts.” signifying the importance and exclusivity that these extremely successful pop-ups bring.
At their core, pop-ups bring storytelling into the dining experience. Aditi believes that dining should go beyond just the food—it should engage all the senses through ambience, interaction, and a strong narrative. Aditi Dugar points out, “Pop-ups have emphasized the importance of creating immersive dining experiences that go beyond just the food—there’s so much more one can do with storytelling, ambience, and interactions to engage all the senses.” From recreating age-old royal feasts to highlighting lesser-known tribal cuisines, pop-ups are preserving culinary history while making it relevant for today’s diners.
The beauty of pop-ups lies in their flexibility. Unlike traditional restaurants, they are not bound by fixed spaces, menus, or long-term plans. They can adapt quickly—whether it's responding to a pandemic, testing a new market, or creating an exclusive one-night-only experience. Their agility has made them a vital force in India's food industry, proving that creativity and resilience go hand in hand.
The future of dining
Pop-ups aren’t just a fleeting trend—they are shaping the future of dining in India. By merging innovation with tradition, promoting sustainability, and fostering community-driven experiences, they’re making Indian cuisine more dynamic than ever. Whether it’s a Michelin-starred chef cooking in a heritage haveli or an underground supper club introducing new flavors, pop-ups are ensuring that food remains an ever-evolving adventure. In a country that takes its food seriously, culinary pop-ups are making sure there’s always something new to savor.
Bringing together the best of cultures, traditions, flavors, ingredients and a global view on contemporary and elevated dining is what has been changing India as the ultimate cuisine destination of the world.
Upcoming Culinary Pop-Ups
In case you missed it, here are some upcoming culinary pop-ups you need to bookmark in your city.
Ronil Goa, JdV by Hyatt X Fig & Maple
Ronil Goa is turning up the heat this March with an exciting pop-up featuring the powerhouse duo behind Fig & Maple—Chef Radhika Khandelwal and mixologist Ravish Bhavnani. This exclusive pop-up at Ronil Bistro will highlight Fig & Maple’s ingredient-driven philosophy, sustainable cooking techniques, and an inventive cocktail menu. The menu will blend nostalgia with innovation, featuring seasonal dishes and artisanal cocktails crafted to surprise and delight guests.
Dates: 21- 31, March 2025 (Available for Lunch & Dinner)
For bookings: +91 73910 57811
Sorrento Shangri-La Eros X Chef Pasqualino Barbasso
Shangri-La Eros New Delhi is bringing an unmissable culinary experience to Sorrento, its award-winning Italian restaurant, with the legendary Chef Pasqualino Barbasso from March 19 to 23, 2025. If you haven’t heard of him yet, he’s a two-time World Champion in Pizza Acrobatics—yes, that’s a real thing—and a master of authentic Italian flavors.
Hailing from Palermo, Chef Barbasso started his journey at his family’s pizzeria in Sicily before traveling the world, dazzling crowds with his gravity-defying pizza skills. Now, he’s landing in Delhi for a five-day showcase, where he’ll be serving up a special à la carte menu that’s as indulgent as it is innovative. Expect creations like the King Sea, featuring smoked salmon with pistachio pesto, or the luxurious Bolero with creamy burrata, bresaola, and a rich merlot reduction. If you’re feeling adventurous, try the Walnuts pizza with gorgonzola and rocket, or the Old West, a bold take with pulled chicken and BBQ sauce. Whether it’s lunch or dinner, you won’t want to miss this one.
Dates: 19 - 23 March, 2025.
Ekaa x Taj Lakefront
Mumbai’s celebrated fine-dining restaurant, Ekaa, is heading to Taj Lakefront, Bhopal, for a special one-night-only pop-up dinner. This exclusive experience brings Ekaa’s ingredient-driven philosophy to the heart of Bhopal, paired perfectly with Godawan, India’s premium artisanal single malt.
Expect an evening where every dish tells a story, blending familiar flavours with bold, unexpected twists. Known for its innovative approach to dining, Ekaa’s carefully curated tasting menu will take guests on a culinary journey, each course thoughtfully paired with whisky to elevate the experience. If you’re a fan of creative cuisine and fine spirits, this is one dinner you won’t want to miss.
Date: 21, March, 2025
Michelin Star Chef Adam Gray x The Leela Bhartiya City Bengaluru
Michelin-starred Chef Adam Gray is bringing a world-class culinary experience to The Leela Bhartiya City Bengaluru. With years of expertise in some of the the UK’s finest kitchens, including Sonny’s Kitchen and Hurley House Hotel, Chef Gray has crafted an exclusive six-course menu, perfectly paired with select wines, set against the stunning backdrop of the hotel’s infinity pool.
The menu features his signature creations, with the non-vegetarian selection showcasing fresh seafood and premium meats, including gin-cured salmon with tonic cucumber and dill salsa. The vegetarian offerings celebrate seasonal produce with bold flavor pairings, such as leek terrine with saffron-marinated vegetables and butternut squash. Each course is thoughtfully paired with fine wines, making for an unforgettable dining experience.
Where: The Leela Bhartiya City Bengaluru, 6/2, Thanisandra Main Road, Bengaluru 560064
Date: March 19, 2025
Timing: Dinner, 7:00 pm to 11:30 pm
Price: INR 6000++ per person
For Reservations: 91 88966 36577
Flavours of the South at JW Marriott New Delhi Aerocity
JW Marriott New Delhi Aerocity is bringing the rich culinary heritage of South India to the capital with a special food festival. Helmed by the renowned Chef Shri Bala, a culinary historian dedicated to reviving lost regional recipes, this experience promises an authentic taste of tradition.
