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0 Guwahati’s newest and most anticipated global dining destination, Roohani, by MasterChef India Season 7 winner Nayanjyoti Saikia gets launched in the heart of city in Central Mall, Block -B, 1st Floor, GS Road
Spread across 7500 sq. feet area across two floors and with a seating capacity of 245 pax, Roohani promises of progressive Global Cuisine with an influence of hyperlocal ingredients from the region.
“Rooh” is derived from Sanskrit meaning Ātman or ‘soul’ or ‘essence’ and “Ani” (अनी) is a suffix derived from the Sanskrit word “Anu” (अनु), which means ‘related to’ or ‘belonging to’ or ‘connected with’. Together, “Roohani” can be translated to “related to the soul”. In a broader sense, it means “spiritual,” “essence,” or “soulful.”
Speaking about the grand launch, MasterChef Nayanjyoti says, “We are thrilled to open the doors of Roohani on 5th September, as this date itself is very close to my heart as I was selected for Masterchef India 2023 on this exact date a year back thats 5th September 2023”.
“Our mission is to create an unforgettable dining experience that not only delights the palate but also nourishes the soul, as our name describes. Roohani promises to take foodies on a spiritual adventure, blending traditional flavors with modern twists”, he adds.
Open for the public from 6th September 2024, embracing the spirit of innovation and culinary mastery by MasterChef Nayanjyoti, Roohani presents an elevated menu meticulously curated by him with local infusions. Roohani’s menu boasts an array of innovative dishes, carefully crafted to showcase the richness of local ingredients and the chef’s signature flair. Every dish in Roohani is a testament to Masterchef Nayanjyoti’s passion for storytelling through food.
Speaking about the menu offerings, Nayanjyoti says, “It includes dishes that I like. For example, we have my favourite pastas, ramen bowls and some of my favourite Thai dishes. Basically, the dishes I thought I had the scope to play around with my own innovations. We are focussing on elevating popular dishes like kebabs. We will be doing vast range of Turkish kebabs but with local twists where we use our local lime, different kinds of northeastern chillies and herbs. We are also focusing on desserts, which got popularity at MasterChef like Kaji Nemu Tart Oasis, which brings together Assamese flavours and French patisserie techniques. We have something called Bumble Bee which is a rich wild honey frozen parfait with crumbly almond sable drizzled honey caramel. We have used our local roselle flower in the sorbets and syrups.”