There is the endless debate about authentic vs modified/fusion dishes when going to restaurants. And many tend to be more interested in “authentic” dishes but for us that is often something to make at home and we like to go to restaurants for a chef’s interpretation of a dish (and the more creative the better).
Chef Sujan Sarkar is trying to do it for Indian cuisine. He is involved in a number of restaurants in a number of cities with ROOH https://www.roohrestaurants.com/palo-alto having two locations in the Bay Area. We recently visited the restaurant in Palo Alto and really enjoyed this modern interpretation of Indian cuisine which is clearly rooted in Indian dishes but isn’t afraid to incorporate “foreign” components or ingredients.
Burrata salad, olive khandvi, cumin khari, sweet chili mayo
Chicken tikka kulcha, za’atar butter, pickled onion
Paneer chili roll, crispy kataifi, lime achar, chili garlic chutney
South Indian crab cake, sweet corn missal, avocado cilantro
Tandoori chicken bomba, young garlic chutney, pickled carrot
Pistachio chicken sheek, almond sauce, beet root, radish
Tandoori portobello, summer truffle, popcorn sauce
Naan
Homemade besan barfi, popcorn ice cream, gold leaf
Mango tres leche, coconut pudding, mango jelly