We tried the specially curated tasting menu by the chef Sujan Sarkar at Rooh in New Delhi. The whole experience started with Kaapi Martini - South Indian filter coffee with the twist to make weak in the knees - what followed next is just as good or maybe a little better too.
We started with:
The Yoghurt Chaat which was the chef's take on the Indian chaat.
-Avocado Bhel with crispy quinoa and green mango sorbet beautifully presented.
-Malai Tikka Terrine with the beetroot babaganous and house pickle which went together perfectly.
-Lamb Burrah was my favourite dish and highly recommend as an appetizer.
The mains were a mix of traditional Indian dishes with the contemporary twist that included Saffron Polenta with Wild Mushrooms, Dal Makhani, Tandoori Chicken in red pepper makhani served with Khamiri Roti, Sattu Roti and Brown Onion Pilaf - Tandoori Makhani Chicken stole the show for me.
The desserts were truly pieces of art on the plate - Carrot Halwa Cake, Thandai Panacotta and Ras Malai 2.0 - each of them was a modern twist on traditional desserts. For example, Ras Malai 2.0 had edible gold with saffron-infused floating meringue.
Overall a well thought and perfectly executed lunch experience.
We started with:
The Yoghurt Chaat which was the chef's take on the Indian chaat.
-Avocado Bhel with crispy quinoa and green mango sorbet beautifully presented.
-Malai Tikka Terrine with the beetroot babaganous and house pickle which went together perfectly.
-Lamb Burrah was my favourite dish and highly recommend as an appetizer.
The mains were a mix of traditional Indian dishes with the contemporary twist that included Saffron Polenta with Wild Mushrooms, Dal Makhani, Tandoori Chicken in red pepper makhani served with Khamiri Roti, Sattu Roti and Brown Onion Pilaf - Tandoori Makhani Chicken stole the show for me.
The desserts were truly pieces of art on the plate - Carrot Halwa Cake, Thandai Panacotta and Ras Malai 2.0 - each of them was a modern twist on traditional desserts. For example, Ras Malai 2.0 had edible gold with saffron-infused floating meringue.
Overall a well thought and perfectly executed lunch experience.
