ROOH — Restaurant in Delhi

Chef Sujan sarkar's brain child, Rooh literally represents the soul of Indian cuisine in a very modern and global acceptability. Located in the beautiful neighborhood of qutub minar, Rooh is a great place for perfect fine dine with your beloved one. A romantic gateway at evening time will be much more delicate way to spend at Rooh.

Elegant and simple interior, attentive stuffs and ambience are perfect for a great luxurious meal. Started at the bar, we learnt about the cocktails here inspired from ayurveda. Sweet, sour, salt, bitter, pungent and astringent based on these basic six kind of tastes one can order the cocktails.

We had qutub one and kaapi martini at start. Qutub one is a barrel aged whiskey based strong cocktail. Where kaapi martini is not a traditional vodka based martini, here it is gin based and infused with filter coffee and walnut honey finished, delicate!

From the appetizers, the avocado bhel and yogurt chaat set the tone of whole meal. Avocado, fresh corn, pickled onion, tender coconut served with crispy quinoa, pickled chilli and green mango sorbet when ate together, created the taste of jhalmuri in mouth, splendid! Sweet and sour yogurt with strawberry and chilli chutney was the other beauty not to miss. Kokum cured aberdeen salmon with chickpea cake is another tangy fishy deliciousness served in south indian way.

Double baked cheese souffle served with pumpkin sambar, tamarind and balsamic gel with pumpkin crisp was a beauty on its own! Kappa shami kebab with edible charcoal biscuit served with little garden of compressed green apple, pickled radish and spiced apricot gel is a treat to eye. The non veg version has duck shami kebab in place of kappa shami kebab.

Malai tikka terrine served with beetroot baba ganoush, kalamata chutney, house pickle is for the chicken lovers. For me the love came in the shape of belgian pork belly with pork papad and house pickled, just marvelous! Its a must one.

Shallow fried Australian lamb chops with burrah masala is for the lamb fanatics. It was served with shaved lamb floss and radish chutney. Did I miss to mention the next cocktails which was ordered? Butter old fashioned, a salty strong bourbon based cocktail amalgamated with peychaud bitters and coconut sugar can knock off easily. Turmeric collins was a newer kinda turmeric gin based cocktail i have tasted finished with grapefruit syrup and gooseberry soda.

Hibachi grilled prawns in mustard cream with black rice chard and charred broccoli stem, a beauty presented in bengali style! I loved it. Sous vide lamb chops served with pistachio and curry leaves, house fermented mustard and baked potato pave, was a great way to end the main course.

Carrot halwa cake and besan barfi opera, the showstoppers from the dessert section amuzed us. Layered cake of carrot halwa, mascarpone cream, cardamom ice cream topped with roasted almond crisp, is a marvel of global indian sweet creation. Besan barfi opera, a barfi lovers heavenly foodgasm came true in a palate with chocolate mousse, besan barfi ice cream and pistachio financier! These two dessert every indian sweet lover should have !

Loved this beautiful place, gonna come back soon to cheer up the modern indian cuisine. Kudos to the team for great food and...

