Chef Sujan Sarkar’s Rooh
Chef Sujan Sarkar is part of a new breed of Indian chefs who are pushing the boundaries of Indian flavours and making the world sit up and notice. I have seen Chef Sarkar’s growth from Olive Delhi before he went onto launch two massive brands in the States, Baar Baar which works as a series of essential plates served along with some amazing cocktails while Rooh serves up modern Indian in a formal sit down style. The restaurant itself is located at Ambawatta One complex at Qutab area and has quite soothing interiors.
We started off our meal with a palate cleanser which takes the taste of Amla(Indian Gooseberries) and combines it with Passion fruit and Yoghurt for an interesting mix of sweet, tangy and creamy textures. The liquid Bhurji is made quite interestingly with Thecha. The 13-course menu has been quite intelligently paired with a series of Wines, Sake and Beer by Magandeep Singh’s team while there is also an interesting selection of cocktails that you might plan on trying out.
There were quite a few other dishes that quite piqued our palate. The first of them being the fermented Potato Parantha that was served with Yoghurt and pickled Sun-dried tomatoes. There was also some Duck Shaami paired with Kati Patang’s Ruby Ale and a Chicken Lababdar Roulade paired with a Malbec from Argentina that tasted quite authentic.
We ended our meal with a Mango Coconut served along with a Nieeport Tawny Port from Portugal.
Where: Ambawatta One Complex
Meal for 2: INR 6000, INR 3200 for the 13-course menu. Additional INR 2300 for Beverage pairings
