ROOH SF

Dahi Puri

Crisp puris topped with avocado, tamarind and mint chutney, and yogurt mousse—bright, creamy, and playful

Green Pea Kulcha with Truffle

Pea-stuffed kulcha shaved with truffle — the signature opener.

Cauliflower Koliwada

Crispy fried cauliflower with peanut chutney and curd‑rice mousse—texturally playful and tangy

Tandoori Black Pepper Chicken

Bone-in chicken kissed by the tandoor's searing heat, crusted with cracked black pepper for a spicy, smoky punch

Paneer Pinwheel

Paneer rolled with nuts and spices over tomato makhni gravy—rich, creamy, and elegantly plated

Tandoori Octopus

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