Inventive Desserts at Rooh New Delhi
A journey through nostalgia, reimagined with modern technique. From the Parle Masala Tea Tarte to our deconstructed Shahi Tukda, every bite brings a touch of magic to your table.
Our Rasmalai Cheesecake, a true fusion masterpiece. This dessert features layers of saffron-infused sponge and creamy cheesecake, topped with pistachios and delicate silver leaf.
The final touch on our deconstructed Shahi Tukda. A crispy, golden bread element is placed atop a base of creamy rabri, ready to be drenched in saffron-infused syrup.
The making of our modern Shahi Tukda. We build the dessert in layers, combining crispy fried bread with a swirl of twisted saffron rabri for a delightful contrast in textures.
The plated Shahi Tukda, with saffron rabri cascading over the crispy bread. It’s a royal dessert, reimagined for the modern palate.
A top-down view of our Shahi Tukda, garnished with dried rose petals and pistachios. This dessert is a feast for the senses, full of rich, sweet, and aromatic flavours.
A dessert that evokes childhood memories: our Parle Masala Tea Tarte. A crunchy Parle-G biscuit crust holds a delicate masala chai foam, garnished with edible flowers.
The careful creation of our bite-sized tarts. Each element is placed with precision, ensuring every single bite is a perfect balance of flavour and artistry.
A playful and refreshing dessert: Chia and Kiwi Kulfi Falooda. The green kulfi popsicles are served over strawberry jelly noodles and drizzled with a sweet, creamy sauce.
Our Chia and Kiwi Kulfi Falooda, with a touch of drama from dry ice. Garnished with edible gold leaf, it’s a light, fruity, and visually stunning end to a meal.
A close-up of the Chia and Kiwi Kulfi Falooda, showing the texture of the kulfi and the vibrant strawberry jelly noodles beneath.
About Inventive Desserts
We don’t just serve sweets; we serve memories with a modern edge. Our team deconstructs traditional favourites like Shahi Tukda and Rasmalai, layering them with unexpected textures and flavours that challenge your palate while comforting your soul.
At Rooh, our dessert philosophy is rooted in what we call 'Roohaniyat'—the soul of the experience. We start with the classic Indian flavours that defined our childhoods, like the comfort of a warm Shahi Tukda or the richness of Rasmalai, and bring them into the present day using modern French and global pastry techniques.
Take our Parle Masala Tea Tarte as an example. It takes the familiar, humble Parle-G biscuit and reimagines it as a crisp shortcrust base, filled with a delicate masala chai foam. It is nostalgia, but presented with the precision of high-end dining. Similarly, our Rasmalai Cheesecake moves away from the traditional, syrupy serving style to offer a balanced, multi-textured experience with saffron-infused sponge and a lighter, creamier profile.
We design these plates to be enjoyed in the setting of our Mehrauli terrace, where the view of the Qutub Minar adds another layer to the sensory journey. Whether you are coming in for our 7-course Chef’s Tasting Menu or simply dropping by for a la carte, our desserts are designed to be the final, lingering note of your meal. We pay attention to the details—edible gold leaf, floral garnishes, and precise plating—ensuring that every bite is as visually striking as it is flavourful.
Rooh
At Rooh, we believe the final course should be the most memorable. We take the flavours that defined our childhoods and refine them, finding the perfect balance between the familiar and the surprising.
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