The menu
A starting point, not a fixed list. Every booking gets its own menu, and if a dish you grew up with isn’t here, ask: there is a good chance Roop cooks it.
Starters and street food
- Samosa
- Potato and pea filling, crisp pastry, tamarind and mint chutneys.
- Paneer tikka
- Paneer and peppers in a yogurt and spice marinade, charred at the edges.
- Tandoori chicken
- Marinated overnight, roasted hot, served with onion rings and lemon.
- Aloo tikki chaat
- Crisp potato patties under chickpeas, yogurt, chutneys and sev.
- Pani puri
- Hollow puris filled at the table with spiced water, potato and chickpeas.
- Mixed vegetable pakora
- Onion, potato and spinach in a gram flour batter.
- Pav bhaji
- Mumbai’s buttery mashed vegetable curry with toasted buns.
- Jhalmuri
- Kolkata puffed rice tossed with mustard oil, onion, chilli and peanuts.
Vegetarian mains
- Paneer butter masala
- Paneer in a smooth tomato, cashew and butter gravy.
- Palak paneer
- Bright green spinach with soft paneer and a little cream.
- Kadai paneer
- Paneer, peppers and onion with freshly ground coriander and chilli.
- Malai kofta
- Paneer and potato dumplings in a rich, mild gravy.
- Chole
- Punjabi chickpeas cooked dark with tea, spices and amchur.
- Sarson da saag
- Slow-cooked mustard greens, served with makki di roti and white butter.
- Kadhi pakora
- Tangy yogurt and gram flour curry with soft onion pakoras.
- Baingan bharta
- Smoky roasted aubergine mashed with onion, tomato and green chilli.
- Aloo gobi
- Potato and cauliflower, dry-cooked with cumin and turmeric.
- Bhindi masala
- Okra fried until crisp, then tossed with onion and dry spices.
Dals
- Dal makhani
- Black lentils and kidney beans, simmered for hours with butter and cream.
- Dal tadka
- Yellow lentils finished with ghee, cumin, garlic and red chilli.
- Rajma
- Kidney beans in an onion and tomato masala. Best with plain rice.
- Sambar
- Toor dal with tamarind, vegetables and a South Indian spice blend.
- Moong dal
- Light, quick and comforting. The everyday dal.
Chicken, lamb and fish
- Butter chicken
- Tandoori chicken in a mild, creamy tomato gravy.
- Home-style chicken curry
- Onion, tomato and whole spices, the way it is cooked on a Sunday.
- Chicken korma
- Yogurt, fried onion and cardamom, rich but not heavy.
- Rogan josh
- Kashmiri lamb in a deep red gravy of chilli, fennel and dry ginger.
- Keema matar
- Minced lamb or chicken with green peas.
- Goan fish curry
- Coconut, tamarind and red chilli.
- Amritsari fish
- Fish fried in a spiced gram flour batter with ajwain.
Rice and biryani
- Chicken biryani
- Layered and sealed, cooked slowly on dum with saffron and fried onions.
- Vegetable biryani
- Seasonal vegetables and paneer, layered the same way.
- Jeera rice
- Basmati with cumin and ghee.
- Lemon rice
- South Indian rice with mustard seeds, curry leaves and peanuts.
- Khichdi
- Rice and moong dal cooked soft, with a ghee tadka.
Breads
- Phulka roti
- Whole wheat, puffed over the flame.
- Paratha
- Plain and layered, or stuffed with potato, cauliflower, paneer or radish.
- Naan
- Plain, butter or garlic.
- Bhature
- Large, soft fried bread for chole.
- Puri
- Small fried breads for halwa puri or aloo sabzi.
- Makki di roti
- Corn flour bread for saag, in the winter months.
South Indian
- Masala dosa
- Fermented rice and lentil crêpe with spiced potato, sambar and chutney.
- Idli
- Steamed rice cakes with sambar and coconut chutney.
- Medu vada
- Crisp lentil doughnuts.
- Uttapam
- Thick dosa topped with onion, tomato and chilli.
- Upma
- Semolina cooked with mustard seeds, curry leaves and vegetables.
Sweets
- Gulab jamun
- Milk dumplings in cardamom and rose syrup.
- Jalebi
- Fried spirals soaked in saffron syrup. Best hot.
- Ras malai
- Soft paneer discs in chilled saffron milk with pistachio.
- Rice kheer
- Rice slow-cooked in milk with cardamom and nuts.
- Gajar ka halwa
- Grated carrot cooked down in milk and ghee, in the winter.
- Besan ladoo
- Roasted gram flour, ghee and sugar.
- Kulfi
- Dense frozen milk with pistachio, saffron or mango.
Drinks and sides
- Masala chai
- Strong tea boiled with milk, ginger and cardamom.
- Lassi
- Sweet, salted or mango.
- Nimbu pani and jaljeera
- Spiced lemonade and cumin cooler for hot days.
- Raita
- Cucumber, onion, boondi or pineapple.
- Chutneys and achaar
- Mint, tamarind and coconut chutneys; mango and mixed pickles.