September 5, 2017

September 5, 2017
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The Banaras Sour at Rooh. Photo: © tablehopper.com.

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Salli par eedu baked eggs with spicy potato straws, tomato, and cheese. Photo: © tablehopper.com.

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Duck egg with tandoori mushroom. Photo: © tablehopper.com.

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Chicken 65 on onion uttapam. Photo: © tablehopper.com.

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Haji Ali mango cream tart. Photo: © tablehopper.com.

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The colorful semi-private dining area at Rooh. Photo courtesy of Rooh.

Have you had a chance to visit the stylish and unique Indian restaurant that recently opened in SoMa, ~ROOH~? It’s quite fab—we’re lucky to have this exciting restaurant from the Good Times Restaurants group, who chose to open their first restaurant in the U.S. here in San Francisco. Award-winning chef Sujan Sarkar has a contemporary and innovative style, which integrates California seasonality and a global sensibility, and his dishes are as delicious as they are beautiful.

Rooh recently launched Saturday brunch service, and I want to be sure you all have this special place on your radar—I included them in my recent brunch roundup of 10 new places to try.

Take out your calendar and get ready to check it, because we’re going to be hosting a tablehopper brunch on Saturday September 23rd at 11:30am. The tasting menu was created especially for this event, and thanks to event sponsor Anchor Distilling Company, we’ll have some fantastic cocktail pairings featuring No. 3 London Dry Gin.

Rooh’s cocktails are inventive and playful, inspired by the six rasas of Ayurvedic wisdom (sweet, sour, salty, bitter, pungent, and astringent), while highlighting Indian ingredients, homemade shrubs, and artisanal spirits. We have put together a special lineup of daytime-friendly cocktails for our brunch featuring No. 3 London Dry Gin.

We’re going to be serving Chai Punch to start (which will highlight the cardamom pods used in making No. 3 London Dry Gin), followed by Rooh’s spectacular Banaras Sour with cucumber and basil (I love this cocktail), plus their aromatic Hyderabad Tonic with fresh turmeric and grapefruit tonic. And wait until you try the Summer Breeze, with guava, citrus notes (which work well with the Spanish orange peel used in No. 3 London Dry Gin), and some fizz from prosecco. It’s going to be quite the tour. We’ll also have folks from Anchor Distilling who can share some background about No. 3 London Dry Gin and talk about the history of India and gin, as well as hear from Rooh’s bar team on their process and inspirations.

Our event will begin with a reception at the bar at 11:30am, with passed apps like dahi puri and potato-samosa cornetti. When we sit down at 12pm, you can choose from the cauliflower or chicken 65, a savory and textured bite served on onion uttapam, with lemon sour cream and peanut chutney. (If anyone attend Eat Drink SF’s Taco Knockdown, you got a taste of the chicken 65!)

We’ll then have an egg course served family style, with their salli par eedu (baked eggs in a cazuela with tomato, cheese, and spicy potato straws on top) and their fried duck egg on tandoori mushrooms, with toasted brioche and chile jam. You’ll also get to try an array of their stuffed kulchas, one of my favorite things on the menu, with fillings like green pea and goat cheese, and pulled duck with apricot and bacon. Uh-huh.

I couldn’t let you leave without experiencing their paneer makhani with garlic naan—the sauce is exquisite, with fenugreek and crème fraîche. You’ll be mopping up every last bite.

For dessert, chef has prepared a special dessert inspired by a famous Mumbai location, Haji Ali, with mango cream, mango sorbet, pistachio kulfi, fresh mango, frozen raspberry, and honeycomb, a delightful mango cloud inside a phyllo cup.

It’s going to be such a special event, and we will be in our own section of the restaurant. We’ll be doing some family-style tables and taking over some booths, too, so you’ll be making some new friends as well. Solo diners, we got you!

Tickets are only $68 (plus a small service fee), including cocktail pairings, tax, and tip, which is an extraordinary deal considering the menu and cocktail pairings are worth well over $100. We’re going to send you out the door on cloud No. 3, so be sure to arrange for a rideshare—no driving! Space is limited, so hop to it.

When purchasing your ticket, please specify if you are vegetarian—we will be able to take care of you! Please get in touch about any allergies—we may be able to accommodate you, but since this is a set menu, we can’t make too many substitutions. Thanks for understanding.