Papa’s Wins Best Restaurant of the Year at NDTV Food Awards 2026

The lights dimmed. The crowd went quiet. On stage, the presenter paused, then spoke the name that would define the night: Papa’s.

It was a moment that caught many by surprise. Not because Papa’s isn’t good. It’s very good. But because the restaurant is not a giant chain or a celebrity-backed outlet. It’s a small, chef-led place in Mumbai that puts the cook right in front of you. The audience clapped, some cheered, and a few heads nodded slowly, as if to say, “Yes, this makes sense.”

The NDTV Food Awards 2026, held recently, brought together the best of India’s food world. Chefs, restaurateurs, writers, and food lovers packed the hall to celebrate what makes Indian dining special today. And when the top prize for Best Restaurant of the Year went to Papa’s, it sent a clear message: small, personal, and honest cooking is winning over flashy concepts.

The Big Winner: Papa’s Takes the Crown

Papa’s is not your typical fine-dining spot. It doesn’t have a hundred covers or a menu that reads like a novel. What it does have is a chef who runs the kitchen with a personal touch. Every plate that leaves the counter has the chef’s stamp on it. The food is modern Indian, but not in a complicated way. It’s familiar flavours, reworked with care and presented without pretence.

The award recognised Papa’s for redefining modern Indian dining. The judges talked about how the restaurant creates a deeply personal experience. You don’t just eat at Papa’s. You feel like you’re invited into someone’s home, where the host knows exactly what you’ll like. The chef comes out, talks to guests, explains the dishes, and adjusts things on the fly. That kind of warmth is rare in Mumbai’s busy restaurant scene.

Mumbai has no shortage of top restaurants. From high-end Japanese spots to buzzy rooftop bars, the city has it all. But Papa’s stands out because it doesn’t try to be everything. It focuses on a small menu, changes it often based on what’s fresh, and keeps the whole operation intimate. The award is a big deal for a place that started quietly and built its reputation through word of mouth.

What Makes Papa’s Special: A Chef-Led Revolution

Over the past few years, a quiet shift has been happening in Indian dining. Big restaurants with big teams still attract crowds. But more and more diners are looking for something different. They want to know who cooked their food. They want stories behind the dishes. They want to feel connected to the person in the kitchen.

That’s exactly what Papa’s offers. It’s a chef-led restaurant, meaning the chef is not just a name on the menu. The chef decides what goes on the plate, sources the ingredients, and often serves the food. This is different from many top Mumbai restaurants where the chef might be an overseer, and the actual cooking is done by a team. At Papa’s, the chef is in the middle of everything.

This approach has been gaining steam around the world. In places like New York, London, and Tokyo, small chef-owned restaurants are becoming the destinations people crave. India is now catching up, and Papa’s is leading the charge. The NDTV Food Awards recognised this trend by giving the top prize to a place that represents the future of dining: personal, honest, and driven by craft.

For diners, this means a shift in expectations. Instead of a polished experience where everything is perfect but distant, Papa’s offers a messier, more human interaction. The chef might tell you why a particular spice is used, or how a dish evolved from a family recipe. Those little details turn a meal into a memory.

Honoring Tradition: Aminia Wins Historic Restaurant of India

While Papa’s represents the new wave, another award celebrated the old guard. Aminia, the legendary restaurant from Kolkata, won the Historic Restaurant of India award. It’s a recognition that feels long overdue.

Aminia has been serving Mughlai food for over a century. It started in the 1920s, in the heart of old Kolkata, and has remained a beloved institution ever since. The restaurant is famous for its biryani, kebabs, and rich curries. Generations of families have eaten there. The dining rooms have seen weddings, celebrations, and quiet meals between friends.

What makes Aminia historic is not just its age. It’s the consistency. For over a hundred years, the restaurant has stuck to its recipes, using the same techniques and spices. The biryani you eat today is not very different from what your grandparents ate. That kind of dedication is rare in a world where restaurants change menus every season.

The award also highlights how important it is to preserve culinary heritage. India has many old restaurants, but not all of them get the recognition they deserve. Aminia’s win reminds everyone that tradition is not old-fashioned. It’s a living connection to the past, and it deserves a place alongside the new.

