SFReview
Included In
When it opened in 2017, Rooh was one of the best new examples of modern Indian cooking. Several years later, the high-end spot in SoMa is still keeping things interesting. They’re reimagining traditional Indian cuisine and mixing in ingredients and cooking styles from around the world with the precision of a lauded scientist. Simply put, Rooh continues to be exciting and inventive—and they’ll probably still be 10 years from now, long after a crush of falling anchovies strike us down.
This spot is part of a six-restaurant chain that includes Rooh locations in Chicago, New Delhi, and Palo Alto. But Rooh SF is the OG. It’s jewel-toned, swank, and filled with velvet chairs and ambient lighting. The short but varied menu of small and big plates are a lot different than what you’ll find at most Indian restaurants in town (and why we don’t mind paying a higher price point). Rich mawa-stuffed black morel mushrooms are slathered in decadent yakhni sauce. The spiced chickpeas topped with potato mousse and crispy salli shreds are hearty enough to double as the world’s best campfire meal. And the avocado-filled puri puffs topped with chilled yogurt mousse crack in your mouth in a satisfying way when you bite into them.
photo credit: Sarah Felker
The aforementioned small dishes are a tad more successful than the entrées at delivering both creativity and balanced flavors. The delicate sheets of paneer rolled up into pinwheels and the crisp vegetable and fava dumplings are both eye-catching, but the flavors in the sauces they’re in are too subtle. And the just-fine butter chicken leans dry. Luckily, you’re not at Rooh for the butter chicken. You’re here to drink fancy ayurvedic-inspired cocktails like a celebrity, pass around baskets of naan and solid housemade chutneys, and eat like this is your last meal on earth. Just hold the anchovies.
Food Rundown
photo credit: Sarah Felker
Dahi Puri
Himalayan Gucchi
photo credit: Sarah Felker
Black Sheep Keema Masala
photo credit: Sarah Felker
Chicken Ghee Roast
photo credit: Sarah Felker