About us
A story handed down.
One chef, one table, one evening — and a lineage of recipes carried from the kitchens of Bihar's Muslim households to Kolkata.
Food that travelled, tradition that stayed.
- ri·wa·yatnounرِوَایَت
- A story handed down. A recipe, a habit, a way of doing things that outlived the person who started it.
Bihar's food was shaped over centuries by the land, its people and everyone who passed through — the Mauryas, Buddhist and Jain traditions, the refinement of the Nawabs and Mughals. What remained is distinctly rustic: smoky aromas, earthy spices, food cooked over fire and charcoal, slow-cooked meats, hearty dals, seasonal vegetables, fragrant rice and freshly made breads.
Riwayat follows one thread of that story — the food of Bihar's Muslim households and their journey to Kolkata, where the recipes kept evolving, shaped by new markets and a new city while carrying the memory of the kitchens they came from.
This is not simply a meal. It is a story carried from one kitchen to another, from one generation to the next.
The chef
One cook, one lineage.
[The chef’s story — where he grew up, whose kitchen he learned in, and what he carries from it. Two or three short paragraphs, in his own voice.]
He cooks the food of Bihar’s Muslim households as it travelled to Kolkata: over fire and charcoal where the dish asks for it, slowly where it needs time, with the mustard oil, whole spices and hearty grains of the region’s pantry.
Food is presented as inheritance — what was cooked, why it was cooked and who cooked it. The principle at the stove is a simple one: fewer dishes, stronger memories, better execution.