Rooh : soul of the modern Indian cuisine

Kaushik Banerjee
Jun 29, 2019
3 min read

Chef Sujan sarkar's brain child, Rooh literally represents the soul of Indian cuisine in a very modern and global acceptability. Located in the beautiful neighborhood of qutub minar, Rooh is a great place for perfect fine dine with your beloved one. A romantic gateway at evening time will be much more delicate way to spend at Rooh. Elegant and simple interior, attentive staffs and ambience are perfect for a great luxurious meal. Started at the bar, we learnt about the cocktails here inspired from ayurveda. Sweet, sour, salt, bitter, pungent and astringent based on these basic six kind of tastes one can order the cocktails. We had qutub one and kaapi martini at start. Qutub one is a barrel aged whiskey based strong cocktail. Where kaapi martini is not a traditional vodka based martini, here it is gin based and infused with filter coffee and walnut honey finished, delicate!

From the appetizers, the avocado bhel and yogurt chaat set the tone of whole meal. Avocado, fresh corn, pickled onion, tender coconut served with crispy quinoa, pickled chilli and green mango sorbet when ate together, created the taste of jhalmuri in mouth, splendid! Sweet and sour yogurt with strawberry and chilli chutney was the other beauty not to miss. Kokum cured aberdeen salmon with chickpea cake is another tangy fishy deliciousness served in south indian way. Double baked cheese souffle served with pumpkin sambar, tamarind and balsamic gel with pumpkin crisp was a beauty on its own! Kappa shami kebab with edible charcoal biscuit served with little garden of compressed green apple, pickled radish and spiced apricot gel is a treat to eye. The non veg version has duck shami kebab in place of kappa shami kebab.

Malai tikka terrine served with beetroot baba ganoush, kalamata chutney, house pickle is for the chicken lovers. For me the love came in the shape of belgian pork belly with pork papad and house pickled, just marvelous! Its a must one. Shallow fried Australian lamb chops with burrah masala is for the lamb fanatics. It was served with shaved lamb floss and radish chutney. Did I miss to mention the next cocktails which was ordered? Butter old fashioned, a salty strong bourbon based cocktail amalgamated with peychaud bitters and coconut sugar can knock off easily. Turmeric collins was a newer kinda turmeric gin based cocktail i have tasted finished with grapefruit syrup and gooseberry soda. Hibachi grilled prawns in mustard cream with black rice chard and charred broccoli stem, a beauty presented in bengali style! I loved it. Sous vide lamb chops served with pistachio and curry leaves, house fermented mustard and baked potato pave, was a great way to end the main course.

Carrot halwa cake and besan barfi opera, the showstoppers from the dessert section amuzed us. Layered cake of carrot halwa, mascarpone cream, cardamom ice cream topped with roasted almond crisp, is a marvel of global indian sweet creation. Besan barfi opera, a barfi lovers heavenly foodgasm came true in a palate with chocolate mousse, besan barfi ice cream and pistachio financier! These two dessert every indian sweet lover should have !