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    2. Reservations

  • Food at ROOH is an exhibition of the potential that Indian cuisine can be elevated to, with the ultimate aim of evoking new flavors, emotions & ideas. It is an amalgamation of the best of Californian produce, regional Indian flavors and modern gastronomic techniques. Chef Sujan brings them together to explore a combination that will satiate, please and surprise in a way that hasn’t been experienced before.

    The tasting menu is focused on offering a complete dining experience, by taking you on a culinary journey through India and showcasing a vibrant, modern, and progressive cuisine.

    (A Seven course tasting menu is available at dinner from Monday to Saturday with an optional wine pairing)

    We are excited to extend the communal dining culture of India to our Saturday (Coming soon) brunch, where we will share happiness, love, and joy through good food and laughter.

    Lunch

    CHUTNEY SAMPLER with Garlic Naan, Green Pea & Goat Cheese Kulcha 12
    Avocado & Yogurt I Chilli & Peanut I Tomatillo & Green Mango

    PA NEER TIKKA KULCHA / CHICKEN TIKKA KULCHA 13/15
    Chickpea Curry I Avocado & Yogurt Raita I Tomatillo & Green Mango Chutney

    VEGETAR IAN PLATTER (Paneer Pudina Lababdar) 22
    (Paneer Cooked In Onion, Tomato & Fresh Mint Sauce)
    Chickpea Curry, Yellow Dal, Garlic Naan, Saffron Rice, Avocado Raita, Papad

    NON VEGETAR IAN PLATTER (Murgh Pudina Lababdar) 25
    (Chicken Cooked In Onion, Tomato & Fresh Mint Sauce)
    Chickpea Curry, Yellow Dal, Garlic Naan, Saffron Rice, Avocado Raita, Papad

    • SALADS

      CHARRED SWEET POTAT O, Malai Broccoli, Cilantro & Walnut Chutney, Parmesan 14

      BURRATA, Heirloom Tomato Kut, Cilantro & Walnut Chutney, Taftan Bread 14

      BEETROOT MURABBA, Beetroot & Peanut Chop (Croquette) ,Goat Cheese, Radish 14

      TUNA BHEL, Avocado, Tamarind Gel, Puffed Black Rice, Baby Radish, Togarashi 15

      ASPARA GUS PEPPER FRY , Podi Masala, Curried Cauliflower Mousse, Crispy Fried Egg 18

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    Dinner

    • SHARING PLATTERS

      ASSORTED PAPAD & CRISPS with Homemade Chutneys 10

      CHUTNEY SAMPLER with Garlic Naan, Green Pea & Goat Cheese Kulcha 12
      Avocado & Yogurt I Chili & Peanut I Tomatillo & Green Mango

      ASSORTED PLATTER 15 Chili Pakoda, Goan Chorizo Scotch Egg, Malabar Prawn Sausage
      House Ketchup I Chili Mayonnaise I Mint & Cilantro Chutney

    • SMALL PLATES

      JHALMURI BAR, Avocado, Tamarind Gel, Mint Chutney, Spiced Buttermilk Sorbet 10

      POTATO TIKKI, Kale & Spinach Tempura, Sweet & Sour Yogurt Mousse, Raspberry 12

      BEETROOT MURABBA, Beetroot & Peanut Chop (Croquette) , Goat Cheese, Radish 12

      PANEER CHILI, Crispy Kataifi, Ginger Alam Chutney, Pickled Kohlrabi 12

      MALAI BRO CCOLI, Tandoori Artichoke & Yam, Parmesan Mousse, Pine Nuts 14

      ORGANIC TOMATO KUT, Burrata, Cilantro & Walnut Chutney, Taftan Bread 14

      ASPARAGU S PEPPER FRY , Podi Masala, Curried Cauliflower Mousse, Dosa Crisp 15

    Read More

    Happy hour

    • Monday to Friday - 4pm - 6pm - available only at the bar

    • Cocktail

      Cocktail of the week

    • Wines By The Glass

      VOSS sauvignon blanc, Napa valley 2015   8

      MATUA rose, Marlborough 2016   8

      QUPE syrah, Central Coast 2014   8

    • BEERS

      MODERN TIMES FORTUNATE ISLANDS (american pale wheat ale)   5

      HEINEKEN (pale lager) (bottle)   4

    • Nibbles

      Assorted Papad Crisps with Homemade Chutneys   8

      Chutney Sampler with garlic naan / pea & goat cheese naan   10

      Avocado and Yogurt  |  Chili and Peanut  |  Tomatillo and Green Mango

      Each 5

      Chili Pakoda, Ricotta, Mint Chutney
      Lentil Kulcha, Mango & Tomatillo Chutney
      Beet, Goat Cheese & Peanut Croquette

