Thoits Bros Inc - Palo Alto

My wife took me here on my birthday and we had an incredible meal! There's not too many restaurants out there that combine fine dining with Indian cuisine but Rooh does an exemplary job of meshing the two. We only ordered small plates. That way we could share and taste a lot of the menu. We started with the duck khabob, shrimp achar and swordfish tikka. Followed that with the lamb dish which was more like mutton and the chicken wings. The food was great but the highlight of the night was the staff. Everyone was so attentive and making sure we had the best experience possible.

I've been meaning to go to ROOH San Francisco for a while now and luckily this opened up near to where we stay. My parents were in town and my husband and I wanted to take them to a nice fancy dinner! We booked a table ahead though it was a weekday and it was good we did because it was quite crowded by the time we reached. Service was fast and everyone was quite polite. The decor is minimalistic impactful. For appetizers we got the truffle kulcha, grilled eggplant and jackfruit kebabs. The kulcha and kebabs were great but the eggplant was a little disappointing. It was just okay. For main course we got the paneer fava bean koftas and tandoori cauliflower with a side of Zarda pulav and naans. Both the curries were excellent. The depth of flavor they achieved was great and the spice levels were just right. The naan could've been softer but the rice was flavorful. For dessert we were recommended the panna cotta and gajar halwa cake and we went with the cake. The dessert was again a little disappointing. I really look forward to creative desserts and though the taste was fine it lacked the wow factor I was looking for. After dinner we got herbal tea, Indian bouquet, and it tasted amazing. Overall, the flavors they achieved with the some of the dishes were fantastic while they missed the mark on a couple. I know it is fine dining, but I felt the prices were a bit too high. A really good dining experience nonetheless.

Having loved the branch ROOH in SF, I was really happy to see this place pop up in Palo Alto. The ambience is on point and so is the food. However they definitely need to up their service. I tried calling them for reservations three days in a row and no one answered the call or even returned it. Luckily they are on open table and that 's how I got the reservation. I was surprised to find it completely booked for dinner on Thursday night. We reached a bit early and decided to get a few drinks till our table was ready. The cocktail Jugad was a great surprise executed brilliantly. We also tried the kaam bhari mocktail which was also nice. Coming to the food tender jackfruit was a great appetizer. The cutlets were deep fried and perfect crispy on the outside. The dipping sauce was mayo with a strong taste of sesame seed oil. I was surprised by how well the combination works for the pallet. For mains we tried the only vegetarian option paneer and fava kofta curry . The gravy was nice but I wasn 't a fan of koftas. Garlic naan was soft on the inside and crispy on the bottom. All in all a great dinning experience (as long as you have a reservation). For the next time I would like to try their grilled paneer dish,kulcha and desi burrata. The menu is super interesting I will have to visit again to try it all.

I was a little skeptical at first, expecting high prices for University Ave, but I had read good things about Rooh. I do like wood fired things, so the menu was particularly appealing (it's an Indian menu but with a focus on wood fired items. The space has high ceilings, decor is cool and on point for the modern Indian theme. They have wood floors, so it does get a bit loud inside, but it wasn't like you can't hold a conversation. Portions aren't huge, so you can order quite a few things to share. House pickled vegetables: cauliflower, radish, carrots Kulcha: stuffed bread with green pea and goat cheese, truffle. Served warm. This was fluffy, filled with mashed peas, topped with goat cheese. I really liked the soft thicker texture on this Organic maitake mushroom: with polenta upma, parmesan. This was the star of the meal. Flavor and textures were great. Chicken malai tikka: we were assured it would be white meat, but I thought it was dark meat. When we asked, the server's response to our inquiry was a little off putting, but when the manager came by, he was much more gracious about it Sonoma duck seekh kebab: not gamey at all, good seasoning Dal makhni: standard Naan: I would have preferred it a bit fluffier Carrot Halwa cake: not overly sweet, complex flavors, good with the ice cream They have quite a few vegetarian options, which is nice. For 2 of us (no alcohol this time , the bill was $100, which was definitely on the higher end for Indian food, but we realize it's University Ave and also more distinctive ingredients than you might get elsewhere. Dessert was on the manager, which was a nice touch. He personally went by each of the tables to check in, which was nice, especially after the unsatisfactory response from our server. Overall, the food was solid I would definitely recommend the maitake mushrooms! Reservations are on Open Table.

First of all, I 'd like to destigmatize the unappetizing orange-ness of the 3 star Yelp rating. It makes it seem like I didn 't have an enjoyable meal here, but rest assured, my dinner at ROOH definitely was. We ordered four dishes: Green Pea Truffle Kulcha: the star of the show. This stuffed bread is hearty, dense with green pea filling, and has an excellent bite. The sprinkles of goat cheese were a surprising addition: a comforting, creamy weighted blanket for an otherwise predominantly earthy dish. I 'll be craving this texture until we meet again. Chili Garlic Prawns: solid flavor, but each of the four prawns were far too small. Ringing in at $5/prawn, a different seafood selection (yes, I 'm still bitter about not ordering the swordfish tikka would have been of better value. With all due respect to the classic chili, garlic, and oil combination, the flavors were simply not special enough for the contemporary price point. Roasted Eggplant: light. I was delighted to encounter an eggplant dish that was neither dry, nor too greasy! The orange sauce and yogurt accompaniment, although a healthy balance of rich and tangy, stood unwaveringly on the bland side. This being said, it was saved by a rescue vehicle, in the form of green pea kulcha. Duck Seekh Kebab: delicious and hot, but definitely not a lingering spice. The ground duck meat was smoky and juicy, and paired nicely with the brightness of the cilantro chutney. My only qualm with this dish was the lack of variety in texture. Aside from this easily-amendable detail, this was my second favorite of the night. Leave all expectations for traditional Indian or hipster tradition-rejecting-food at the door, which bravely announces ROOH 's commitment to Contemporary Indian. Exciting menu features like duck from Sonoma, beef(! short rib curry, and a promising butter chicken show off Chef Sarkar 's artistic flexibility: proving that when it comes to new-old flavors, there really are no rules.