Rooh as the name suggests is a gastronomical experience of Indian Food very much in the lines of Indian Accent at Lodhi .Located in the Ambawati complex the ambainace, service and feel make you feel uber. The delightful view of the qutub at night ,the seemless hospitality with the awesome food and complimenting drinks makes this place a complete experience and a must try for all. Coming to food I tried the 13 course chef tasting menu and having already tried the same at Indian Accent can assure you the one here is both a visual treat for eyes and as far as food gastronomy is concerned the numerous flavours and textures will surprise your taste buds. Started with the Amla which basically served as a palate cleanser , followed by passion fruit bomb filled tart a deconstruction of the Indian golgappa followed by brioche buns filled with bheja Patti again deconstruction of the tradition french liver Patti. Each of the item was unique and tasted great. The next course was the various texture of yogurt containg frozen yoghurt crumble on top , the various flavours and texture of yogurt was a unique interpreretion of the otherwise traditional dahi and each component complimented the other.Sweet corn liquid bhurji was next which was a unique representation of traditional pao bhaji, the sweet corn bhaji with peanut thetcha was completely blend to a viscous liquid and tasted yumm with the crispy pao.The sea buckthorn gazpacho rasam was a unique cold soup a unique way to recreat a Mexican speciality in indian way and with indian flavours. Next followed the Pork cheek, goat curd with fermented paratha which was quite good though the pork cheak was a bit tough although it is the softest meat from the pork.But over all the flavours were well balanced.The duck Shami with parmesan biscuit and cured fruits was the winner ,the dish is a must try.They served the palate cleanser next the the cucumber and whey which cleared the entire month to the oesophagus.Scallos with rice Hollande's was fine and next followed was the main course where one can opt from chicken roulard in butter chicken gravy or suevede lamb chop.My favourite was the butter chicken roulard. The deserts are equally unique just like the Appetizers and main course.The mango yolk was puriede mango in a gelatine covering and the entire dish was done to represent a broken egg the dish looked great visually and tasted equally great.The Ra's malai was a mixture of teh traditional Daulat Kein chat and rasmalai .The foam of Daulat Kein chat was kept in the Ras and tasted great infact ordered another round of this. Last but not the least came the maska chai and Kala Khata bites . The romantic place is apt for couples and fmaily who wanna spent a great evening . Please do try the unique drinks as well the drinks menu has been divided into bitter ,sweet, sour, pungent ,astringent and salty and.the drinks have been done perfectly to the descriptions .Will be...

ROOH where, All four elements were happening in Equal measures - The Cuisine🍝, The Burbon🥃, The Service👨‍🍳, and the overall Ambience❣. It truly  taught me that Dining could happen at a spiritual level. Believe me I am not at all Boasting here.

There is not even a single thing I could point out about this night, that wasn't commendable.

A perfect place to take your love out on a date.💕

For the very first time in life I came across a place where each and every member of the staff was equally involved with me as a guest, be it Servers, receptionist, bar tender,  chef or the manager , the complete staff is courteous , well organised and very well coordinated.

The place is located in Amabawatta Complex, Mehrauli. The same place where Manish Malhotra's studio is.

I mistakenly entered from the fire exit, without realizing it wasn't the front side as it was quite fancy to be a Fire Exit.

Talking about ROOH's Ambiance, someone has put their heart and soul into this place. Paintings on the wall are eye catching and is perfect to click Pictures with colors in the background. The furniture is Chic and The kitchen is to behold, they happily gave me a tour to the kitchen and I was so impressed to see how clean not just the counters but the complete kitchen was.

They are proud of the kitchen which is why the entry is not at all restricted.

Talking about the food. Started our meal with these appetizers

Yogurt chaat- Star dish of the night; Fresh, cold and So refreshing. Loved that frozen thing it was garnished with. Oh God! I AM CRAVING IT RIGHT NOW.

Beetroot murabba, goat cheese parfait- very unique dish presented beautifully will be attaching the pics.

Avacado bhel, Crispy Quinoa, green mango sorbet❣- a must have. Summer koshambari, Shammi kebab Morning glory Melon sorbet- another star diah of the night. Saffron polenta, wild mushroom, reblochon In Mains We had-

Cuts of tandoori chicken, red pepper makhani, tapioca with khamiri Roti.- loved the gravy dont really want to talk much about it as I will crave it.

In desserts we had

Floating Island- a very unique sweet dish disguised as rasmalai but the minute you dig your spoon in, you realise its just some foam with thandai or sweet milk. Absolutely recommned it.

Thandai panacotta- served with seasonal fruits.

Once you are done with desserts and about to leave, they bring this kala khatta bite in lil spoons.

My reaction after having that was hilarious as i  am not someone who likes bitter sweet flavours.

That was one very different thing, as desserts are usually the last course of the meal and this kala khatta bite concept,  I am really interested to know what is this bite size after dessert thing called. Couldn't really call it pallette cleanser as those are supposedly taken between the meal. So i would like to know the thought behind it.

Very well done Team...