Riches’: Where Every Bite Proves Food is Art—and Then Some

“Food is art”, “Where passion meets plate”, “Every dish is a canvas”, “Tasting excellence in every bite”, “Every flavour tells a story”—we hear these phrases over the internet more frequently than not, but sparsely are we able to experience them for ourselves. The newly opened Riches’ was such an experience for me. Saying I was blown away would be an understatement. Riches’ was much more than a run-of-the-mill elevated dining experience that has saturated the restaurant scene in Delhi. It felt like stepping into a restaurant that understands the difference between claiming excellence and actually delivering it.

First Impressions: Where Warmth Meets Regal Elegance

As we walked through the doors, we received an incredibly warm welcome from a host whose sweetest smile instantly bumped positivity into the environment—the kind of greeting that sets the tone for everything that follows. We were gracefully guided to our seats and informed about the outdoor seating options, which seemed absolutely perfect for a lazy late lunch or a winter dinner under the stars.

But then came the interiors. My eyes literally stopped. Almost regal in their execution, Riches’ doesn’t just have chandeliers hanging from the ceiling—they feel intentional, purposeful. The warm lighting isn’t just ambient; it’s designed to make you feel like you belong in a place of significance. The ever-present white marble at the bar top and tables gleams subtly, refusing to be pretentious, and the iconic balcony on the first floor? That’s the kind of architectural detail that makes you want to Instagram before you even eat.

What impressed me most, though, wasn’t just the stunning backdrop—it was the service. Contemporary European cuisine with elegantly restrained portion sizes might typically signal the territory of aloof fine dining, but the front-end service here was the kind you’d expect at a Michelin-starred restaurant. Attentive without being intrusive, knowledgeable without being condescending, and genuinely warm in a way that feels rare these days.

The Feast: A Masterclass in Flavor Layering

Our order was a carefully curated journey through contemporary European technique and bold flavor combinations:

Amuse Bouche: Spicy Guacamole Taquitos —

What began as a palate awakener became one of my favorite bites of the afternoon. The filo was audibly crispy, giving way to a creamy, spicy guacamole filling that had real kick to it. That final dust of cheese powder? Not just garnish—it was the perfect counterpoint, adding a salty umami punch that made you immediately understand that someone in the kitchen knows their craft.

Cold Plate: Smoked Duck Umami Eclair —

This is where Riches’ started speaking a language I had to pay attention to. A smoked duck eclair? At first, it seemed like culinary showmanship for showmanship’s sake. But the first bite proved otherwise. It was simultaneously soft and structured, with layers of smoky intensity, an underlying sweetness, tanginess that cut through the richness, actual duck meat that tasted like something, and that indefinable umami that made your taste buds sit up straighter. This was a dish that knew exactly what it wanted to be.

Hot Toddy —

A perfect interlude. Warming, comforting, with that throat-warming sensation that only good spirits and real spices can provide. The kind of drink that makes you grateful for winter in Delhi.

Hot Plate: Blooming Onion —

Sometimes simplicity is the highest form of complexity. This wasn’t just a fried onion; it was clearly thought through. Crispy on the outside, tender within, with a gentle sweetness and a tangy note that suggested some serious sauce work. It’s the kind of side dish that makes you pause and ask for the recipe.

Chicken Schnitzel à la Vodka with House Salad and Mash —

This is comfort elevated to an art form. The mash was impossibly smooth and buttery—the kind that suggests actual butter and potatoes, none of that commercial whipping nonsense. The house salad was refreshing without being aggressive, a perfect palate cleanser between bites. But the schnitzel—crispy, juicy, and coated in a cheesy, tomatoey vodka sauce that clung to every surface—was the main character here. Each bite was textural perfection: the snap of the coating giving way to tender meat and that luxurious sauce underneath.

Hot Honey Pepperoni Pizza —

In a fine dining restaurant that serves pizza? That’s either confidence or delusion. Riches’ leaned into confidence. This was no thick-crusted, dough-heavy indulgence. It was flaky, light, with spicy pepperoni providing heat and the hot honey adding complexity—sweetness, spice, and fat all working in beautiful tension. The kind of pizza that makes you question everything you thought you knew about cheese and crust.

House Bread with Parmesan Rosemary Butter —

A small touch that says everything. Fresh, warm bread with butter that tasted like someone actually understood what herbs and cheese should contribute. This is the kind of detail that separates restaurants that care from those that simply execute.

Lamb Chops with Spicy Squash Puree and Labneh —

Perfect medium-rare, which is harder to achieve than it sounds. Juicy, tender, with a char that suggested proper heat management and a confidence in cooking technique. Served alongside a silky squash purée and tangy labneh, these chops weren’t just a protein—they were part of a conversation between three complementary elements.

The Grand Finale: Desserts That Justify the Hype

Umami Carrot Cake Tres Leches with Pickled Carrots and Pickled Red Chillies —

This is the moment I realized Riches’ wasn’t just a good restaurant; it was a thoughtful one. A carrot cake that incorporates umami? In lesser hands, this would be gimmicky. Here, it’s genius. Moist, rich, with that characteristic tang and slight spice from the pickled elements, and—importantly—not overly sweet. This is a dessert for people who actually think about food. Incredibly decadent without feeling heavy.

Chocolate Pot de Crème —

Rich, silky, irresistibly smooth. This luscious chocolate custard (made with premium Manam chocolates, because details matter here) sits on a bed of dark chocolate crunch that provides textural contrast. This isn’t trying to be innovative; it’s trying to be perfect. And it succeeds. It’s the kind of chocolate dessert that reminds you why you fell in love with chocolate in the first place.

The Verdict: Worth Your Time and Reservation

What makes Riches’ exceptional isn’t any single element—it’s the cumulative attention to detail, the refusal to compromise, and the genuine warmth that permeates every interaction. The interiors are beautiful without being sterile, the service is impeccable without being stuffy, and the food—oh, the food—actually tastes like it was made by people who care.

In a city saturated with restaurants claiming to be “elevated” or “contemporary,” Riches’ doesn’t just make the claims sound legitimate—it makes them seem understated. Every dish feels intentional, every flavor note purposeful. From the moment that smiling host greeted us to the final silky spoonful of chocolate pot de crème, Riches’ proved that those internet clichés about food being art and flavors telling stories? They’re not just poetic posturing. Sometimes, if you’re lucky enough to find a restaurant like this, they’re simply the truth.

Make your reservation. You won’t regret it.