Sample menu only, view current menus.
I’m thrilled to have finally opened Riwaz in the pretty town of Beaconsfield. As a new gourmet destination, the intention is to make Riwaz the place to go for an exhilarating Indian meal that is adventurous but remains true to tradition. Yet while we follow tradition, we also remember that traditions get upgraded with time. The team and I cannot wait to welcome you to Riwaz – which means ‘tradition’ for those who are curious.
What makes Riwaz so special? It’s long been an ambition to champion the cuisines of India, especially the sub-cultures of Bohri, Ismaili, Moplah, Chettiars, amongst others. This a reality now with a menu inspired by history, stories and practices from experiences growing up in different parts of India.
We’re so excited to welcome you at Riwaz
Lunch Menus at Restaurant Beaconsfield
The menu of creatively enticing flavours and spices includes dishes created and cooked by Atul’s grandmother. In addition to the a la Carte Menu, lunch will showcase our set 2 courses for £15 and 3 courses for £18 menu plus the Jugalbandi set menu of four courses for two to share (£35pp).
Choose from the likes of chicken tikka masala pastry turnover with winter berry chutney; pan seared seabass with Malabar tomato and tamarind sauce and coconut; Hyderabadi lamb biryani; Punjabi butter chicken; and garam masala chocolate mousse to finish. A selection of bolt-on dishes are also available, including mini samosa, crispy squid rings, chicken malai tikka, and a bread basket.
We’re also offering a Jugalbandi tasting menu for two to share (£35 per person). Highlights from the menu include dishes such as Cornish squid with spicy Tamil seasoning, curry leaves, chilli and mustard seeds; lamb Rogan Josh with browned onions and Kashmiri spices; and kishmish aloo featuring new potatoes with raisins and grapes.
Evening Menus at Restaurant Beaconsfield
For a time-honoured experience, the evening A La Carte menu offers characteristic courses such as Kali Mirch Aur Adraki Jungli Murg – guinea fowl curry with ginger and black pepper; chowk ki Bhalla papri chaat, featuring crisp poori with lentil dumplings, yoghurt, date and tamarind; guinea fowl curry with ginger and black pepper; Gressingham duck kothu with kothu masala, quail egg and Malabar paratha; and tandoori paneer butter masala cooked in a creamy tomato, onion and fenugreek sauce.
A gourmet 7-course Tasting Menu (£65 pp) will be available in the early evenings (Sunday to Thursday), with highlights of Jalpari of Tandoor seared Scottish scallops, and Malai Chandi Tikka grilled chicken in a cream marinade.
All of this customary deliciousness pays homage Atul’s Indian upbringing and the states of Bihar, Jharkhand, Uttar Pradesh, Punjab, Tamil Nadu, West Bengali, Orissa, and other regions.