ROOH San Francisco is set to present a specially curated menu for Restaurant Week 2026, offering guests a unique dining experience that brings together Indian flavours with a modern global touch. The menu has been designed by Executive Chef Ashish Tiwari, known for his approach of blending traditional recipes with contemporary techniques.

Created as a multi-course experience, the menu takes guests through a range of textures and flavours, starting with a refined amuse bouche and ending with a modern Indian dessert. Each course has been thoughtfully put together to reflect both creativity and a strong connection to regional influences.

The meal begins with the Avocado Treat, featuring a crisp phyllo shell filled with avocado chaat, along with tamarind chutney, yogurt, and fresh herbs. For starters, guests can choose between the Beirut Mezze Chaat, which brings together Middle Eastern and Indian street food elements, or the Pondicherry Shrimp Malai, a coastal-inspired dish with shrimp in a coconut-based curry.

For the main course, the menu offers dishes like Broccoli & Cauliflower Rezala, prepared in a light cashew-yogurt gravy, and Methi Malai Chicken, where chicken is cooked in a rich fenugreek cream sauce. These dishes are served with accompaniments such as Rooh daal, saffron rice, garlic naan, and plain naan, completing the experience with familiar flavours.

To end the meal, guests can enjoy the Blueberry Rasmalai Cake, a modern take on a classic dessert that combines cardamom sponge, saffron-infused cream, and a blueberry finish.

Sharing his thoughts on the menu, Chef Tiwari said, "This menu is a celebration of global influences interpreted through an Indian lens. Each dish is thoughtfully crafted to deliver a memorable dining experience that resonates with both tradition and innovation."