Amidst a slew of upscale Indian restaurants descending upon San Francisco, Rooh rises to the top, thanks to an innovative menu that fuses the subcontinent’s myriad flavors with modern restaurant staples (oysters, pork belly, burrata). The bold India-goes-industrial décor is a bit paint-by-numbers, with vivid jewel tones and an oversized mural, but the vibe is engaging and the cocktails quite unique. Rooh's cuisine is approachable, but an extra degree of care and punched-up ingredient quality are reflected in the pricing. Sharing is encouraged with an array of small and larger plates like tandoori black pepper chicken. Wrap up with unique desserts like a cashew praline cake paired with phirni mousse and thaindai ice cream.