As summer sets the tone for lighter, brighter dining, restaurants across India are introducing menus that reflect seasonality, storytelling, and evolving consumer tastes. From immersive brunches and tropical feasts to wellness-led plates and cocktail-forward evenings, these new launches redefine how we eat, drink, and gather this May.
Southeast Asian Revival at Sian at Vivanta Chennai
With its relaunch, Sian at Vivanta Chennai introduces a refreshed take on Southeast Asian cuisine, combining expanded offerings with a renewed design sensibility. Under Chef Saratchandra Banerji, the menu now spans flavours from Thailand, Vietnam, Malaysia, and beyond. The dim sum selection features elevated additions like Scallop & Prawn XO Dumplings and Edamame Truffle Dumplings, while the seafood-forward Nautical Collection includes Chilli Garlic Shrimps and Black Bean Grouper. Vegetarian dishes such as Goi Cuon Chay and Vegetable Satay add balance, while live grills bring an element of theatre to the experience. Main courses range from Lobster in XO Sauce to Vegetarian Rendang, offering both indulgence and depth. The expanded rice and noodle repertoire further enhances the experience. Paired with redesigned interiors, the menu positions Sian as a contemporary yet rooted destination for Southeast Asian dining in Chennai.
Sakura Sunday Brunch at Donmai
At Donmai, the Sakura Sunday Brunch arrives as a thoughtfully layered experience that blends food, art, and interaction. Inspired by cherry blossom season, the brunch goes beyond the plate with its “Pixel Blossom” installation an evolving, participatory concept where guests leave behind notes that become part of a growing digital bloom. This interplay of memory and space adds an emotional dimension to the meal. The menu reflects a similar balance of delicacy and depth, with dishes like Salmon Sakura Sushi finished with yuzu furikake, Avocado Inari Sushi with citrus accents, and Smoked Tofu Teriyaki Sushi delivering umami richness. Ramen selections such as Goma Salmon Kaisen and Truffle Hamachi introduce warmth and complexity, while small plates like Chicken Wing Tebasaki add texture. The beverage program, featuring Sakura Dream and Hakuto Martini, ties the experience together.
Cost: INR 3500 for the full brunch
Friday Drunches at QLA
QLA’s Friday Drunches introduce a new rhythm to the city’s dining culture, occupying the space between a relaxed dinner and a high-energy night out. Set in the restaurant’s courtyard, the experience unfolds gradually over three hours, allowing guests to ease into the weekend without feeling rushed. Chef Dipender Tiwari’s menu reflects modern European influences with a shareable format togarashi parmesan crisps, potato bravas with garlic toum, and wild mushroom truffle sliders anchor the offering, while robata-grilled yakitori chicken adds a smoky depth. Lighter plates like avocado sourdough maintain balance throughout the meal. The cocktail program mirrors this progression, moving from citrus-led yuzu blends to herbaceous infusions and spirit-forward classics.
Cost: INR 2950
Thai Summer at Nara Thai
Nara Thai’s “Thai Summer” menu captures the essence of tropical dining through a thoughtful balance of freshness and flavour. Designed for shared meals, the menu reflects how people gravitate toward lighter, citrus-forward dishes during warmer months. It opens with a sharp Raw Mango Salad before moving into plates like Stir-Fried Mock Meat with Thai Roti and Plant-Based Sweet & Sour with Betel Leaf, which balance familiarity with innovation. The Grilled Chicken with Thai Roti introduces a subtle smokiness, while Crispy Chicken Wings bring a savoury crunch that anchors the table. Desserts such as Mango Passion Fruit Sorbet and Tropical Granita offer a cooling finish, complemented by cocktails like Phi Phi Fire and Golden Hour Fizz that lean into mango and citrus profiles. The result is a cohesive, seasonal menu that feels intuitive and easy, celebrating summer through clean, vibrant flavours.
