RO OH INVENTIVE INDIAN CUISINE ARRIVES TO DOWNTOWN Text by KYLIE MIES and ANDIE TETZLAFF
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ELVET CURTAINS DRAPE the grand entrance, transporting guests into the world of ROOH. The modern fusion restaurant located at 473 University Ave in Palo Alto opened its fifth set of doors on Jan. 10 to a long waitlist of reservations made by eager Palo Alto residents. The restaurant’s newest location adds to the city’s myriad cultural restaurants with an homage to authentic Indian spices and flavors, while its creative seasonal menus and inventive takes on traditional dishes set it apart from more customary contemporaries. A flush of warm colors of the interior of the restaurant highlights a blazing wood fire and flickering candles cast a charming and intimate spell over patrons. Lamps illuminating brightly colored pillows and crystalline chandeliers fastened to columns around the restaurant further the rich and glowing ambience as an affectionate cultural exchange. On one side of the restaurant is a bar serving fruity concoctions. The wall behind
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the bar shelves an assortment of alcohol bottles, antiques and books. Deeper into the restaurant, a window into the kitchen gives customers a view of the unique live-fire cooking that ROOH is known for. An assortment of meats, vegetables and pineapples are dangled and rotated above the fiery red flames. A smoking cabinet can also be viewed from the large window. Even a month after its opening, ROOH was still busy. The chatter of guests that filled each table and the cooking in the kitchen added to the lively essence of the restaurant. ROOH’s service was exceptional. We were met with smiles and undivided attention from staff members when we found ourselves in need of anything. The menu is split into four sections: “To share,” “From the wood fire grill,” “Not from the grill” and “Curries & Accompaniments.” The impressive variety of meat and vegetarian options highlights the restaurant’s versatility. To get a real taste of what
ROOH has in store, Verde Magazine tried a dish from every section of the menu. v Indian Bouquet ($6) The Indian bouquet was a soothing tea that arrived in a beautiful flower-decorated teapot and teacup. Hints of rose petals provided a light floral taste, while the chamomile, lavender and cardamom rendered a silky smooth mixture of smoky, minty and earthy flavors. Kaam Bhari Collins ($8) The Kaam Bhari Collins was a delightfully tart fizzy drink that achieved a balance between ginger beer and mango shavings. The drink, however, was small compared to its price. Both the Indian Bouquet and the Kaam Bhari Collins arrived relatively quickly. Swordfish Tikka ($16) This seafood kebab was displayed as thick pieces of swordfish arranged carefully on a decorative plate. The swordfish pieces
