The restaurant, which launched August 7, focuses on familiar favorites alongside a deep selection of vegetarian and meat-based dishes. Patrons can expect staples such as Butter Chicken, Lamb Rogan Josh, and Goat Curry, while the tandoor provides a specialized menu including Tandoori Chicken and Paneer Tikka. For those seeking meatless options, the kitchen prepares a variety of dishes including Malai Kofta, Aloo Gobhi, and Dal Maharani.

Beyond its dinner service, Reyasat operates a weekday lunch buffet priced at $20, available Monday through Friday from 11:30 a.m. to 2:30 p.m. Singh is positioning the venue not just as a restaurant, but as a catering hub for the Tri-Valley and East Bay regions. The team is currently booking events ranging from intimate family gatherings to large-scale weddings and corporate functions in areas including Danville, Dublin, and Pleasanton.