Riwaz by Atul Kochhar

The story

Riwaz by Atul Kochhar in Beaconsfield | Modern Indian Dining

The Chef and His Kitchen

At Riwaz by Atul Kochhar in Beaconsfield, the kitchen channels decades of culinary experience into modern Indian cooking. The twice Michelin starred chef designed the menu to honour histories from Punjab, Tamil Nadu, and Bihar while adapting them to Britain’s finest seasonal produce. Recipes trace back to his grandmother’s preparations alongside the regional practices of Bohri and Chettiars communities. This disciplined approach secured a 2026 AA One Rosette for consistent technical execution.

Signature Flavours and Seasonal Produce

The menu balances clay oven specialties with slow cooked gravies, weaving together distinct threads of Pan-Indian cuisine. Scottish salmon arrives marinated in honey and mustard before moving through the tandoor, while the chettinad ghost pairs lamb rump with spinach and aromatic spices. Guests can follow a multi course tasting journey or select from dedicated vegetarian and pescatarian plates. Every dish prioritises balanced spice profiles, proving that subcontinental flavours thrive when paired with careful technique.

The Dining Room and Setting

The restaurant occupies a Grade II listed building on Beaconsfield high street with structural elements dating to the sixteenth century. Interior design draws quiet inspiration from Art Deco villas in Mumbai, creating an airy environment for afternoon lunches or evening gatherings. Large windows frame views of the adjacent Chiltern Hills, grounding the space in its Buckinghamshire location. The layout encourages unhurried conversation while maintaining a crisp service rhythm.