ROOH San Francisco
A modern indian feast for the senses
In the heart of San Francisco, ROOH offers a fresh take on Indian cuisine—where bold, familiar flavors meet California’s seasonal sensibility. From the moment you walk in, you’re met with a vibrant blend of tradition and modern flair. Whether you're well-versed in Indian food or trying it for the first time, ROOH delivers a dining experience that’s both approachable and inventive.
Cocktails with a Concept
ROOH’s cocktail menu is rooted in the six Ayurvedic rasas: sweet, sour, salty, bitter, pungent, and astringent. Each drink is carefully built around one of these core tastes, creating a thoughtful extension of the food menu.
To start the evening, I tried the Nizami Sharbat—mezcal-based with amaro, lime, raspberry-hibiscus syrup, and chipotle sour. It sat in the astringent category and had just the right balance of smoke, tartness, and subtle sweetness. Later, the Truffled Negroni delivered a bold, bitter-forward profile, made smooth by a touch of goat cheese and a hint of truffle oil. It was rich, balanced, and dangerously easy to drink.
The mixology team at ROOH takes pride in concocting innovative drinks that complement the bold flavors of the cuisine. From creative interpretations of classic cocktails to signature blends inspired by regional ingredients, their cocktail menu is a testament to their commitment of providing a holistic dining experience.
Small Plates with Big Flavors
The small plates at ROOH may come in delicate portions, but each one delivers drama.
Avocado Yogurt Cornett with Raspberry Chat Masala - This light bite featured a delightful juxtaposition of creamy avocado yogurt encased in a crisp cornett. Raspberries provided vibrant sweetness and the chat masala added nuanced warmth. Overall, it offered a harmonious blend of velvety, crunchy, sweet, and subtly spiced textures and flavors.
Asparagus Pepper Fry Tart with Curry Leaves Podi and Alyssum Flower - A symphony of flavors and textures were nestled in a tart crust. It was elevated by the aromatic earthiness of curry leaves podi and adorned with delicate notes of floral sweetness from the alyssum flower.
Green Pea and Goat Cheese Kulcha topped with Black Perigord Truffle - It’s a delectable harmony of velvety goat cheese and vibrant green peas within a soft, pillowy kulcha. It’s elevated by a generous shaving of black truffle, adding earthy richness. This dish offers a luxurious blend of creamy, savory, and umami textures and flavors. Each time I visit ROOH I have to order a kulcha, they are too good!
BBQ Baked Oyster with Amul Cheese Fondue, Tobiko, and Chili Garlic - A sensory delight unfolded tableside as hot water cascaded beneath the plate, where dry ice resided, enveloping the dish in a captivating smoky effect. On the palate, a symphony of oceanic richness and smokiness was accentuated by the luxurious creaminess of Amul cheese fondue. The popping texture of tobiko, coupled with a tantalizing heat from chili garlic contributed to a seamless fusion of savory, creamy, briny, and spicy flavors.
Larger Plates: Refined and Flavor-Forward
Black Sheep Keema Masala (Plant-based Lamb), Green Peas, Potato Mousse and Sali. Accompanied by Brioche - It offered a rich and flavorful experience with a medley of textures, combining the hearty essence of green peas, velvety potato mousse, and the satisfying crunch of sali. The brioche was decadent and complimented the dish nicely.
Tandoori Octopus with Uni Mousse, Purple Corn Thecha, Wakame, and Tobiko - It presented a culinary symphony, blending the tender smokiness of tandoori octopus with the luxurious creaminess of uni mousse. It's accompanied by the vibrant and spicy notes of purple corn thecha and the umami richness of wakame.
Tandoori Artichoke featuring Artichoke Hearts Marinated with Tandoori Spices and Cranberry. Stuffed with Spicy Minced Soy, Grilled and Served with Poppy Seed and Coconut based Gravy - This dish is vibrant and beautifully presented. It offers a harmonious blend of smoky, spicy, and tangy flavors.
Paneer Pinwheel with Red Pepper Makhani, Butter Powder, and Cranberry Jam - This is always a dish I have to order when at ROOH. It’s a delightful fusion of creamy, spiced, and fruity nuances.
Beef Shortrib with Madras Curry, Baby Carrot and Turnip, Confit Potato, and Bone Marrow Kurchan - This dish is elegantly presented and the beef short rib boasts a buttery texture. It’s a culinary masterpiece infused with the bold flavors of Madras curry, accompanied by tender baby carrot and turnip, confit potato richness, and a decadent bone marrow kurchan,
African Tiger Prawn Ghee Roast featuring Tender Coconut Malai Curry, Uni Kadambuttu, and Green Garlic Chutney - The African Tiger Prawn was both tender and succulent and it was bathed in a luscious ghee roast. It was accompanied by a velvety tender coconut malai curry, the pillowy texture of uni kadambuttu, and a burst of freshness from green garlic chutney.
Dessert with Depth
The Cashew Praline Cake brings together phirni mousse, thandai ice cream, and a crisp rice wafer for a dessert that’s layered but not too sweet. The vegan option—Carrot Halwa and Celeriac Panna Cotta with tapioca and sweet basil seed kheer—is earthy, satisfying, and well-composed.
Beyond the flavors, ROOH's interiors speak the same language—modern yet rooted, sultry but warm. The space marries traditional Indian textures with sleek design, creating a backdrop that feels equal parts dinner party and destination.
In every course, in every sip, ROOH San Francisco honors the past while rewriting it. It’s a place where the familiar becomes extraordinary and where each bite tells a story—layered, complex, and unforgettable.