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  • 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 Five course tasting menu is available at dinner from Monday to Saturday with an optional beverage pairing)

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

    Lunch

    • KULCHAS & SAMPLERS

      SPICED LENTIL & RICOTTA KULCHA Pumpkin Achar 12

      GREEN PEA & GOAT CHEESE KULCHA Truffle Butter 12

      KASHMIRI DUCK KULCHA Apricot & Chili Chutney Parmesan 14

      ASSORTED PAPPADS & CRISPS with Homemade Chutneys 10

      CHUTNEY SAMPLER with Garlic Naan, Green Pea & Goat Cheese Kulcha 12

      Avocado & Yogurt, Chili & Peanut, Tomatillo & Green Mango

    • SMALL PLATES

      POTATO DOUGHNUT TIKKI Spinach Pakoda, Sweet & Sour Yogurt Mousse, Raspberry 12

      CAULIFLOWER KOLIWADA Edamame Hummus, Peanut Chutney, Podi Masala 14

      BURRATA TANDOORI SQUASH & BABY CARROT Wild Garlic Chutney, Puffed Barley 16

      TANDOORI MONK FISH Avocado, Mixed Greens, Radish & Red Onion Salad 18

      CHICKEN KOLIWADA Edamame Hummus, Peanut Chutney, Podi Masala 14

      TUNA CHAAT Avocado, Chilled Melon Rasam, Puffed Black Rice 15

      LAMB KEEMA HYDERABADI Green Peas, Spiced Potato Mousse, Buttered Pao 18

      CHICKEN MALAI KOFTA Amul Cheese, Romaine Hearts, Caesar Dressing 18

    • LUNCH FAVORITES

      KADAI PANEER Bell Peppers and Onions, Naan or Saffron Rice 20

      TANDOORI MALAI MUSHROOM Polenta Upma, Parmesan 20

      VEGETABLE BIRYANI Jalapeno Salan, Avocado Raita 20

      BUTTER CHICKEN Red Pepper Makhani, Naan or Saffron Rice 22

      (CHICKEN) CURRY OF THE DAY Naan or Saffron Rice 22

      (LAMB) CURRY OF THE DAY Naan or Saffron Rice 24

      MALABAR FISH & SEAFOOD CURRY Green Garlic Chutney, Naan or Saffron Rice 24

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    Dinner

    • SHARING PLATTERS

      ASSORTED PAPPADS & CRISPS with Homemade Chutneys 10

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

    • SMALL PLATES

      DAHI PURI Avocado, Tamarind, Mint & Cliantro Chutney, Yogurt Mousse (6 pc.) 10

      PANEER CHILI ROLL Crispy Kataifi, Alam (Ginger) Chutney, Lemon Achar Gel 14

      POTATO DOUGHNUT TIKKI Spinach Pakoda, Yogurt Mousse, Raspberry 14

      YOGURT & GOAT CHEESE KEBAB Beetroot & Stone Fruit Murabba 14

      CAULIFLOWER KOLIWADA Edamame Hummus, Peanut Chutney 14

      ASPARAGUS PEPPER FRY Sunchoke Avial Jelly, Crispy Kori Roti, Podi 15

      BURRATA TANDOORI SQUASH & BABY CARROT Wild Garlic Chutney, Puffed Barley 16

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    Happy hour

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

    • Cocktail

      Cocktail of the week 8

    • WINES OF THE WEEK

      White | Red | Rose 8

    • DRAFT BEER OF THE WEEK 5

    • BEER 5

      DOGFISH HEAD NAMASTE White Belgian Witbier (Bottle)

      ANCHOR STEAM California Common/Steam (Bottle)

      FOUNDERS BREWING Breakfast Stout (Bottle)

      21ST AMENDMENT HELL OR HIGH Watermelon Wheat (Can)

    • NIBBLES

      HOUSE MARINATED OLIVES 5

      MASALA PEANUTS 5

      ASSORTED PAPPADS Crisps with Homemade Chutneys 8

      CHUTNEY SAMPLER with Garlic Naan, Green Pea & Goat Cheese Kulcha 10

      CAULIFLOWER KOLIWADA Edamame Hummus, Peanut Chutney 6

      LENTIL KULCHA Mango & Tomatillo Chutney 6

      CHICKEN KOLIWADA Edamame Hummus, Peanut Chutney 8

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    Chef's Tasting Menu is available for dinner in limited quantity by reservation only

    TASTING MENU 70

    BEVERAGE PAIRING 45

    • CANAPÉS

      PANI PURI Avocado, Tamarind, Spiced Passionfruit Water

      DAHI PURI Avocado, Tamarind, Mint & Cliantro Chutney, Yogurt Mousse

      GREEN PEAS & GOAT CHEESE KULCHA Winter Truffle

      POTATO DOUGHNUT TIKKI Spinach Pakoda, Yogurt Mousse, Raspberry (OR) DUCK SEEKH KABAB Brioche, Foie Gras Butter, Endive & Apricot Chutney (OR) KASHMIRI LAMB RIBS Apricot & Chili Marmalade, Radish & Yogurt Chutney

