Restaurants database India: restaurants and cafes list

Where restaurants are licensed and listed, and how suppliers and software firms reach them.

Updated 12 October 2026 · 5 min read

Kinds of food outlet, and who decides in each

A restaurants list is only as useful as your idea of which outlets you want. A cloud kitchen in Gurugram, an Udupi eatery in Bengaluru and a rooftop bar in Pune spend money on very different things, and a different person signs off in each:

Single-outlet restaurants and dhabas: the owner chooses suppliers, sometimes on the head cook's advice. They watch every rupee, but stay loyal to a supplier who turns up on time.
Cafes and bakeries: short menus, coffee machines, plenty of dairy and takeaway packaging. A cafes list is popular with coffee roasters, bakery ingredient firms and furniture makers.
Chains and franchise outlets: buying is central, usually from a head office in Mumbai, Delhi NCR or Bengaluru, with an approved vendor list. The outlet manager cannot add you.
Cloud kitchens: delivery-only, often several brands from one kitchen. Packaging and ingredients are the big costs.
Bars and pubs: they also hold a liquor licence from the state excise department, and buy glassware, bar equipment and music systems.
Caterers and sweet shops: bulk buyers whose busy months follow the wedding and festival calendar.

Licences and listings you can check for free

FSSAI's FoSCoS. Every food business needs an FSSAI registration or licence. FoSCoS lets you look up a licence number and see the business name, address and whether it is current. It works one outlet at a time, with no owner's phone.
Food delivery apps. They show the menu, locality, ratings and price range, which helps you judge an outlet. They connect diners to the restaurant, not suppliers to the owner.
Municipal trade and health licences. City corporations issue these, but they are seldom searchable online.
Restaurant associations. The National Restaurant Association of India and city hotel and restaurant associations represent the trade. Their events are a good place to meet owners; their member contacts are not something they give out.

Put together, these tell you a restaurant exists and is licensed. None of them gives you a calling list of owners and managers by city.

Our restaurants database by city and cuisine

The Restaurants, Cafes & Bars list has 1,46,724 restaurants, cafes, bars and eateries from 236 cities. 92% come with a mobile number, 60% with a contact person's name, 44% with an email address and 93% with a street address. 97% also say what kind of food the outlet serves, so a tandoor maker can skip the cafes. Mumbai, Delhi, Bengaluru and Pune have the most outlets. Each list page lets you read 60 real rows and download a sample before paying, and you can buy the list for one of 28 cities or 15 states instead of all of India.

Restaurants by city

By cuisine and format

Coffee roasters, Chinese sauce brands and South Indian batter makers can start with the outlets that match:

All-India restaurant and hotel-bar lists

Who sells to restaurants and cafes

Ingredient suppliers: paneer and dairy, frozen snacks and momos, sauces and gravies, spices, edible oil and bakery premixes. A dairy in Pune or a frozen-food maker in Delhi grows outlet by outlet.
Packaging firms: takeaway containers, paper bags, kraft boxes and branded cups for delivery orders.
Kitchen equipment makers and repairers: tandoors, burners, refrigeration, exhaust hoods and dishwashers, plus annual maintenance contracts.
Software and payments: billing and POS systems, inventory tools, table reservations and ordering websites.
Services: pest control, deep cleaning, uniforms, staffing agencies, licence consultants, food photographers and local marketing agencies.

Hotel kitchens buy many of the same things; our guide to selling to hotels covers who buys there.

Getting an owner or chef to listen

Call between services. The gap after lunch, roughly 3:30 to 6 pm, is the one time a kitchen breathes. Never call at 1 pm or 8 pm, and treat Friday evenings and weekends as closed to sales calls.
Find the buyer first. Ask who places the order for your category: the owner, the chef or, for a chain, the purchase team at head office. Pitching the cashier wastes the call.
Lead with delivery and proof. For example: "Hello, this is Amit from a dairy in Pune. We deliver paneer and cream before 9 am to about forty restaurants in Baner and Wakad. Who looks after your dairy orders?"
Be ready for their questions: price per kilo against their current supplier, delivery time, minimum order, credit (weekly or fortnightly), consistency from batch to batch, and your own FSSAI licence.
Take samples between services. Chefs decide by tasting and handling the product, not by brochure.

Owners are happy to get rate cards on WhatsApp once they have said yes; sending unasked bulk messages is a different matter, explained in our WhatsApp marketing rules. To pace your calls through a city list, use the 7-day calling plan.

Common questions from food suppliers

Can I get a restaurants database for one city only?

Yes. Each city list above covers one city, such as Mumbai, and a city file is quicker to work through than an all-India one. The all-India restaurants database has 1,46,724 outlets if you sell across many towns.

Can I get only cafes, or only one cuisine?

Yes, where the outlet's category is filled in. Start with a cuisine or format list above, or filter the category column of a city list for words like "cafe", "bakery" or "South Indian".

How can I check that a restaurant is licensed?

Ask for its FSSAI licence or registration number, which outlets are required to display, and look it up on FSSAI's FoSCoS site. It shows whether the licence is current and the address it covers.

Do chains ever buy from local suppliers?

Sometimes, for perishables like vegetables, bread and dairy, where head office approves a local vendor for each city. Ask an outlet manager whom to write to at head office, then send your details there.