When you take a stroll down your local street in Lucknow, you will be greeted by a melody that slowly calls out to you. And when you go investigating, you find out that the symphony comes from the succulent meat and the perfectly.

Seasoned rice that adorn the tempting Awadhi Biriyani.

This style of rice preparation is mildly spiced, and is typically eaten with a gravy on the side. it is carefully mixed to maximize the taste of the meat within the biriyani.Riwayat brings this delicate, precise balance right into your kitchen, and now 'lunch at home' will be a very different affair.

When you take a stroll down your local street in Lucknow, you will be greeted by a melody that slowly calls out to you. And when you go investigating, you find out that the symphony comes from the succulent meat and the perfectly

Seasoned rice that adorn the tempting Awadhi Biriyani.

This style of rice preparation is mildly spiced, and is typically eaten with a gravy on the side. it is carefully mixed to maximize the taste of the meat within the biriyani.Riwayat brings this delicate, precise balance right into your kitchen, and now 'lunch at home' will be a very different affair.

Bhuna Gosht – Mutton, cooked with onion and spices and cooked (fried) until the juices blend into a celebration of mutton for the palate.

In true Mughal style, the richness of the dish is uncompromised. The certified presence in every feast.

Riwayat-e-khas brings you this icon, which will leave you thinking about its flavour, long after you have tasted it.

Ask for Murg Makhani, and two things you will find. The richest chicken curry, and the story of a very fortunate culinary accident.

To experience both, it is said that a journey to the Moti Mahal in New Delhi is essential, but we beg to differ.

Riwayat-e-khas is here to tell you the story of that happy discovery in every scrumptious bite, by recreating the original recipe of Butter Chicken – Tandoori Chicken, cooked in rich butter and tomato sauce. A feast to savour!

Said to have originated in the 18 th century as a Mughal breakfast dish, this unbelievably rich preparation of mutton or beef (with marrow) has continued to fascinate the Indian palate nearly two centuries later.

Riwayat-e-khas brings its unmistakable flavour right into your homes – just make sure to slow-cook it like they used to, and your taste buds will be reaping the reward!

Bubbling hot oil, succulent mutton and dried spices. The three pillars that give this curry preparation its unique, almost smoky taste, have been kept true to the taste that the locals enjoy.

The dish finds its origin in Persian cuisine, and was since adapted to nuances.

Riwayat-e-khas lets you experience the journey of this dish in every bite, and leaves you wanting more, every time.

When you take a stroll down your local street in Lucknow, you will be greeted by a melody that slowly calls out to you. And when you go investigating, you find out that the symphony comes from the succulent meat and the perfectly.

Seasoned rice that adorn the tempting Awadhi Biriyani.

This style of rice preparation is mildly spiced, and is typically eaten with a gravy on the side. it is carefully mixed to maximize the taste of the meat within the biriyani.Riwayat brings this delicate, precise balance right into your kitchen, and now 'lunch at home' will be a very different affair.

A fiery feast, that derives its history from the Portuguese dish Carne la vinha d’alhos – which literally translates to “meat in a garlic wine marinade”, is typically made with mutton beef, chicken or tofu.

Over time, locals in the erstwhile Portugese Goa came up with their own signature touches for the dish, and most importantly, changed its name to something easier to pronounce.

Today, the name ‘vindaloo’ is synonymous with the spiciest iteration of Indian curry, anywhere. With Riwayat-e-khas, you can set your palate on fire within the comfort of your homes, right now!