For food lovers, Aminia is more than a restaurant. It’s a time capsule. The worn tables, the familiar smells, the waiters who have been there for decades. All of it adds up to an experience you can’t find in a modern cafe. The NDTV Food Awards gave Aminia a platform to tell its story to a new generation.

Rising Stars: Mirelle Pingfu and Other Awardees

The evening also spotlighted individual talent. Mirelle Pingfu, from Masque restaurant in Mumbai, was named F&B Professional of the Year. It’s a title that recognises not just cooking skills but the whole package: leadership, innovation, and impact on the industry.

Mirelle Pingfu is not a household name outside food circles, but inside the industry, she is highly respected. She has been a key figure at Masque, one of India’s most acclaimed fine-dining restaurants. Masque is known for its tasting menus that explore regional Indian ingredients in creative ways. Pingfu’s role goes beyond the kitchen. She manages operations, trains staff, and ensures that every guest leaves happy.

Her award shows that the food industry is starting to value the people behind the scenes. It’s not just about the head chef. It’s about the managers, the sommeliers, the pastry chefs, and everyone who makes a restaurant run smoothly. Pingfu’s win is a nod to all those professionals who work hard but rarely get the spotlight.

Other categories at the awards celebrated different aspects of the food world. There were awards for best regional cuisine, best street food, best dessert, and more. Each winner brought something unique to the table. The night was a showcase of India’s incredible diversity, from the spices of Kerala to the chaats of Delhi, from the seafood of Goa to the dal baati of Rajasthan.

A Night for Indian Culinary Crafts

The NDTV Food Awards 2026 was not just about handing out trophies. It was a celebration of how far Indian food has come. Ten years ago, the idea of a chef-led restaurant winning Best Restaurant of the Year might have seemed unlikely. Today, it’s a reality. The industry has grown up. Diners are more curious. Chefs are more ambitious.

The event also highlighted the role of food media in shaping what people eat. NDTV Food has been covering the Indian food scene for years. Its awards give visibility to places and people who might otherwise stay under the radar. For a small restaurant like Papa’s, winning such an award can change everything. Suddenly, people from other cities want to visit. Critics pay attention. Reservations become harder to get.

But the awards also serve a bigger purpose. They tell a story about what Indians value in food. This year, the story is clear: we want authenticity, we want connection, and we want to honour our roots while embracing the new. That’s a powerful message for every chef, every restaurateur, and every home cook watching.

What This Means for Dining in India

The winners of the NDTV Food Awards 2026 point to several trends that will shape how Indians eat in the coming years.

First, the rise of chef-led dining. Papa’s win signals that small, personal restaurants have a bright future. Diners are tired of formulaic menus and corporate chains. They want to eat food made by someone who cares deeply about it. That means more chefs will leave big hotels and open their own places. It also means that diners will need to be patient. Small restaurants have limited seating and waiting lists, but the reward is a meal you won’t forget.

Second, the importance of heritage. Aminia’s award shows that old restaurants matter. They are not just relics. They are living archives of taste. As India modernises, preserving these institutions becomes crucial. The government, food critics, and diners all have a role to play in keeping these places alive. That might mean visiting them more often, or supporting efforts to document their recipes.

Third, the value of behind-the-scenes professionals. Mirelle Pingfu’s recognition puts a spotlight on the people who keep restaurants running. The industry is not just about chefs. It’s about managers, supply chain experts, and hospitality staff. As restaurants grow more complex, these roles will only become more important. The award encourages young people to consider careers in food beyond cooking.

Finally, the NDTV Food Awards themselves are becoming a trusted guide for diners. When people want to try a new restaurant, they often look at awards and recommendations. A win like this can put a restaurant on the national map. It can also drive tourism, as food lovers travel to Mumbai just to eat at Papa’s, or to Kolkata to taste Aminia’s biryani.

The night ended with smiles, handshakes, and the sound of plates being cleared. Back in their kitchens, the winners had already started thinking about tomorrow’s menu. For Papa’s, the award is not the end. It’s the beginning of a new chapter. The chef will keep cooking, keep experimenting, and keep treating every guest like a friend. That’s what made the restaurant special in the first place. And that’s why it deserved to win.