ROOH Chicago Unveils Culinary and Cocktail Programming Ahead of Spring Opening

ROOH Chicago, the Progressive Indian restaurant and cocktail bar located at 736 W Randolph, has unveiled its unique and elevated culinary and beverage programming ahead of its opening this Spring. The dining destination will offer seasonal dishes that serve as an interpretation of customary Indian sensibilities and international techniques, courtesy of Executive Chef Sujan Sarkar and Chef de Cuisine Sahil Sethi. Complete with a cocktail menu and a modern design, ROOH, meaning soul or spirit, is determined to bring the spirit of India to Chicago’s “Restaurant Row” this year.

“When developing the culinary programming for ROOH Chicago, we have made a conscious effort to work with both local and specialty purveyors to ensure we are providing our patrons with the finest ingredients,” says Executive Chef Sujan Sarkar. “We have also put a focus on incorporating the influence of the Chicago food scene into our cuisine by including unique items, such as our take on a hot dog with Malabar prawn sausage and kasundi mustard.”

Executive Chef Sujan Sarkar, a Times Chef of the Year in India, has combined the country’s rich traditional and regional flavors with the use and influence of local Chicago ingredients and modern techniques to create his flavorful dishes. Small plates and kulcha, or bread, on the menu will include Green Pea and Goat Cheese stuffed unleavened bread, with shaved fresh truffle, goat butter, and pea shoot; Tuna Chaat with avocado, green mango, chilled melon rasam, and puffed black rice; Cauliflower Koliwada with home-made spiced chickpea batter deep fried and tossed in house peanut chutney,  served with tempered yogurt and rice mousse with peanut thecha; and Fresh Oyster served with charred unripen mango granita, pickled chili, and finger lime pearls.

ROOH Chicago will also offer a selection of large plates such as the Paneer Pinwheel, a roulade of nuts and marinated cottage cheese served with makhani sauce and fenugreek; Achari Monk Fish, wrapped in a bamboo leaf and served with kerala allepey curry; Lamb Chop, coated with pistachio and curry leaf crumb, baby eggplant moussaka, and varuval gravy; and Beef Short Rib Curry, braised in house spice mix of cumin, coriander, and black pepper and served with madras curry, semolina coated bone marrow croquette, and garlic mashed potato. Those looking for a post-dinner sweet treat may enjoy dessert options such as Haji Ali Cream served with fresh mango and honey comb in a mango shell and Baked Semolina Cake with milk ice cream and toasted pistachio.

To complement the food menu, ROOH Chicago will offer a beverage program that allows guests to choose from nine seasonal cocktails based on Ayurveda and its six tastes, or rasas – sweet, sour, salty, pungent, astringent and bitter. This selection includes the Hyderabad Tonic with gin, turmeric, orange thyme, and grapefruit tonic; Pink City with tequila, guava, chili, and ROOH masala; and Malabar Old Fashioned with bourbon, coco-almond, coffee bitters, and maple.

The hours of operation for ROOH Chicago are Tuesday-Thursday 5pm-10pm, Friday & Saturday 5pm-11pm, and Sunday 5pm-9:30 pm. For more information about ROOH Chicago, please visit www.roohchicago.com.