New-Age Dining at Beeyoung Brew Garden
Beeyoung Brew Garden’s latest menu reflects the growing influence of digital culture on dining, where presentation and flavour carry equal weight. The offerings are designed to be visually engaging and shareable, with dishes like Corn Shammi Popsicles, Elote Corn Ribs, and the bold Tom Yum Pizza setting the tone. Heartier plates such as Korean Rose Spaghetti and the Mediterranean Delight platter add depth, while the Ras Malai Tres Leches dessert blends nostalgia with innovation. The cocktail program follows suit, with drinks like BYBG Colada and Himalayan Salt Margarita crafted for both taste and visual appeal. This menu isn’t just about eating it’s about creating moments that resonate beyond the table. By aligning with how modern diners engage with food, Beeyoung Brew Garden creates an experience that feels current, social, and distinctly experiential.
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Summer Wellness Menu at Pause Café
Pause Café’s summer menu is designed to respond intuitively to the season, focusing on plant-based dishes that are light, refreshing, and nourishing. The offerings highlight fresh produce through dishes like Smashed Kale & Quinoa Salad, Melon & Feta Salad, and Beetroot Carpaccio, while the Mango Chilli Gazpacho stands out as a bold, chilled option. Mains such as Asian Zoodles Bowl and Cauliflower Rice maintain this balance of flavour and lightness. Mango features prominently in desserts, appearing in formats like Mango Tres Leches and Mango Misu, blending indulgence with seasonal freshness. The beverage program adds another layer with traditional coolers like Aam Panna alongside inventive drinks like Mango Matcha and Vegan Thandai. Overall, the menu feels aligned with both the climate and the body, offering a dining experience that is as restorative as it is satisfying.
Summer 2026 Menu at The Pasta Bowl Company
The Pasta Bowl Company’s Summer 2026 menu takes a restrained, ingredient-led approach rooted in regional Italian traditions. Drawing from regions like Tuscany and Sicily, the dishes prioritise authenticity and clarity of flavour. Classics such as Spaghetti All’amatriciana and Risotto alla Diavola are executed with precision, while lesser-known formats like Puccia introduce novelty without excess. Seasonal plates like Insalata di Pollo Estiva and Verdure Grigliate bring a lighter touch, while dishes like Pesce al Cartoccio and Gnudi maintain depth. A defining element is the “Pasta Bowl Ritual,” where pesto is prepared tableside, emphasising craftsmanship and immediacy. Complemented by a curated beverage selection, the menu reflects a thoughtful evolution of the brand’s philosophy, proving that simplicity and quality can create a deeply engaging dining experience.
Modern Patisserie Menu at Sivako
Sivako continues to redefine luxury patisserie with a menu built on precision, restraint, and thoughtful craftsmanship. Classic offerings like Basque Cheesecake and Almond Croissant sit alongside more structured creations such as Petit Gateaux and Choux, showcasing technical finesse. The current Mango collection stands out as a seasonal highlight, exploring the fruit with nuance by balancing sweetness with acidity and texture. The menu also extends into savoury territory with items like Egg Sandos and Mushroom Truffle Danish, demonstrating versatility. Produced in small batches, each creation feels intentional and refined. Sivako’s approach positions luxury not as excess, but as clarity and detail, making it one of the most distinctive dessert destinations in Mumbai.
New Flavour Launch at Ice Cream Works
Ice Cream Works introduces a trio of new flavours that lean into indulgence and familiarity while elevating both through texture and composition. Hazelnut Crunch offers a creamy base layered with crunch, while Oreo Caramel Choco Chip blends nostalgia with a richer, more complex profile. The Ferrero Rocher-inspired flavour stands out for its decadent mix of chocolate and hazelnut, recreating a beloved confection in ice cream form. These additions reflect the brand’s focus on creating experiential desserts that appeal to evolving consumer tastes. Available across outlets, the new flavours offer a simple yet satisfying way to indulge this summer.
New Mocktail Menu at Anahata Café
Anahata Café’s new mocktail menu taps into the growing demand for mindful, flavour-forward beverages. Each drink is crafted using fresh, natural ingredients, balancing indulgence with wellness. Options like Mango Chilli Tango and Watermelon Basil Bliss offer bold, refreshing combinations, while Cucumber Mint Cooler and Tender Coconut Water lean into hydration and simplicity. More nuanced blends such as Orange Thyme Spritzer and Litchi Blossom add layers of flavour without heaviness. The menu reflects a shift toward low-alcohol and alcohol-free alternatives that don’t compromise on experience. Rooted in the café’s philosophy of conscious dining, these mocktails provide a refreshing, contemporary take on summer beverages.
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