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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

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

    PANEER TIKKA KULCHA / CHICKEN TIKKA KULCHA 13/15
    Chickpea Curry | Avocado Raita | Tomatillo & Green Mango Chutney

    VEGETARIAN PLATTER (PANEER METHI MALAI) 22
    (Cottage Cheese Cooked with Green Peas, Onion, Cream and Fenugreek) Chickpea Curry, Black Dairy Dal, Garlic Naan, Saffron Rice, Avocado Raita & Papad

    NON VEGETARIAN PLATTER (CHICKEN METHI MALAI) 25
    (Chicken Cooked with Green Peas, Onion, Cream and Fenugreek) Chickpea Curry, Black Dairy Dal, Garlic Naan, Saffron Rice, Avocado Raita & Papad

    SALADS

    PANI PURI, Passion Fruit water, Potato, Avocado, Tamarind & Cilantro 10

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

    PANEER CHILI, Crispy Kataifi, Ginger Alam Chutney, Parmesan 14

    BURRATA, Heirloom Tomato Kut, Cilantro & Pine Nut Chutney, Lemon Achar Gel 14

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

    ASPARAGUS PEPPER FRY, Podi Masala, Curried Cauliflower Mousse, Crispy Fried Egg 16

    Read More

    Dinner

    • SHARING PLATTERS

      ASSORTED PAPPADS AND 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

      DAHI PURI, Yogurt Mousse, Potato, Avocado, Tamarind Gel, Raspberry (6 No.) 10

      PUMPKIN MULLIGATAWNY, Parmesan Mousse, Curry Oil, Taftan Bread 12

      BEETROOT MURABBA, Beetroot & Peanut Croquette, Plum Chutney Goat Cheese 13

      POTATO TIKKI, Kale & Spinach Tempura, Sweet & Sour Yogurt Mousse, Raspberry 14

      PANEER CHILI, Crispy Kataifi, Ginger Alam Chutney, Lemon Achaar Gel 14

      CAULIFLOWER 65, Onion Uttapam, Sour Cream, Peanut Chutney, Pickled Cauliflower 15

      ASPARAGUS PEPPER FRY, Podi Masala, South Indian Curd Rice Mousse, Khakara 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

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

    • CANAPÉS

      PANI PURI, Passionfruit Water, Avocado, Raspberry

      DAHI PURI, Sweet & Sour Yogurt Mousse, Broken Raspberry

      PUMPKIN MULIGATWANY, Baby Turnip Pakoda

      GREEN PEA KULCHA, Goat Cheese, Truffle

      CAULIFLOWER 65, Onion Uttapam, Curd Rice Mousse, Peanut Chutney (V) (OR) GUN POWDER SCALLOP, Sweet Corn Malai curry, Semolina Papad, Curry Oil

      DUCK SHIKAMPURI, Spiced Huckleberry Chutney, Pickled Mooli (OR) ASPARAGUS PEPPER FRY, Podi Masala, Spiced Cauliflower Mousse, Khakhra Crisp (V)

      TANDOORI MUSHROOMS, Tandoori Spice, Polenta - Upma, Parmesan Foam (V) (OR) TANDOORI MONK FISH, Alleppey Curry, Kadumbuttu (Rice Dumpling)

      GREEN JACKFRUIT DUMPLINGS, Lababder Sauce, Sour Cream, Lotus Root Crisp (V)(OR) BUTTER CHICKEN, Red Pepper Makhani, Fenugreek & Butter Powder(OR) BEEF SHORT RIBS CURRY, Baby Turnip, Garlic Mash, Rawa & Marrow Kofta(Served with Garlic Naan to Share)

      CARROT HALWA CAKE, Cardamom and Pistachio Kulfi, Milk Skin Crisp(OR) SAFFRON MALAI TART, Burnt Butter Crumble, Gold Leaf

      TASTING MENU 70

      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

    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

    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

    Read More
    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

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    September 26, 2017

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    September 25, 2017

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  • The 25 Best Desserts in San Francisco to Eat

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    August 11, 2017

  • LuckyRice Festival

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    August, 30, 2017

  • Indian Brunch at Rooh

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    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
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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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