The menu pays homage to the five southern states—Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana—with iconic dishes like Chettinad Pepper Chicken, Thalassery Biryani, and Elaneer Payasam, each rooted in history. Known for her expertise in temple cuisines and royal feasts, Chef Bala presents time-honoured recipes that have been passed down through generations. The immersive experience goes beyond the plate, with traditional décor featuring brass lamps, intricate kolam, and banana leaf plating, complemented by live Carnatic music. Whether you're indulging in Mysore Pak or sipping on Neer Mor, this festival is a rare opportunity to explore the soul of South Indian cuisine
Date: 26- 30 March, 2025
Dinner Buffet: ₹ 3,999 plus taxes per guest
Sunday Non Alcoholic Brunch- ₹ 4,299 plus taxes per guest; with alcohol ₹ 5,599 plus taxes per guest·
Chef Viraf's Parsi X OitO, Goa
This Navroz, Chef Viraf Patel is shaking things up at OitO, Panjim, with The Modernist Parsi—an exclusive eight-course pop-up (March 21-22) that reimagines Parsi flavours with a bold, contemporary twist. For years, he’s been asked, “Why don’t you cook Parsi food?” His answer? A feast that honours heritage while embracing change. Expect Persian zereshk berries swapped for Indian raisins, pomegranate molasses mellowed into tamarind, and preserved lime replaced by fresh citrus—a delicious evolution of tradition.
The menu offers two indulgent journeys. The non-vegetarian spread kicks off with homemade raspberry soda (spike it if you like!) and flows into Bharuchi Egg Akuri with raisin marmalade, Patra Ni Macchi, crispy Pepeta Par Papeta, Chicken Farcha ‘Cutlace’, Prawn Patio over crispy rice, Mutton Kheema Papeta with potato gnocchi, comforting Mutton Pulao with ‘daar’, and a finale of Brioche Lagan Lu ‘Custaar’ with buttered zereshk berries and Doodh Na Puff. Vegetarians won’t miss out—think Bharuchi Mawa Akuri, Patra Ma Paneer, Panko Crusted 'Vengnu', Mushroom Patio, Bhaji Danna on ‘Rotlii’, Jackfruit Pulao, and a Yoghurt Semifreddo with Parsi sev and Jardaloo compote.
Address:OITO GOA, Ground Floor, shop No 1& 2 Risara Elegante, Tiswadi, Caranzalem, Panjim, Goa, 403002
Date: March 21st & 22nd, 2025
Time: 8 pm onwards
Price: ₹2,600 per person
Grand Hyatt Mumbai along with Grand Hyatt Gurgaon Four Hands Experience
This March, Grand Hyatt Mumbai and Grand Hyatt Gurgaon unite for an extraordinary culinary collaboration at the newly relaunched Celini. Two of Italy’s finest chefs—Chef Mauro Ferrari from Cena Pranzo, Grand Hyatt Gurgaon, and Chef Alessio Banchero from Celini—come together for a week-long Four Hands dining experience, celebrating authentic Italian flavours.
Chef Mauro, a third-generation Italian chef with over 40 years of expertise, is known for his elegant yet simple approach to Italian cuisine. Meanwhile, Chef Alessio, hailing from Genoa, brings his signature “Meglio in compagnia” philosophy—where select dishes are finished tableside, turning dining into an interactive experience.
The exclusive menu features indulgent creations like Duck Liver Raviolo with Black Truffle, Saffron Risotto with Luganega Sausage, and Soft Chocolate with Mango and Raspberry Coulis.
Date: 24th - 31st March
Time: 12noon to 3 pm and 7 pm to Midnight at Celini, Grand Hyatt Mumbai
Price: As per the a la carte Menu
A Month-Long Van Gogh Celebration at Luv Restaurant
This March, Luv Restaurant transforms into an immersive artistic haven, celebrating the genius of Vincent van Gogh through a month-long tribute where food and art intertwine. From the swirls of Starry Night recreated as a show-stopping dessert by Chef Akash to intricate latte art inspired by Van Gogh’s brushstrokes, every element reflects his enduring influence. Guests can take home beautifully crafted Starry Night postcards, a small yet meaningful keepsake of this sensory experience. The celebration culminates on March 30th with Brushstrokes & Beyond: A Van Gogh Tribute, an evocative exhibition featuring the works of Aadnya Manerkar and Aayush Shah, two artists who channel his spirit through surreal landscapes and modern impressionism. As flavors, textures, and colors blend seamlessly, Luv Restaurant invites guests to not just admire art but taste and feel it—making this a tribute unlike any other.
Date: Saturday, March 30
Time: 7:00 PM - 10:00 PM
Location: Luv Restaurant, 14-16, Sterling Apts, Sundervan Complex Road Shashtri Nagar, Lokhandwala Complex, Andheri West, Mumbai, Maharashtra 400053
A Mediterranean Feast Awaits at JW Marriott Pune with Chef Alexandre Kerbouz
Embark on a ten-day culinary journey through the Mediterranean at Spice Kitchen, JW Marriott Pune. This exclusive dining experience, curated by Chef Alexandre Kerbouz, brings the bold, rustic flavors of Spain, France, Italy, Greece, and beyond to your plate. Known for his expertise in Mediterranean cuisine, Chef Alexandre has honed his craft at Michelin-starred restaurants and even aboard the legendary Orient Express. His thoughtfully curated menu blends tradition with innovation, offering dishes like saffron-infused Paella, fragrant Marrakesh Tagine, slow-roasted Greek Gyros, and the classic Ratatouille—each dish telling a story of heritage and passion.
Dates: 21st to 30th March, 2025
Time: 7 pm onwards
Price: INR 3249 + taxes
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