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Vicky Shah

@_guy_who_cooks

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@aarth_restaurant
Previously: @thesugarclubakl ,@kol_auckland , @kimahanz @ahirestaurant, @cassia_auckland , @sidatthefrenchcafe, @sidart_auckland

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@aarth_restaurant
One of my favourite breakfast dishes growing up was idli. This perspective: tuna tartare, curry leaf and @sturgeonvalleynz caviar layered over a soft idli.
@_guy_who_cooks @cuisinegoodfoodnz

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Thanks to Olivia @thatgreenolive for capturing @theplantparlournz Preserved Moss Art Piece, so beautifully @aarth_restaurant 🥹😍

Highlighting the Ganges River, this piece was such a privilage to complete, and one I will never forget creating.

Designed and made in Grafton, Auckland - here at The Plant Parlour HQ.

🔥🔥🔥AARTH IS ALSO NOW OPEN FOR LUNCH 🍽🍽🍽.

@aarth_restaurant
@_guy_who_cooks and @juliabenton02
@parnellauckland

#parnell #theplantparlour #auckland #restaurantstyling #preservedmoss

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Now that the weather is starting to improve, the courtyard at Aarth, complete with grapevines, cobblestones and glimpse of the Skytower, is the perfect al fresco spot. They’ve just released their new menu, and it makes the most of the new season’s produce with their signature bold flavours, textures and colours inspired by India.

Their snacks and cocktails are ideal for enjoying outside in the sunshine! The Wagyu samosa, artichoke chaat, whitebait bhaji and king crab tartlet are all must-tries.

Here are some photos from a recent photoshoot I did at @aarth_restaurant ✨

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@aarth_restaurant
Crayfish Tikka Masala.
@_guy_who_cooks
@cuisinegoodfoodnz

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And just like that, @aarth_restaurant is NOW OPEN for lunch!

The Legends themselves : @_guy_who_cooks and @juliabenton02

#parnell #theplantparlour #restaurantdesign #restaurant #styling

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Has Aarth reached a transcendent position amongst Indian restaurants in Auckland or maybe even the country? Well, I will be bold just like Aarth and say yes.

I would describe Aarth as Indian classics reimagined, enhanced and elevated to create something different. Aarth translates to ‘meaning’ across many of India’s languages, and it’s the aarth of the hospitality and food at Aarth that stays with me.

The snacks at Aarth are just too good, ‘good’ might be an understatement. The single bite pumpkin sev puri, a burst of flavours in my mouth, a burst of emotions in my mind, made me smile.

Uttapam is a savoury pancake made using fermented rice and urad dal batter. At Aarth, the uttapam is made to act as a taco shell with a filling inside, and served on a hand mannequin symbolising the need to be eaten with your hands. The uttapam was soft and fluffy, and after the first bite, you could even taste the light flavour of the sour tangy batter, confirmation of a good fresh uttapam.

Kichdi is a dish usually cooked with rice and lentils. At Aarth, it’s a combination of celeriac, barley, pumpkin seeds and hazelnut with spinach and green chilli sauce. All these elements complemented each other well and added some texture to the dish, and ultimately felt like a nice home cooked kichdi. The artichoke chaat entree was excellent as well.

The Duck Nihari. Yes, I understand why it’s loved.

The Meen Ghassi. A very very good fish curry. ‘Meen’ translates to fish in a few south Indian languages, and ‘ghassi’ is a coconut and chili based curry traditional to the south of India. The coconut base does make it very similar to a ‘moilee’, another traditional south Indian curry.

The desserts at Aarth are very interesting as well. Do try the ‘mango lassi’, you can hear it fizz as it reaches your table. Also, Thank you to Chef Vicky and Julia for the lovely treats at the end of the meal. The warm madeleine-like treat topped with ‘kaju katli’ cream was heavenly. An atheist who likes sweet treats might say ‘thank you God’ after having this.

Anyways, looking forward to visiting Aarth again.

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Aarth x Rhu collaboration - a long lunch of bold dishes, fusing skills and ideas between two of Parnell’s prized chefs. I always love the intimate seating inside Aarth, especially at the bar which looks across to the kitchen.

It’s hard to pick a favourite dish! The Xec Xec had a punchy crayfish flavour, and the Quack a Rhu was just yum and fun to eat. The marigold sorbet was also delicious, I’ve had @chef_tushargrover’s marigold sorbet before and was obsessed, so I was excited for it to show up on this menu! It is super silky and tastes like butter… so good.

It was a pleasure to shoot during this lunch. This is what we had:

BREAD & BUTTER
Fenugreek sourdough, achar butter

PICKLES
PANI PURI
Snapper, finger lime

XEC XEC
Crayfish, scampi, prawns

TUNA SPRING ROLL
Black pepper, daikon

QUACK A RHU
(This was a delicious duck toastie with plenty of sauce for dipping, and glazed duck breast)

THALI
Lumina lamb

FALOODA
Marigold, basil seed

MILK HONEY CHAI
(A very delicious way to finish… loved the crunchy caramelised honeycomb bits)

Thank you @_guy_who_cooks @chef_tushargrover 🙏

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Cringe presents… ASK AN EXPERT #19: Michael Meredith @mmeredith27, owner and executive chef of @mrmorrisnz and @metita.akl

Mr Morris is a restaurant for a special occasion, the service and food delivered with a fine-dining precision, despite a less formal setting (it safely sits in that elusive “smart” category). Its attention to the finer things in life makes sense when you find out its owner and head chef is Michael Meredith, who you might know from being the founding head chef at The Grove and, of course, his own restaurant Merediths. We’re big fans of the food at both Mr Morris and Michael’s more Pacific-focused restaurant, Metita - especially the flavour-packed snacks.

This week, Sam @_sam_low_ asks Michael Meredith where he’d go for a fine-dining meal, his favourite coffee spot, and more.

Michael recommends:

Restaurants: @lillius_nz, @aarth_restaurant, @thegrillauckland , @bar_magda, @depoteatery, @ragtag_nz
Bars: @caretaker.nz, @truthordarebar
Cafes: @churbae.akl, @beabeas.bakery

💙💙💙

If you want to be up-to-date with everything happening in Auckland, including food news of course, sign up to our free weekly newsletter at cringe.nz

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Awe-gust 🥹 #august

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A glimpse of Aarth.

@aarth_restaurant @_guy_who_cooks @parnellauckland

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This week we asked @awfulfoodreviews if there was somewhere they’d eaten lately that they would recommend…

“Aarth! It is an absolute rarity to find a contemporary Indian restaurant that has a seasonal approach. Not just in New Zealand, but in the world. Having only opened at the beginning of this year, the maturity, creativity, and flavours that Chef Vicky Shah is putting on display deserve immense recognition. There are many young Indian chefs right now in New Zealand, but how many can you think of have been brave enough to open their own restaurant and innovate within the cuisine they grew up eating? A very, very brave move. I dined at Aarth not too long ago, and had a decadent Samosa packed with threads of lush beef along with a reinterpretation of Safed Maas using octopus of all proteins. My advice if you haven’t been: come hungry and go for the Aarth Experience set menu.” @aarth_restaurant @_guy_who_cooks

Hit the link in bio to find out what else Awful Food Reviews has an appetite for in Aotearoa food right now.

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Chef Vicky’s plates carry the echoes of home, reimagined with a modern hand, and served with a sense of connection that is, simply, Aarth.

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