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The culinary discipline is called ‘the arts’ for a reason, and the restaurants nominated in this category show sublime artistry with every dish! The nominees for Best Luxury Dining Restaurant in India at the Unlimit Awards 2026 represent the pinnacle of gastronomy—destinations that transform meals into experiences, blending innovation, craftsmanship, and world-class hospitality to redefine what indulgent dining truly means.
Tresind, Mumbai
The award-winning tasting menu of Tresind pays tribute to the diverse Indian cuisine by combining traditional recipes with innovative techniques. The 16-course menu at Chef Himanshu Saini's 20-seat restaurant is categorised into four sections: North, South, East, and West. Trèsind Studio, which serves authentic Indian cuisine, has risen to the position of eleventh on the list of the fifty finest restaurants in the world. For example, in the Ghughni Chaat, the mustard oil flavour is enhanced by bitter wasabi peas. Another dish, Pani Puri Bingsu, is a spin on the Korean shaved ice dessert. It features ice-based pani puri liquid served as granita, topped with crunchy boondi and cubed potatoes. You must try their tasting menu to appreciate the exquisite harmony of flavours, preparation, and presentation.
Oryn-Fairmont, Mumbai
Enter a space that transports you to an oriental reverie. Oryn has the appearance of Shangri-La in Shanghai during the 1920s, complete with ornate furnishings, luscious drapes made of maroon, golden accents, and an enticing blend of cooking scents. The King Prawn Har Gao dumplings at Oryn are the ideal texture—not too thick nor too thin—and the Sichuan soup is a bowl of rich, savoury broth with slow-cooked herbs, juicy chicken that falls apart on your tongue, and a warmth that stays with you long after you've finished your mouthful. King Prawns with Golden Garlic is a must-try because it perfectly combines all the flavours that are characteristic of Chinese prawn cuisine. It's perfectly seasoned with salt and pepper, and it's fried to perfection without using oil.
Masque, Mumbai
One of the most intriguing restaurants in Asia is tucked away behind an unassuming black door in a converted textile factory in Mumbai, far from the hustle and bustle of the metropolis. Masque’s USP is that it offers a ten-course tasting menu that honours the varied produce of India. Masque, led by celebrated entrepreneur Aditi Dugar and Chef Varun Totlani, is a national darling thanks to its innovative 10-course chef's tasting menu that fuses contemporary fine dining with traditional, regional foods. Some examples of such foods include stuffed patra (colocasia leaves) with fresh peas or barbecued pork, Kashmiri morels, and sea buckthorn pani puri, which consists of seaweed-cured beetroot topped with starfruit and served with a sauce made from sea buckthorn.
It's an engaging and thrilling two-hour journey that alternates between moments of longing for the traditional flavours of India and moments of discovering new, exciting flavours. Since sourcing the finest ingredients is central to Masque's philosophy, the restaurant eventually decided to grow their own to ensure quality control and sustainability. The biodynamic and organic farm in Pune, about 2.5 hours from the eatery, produces a wide range of Indian fruits and vegetables, including radishes, beetroots, and squash variations during this time of year.
The Table, Mumbai
The Table serves a wide variety of international cuisines inspired by flavours from across the globe, including those of Asia, the Americas, and Europe. Sharing dishes and appetisers, including lobster raviolo, yellowfin tuna tataki, Korean barbecue beef tacos, and hot ginger soup with shrimp dumplings, are available at this restaurant. The dim lighting, comfortable seats, and high-quality beverages make it perfect for celebrating a special event, but it's also excellent for a more relaxed meal or brunch, especially with the variety of eggs Benedict options. The Table has maintained its position as one of the city's pioneering eateries by growing its vegetables on an Alibaug farm for the last decade.
The Johri, Jaipur
Located in the middle of the Johri (jewellery) Bazaar, one of the oldest markets in Jaipur, The Johri was opened in 2020 by trendy hoteliers Siddharth Kasliwal and Abhishek Honawar. The haveli-turned-boutique hotel, which dates back to the 19th century, is as multi-textured and rich with interesting colours and contrasts as its setting. Seasonal offerings include organic, farm-fresh, vegetarian ingredients; however, classics such as paan patta chaat, sev tamatar ki subji, and Dal Johri remain on the menu year-round.
All of the dishes, whether traditional or creative, are cooked to perfection while staying true to their origins. A tandoor-roasted soya chaap with a delicate flavour, a dahi chaat with baby spinach and paan leaves flecked with pomegranate, and truffled aloo tikki topped with aged parmesan "papad" are all on the menu. Pillowy soft and bursting with flavour, the truffle cheese kulcha is filled with mushrooms, parmesan, cream, and local cheese.
Primitive, Jaipur
The newest spot in Jaipur's restaurant scene is Primitive, an innovative Indian joint that puts an emphasis on traditional, primal, or pracheen cooking methods. Smoky flavours permeate your food while it cooks over an open flame of charcoal or wood. Even though the flavours are familiar, it will take you a minute or two to figure out where you've had them before, but you can enjoy the novelty in the familiarity. There are five distinct parts of Primitive, and each one features animal motifs and details from famous places. The restaurant's take on the Ajanta and Ellora Caves is a tawny palette of copper, carmine, and ochre, which envelops you as soon as you step inside.
Start strong with Primitive Chakhna, a snack board with house-made ajwain mathri and acidic pineapple chutney, accompanied by spicy bite-sized mirchi ke tipore. For those who prefer their chakna on the mild side, the Mushroom Khurchan Tartelette is the perfect choice, thanks to its buckwheat pastries and chargrilled capsicum. In its meat-based variation, the mushroom is replaced with chicken. Try the Awadhi Malai Paneer, a delicious twist on the traditional tikkas prepared in a tandoor. It's grilled, with some burnt portions and a crispy exterior that mimics the look of charred meat.
Farmlore, Bengaluru
Visitors to FarmLore relive the unique joys of eating. Three chefs, Johnson Ebenezer, Mythrayie Iyer, and Avinnash Vishaal, steer these ideas and detours at this 37-acre natural farm on the outskirts of the city, where there is a chef's table-style restaurant with 18 seats. Delicious, both familiar and exotic, flavours abound on their harvest-driven menu. You get to know Bangalore and Karnataka better as you go. In this kitchen, modern techniques and traditional methods collaborate to create superb everyday dishes rather than competing against each other.
There is no better broth than the Bannur-Bun-Broth. A bun tops this magnificent, gooey, satisfying dish of bannur lamb, which is known for its fatty texture. The lamb is rubbed with sanketti salt, wrapped in banana leaves, and smoked for two days until it falls off the bone. The rice, which is plump and hails from the nearby state of Andhra Pradesh, is cooked slowly into a velvety khichdi. Then, spicy peppery duck, curly papad, and powdered yoghurt are added for garnish. And for dessert? Imagine a refreshing jamun sorbet flavoured with chilli jam and salt, evoking memories of snack cart raids during recess. Then, for dessert, a decadent Mallika mango cheesecake topped with tingling curry leaf ice cream and a browny, buttery jaggery syrup for the perfect balance of sweetness.
The Dining Room at Glenburn Penthouse, Kolkata
Impressive views of the Victoria Memorial and the Hooghly River frame this intimate retreat that manages to be both refined and cosy. Because of its exquisitely crafted meals, which blend European refinement with Indian influences, the restaurant is considered one of the most elite in the nation. Using only the freshest, locally sourced ingredients, the menus provide modern takes on classics from Colonial, Bengali, Anglo-Indian, and street food traditions of Kolkata. Among the restaurants on Park Street, Kolkata, Glenburn stands out thanks to its innovative cuisine and innovative chef.