On a lively Sunday afternoon, 23rd Street Pizza bustled with groups of young diners enjoying everything from salads and potato wedges to delicious slices of New York-style pizza. At the next table, I overheard two couples, both from Gujarat but raised in Bengaluru, chatting about their dining habits. They mentioned they eat out about five to six times a month, typically opting for international cuisine. 23rd Street Pizza was among their top choices, thanks to its vibrant atmosphere and tempting menu.
I was there to explore various eateries as part of the Restaurant Week India (RWI) 2026. This event, running for ten days in April, allows diners to enjoy a fixed-price menu for around ₹1500 per person, which includes an appetizer, a main dish, and dessert. This year, Delhi, Mumbai, and Bangalore are all part of the celebration. For restaurants, it’s an opportunity to reach new customers, while for diners, it’s a chance to discover new favorites. Annual events like this generate excitement and can draw in food lovers from other cities.
In Bengaluru, 17 restaurants are participating, including popular spots like Comal, Kopitiam Lah, Kappa Chakka Kandhari, Muro, and of course, 23rd Street Pizza.
When I asked Aatish Nath, co-founder of Restaurant Week India, how they select participating restaurants, he explained, “The honest answer is we eat our way to the list.” There’s no formal application process—just a simple question: Does this place offer something unique?
The restaurants keep the profits during Restaurant Week since the organizing body operates on a sponsorship model. However, not every restaurant is eager to join, as some worry about the fixed pricing affecting their revenue. Nath noted that it’s often those who have experience abroad who see the potential and decide to participate.
Bengaluru presents a unique dining landscape; if Delhi represents power and Mumbai represents wealth, then Bengaluru embodies great value. The city’s approach to dining is modest—many restaurants are hidden gems known only to the locals. A prime example is Naru, the sought-after noodle bar that requires swift action to secure a reservation. “Bengaluru diners are, in the best way possible, harder to impress, making them the most rewarding audience in India,” Nath remarked.
In contrast, diners in Mumbai are more cosmopolitan and excited by the buzz of new restaurant openings, often willing to overlook flaws to be part of the trend. Delhi foodies tend to favor well-established spots, bringing their own experience and authority to the dining table.
Here in Bengaluru, we value subtlety and depth. My friend Avinash has explored Tokyo’s culinary scene, while Heemanshu dives deep into design, seeking unique experiences over trends. Shree knows the perfect late-night spots for cocktails and snacks.
While enjoying pizza at 23rd Street, I witnessed diners passionately discussing fermentation over kombucha. This enthusiasm and knowledge contribute to creating one of the most dynamic dining cultures in India. As Nath puts it, “When a kitchen senses that the diners care genuinely, it cooks differently.”
Over the past two decades, I’ve watched Bengaluru nurture its food culture without the glitz that often characterizes Delhi and Mumbai. The city may lag in following global trends, but it forges its path, resulting in a restaurant scene rich in authenticity and depth, a rare and valuable blend.
(Shoba Narayan is an award-winning author based in Bengaluru, contributing to art, food, fashion, and travel discussions across various platforms.)
