Oh Factor- Foodie Foodie, alert. Craving of Awadhi Food? You are just phone call away. All you need to do is call the authorized person and place the order to experience the luscious Awadhi food.
The venture is under Swati Kumar and Danish Khan who had a respective careers and dived into the realms of the culinary world. They realised the dearth of good, yet affordable, Awadhi cuisine in the city and thus Riwayat was born.
Awadhi food is basically an ancient art of cooking, the recipes aren’t tweaked to suit the local palate. In fact, they have brought in khansamas (cooks) from Lucknow, who ensure that the food is made the way it is supposed to be.
Remaining true to the ancient art of cooking Awadhi food, the recipes aren’t tweaked to suit the local palate. Riwayat uses a secret blend of spices known as Potri Ka Masala, a hand-pounded blend of 97 unique spices. They source their kewda, mitha itar and spices from the Awadh regions of Yahiyaganj and Nakhaas. The rice, too, is brought in from Lucknow, via rail cargo.
We tried the Galawati Kebabs, Nawabi Dum Aloo, Chowk Ka Masala Murgh, Nawabi Gosht Korma, Awadhi Gosht Biryani and Shahi Tukda. The Galawati Kebabs were delightfully melt-in-the-mouth perfect. The Nawabi Dum Aloo with potatoes in deliciously creamy gravy was finger-lickin’ good. We’d have preferred the Chowk Ka Masala Murg and the Nawabi Gosht Korma to be cooked in lesser oil, though, taste-wise, there was no reason to complain. However, what stole our heart was the Awadhi Gosht Biryani. Not your regular masala-laden biryani that so many pass off as Awadhi. Made with virtually no masala, this biryani was gorgeously fragrant and rich in taste. The Shahi Tukda was light in texture and did not feel greasy on the palate.