A Modern Indian Culinary Journey at ROOH
Experience the intersection of tradition and innovation. We bring progressive Indian flavors to life with a soul-stirring perspective, right here in the shadow of the Qutub Minar.
Watch the artful assembly of our popular Channa Chaat. I deconstruct and reimagine classic street food, transforming it into an elegant dish suitable for a fine dining menu.
A modern take on a classic kebab. This Choliya and Edamame Galouti is served on a bed of choliya chana chaat, blending earthy flavors with a soft, melt-in-your-mouth texture.
A close-up of the delicate textures and edible flower garnish on our galouti. I believe that food should be a feast for the eyes as well as the palate.
A glimpse into the diverse flavors from our special Awadhi pop-up menu. From succulent kebabs to rich curries, each dish is prepared with precision and passion.
A look at the final plating of a dish from our 'ROOH of Awadh' pop-up. This event brought the royal flavors of Lucknow to Delhi for a limited time.
The final touches on our Roghni Taco with Shami Kebab. This dish is a perfect example of how I fuse international forms with authentic Indian flavors.
A delicious fusion: the Roghni Taco with a classic Shami Kebab. This was a star dish from my collaboration with Chef Taiyaba Ali, celebrating Awadhi cuisine.
The textures of the soft kebab and the crisp taco, topped with fresh onions and microgreens, create a delightful bite. I love to play with contrasts in my dishes.
The Gulkand Chicken Seekh served on a delicate rumali roti. The subtle sweetness of rose petal jam adds a unique and surprising twist to this traditional kebab.
A closer view of the juicy Gulkand Chicken Seekh. I use high-quality ingredients and unique flavor pairings to elevate classic Indian dishes.
About A Modern Indian Culinary Journey
Our kitchen does not simply reheat tradition. We deconstruct it. You might recognize a dish like our Channa Chaat or a Shami Kebab, but here, the textures and plating redefine your expectations. We focus on subtle contrasts, like the sweetness of rose-petal jam in a savory chicken seekh, ensuring that each bite challenges and comforts you in equal measure.
At ROOH, the menu is a fluid narrative. We operate at the junction of heritage and modern technique. When we serve a Roghni Taco, it is not simply fusion. It is a calculated balance of authentic Awadhi spice profiles encased in a contemporary form that allows you to experience the depth of Indian street food without the mess.
Why progressive cuisine? Because culture is dynamic. We use techniques like molecular gastronomy and unique pairings, such as Choliya with Edamame, to elevate the familiar. Our kitchen in Mehrauli is constantly rotating, often hosting pop-ups that bring regional nuances, like the royal kitchens of Lucknow, to a modern Delhi audience.
Whether you are joining us for a formal chef's tasting menu or a casual à la carte evening, the focus remains on the craft. Every plate is designed to be a conversation starter, paired with a view of the Qutub Minar that grounds the entire experience in the history of this city.
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