Rivayat Creative Indian 210 Rutledge Avenue

Puffed puri bites of charred potatoes garnished with onions, cilantro and topped off with a combination of chutneys, served with flavored pani of the day

Samosa are slightly smashed and broken, served over a bed of chole and a sweet, spicy, tangy, and crispy array of toppings

Vegetable pastries stuffed with spiced potatoes, peas and caramelized onions

Samosa are slightly smashed and broken, served over a bed of chole and a sweet, spicy, tangy, crispy array of toppings

Vegetable pastries stuffed with spiced potatoes, peas and caramelized onions

Freshly grated cheese and potatoes roll infused with a truffle mushroom paste (breading contains egg)

Crispy cauliflower florets battered, coated and deep-fried, tossed with a tangy garlic soy sauce

Rice and lentil crepe filled with potato and spicy podi masala, served with sambar and chutneys

Cilantro & mint marinade, slow cooked and tandoor roasted

Roasted heirloom garlic Cheddar & mozzarella

Stuffed with minced lamb, cheese onion and fenugreek leaves

Assortment of papadum served along chutney sampler

Roasted pumpkin soup finished with truffle oil

Fresh kale tossed with cherry tomatoes, radishes and sliced peaches. Topped with pistachios and cumin dressing

Each

Slow cooked beef, sliced coconut, cardamom and dark roasted seasoning sautéed in coconut oil

Crispy chicken marinated with turmeric and garam masala. Deep-fried and finished with chili flakes, and served with a zesty chili aioli (contains egg)

Calamari in tangy and spicy sauce with homemade spices, finished off with curry leaves

Fresh mussels in a white wine sauce with coconut milk served with fresh veggies. Served with fresh garlic bread (contains gluten)

1/2 dozen baked oysters infused with tandoori spiced butter

Fish of the day marinated with Kerala spices and pan seared to perfection

A light and refreshing pineapple pachadi with jaggery

Rice cooked with veggies, nuts and fruits and tempered with ghee

Aromatic basmati rice slow-cooked with caramelized onions, herbs, and spices, served with raita and pickle

Cooked in a spiced buttery tomato based cream sauce with cashews

Cooked in a tomato cream sauce with onions, colored peppers and cilantro

Cooked with garlic and ginger, simmered in an onion sauce, finished off with homemade masala

Cooked in a dry roasted coconut gravy with Kerala spices

Cooked in a mild cashew and almond creamy sauce, lightly finished off with fresh pistachios

Lamb cooked in a very hot goan red chili tomato sauce with fresh potatoes

Creamed spinach with garlic, onion and cumin, topped with a pinch of nutmeg powder

Lamb cooked with potatoes and carrots in a coconut sauce

Lamb cooked in a mild cashew and almond creamy sauce, topped with crushed pistachios

Traditional lamb curry with onion and tomato gravy, finished off with local ground spices

Bone-in half chicken marinated in hung yogurt and classic tandoori spices

Chicken tenderloins marinated with byadagi chili

Chicken tenderloins marinated with with yogurt, Indian spices and cream cheese

Local shrimp marinated with yogurt and ajwain

Shrimp cooked with fresh mango and coconut, tempered with curry leaves and mustard seeds

Shrimp cooked in a mild tomato cream sauce

Shrimp cooked in a mild cashew and almond creamy sauce and topped with pistachios

Fish marinated with Kerala spices, cooked into a banana leaf, served with a coconut gravy

Fish cooked with fresh mango and coconut paste, tempered with curry leaves and mustard seeds

Fish of the day cooked in a creamy tomato sauce blended with a cashew paste

Fish of the day cooked with coconut milk, kashmiri chili and shallots

Creamed spinach, with garlic, onion and cumin and finished off with nutmeg powder

Fresh vegetables and fruits cooked in a mild cashew and almond cream sauce topped with pistachios

Smoky, spiced paneer simmered in a flavorful onion tomato cashew curry base with cream

Fresh fenugreek leaves with green peas, cooked in a sweet and savory almond cream sauce

Creamy burrata served over a rich, spiced tomato cream sauce with cashews

Crispy potato and cauliflower dumplings in a spiced onion-tomato masala

Fresh chickpeas cooked into a mild tomato and onion sauce

Yellow split peas in garlic, onion and cumin with fresh baby spinach

Vegetables cooked with fresh mango and coconut, tempered with curry leaves and mustard seeds

Fresh vegetables cooked into a tomato and onion sauce with fresh garlic

Superior farm lamb marinated with basil, garlic and green chili. Served with a side of roasted coconut sauce made with baby peppercorn, mustard seeds, curry leaves. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk

Succulent lobster cooked in a rich coconut infused mole sauce blending the warmth of Indian spices

Tiger prawns marinated with raw mango, garlic and chili and slightly dusted with turmeric served over a chef's special black garlic sauce

Roasted eggplant with garlic and sweet chili peppers over a Wagyu steak. Finished off with onion papad crumbs and served along a green peppercorn sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increas

Fish of the day marinated with lemongrass and traditional Kerala spices served over asparagus poriyal

An indian inspired take on the classic. Layers of espresso-soaked lady fingers and marscapone cream mixed with a blend of warming spices

Slow-churned gelato infused with wildflower honey and fragrant cardamom, set atop a lotus cookie blueberry crumble. Finished with a swirl of blueberry puree, julienned basil and a drizzle of cardamom infused honey

A warmly fragrant olive oil cake layered with caramelized pineapple and silky mascarpone-vanilla cream, topped with fresh crushed pistachios

A twist on the classic mojito with a black pepper and toasted cumin syrup, lime juice, topped with green mango foam

Pineapple and spices come together in a sour style drink on the rocks. Acid adjusted pineapple juice, jaljeera, black pepper, light green chili syrup