      Each 7

      Goan Chorizo Scotch Egg, House Ketchup
      Malabar Prawn Sausage, Chili Mayo
      Chicken 65, Tomato Peanut Chutney, Sour Cream

    Tasting

    • CANAPÉS

      POTATO TIKKI, Kale & SpinachTempura, Sweet & Sour Yogurt Mousse, Raspberry

      BURRATA BON BON, 100% COCOA, SPICED HAZELNUT, TOMATO CHUTNEY GEL LIQUID EGG BHURJI, DEHYDRATED GARLIC CHUTNEY, LOCAL SEAWEED PAKODA

      GREEN PEA KULCHA, GOAT CHEESE, TRUFFLE

      JHALMURI BAR, AVOCADO, TAMARIND GEL, MINT CHUTNEY, SPICED BUTTERMILK SORBET

      CRISPY LAMB RIBS, APRICOT & CHILI MARMALADE, RADISH & YOGURT CHUTNEY (OR) ASPARAGUS A LA PLANCHA, DOSA CRISP, CAULIFLOWER MOUSSE, PODI MASALA(V)

      GUCCI (MOREL), TANDOORI SPICE, SOFT POLENTA, PARMESAN MOUSSE, TRUFFLE(V) (OR) MONK FISH, GUN POWDER SPICE, BULGUR KICHDI, LEMON FOAM, SEMOLINA PAPAD

      PANEER PINWHEEL, RED PEPPER MAKHNI, SAVOURY BISCOTTI(V) (OR) TRADITIONAL BUTTER CHICKEN, RED PEPPER MAKHANI (OR) SHORT RIBS VINDALOO, BABY TURNIP, GARLIC MASH, MASALA MARROW KHURCHAN
      SERVE WITH ASSORTED BREADS TO SHARE

      CARROT HALWA CAKE, CARDAMOM AND PISTACHIO KULFI, MILK SKIN CRISP (OR) CHOCOLATE GANACHE CAKE, MASALA CHAI ICE CREAM, HAZELNUT CHIKKI, BUCKWHEAT CRISP

      TASTING MENU 80

      BEVERAGE PAIRING 40

    Brunch

    • EGGS

      MASALA OMLETTE, Tomato, Onion, Chili & Cilantro, Buttered Pao 10

      GOAN CHORIZO SCOTCH EGG, House Ketchup, Mint & Cilantro Chutney 10

      SALLI PAR EEDU -Baked Eggs with Spicy Potato Straws, Tomato and Cheese 12

      POACHED EGG, Keema Hyderabadi, Fried Onion, Buttered Pao 15

    • KULCHAS 12

      (Two Tandoori Kulchas Serve with Green Mango Chutney, Carrot Achar and Chickpea Curry)

      Green Pea and Goat Cheese Kulcha with Truffle Butter

      Paneer Tikka, Chili and Parmesan Kulcha

      Chicken Tikka and Cheddar Kulcha,

      Pulled Duck, Apricot and Bacon Kulcha

    • SMALL PLATES

      PANI PURI, Passion Fruit water, Potato, Avocado, Tamarind & Cilantro 8

      POTATO TIKKI, Crispy Spinach, Sweet & Sour Yogurt, Tamarind, Mint Chutney 12

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  • Taste, or Rasa, has a special significance in Ayurveda, as it is not only a potent instrument that governs how we experience our food, but the overall flavor of our existence. According to ancient Ayurvedic wisdom, the six rasas - sweet, sour, salty, bitter, pungent and astringent help achieve a balance of body, mind and spirit.

    At ROOH we have created a menu featuring 12 distinctive new world cocktails that are inspired by these rasas with a blend of unique Indian ingredients, homemade shrubs, spices and artisanal spirits.

    Wine & Beer

    • BOTTLED BEER AND CANS

      LUCKY BUDDHA (pale lager) 6

      HEINEKEN (european pale lager) 7

      ANCHOR STEAM ( california common/steam) 7

      FRANZISKANER (hefeweizen) 10

      FULLER'S london pride (english pale ale) 10

      AVERY BREWING CO. 'raja' (double IPA) 10

      DELIRIUM TREMENS belgian strong pale ale 12

      RUSSIAN RIVER BREWING CO. redemption (belgian pale ale) 15

      DOGFISH HEAD indian brown (american brown ale) 8

      FOUNDERS breakfast stout (imperial stout) 8

    Read More

    Spirit

    TEQUILA

    Casa DragonesJoven 55

    Casa Noble Anejo 16

    Casa Noble Extra Anejo 25

    Casa Noble Reposado 14

    CasamigosAnejo 16

    ChinacoAnejo 16

    ChinacoReposado 15

    Codigo 1530 Reposado 15

    Deleon Reposado 14

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    1. Contact
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    1. Meet our Chef
    1. Contact
    2. Reservations

    Chef Sujan Sarkar

    Chef Sujan is the recently awarded Times Chef of the Year in India and has been running two of the country’s most successful restaurants, EkBar - a modern Indian gastro bar, awarded the 2016 best new cocktail bar in the world by Condé Nast Traveller UK and Olive Bar & Kitchen which is one of the finest European dining destination.

