aRoqa, now in its fifth year creates an elevated Indian dining experience featuring small plates allowing guests to taste multiple dishes paired with innovative and beautiful cocktails.

The Michelin-recognized venue is the culmination of Owner Monica Saxena’s life journey from moonlighting as a restaurant hostess while working full time in Manhattan moving to California and into the Software and Semiconductor world as Director of Operations for a tech startup in Los Angeles.

Saxena opened aRoqa as an investor but after a year when management informed her of the failing operation and suggested selling, she decided to take over operations working 16 hours a day to learn the business and understand its challenges.

With a completely new front of the house team, aRoqa modeled itself on the owners’ experience of professionalism and teamwork and incorporated an environment of shared responsibility, fostering a culture of work ethic, integrity, and trust. Each employee was cross trained to understand and manage different aspects of the operations, from the kitchen to the bar.

The Indian-style small plates concept was designed by husband-and-wife team Consulting Chefs Hanisha Singh and Jamsheed Bhote before the restaurant construction was completed in 2016. The couple has been dubbed the Power

Couple of Delhi’s Food and Beverage Scene by Lifestyle Asia, and Bhote was recently named one of the Top 20 Chefs From India by Indian Food Network.

Helming the kitchen is Executive Chef Munny Passi, who comes from a family of restaurateurs in India. He began working in his father’s family restaurant at the tender age of 13 and it was there he learned the techniques of Indian cooking from many of the country’s regions. He left India for England, working in traditional Indian restaurants throughout London. He then made his way to New York and landed a job
as Bhatti Indian Grill’s Head Chef, where he worked for four years before joining aRoqa.

The menu begins with Taste Plates, a collection of beautifully presented small plates including Murgh Chops, tandoor grilled chicken served with gram flour chutney plated on a model bullock cart and flambéed tableside; Crab Uttapam, bite sized rice pancakes topped with spiced shredded crab and tomato, served with a lentil based south Indian clear soup in shot glasses designed as a chaser; and Kaitaifi Mushroom, wild mushroom croquettes wrapped in kaitaifi dough, served with smoked yogurt and pickled onions.

Shared Plates, Chef Passi’s signature dishes, include Fenugreek Murgh, bites of chicken simmered in a medium spicy fenugreek sauce; Chef’s Special Goat Keema Matar, ground goat meat with peas prepared in chef’s special blend of spices; Goan Shrimp Curry, sautéed jumbo shrimp in a blend of coconut tamarind sauce; and aRoqa Okra Special, perfectly cooked crispy okra tossed in chef’s spices. Also available is a variety of Biryani and a selection of Stuffed Breads like Paneer Aur Hari Mirch Kulcha, stuffed with Indian cheese and green chilies.

Imaginative desserts are highlighted by aRoqa Daulat Ki Chaat, though the dish has a savory name, it is a sweet delight from Northern India consisting of a luxurious swirl of saffron milk foam adorned with sliced almonds and blackberries, served in a bowl that emanates smoking dry ice; and Coconut Kheer, a dollop of mango sorbet with a jaggery emulsion surrounded by luscious coconut rice pudding.

Brunch was designed by Saxena and Chef Passi to introduce Indian breakfast to the New York brunch scene, featuring a combination of traditional Indian and street food inspired breakfast items such as Chola Bhatoora, spiced chickpeas served with fried bread; Poori Aloo, fried Indian bread with potato curry, inspired by the food vendors serving travelers at Indian railway stations; and Indian Masala Omelet, onion, tomatoes, green chilies, and fresh chopped coriander served with toast and baby potatoes

Lunch specials include Paneer or Chicken Tikka Sandwiches, served with a side salad and fries; and Vegetarian or Chicken Curry Boxes, paneer or chicken tikka masala served with the vegetable of the day, rice, and bread for a quick pick up or dine in options.

The aesthetically pleasing and well-balanced cocktail menu highlights include Re-Engagement, cilantro-pineapple vodka, green chartreuse, pistachio orgeat, and lime, served in a glass that exudes smoke from dry ice; and Marigold and Smoke, Great King Street Artist’s Blend, Giffard Apricot Brandy, Ardbeg whisky, ginger, lemon and turmeric cordial. The talented staff also has the ability to make bespoke cocktails based on guests’ flavor and spirit preferences.

A nice, well-rounded selection of wines by the bottle includes Pio Cesare Barbera d’Alba, Alta Mora Etna Bianco, and Chateauneuf du Pape as well as a selection of sparkling wines such as Stella di Notte, Chandon Brut Rosé, and Moet & Chandon Impérial Brut.

The stylish interior designed by Texer Nam –whose past projects include Baar Baar –features an alluring black and gold theme adorned with pendants and spotlights that cast a warm glow over the restaurant. The cocktail bar is layered with gold plating and a black stone countertop and leads into an intimate dining room.