• 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.

  • 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.

    1. Meet our Chef

    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.


  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
  • LuckyRice Festival


    August, 30, 2017

  • Indian Brunch at Rooh


    August 29, 2017

  • tablehopper’s week : en fuego


    August 29, 2017

  • San Francisco chefs compete for title of best taco


    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


    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

    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

    333 Brannan Street, San Francisco, CA 94107

    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.​

    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.

    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.

    Street and metered parking is available

    Please send your resume to jobs@roohsf.com


    Please contact Andrew Freeman & Company maya@afandco.com

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