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ROOH SF
Dahi Puri
Green Pea Kulcha with Truffle
Cauliflower Koliwada
Tandoori Black Pepper Chicken
Paneer Pinwheel
Tandoori Octopus
Crisp puris topped with avocado, tamarind and mint chutney, and yogurt mousse—bright, creamy, and playful
Pea-stuffed kulcha shaved with truffle — the signature opener.
Crispy fried cauliflower with peanut chutney and curd‑rice mousse—texturally playful and tangy
Bone-in chicken kissed by the tandoor's searing heat, crusted with cracked black pepper for a spicy, smoky punch
Paneer rolled with nuts and spices over tomato makhni gravy—rich, creamy, and elegantly plated
Charred octopus prepared in the tandoor with coconut sauce — a daring East-meets-West dish that showcases ROOH's progressive approach
Lamb Shank Nihari
Slow‑cooked lamb shank with ginger, rose, cilantro and chili oil—deeply savory and aromatic
Butter Chicken
Creamy red‑pepper makhani butter chicken with cashews and micro‑cilantro—comforting yet elevated
Beef Short Rib Curry
Tender short rib in curry with baby turnip and marrow kofta—hearty and luxurious
Masala Jackfruit Tacos
Jackfruit tacos with masala spice — a popular vegetarian small plate.
Tandoori Monkfish
Grilled monkfish in mixed‑seafood Alleppy curry with kadambuttu and rhubarb jam—savory, tangy, and texturally intriguing
Vegetable Kofta
Fried vegetable dumpling in saffron‑squash curry—ambitious but reportedly uneven
House‑Churned Mango Gelato
Creamy mango gelato made in‑house—a refreshing, fruity finish
Assorted Papads & Crisps
Crisp papads served with a variety of chutneys—great starter to whet the palate
Kaju Katli
Phirni mousse cake with almond‑peppercorn ice cream and black‑rice wafer—elegant and indulgent
Mango Tango (non-alcoholic)
Refreshing mango‑yogurt‑cardamom drink topped with toasted pistachios—bright, creamy, and aromatic
Ramu’s Fizz
Sour‑leaning cocktail with vodka, citrus gin, grapefruit, cranberry, passionfruit water, topped with mascarpone and egg white—playful and layered
Savory Rolls In Red Pepper Sauce
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