Exclusive Culinary Pop-Ups & Guest Chef Dining
We believe food is a dialogue. Our kitchen opens its doors to guest chefs, bringing diverse heritage and regional flavors to our space for fleeting, limited-time experiences.
I was thrilled to host Nausheen Tareen for her 'Naushy Mirza' pop-up, bringing recipes passed down through generations from Lucknow and Delhi. Here, she introduces her heartfelt menu.
A platter from the 'Zaika e Rooh' pop-up, featuring a tasting of Chicken Qorma, Chicken Stew, and Mutton Hari Mirchein Keema, served with traditional sheermal and tandoori roti.
A classic from the Lucknowi pop-up: succulent Shami Kabab served with a fluffy poori. A simple, yet profoundly flavorful dish that speaks of tradition.
The star of the Naushy Mirza pop-up: Mutton Yakhni Pulao. Fragrant, slow-cooked rice with tender mutton, served with cooling zeera raita and a sharp lahsun chutney.
I was delighted to collaborate with Chef Taiyaba Ali for 'The ROOH of Awadh,' where she curated a seven-course tasting menu of lesser-known recipes from the region's home kitchens.
A modern twist from the Awadhi pop-up: a Roghni Taco filled with traditional Shami Kawab, blending familiar flavors with a contemporary format.
Gulkand Chicken Seekh served on a delicate rumali roti from our pop-up with Chef Taiyaba Ali. The subtle sweetness of rose petal jam infused into the savory kebab was a true highlight.
A much-talked-about dessert from 'The ROOH of Awadh' pop-up: Mango Malai. A creamy, dreamy confection celebrating the king of fruits with Awadhi elegance.
Bringing the streets of Mumbai to Delhi with our 'Bombay Boy' pop-up. Here is the iconic Vada Pav, perfectly spiced potato fritter in a soft pav, served with a fried green chili.
A sophisticated take on a rustic classic: Misal Pav from our Bombay street food festival, served in a coupe glass with its fiery sprout gravy and soft pav on the side.
About Culinary Pop-Ups & Guest Chefs
These events offer more than just a meal; they are specific moments where we invite guest chefs to reshape our kitchen. Because we only host these collaborations for a few days, the menus are limited editions that you will not find on our regular list. It is about catching a rare flavor profile, such as royal Awadhi recipes or vibrant Mumbai street food, before the event concludes.
Our culinary pop-ups are the heart of our progressive philosophy. We do not just serve food; we tell stories from home kitchens, regional traditions, and legendary street corners. When we collaborate with guest chefs, we provide a 7-course tasting menu that highlights ingredients and techniques rarely seen in standard fine dining.
From the delicate Shami Kabab served during our Lucknowi festivals to the bold, fiery flavors brought in from Mumbai street food collaborations, every menu is a fresh start. We focus on the history behind the dish—the grandma-approved recipes and the slow-cooking methods that require patience and love.
We design these evenings to be immersive. You might find yourself enjoying a slow-cooked Mutton Yakhni Pulao while overlooking the Qutub Minar, or tasting a modern Roghni Taco that fuses Awadhi heritage with contemporary flair. These events are perfect for those who want to explore beyond our standard menu and engage directly with visiting culinary artists. Keep an eye on our event calendar, as these slots fill quickly and are never repeated in quite the same way.
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