ROOP Chicago Innovative Indian Restaurant & Cocktail Bar

Reviews

• LG

  Lokesh Gupta

  3 days ago
  1.0
  Soon Michelin star system will catchup with Indian taste. So, if you like Indian food or familiar with it, don’t go. The food was average to below average. The lamb curry we ordered was cold. None of the dishes were better than any average Indian restaurant. While paying $150 bill and $30 tip, I felt I could have got better food in $30.
• NP

  Navya Perla

  Jan 6, 2026
  5.0
  My first experience at a Michelin star restaurant was unforgettable . We reserved a table during summer 2025 and went to a dinner date with my Husband .This helped us to avoid waiting time . We took the three course meal -Appetizer we order :1)Jack Fruit Cutlet which is super delicious ,lil crunchy from outside and I will defintley go back for this .It has been more than 6 months but I still remember the taste : must try. 2) Sabudana Vada is also super delicious and flavorful must try . Entree : we order Naan and Panner Pasanada which tasted ok . Dessert ; Must try gulab jamun cheesecake served with icecream it's very delicious .
• SP

  Soham Paul

  Dec 26, 2025
  2.0
  I would not recommend this place at all. Calling it a Michelin star restaurant is not worth the quality of the food and the service they provide. I ordered two mocktails, which were mainly cocktails on the menu which they made without alcohol. One was Pink City, and another was Hot & Gold. Pink City still seemed fine, but the distinct flavors of guava and lime were not present. Hot & Gold did not feel like it was made with mango and passionfruit. It did not have any flavor of mango or passionfruit. Next comes the appetizer which I ordered, Dahi Ke Kebab, which was good. The main course was not worth it at all. I ordered butter chicken, which was supposed to be creamy with cashew paste, but it was tangy with tomato paste. Being an Indian, I know the actual taste of butter chicken but this was worthless and waste of money. Garlic naan was good. Roop Dal which is nothing but Dal Makhani, was decent. Coming to service, the main server who was supposed to come to our table did not attend, so some other person came and greeted us. He took our order and asked us how is the food and all. But being a Michelin star restaurant, I expected the server to describe the dishes we ordered (I got the same from another Michelin star restaurant in Houston, named Musaafer). I did not see them doing the same thing to the other party sitting beside our table too. I saw only one table with a group of 4 people were being described the food they ordered. I had food from Maharaj and Adda Indian restaurants here in Chicago for 2 days, I liked their taste much more than I had it today. It was definitely not worth it for me. I would recommend these place rather than Roop. Also to the Roop management, make sure you are serving the customers with the exact things that is written in the menu. Being a Michelin star restaurant, authenticity should be mentioned rather than being a normal Indian restaurant.
• SJ

  Saarah Junaid

  Dec 26, 2025
  5.0
  Our experience at Roop was amazing. Between the food, dessert and service it was such a nice and wonderful experience. Our highlight of the night was the Gulaab Jamun Cheesecake. So decadent and mouthwateringly delicious. A huge shoutout to our server Adam who consistently checked-in, provided his expertise and made our dining experience unforgettable! Definitely a must visit spot! Don’t forget to try the Sweet Potato Chaat, sweet, tangy and crunchy.
• TH

  Timothy Hoppa

  Dec 22, 2025
  1.0
  I ordered jackfruit biriyani (vegetarian) and was served chicken biriyani instead. This is not a “simple mistake” — it is a serious food safety and consumer protection issue. Serving meat in place of a clearly labeled vegetarian dish constitutes misrepresentation of food, failure of order verification, and raises significant concerns about cross-contamination, kitchen controls, and compliance with Chicago food safety regulations. For customers with dietary restrictions, religious observances, or allergies, this error could cause real harm. This incident reflects a breakdown in internal controls and staff training that restaurants are legally obligated to maintain. I was unable to consume the food and had to discard it entirely. If this is how vegetarian and non-vegetarian items are handled, it raises legitimate questions about broader health code compliance. Management should treat this as a compliance failure, not a customer inconvenience. I expect accountability, corrective action, and improved controls to prevent recurrence.

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