Rooh, after creating a buzz in New York, Chicago and San Francisco, Chef Sujan Sarkar dazzles yet again. Chef Sujan has taken local Indian flavours from across India and created art with each one of them. The flavours are relatable and familiar. Yet, the play of textures, amalgamation of flavours and ingredients in so unique.
Rooh, New Delhi has made the colonial-esque and chic Ambawatta complex its home. The restaurant is magnanimous – a stunning bar, multiple private dining rooms, hues of pastel and whites. But the show stopper is the unobstructed view of Qutub Minar – from inside the Restaurant and the terrace.
Cocktails at ROOH
The cocktail menu at Rooh is inspired by Ayurveda. The menu is divided into six rasas – sweet, sour, salt, pungent, bitter and astringent. The flavours of each cocktail are unique, but also, downright tasty. I especially loved the turmeric sous-vide turmeric gin.
Turmeric Collins 
Kaapi Martini 
Kale & Cucumber
Small bites
We started with Amuse Bouche – an explosion of paani puri flavours, chopped tomatoes and onions, tamarind chutney and a tinge on mango. Lamb bheja and galauti courgette – more like French profiteroles. Crusty and crumbly, stuffed with a light and airy mixture of galauti and lamb bheja. Textures of Yogurt – yoghurt treated with liquid nitrogen to make it cold and smooth. Served in a huge marble white bowl, the ensemble was a spurt of textures. Smooth, crumble, crunch from the potato straws and slippery tamarind chutney. Dhokar & Salmon – traditional Bengali Dhokar style honeycomb. It was topped with cured salmon, pickled radish and avocado. The sesame seeds added so much to this fusion.
Paani Puri Amuse Bouche 
Lamb bheja and galauti courgette 
Textures of yoghurt 
Dhokar & Salmon
Large bites
Since this was a specially curated meal, the plates were curated for one. The next few courses included culinary genius like no other. And also had some of my favourite dishes from the evening.
Anda Bhurjee, served with buttered pav, an ode to the Bombay classic breakfast. And now the twist, made with sweet corn puree and topped puffed quinoa Thecha. This will remind you of vada pav and Anda Bhurjee mingled into a perfect fine dining plate. Fake Marrow – a halved palm heart, lined with duck Galauti kebab. The resemblance to a cross-section of bone marrow is uncanny. The flavours of the Galauti, spot on. Scallops – served with hollandaise and fishbone Podi masala. Podi is a traditional South Indian masala, mostly eaten with idlis. Pistachio crusted lamb, a classic served with Bengali kasundi.
Anda Bhurjee 
Fake marrow 
Scallops 
Pistachio crusted lamb
Goat’s cheese and peas kulcha, with shaved Alba truffles. The chargrilled tandoori kulcha is stuffed with green peas and Goat’s cheese. Alba truffles are a delicacy from Italy. Watch Chef Sujan heartily top our kulchas with them below.
Desserts and ending notes
The finishing touches were just as impressive. Chef Sujan presented us with what looked like a sunny side up. Break into it, a sweet mango punch of flavours, reminiscent of Frooti. Burfee Opera – besan burfee, topped with dark chocolate, cut into slender pieces. Rasmalai, complete with a VARK of gold. Creamy, flavoured with pistachio and saffron. What stands out is the foam instead of the sponge. Cashew Cake – creaminess lent from the smooth cashews with a chocolate cake.
Masala Chai – think a Dehradun Rusk, but airier. Flavoured with the Indian classic masala chai, so brittle that it melts in your mouth. And we ended this fantastic meal with kala khatta and blueberry digestif jujubs.
In between 
Burfee opera 
Rasmalai 
Cashew cake 
Masala Chai 
Digestif
Rooh, isn’t just a restaurant, but an experience. Surrender to the Chefs and let them take you along for a roller coaster!
Where? Rooh, Ambawatta One, Mehrauli
Cuisine – Modern Indian
Price for two – INR 5000 approx
Great content! Super high-quality! Keep it up! 🙂