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When civil engineer Ruta Jariwala immigrated from Mumbai in 2001, she noticed that Bay Area Indian food didn’t taste quite right. The flavors were different and many restaurants prioritized quantity over quality.
“The Indian food served at various restaurants here often caters to a different palate and isn’t as authentic as we would have it in India,” she said.
On Nov. 26, Jariwala opened her debut concept ARTH Restaurant in Cupertino, an Indian restaurant focused on authentic flavors, high-quality ingredients, upscale plating and elevated cocktails. The name “ARTH” translates to “meaning,” representing Jariwala’s goal of showing people what true Indian food tastes like.
“Many people think Indian food is just spicy,” she said. “In reality, it’s not about fiery; it’s about the rich variety of Indian spices that create those distinct bold flavors.”
ARTH Restaurant’s palak anjeer ki tikki ($12) is kebab made from a blend spinach and channa dal, stuffed with figs and cashews and garnished with a crispy parmesan wafer and a tangy beetroot pachadi. Courtesy ARTH Restaurant. 
Soft shell tandoori crab with lemon butter foam and tandoori mayo ($16) at ARTH Restaurant in Cupertino. Courtesy ARTH Restaurant. 
Gol gappa surprise ($10) at ARTH Restaurant in Cupertino. Courtesy ARTH Restaurant. 
Chicken tikka bao with radish and walnut chutney ($14) at ARTH Restaurant in Cupertino. Courtesy ARTH Restaurant. 
Set dosa with jackfruit ghee roast, peanut coconut chutney and curry leaf powder ($9) at ARTH Restaurant in Cupertino. Courtesy ARTH Restaurant.
The menu features an abundance of vegetarian and vegan options, as well as options for Jains, who avoid eating onion or garlic. Small plates ($8-$19) include vegan options like gol gappa surprise and Impossible galotti with truffle oil and hickory smoke, as well as non-vegetarian plates like prawns koli wada with mango gel. Large plates ($18-$38) include Jain-friendly paneer lazawab, vegetarian makhanwala and non-vegetarian butter chicken. For dessert ($14), find items like deconstructed paan and rasmalai tres leche with saffron mousse and pista soil.
For drinks, ARTH offers a large selection of craft cocktails ($15-$18) and mocktails ($8-$14) inspired by the flavors of India. Mocktails include hibiscus- and lime-flavored “Bunty & Babli” and spicy pomegranate-flavored “Kii & Ka.” Fifteen craft cocktails feature ingredients like paan-inflused whisky, turmeric-infused vodka and lemongrass-infused gin. “The Rowdy,” made with Buffalo Trace bourbon, kokum, black salt and bitters, is Jariwala’s favorite.
“The drink is presented in a beautifully crafted smoke box, infused with smoke,” she said. “It’s like an Indian-inspired twist on the classic old fashioned.”
Brothers Siddhesh and Siddharth Parab, who hail from Konkan, Maharashtra, developed ARTH’s menu. Siddhesh Parab, ARTH’s corporate chef, holds a degree in Hotel Management from Kohinoor College of Hotel Management and has worked in notable kitchens like Quattro. Siddharth Parab, ARTH’s executive chef, previously worked as the executive chef at Mumbai’s Lodha World Towers and has worked at the Oberoi Hotels as well as other restaurants in Mumbai.
ARTH Restaurant’s prawns koli wada features deep-fried prawns in the traditional koli style with a tangy raw mango spicy-sweet gel ($14). Courtesy ARTH Restaurant. 
Chicken kolhapuri, a dish made with roasted spices, coconut and red chilies, ($24) at ARTH Restaurant in Cupertino. Courtesy ARTH Restaurant. 
Bhura lamb chops with onion marmalade ($19) at ARTH Restaurant in Cupertino. Courtesy ARTH Restaurant. 
ARTH Restaurant’s nali nihari is a traditional slow-cooked stew made from lamb shank in aromatic gravy ($38). Courtesy ARTH Restaurant.
ARTH Restaurant adds to a growing number of Bay Area restaurants offering Indian flavors with contemporary culinary techniques. Khazana opened in downtown Palo Alto in September, joining nearby ROOH and Ettan, and Rasa returned to Burlingame in October. What makes ARTH stand out from the rest, according to Jariwala, is its intentionality with the plating.
“Our plating carries a lot of thought and meaning,” she said. “While we might present the dishes differently, we stay true to the authentic recipes, ensuring the flavors remain genuine.”
ARTH Restaurant, 10310 S. De Anza Blvd., Cupertino; 408-899-6171; Instagram: @arth.restaurant. Open Tuesday to Thursday and Sunday from 11 a.m. to 2:30 p.m. and 5-9 p.m., Friday and Saturday from 11 a.m. to 2:30 p.m. and 5-10 p.m.
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