Rivayat's menu draws on the coastal flavors of Kerala, the South Indian state its chefs — Chef Vinayak, Chef Vikas, and Chef Midhun — were born and raised in. Rather than sticking only to familiar North Indian staples, the kitchen features Kerala seafood dishes like Tandoori Oysters, Konju Moilee (a lobster curry), and Toddy Shop Beef Fry, served alongside more widely known plates like butter chicken, biryani, and dosa.
Seafood is sourced through local partners including Cuda Co., Abundant Seafood, and Tarvin's Seafood. A cocktail program built around Indian spices runs alongside the food menu, and desserts take some liberties of their own, including a Chai Tiramisu and Honey Cardamom Gelato.
The restaurant sits on Rutledge Ave in Cannonborough-Elliotborough, with live music part of the evening atmosphere.
Seafood is sourced through local partners including Cuda Co., Abundant Seafood, and Tarvin's Seafood. A cocktail program built around Indian spices runs alongside the food menu, and desserts take some liberties of their own, including a Chai Tiramisu and Honey Cardamom Gelato.
The restaurant sits on Rutledge Ave in Cannonborough-Elliotborough, with live music part of the evening atmosphere.