It seldom happens that a meal becomes an experience – one to rejoice and remember. Although the most integral part, the food isn’t the only thing that makes a meal an experience – it’s the nitty gritties about service, ambiance and diligence with the customer that contribute towards it.
We have been swayed by Chef Sujan Sarkar’s finesse for a long time now. Our first tryst with his art (yeah, he is an artist whose canvas is the plate) was at Olive Bar & Kitchen, continuing at Ek Bar. ROOH is his latest venture in the capital, which has already been creating waves in San Francisco. Housed in the refurbished haveli. Ambawata One, ROOH is amalgamation of an urbane experience and a colonial ambiance. Don’t say ‘no’ to the tour of the property before you take your table – there’s no corner of the property that is not admirable.
The food, served over 13 courses, as a tasting menu (also paired with wine), is filling and novel. Right when you start thinking what could be better than the dish on the table, you will be presented with another masterpiece and the cycle continues. The best part about the experience – each dish or drink is explained to you with such passion that it seems like the chef’s enthusiasm spills over to the charm in which a dish is presented. The a-la-carte menu is available for lunch, and gives you the opportunity to gorge on your favorites from the menu.
Passion Fruit Explosion is the first thing that sets the benchmark for the night – served on a tart shell is the perfect spherification, in form of a passion fruit sphere, which explodes as you bite into it in one go. A true ‘explosion’ of flavors with the tart shell adding the crunch. Next up was another swayer – Yogurt Textures – inspired by the mighty ‘chaat’ – all the textures, including the crunch, are achieved using yogurt only; strawberry & tamarind characterize the tastes and the togarashi adds the kick in.
The next thing we fell in love with was Potato Fermented Paratha – fermented dough paranthas that have the conventional hint of sourness, served with goat curd and pickled pork – the paranthas were small in size but the impact they made on our palate was huge – only if they introduce this in the a-la-carte menu, we will go there and have it everyday. Duck Shami was our next course, served with charcoal infused parmesan biscuit & compressed fruits – the kebabs had the right chunky/thready texture and the perfect balance of flavors
passion fruit explosion
potato fermented parantha with goat curd and pork pickle
sweet corn liquid bhurji
melon rose, sea buckthorn rassam
Pseudo main course was Scallop Sixty Five (oh the flavors) and the mains was a difficult choice between Sous Vide Lamb Chop and Chicken Roulade. A bit partial to lamb, we loved the lamb chop served with potato pave and aam kasundi – the meat maintaining its texture & flavor with the aam kasundi complementing the meat perfectly.
sous-vide lamb chops
The dessert section of the menu is nothing less than art! Mango Yolk presents a dessert with the look and feel of the breakfast favorite, the mighty egg. Complete with the proxy shell, the yolk is mango flavored complimented by the coconut flavored white. The ‘shell’ adds the crunch! Inspiration Rasmalai is the marriage of floating island and rasmalai – poached meringue, saffron milk, rasmalai flavor. It is rasmalai and it is not, you could never know until you try it!
You can choose to opt for a wine pairing along with the masterpieces from the kitchen. Curated by Sommelier Magandeep Singh, the wine collection and pairing menu is at par with the best in the world. The beverage menu uses the principles of Ayurveda to curate cocktails/mocktails to suit any palate – just choose your preffered ‘rasas’ (sweet, salty, pungent, bitter, sour and astringent) from the indigenous menu and the choice is clear. The in-house mixes and syrups, along with the concepts of Ayurveda create a sensory experience to remember. Kumquat Mule (vodka based) from the bitter ‘rasa’ section & Pomegranate Tepache (tequila based) belonging to the pungent ‘rasa’ section are our favorites – both doing justice to the rasas they represent. If it were possible to be at ROOH just for drinks, it would be our go to place for cocktails, being on the top of our ‘best cocktails’ venue list.
the indigenous beverage menu
Introducing a menu which is original and creative in thinking – ROOH is a breath of fresh air. Indulgence of flavors that we have grown up, region specific tastes that we all are acquainted with but with a modern surprise that leaves you wanting for more. ROOH is all that and more and its been a long time since we have wanted to say this – Indian Accent finally has a match!