After creating waves in San Francisco, ROOH, the urban, Indian-inspired restaurant and cocktail bar, makes its way to Delhi in a new avatar.
In its new form, ROOH is a breath of fresh air to an audience that has an internationally honed palate with a soul that is firmly Indian. ROOH Delhi promises to be an exciting destination for International Indian cuisine.
Located at Ambawatta One, a refurbished 150-year old haveli, ROOH Delhi is a paradox; a cosmopolitan experience nestled in the lush green crescent dotted with chic stores and winding around the iconic Qutub Minar.
The haveli’s colonial style architecture has elements of art deco and incorporates wide arches framing the Qutub Minar that enhances the feeling of spacious elegance. The colour palette in pastels and copper tones complements the underlying theme of the restaurant - a perfect balance and blend of new age and traditional sensibilities.
ROOH Delhi’s architectural elements, lighting, interior design and space arrangement come together to create a luxurious setting. Through the restaurant, a suffused glow of light and shadow enriches the allure of the elegant ambience. Day seems to imperceptibly inch into night as seamlessly as the sunshine on the Qutub Minar makes way for the soft, silver moon beams. Thrumming with drama, ROOH has been designed to intrigue, treat and elevate the senses.
A brainchild of Chef Sujan Sarkar, in collaboration with restaurateurs Anu & Vikram Bhambri his current partners from San Francisco. Inside its open kitchen, Chef Sujan will be orchestrating a culinary display for his diners to heighten their dining experience. He showcases International Indian cuisine that, for local diners, will evoke the memory of something certainly familiar yet refreshingly new.
“The cuisine at ROOH Delhi is based on our rich regional culinary heritage and my journey through the best food capitals in the world, with a focus on using only the finest and freshest local ingredients paired with high quality international produce,” says Sarkar who believes that the time is ripe as his patrons are well versed with flavours from across the globe and they will appreciate the unique experience they will bring to this city. “ROOH Delhi is very much a part of global food movement – minimal yet classy, understated and yet, exciting,” he adds.
The menu at ROOH has been curated to offer an eclectic choice of vegetarian and non-vegetarian options with each dish being a piece of culinary art in both taste and presentation. The eleven-course tasting menu includes some of Chef’s favourites.
Samrat Banerjee, who will be the Director Operations brings forth his deep understanding and stellar credentials from some of the best names / brands in international hospitality.
The beverage selection plays a very important roll in seamlessly blending the overall experience and hence Chef Sujan has joined hands with Sommelier Magandeep Singh who is India’s first French qualified sommelier and is a professional wine taster. Magandeep Singh who has carefully and thoughtfully curated the wine library for ROOH says, "Pairing the wine with the dishes is an art. After the menu is crafted we worked closely with the team to ensure that we had the perfect wine accompaniment for each delicacies,” shares Singh.
The restaurant’s cocktail menu is as creatively ingenious as the food menu. Cocktails developed from the ancient principles of Ayurveda have been treated to a delicious twist. ROOH Delhi’s nine alcoholic cocktails and six non-alcoholic cocktails are based on the six Ayurvedic rasas - sweet, salty, pungent, bitter, sour and astringent. The restaurant’s award-winning mixologist Chetan is the brains behind the bar and its handcrafted cocktail menu. With house made mixes and syrups ROOH’s cocktail philosophy has been crafted to create a sensory experience - an ode to the ingredients each cocktail is specially crafted and blends effortlessly with the International Indian menu.