Experiences
One chef, one table, one evening.
Private dinners at home, supper clubs, cultural evenings and pop-ups — each served in waves, like a family dastarkhwan.
The experience
A table set like a family dastarkhwan — refined, never theatrical.
The chef cooks where you are hosting, with an assistant when the evening calls for one. The table is dressed simply — terracotta and brass, wood and cotton — and the food arrives in waves, each introduced in a sentence or two. Never a lecture.
- 01
Welcome
Something to hold while the story begins.
- 02
Small plates
Kebabs and the first chutneys; the table warms up.
- 03
Mains
Slow-cooked meats, kormas, seasonal vegetables and dals.
- 04
Rice & breads
Biryani or pulao, and freshly made breads.
- 05
Sweet
Festive sweets to close, and the last of the story.
Occasions
Evenings Riwayat is made for.
Private dinners
A birthday, an anniversary, a homecoming — or simply a table of people you would like to feed well. The chef cooks where you are hosting, and the evening is yours.
Corporate & cultural evenings
A dinner for a small team, a gathering around an idea, a conversation with food at its centre.
Supper club
Ticketed, seasonal, story-led evenings for ten to twenty guests, seated at one table.
Pop-ups & collaborations
Short runs of one to three days in partnership with cafés, hotels and kitchens.
Something else in mind? Tell us. The format follows the occasion.
Request a booking- 01
Tell us about your evening
Date, guests, place and occasion. The form takes two minutes.
- 02
We write the menu
The chef proposes the courses around your preferences and requirements.
- 03
The details are confirmed
Availability, the final menu and everything the evening needs — agreed with you directly.
- 04
Sit down to Riwayat
The kitchen is ours for the evening. The table is yours.
Questions
Before you write to us.
What is a private chef experience?
You host; the chef cooks. Riwayat comes to your home or venue, prepares a multi-course menu written for your table, and serves it course by course.
What kind of food is it?
The food of Bihar's Muslim households and the journey those recipes made to Kolkata: kebabs, slow-cooked meats, kormas, dals, biryani and pulao, freshly made breads, chutneys and festive sweets. It is a specific lineage, not a generic North Indian menu.
Can the menu be customised?
Every menu is. There is no fixed list — the chef writes each evening from the family table's four registers, then finishes it around your guests, your occasion and your preferences.
Can you accommodate dietary requirements and allergies?
Tell us in your request and they are discussed before the menu is written, never after.
How many guests can you cook for?
Supper club evenings seat ten to twenty. For a private dinner, tell us your number and we will confirm what the space and the menu allow.
Where does Riwayat cook?
Riwayat is based in Kolkata. Tell us where you are hosting and we will confirm.
What happens after I send a request?
The chef reads it and writes back to confirm availability, then talks through the menu and the details with you. Nothing is booked until you have heard from us.