The standout culinary concept conceived by renowned Chef Sujan Sarkar in partnership with experienced restaurateurs Anu and Vikram Bhambri, is set to be one of the most anticipated restaurant openings of 2019. With its innovative cocktail programming, and eclectic, modern design, ROOH, meaning soul or spirit, is determined to bring the spirit of India to the Windy City and provide Chicago locals and visitors alike with a never-before-seen dining experience. Fusing together rich cultural tradition and the vibrancy of modern India, key Indian Designer Debashish Sarkar, as well as Chicago-based Box Studios’ Gwen Harley (Senior Lead Designer), Ferdinand Dimaling (Principal/Architect), and Carlos Rivera (Technical Director) have constructed an unparalleled aesthetic within the interior of the restaurant. Split into three floors, ROOH Chicago aims to depict a distinct sense of style and experience at every level. To pay homage to the restaurant’s Indian roots, the design of the space employs the use of aged color washed wal ls, rich fabrics, ornate ti les, as wel l as textural panels and curtains. From luxurious, crystal chandel iers dripping from the cei l ing to imported floral wal l coverings from prominent Indian fashion designer, Sabyasachi , and an eye-catching mural of a woman confidently gazing towards the fi rst floor bar area, ROOH Chicago has incorporated elaborate detai ls into every corner of the restaurant to evoke a sense of discovery, cul ture, and place. With an emphasis on providing an innovative interpretation of authentic, newage Indian cuisine, Executive Chef Sujan Sarkar has developed a unique and elevated dining experience for patrons. Chef Sarkar, a Times Chef of the Year inIndia, wi l l combine the country’s rich traditional and regional flavors with the use and influence of local Chicago ingredients and modern techniques to create his beautiful ly plated and flavorful dishes. To complement the outstanding food menu, ROOH offers a distinguished beverage program that al lows guests to choose from 12 seasonal cocktai ls based on Ayurveda and its six tastes, or rasas – sweet, sour, sal ty, pungent, astringent and bitter. #FINEDININGINDIAN | 17 September 2019
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