ROOH, an international Indian restaurant and cocktail bar in the capital, has launched a special winter menu with fusion dishes that provide much-needed warmth and comfort to the soul. By Adila Matra
With understated but elegant décor, private dining rooms, and an enviable view of the Qutab Minar, ROOH, perched on the first floor of Mehrauli’s Ambawatta Complex, has been winning the hearts of Delhi’s gourmands for some time now.
This winter, the dining venue is providing a brand new winter menu, courtesy of chef Sujan Sarkar, who has given a contemporary twist to traditional Indian winter dishes.
When I arrived one nippy winter morning, Sarkar was busy in ROOH’s squeaky clean open kitchen, whipping up an amuse-bouche of pani puri with yoghurt, among other wondrous dishes.
The pani puri with a burst of passion fruit was served on a crispy tart. It was tangy and the perfect example of molecular gastronomy. For appetisers, Sarkar served a mean plate of Fish Tacos. The thinnest tortilla filled with Indian sea bass is a revelation. Sarkar doesn’t let other flavours overpower the fish — the result being a subtle appetiser that hits all the right notes.
For the main course, I am served a plate of Celeriac Pasta with Lababdar Sauce—the celeriac ribbons were smooth and creamy and the lababdar sauce lends the desi factor. The Green Peas and Chevre (goat cheese) and truffle with Kulcha became my favourite dish on the menu for many reasons—Sarkar walked in with fresh truffles and grated a chunk on top of the warm kulcha, melting the truffle almost instantly. As advised, I combined it with the green peas and the slightly sour goat cheese and was blown away by the flavours in my mouth.
All the dishes were paired with ROOH’s fermented drinks—created as a day alternative to wine. Everything from blackcurrant to chai is fermented in-house with techniques such as fermentation, pickling and dehydration, to minimise the usage of synthetic flavours, sugar and preservatives. The signature range includes Fermented Chai, Fermented Spiced Apple, Fermented Milk Whey and many more.
For dessert, I picked yet another pinnacle of fusion food—Cashew Phirni Cake Mousse. It was lighter than air yet so gluttonous that it was gone without a trace in no time. So, make the most of your winters and head to ROOH for a gastronomy adventure befitting the season.
Price: INR 4,000 for two people (approx.)
Time: Lunch and dinner hours
Address: ROOH, H5, Ambawatta One, 1, Kalka Das Marg, Mehrauli, New Delhi
Contact for Reservation: +917303600299 / [email protected]