AN AMALGAMATION OF REGIONAL INDIAN FLAVORS AND MODERN GASTRONOMIC TECHNIQUES

Meaning soul or spirit, ROOH brings the spirit of India to Chicago through the restaurant experience. A delicate balance of rich traditional flavors with fresh local ingredients prepared with international techniques and inspirations.

ROOH in the Press

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The 38 Essential Chicago Restaurants
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ROOH Chicago named finalist for EATER Awards Restaurant of the Year
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Phil Vettel Review: Rooh's progressive Indian cooking embraces tradition while defying it
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ROOH - A Michelin Guide Restaurant in Chicago
ROOH bar area

PRIVATE EVENTS

Thank you for considering ROOH for your next gathering. 

It is our goal to provide you and your guests an excellent dining experience with lasting memories. Whether it is a cocktail party or a sit down dining experience, we will work with you to tailor your event to your needs. With four unique spaces to choose from we can accommodate events of 10 - 100 people in our restaurant located in West Loop Chicago.

We look forward to working with you to customize your event.

CHEF DE CUISINE, SAHIL SETHI

HEAD CHEF, SAHIL SETHI

His love for food and feeding people started at a very young age through community service at temples in India. This turned into his passion and later his career. Sahil's philosopy is less is more and to simply cook from the heart. "Source locally and cook with seasonal produce and respect the ingredients."

Chef Sahil's career has taken him to some of the best institutions in the world including the 2 Michelin star NOMA in Copenhagen, St. Regis in Abu Dhabi, Westin Hotels and Resorts and Olive Bar & Kitchen in New Delhi.

CHEF SUJAN SARKAR

CHEF SUJAN SARKAR

Chef Sujan Sarkar is the recently awarded Times Chef of the Year in India. He opened ROOH in San Francisco in 2016 and Baar Baar in New York in 2018 where he serves his interpretation of new-age Indian cuisine. He is thrilled to bring his third opening to Chicago.

Championing progressive cooking deeply rooted in tradition, Chef Sujan was an early adopter of the farm to table movement and his experiments with decades-old recipes have led to the birth of ambitious projects like Ek Bar — India's first Artisanal Cocktail Concept.

Sujan's food has been enjoyed in restaurants around the world, including the Michelin-starred 'Galvin at Windows' at London Park Lane. He has also headed up hotspot 'Automat and Almada' in London and Olive Bar & Kitchen in New Delhi. These global experiences have helped inspire Sujan's distinctive culinary style.

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