The surge in dining-out trends and home deliveries, coupled with changing social habits and work schedules, has led to a significant rise in the number of restaurants in India. A national PM 2.5 and VOC emission inventory based on a comprehensive survey of restaurants across 15 cities, representing different tiers, revealed disparities in operating hours, fume treatment technologies, and oil consumption. Data from 12 cities, serving as the foundation for the national emission inventory, demonstrated reasonable accuracy when validated against the remaining three cities. Despite tier 1 cities constituting only 0.62%, they contributed 48.8% and 31.4% to PM 2.5 and VOC emissions because of a larger number of restaurants. Installing fume purifiers in small and medium restaurants in tier 1 cities could reduce VOCs and PM 2.5 emissions by 15% and 58%. With an expected increase in emissions alongside restaurant growth, pollution mitigation efforts in the restaurant food sector are recommended.