ROOH SF

"Rooh is our go-to special occasion Indian spot because of their inventive dishes The dahi puri amuse and anything with their paneer" - julia chen 1

"This high-end restaurant in SoMa is reimagining traditional Indian cuisine and mixing in ingredients and cooking styles from around the world with the precision of a lauded scientist. Simply put, Rooh is exciting and inventive, especially their frequently changing small plates. Paneer pinwheels are simultaneously delicate and firm. Rich mawa-stuffed black morel mushrooms are slathered in decadent yakhni sauce. And the avocado-filled puri puffs topped with chilled yogurt mousse crack in your mouth in a satisfying way when you bite into them. The best part is you'll eat it in the presence of a fancy ayurvedic-inspired cocktail, and in a place that's jewel-toned, swank, and filled with velvet chairs." - lani conway, julia chen 1, patrick wong

"This high-end restaurant located several blocks from Oracle Park is reimagining traditional Indian cuisine and mixing in ingredients and cooking styles from around the world with the precision of a lauded scientist. Simply put, Rooh is exciting and inventive, especially their small plates. Rich mawa-stuffed black morel mushrooms are slathered in decadent yakhni sauce. The spiced chickpeas topped with potato mousse and crispy salli shreds are hearty enough to double as the world’s best campfire meal. And the avocado-filled puri puffs topped with chilled yogurt mousse crack in your mouth in a satisfying way when you bite into them. The best part is you'll eat it in the presence of a fancy ayurvedic-inspired cocktail, and in a place that's jewel-toned, swank, and filled with velvet chairs." - julia chen 1, lani conway, ricky rodriguez, patrick wong

"This fancy Indian restaurant in SoMa clearly takes back support seriously. The sapphire bar stools at Rooh are more luxurious than most people’s couches, so it’s a no-brainer that they clock in at number one. The tops of the chairs curve in to hug your upper back, and the raised sides keep your legs from sliding off after a particularly exciting mouthful of dahi puri. Every other stool, take notes." - julia chen 1, patrick wong

"A dumpling soup is never a bad idea. A dumpling soup that arrives at the table looking like a work of art is an incredible idea. Originally a Tibetan noodle soup, this dish under the hands of Rooh’s new chef Valice Francis is transformed into a fragrant concoction of mushroom-flavored broth, veggie-stuffed steamed mini-dumplings, and crunchy Jerusalem artichokes arranged like a wreath. It’s a study in textures and nuance, a delicious one at that." - Flora Tsapovsky