ROOH

333 Brannan St, San Francisco, CA

The dishes are electric. Dahi puri bursts like laughter — cold, hot, sweet, sharp — avocado mousse and tamarind tang colliding with precision. Himalayan morels arrive in yakhni sauce, a whisper of saffron and smoke. Quail 65 is all crunch and heat, a love letter to chaos that somehow keeps its manners.

The eastern flavors that run the show. Tamarind, fenugreek, kokum, mustard seed, curry leaf. They don’t just season the food; they carry it. Butter chicken here isn’t nostalgia, it’s reinvention. Smoky tomato, butter powder, and pepper heat drawing new lines in an old map. Even the cocktails are rebels: turmeric gin, mushroom salt, cardamom perfume. It’s Ayurveda meets the avant-garde.