    “My journey to San Francisco has been an exciting one for me, ROOH is a labor of love. It has allowed me to celebrate the vibrancy, color and culture of my homeland, by interpreting it through the framework of my decade of experience in London. My childhood was idyllic; my father was an agriculturalist and I grew up a true son of the soil, constantly surrounded by animals and plants. I still love discovering new and indigenous ingredients, like ice apple, tree tomatoes, and mango-ginger etc., and finding uncommon ways to integrate them into my menu.

    www.sujans.com

  1. Team
  2. Good Times Restaurants

The Bhambri family, Vikram, Anu and Rahul, are the proud owners of Good Times Restaurant LLC, that currently operate more than nine fine and casual dining restaurants across Delhi, Pune and NCR regions in India. With years of combined experienced the family brings a deeply rooted passion for the hospitality industry.

Vikram and Anu started their professional careers in engineering and technology, respectively and together at Microsoft. Throughout their time together they have enjoyed experiencing different cuisines around the world and their views on food are influenced by this colorful cultural and gastronomic journey. Vikram’s brother, Rahul has been involved with the hospitality industry throughout his professional career from owner at a company building industrial scale treatment plants to manufacturing and distribution plants that produces bottled water in India.

  1. Media
  1. Contact
  2. Reservations
  • LuckyRice Festival

    7×7

    August, 30, 2017

  • Indian Brunch at Rooh

    tablehopper

    August 29, 2017

  • tablehopper’s week : en fuego

    tablehopper

    August 29, 2017

  • San Francisco chefs compete for title of best taco

    abc7

    August, 25, 2017

  • Tastings, seminars and a taco knockdown

    The Mercury News

    August 23, 2017

  • Heading to Eat Drink SF?

    SF Station

    August 23, 2017

  • Ron Siegel Returns With San Anselmo’s Madcap

    7×7

    August 22, 2017

  • A work in progress

    Deccan Herald

    August 18, 2017

  • SF Food Industry Pro Andrew Freeman

    Haute Living

    August 18, 2017

  • The San Francisco Brunch Heatmap

    Eater (SF)

    August 11, 2017

  • Enter to Win VIP Tickets to Eat Drink SF!

    Table Hopper

    August 8, 2017

  • The Best Vegan And Vegetarian

    Haute Living

    August 3, 2017

read more
  1. Gallery
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    1. Private Dining

    We are pleased to offer an exclusive dining experience for any kind of large gathering from 20 to 45 guests. Chef Sujan and his team are happy to craft a personalized menu for you and your guests.

    If you are interested in hosting a private event with us, please contact us at reservations@roohsf.com or call (415) 525-4174

    Alternatively, CLICK HERE to book an event.

    1. Contact
    2. Reservations
    1. Contact

    ADDRESS
    333 Brannan Street, San Francisco, CA 94107

    OPERATION HOURS
    LUNCH : Monday to Friday 11.30am to 2pm.

    ROOH COCKTAIL HOUR : Monday to Friday 4pm to 6pm

    DINNER : Monday to Thursday 5.30pm to 10pm
    Friday and Saturday 5:30pm to 11pm

    BRUNCH - Saturdays 11:00 am - 2:30 pm.​

    CORKAGE
    Our guests are welcome to bring in bottles of sparkling or still wine, but please note that we do charge a corkage fee of $30 for up to two 750mL bottles. Larger format bottles are charged a higher fee.

    CAKES
    Guests are welcome to bring in any cake and homemade desserts as well for special occasion but please note that we charge a service fee of $5 per person.

    1. Reservations

    We gladly accept reservations online for parties up to 8 guests. For 8 and above please call (415) 525-4174 or email reservations@roohsf.com.

    PARKING
    Street and metered parking is available

    CAREER
    Please send your resume to jobs@roohsf.com

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    MEDIA INQUIRIES
    Please contact Andrew Freeman & Company maya@afandco.com

    For any other info, please send email to info@roohsf.com

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