      ASPARAGUS PEPPER FRY Podi Masala, Avial Jelly (OR) ACHARI MONK FISH Lemon Foam

      PANEER PINWHEEL Red Pepper Makhani, Fenugreek Butter Powder (OR) BUTTER CHICKEN Red Pepper Makhani, Fenugreek Putter Powder (OR) BEEF SHORT RIBS CURRY Baby Turnip, Rawa & Marrow Kofta

      Avocado & Garlic Raita (OR) Saffron Rice (OR) Garlic Naan (OR) Plain Naan (OR) Black Dairy Dal Makhani

      PHIRNI MOUSSE CASHEW CAKE Thandai Ice cream & Wild Rice Wafer (OR) MILK CAKE Milk Jam, Yoghurt Sorbet & Toasted Barley Caramel

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    Brunch

    • EGGS

      MASALA OMELETTE Tomato, Onion, Chili & Cilantro 12

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

      FRIED DUCK EGGS Tandoori Mushroom, Toasted Brioche, Chili Jam 16

    • KULCHAS 12

      Two Tandoori Kulchas served with Green Mango Chutney, Carrot Achar, & Curry of the Day (Veg)

      PANEER TIKKA, CHILI & PARMESAN KULCHA 12

      GREEN PEA & GOAT CHEESE KULCHA 14

      CHICKEN TIKKA & CHEDDAR KULCHA 15

      PULLED DUCK, APRICOT AND BACON KULCHA 15

    • SMALL PLATES

      PANI PURI Passion Fruit Water, Potato, Avocado, Tamarind, Cilantro 10

      DAHI PURI Avocado, Tamarind, Mint & Cliantro Chutney, Yogurt Mousse 10

    Read More

    Desserts

    • MILK CAKE Milk Jam, Yoghurt Sorbet & Toasted Barley Caramel 12

      PHIRNI MOUSSE CASHEW CAKE Thandai Ice cream & Wild Rice Wafer 12

      ROSE & RHUBARB TART Coconut Textures, Matcha, Honey Comb (V) 12

      SPICED CHOCOLATE PAVE Salted Jaggery Ice cream, Fresh Mango (GF) 12

    • HOUSE-CHURNED ICE CREAM & SORBET (TWO SCOOPS) Narkel Nadu Ice Cream, Salted Jaggery Ice Cream, Thandai Ice Cream, Yogurt Sorbet, Fermented Turmeric Sorbet 10

    • TREATS (TWO EACH) Preserved Rose & Strawberry Pâte de Fruit, Aam Panna Sphere, Mysore Pak Candy, Apricot Mihidana Tart 15

    • ANANDINI HIMALYAN TEAS 6

      Hand crafted Himalayan teas curated by first Indian Tea Sommelier Anamika Singh

      INDIAN BOUQUET Autumn Tea, Rose Petals, Chamomile, Rhododendron, Lavender, Lemongrass Cornflower & Cardamom

      MISTLETOE KISSES Handmade Oolong Tea, Rose Petals, Hibiscus Flowers, Orange, Spices, Vanilla WORK IT UP Orange Peel, Hibiscus, Mint

    Read More

  • 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

    • WHITE WINE

      FRANCE
      ALSACE

      2014 F.E. TRIMBACH, GEWURZTRAMINER 45

      2014 F.E TRIMBACH, RIESLING 45

      2013 DOMAINES SCHLUMBERGER GRAND CRU "KITTERLE", RIESLING 60

      2012 HUGEL & FILS, ESTATE GEWURZTRAMINER 70

      2012 HUGEL & FILS, ESTATE RIESLING 80

    • BORDEAUX

      2015 CHATEAU DE FONTENILLE BLANC, ENTRE DEUX MERS 50

    • BURGUNDY

      2015 WILLIAM FEVRE "CHAMPS ROYAUX" 60

      2013 DOMAINE MICHEL NIELLON BOURGOGNE 85

      2014 DOMAINE VOCORET ET FILS "MONTEE DE TONNERRE", PREMIER CRU 105

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    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
    2. Reservations
    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
  • This week’s tablehopper: sweet heat

    Table Hopper

    September 26, 2017

  • 10 Sexiest New Restaurants and Bars in San Francisco

    Zagat (SF)

    September 26, 2017

  • Peruvian and Indian flavors are having a party at La Mar

    Eater (SF)

    September 25, 2017

  • Foreign Cinema Hosts a Carnival

    7×7

    September 25, 2017

  • A Sonoma Harvest Celebration and More Food Events

    Eater (SF)

    September 21, 2017

  • This week’s tablehopper: it’s like thunder, lightning

    Table Hopper

    September 12, 2017

  • The 25 Best Desserts in San Francisco to Eat

    Spoon University

    September 1, 2017

  • Craving spice in the Bay Area

    The Hindu

    August 11, 2017

  • 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

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.

    Click here to view Private Dining Brochure

    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
    Sunday 5pm to 9pm

    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 $30 per cake.

    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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