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AARTH

@aarth_restaurant

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Taste between the lines
Thoughtful Indian-inspired dining in Parnell, Auckland
Dinner Weds - Sun 5pm-late.
Lunch Friday-Sunday 12pm-2pm

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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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Auckland is without a doubt Aotearoa’s food capital. Were one of the most diverse city’s in the world but our food scene is only developing. We are after all only a young city so we can’t compete with the likes of Melbourne, Sydney, Lisbon, London or New York - yet. I believe eventually we’ll develop a greater sense of our own food identity which is informed by those who have settled here as much as those who were already here.

It seems every year food gets more authentic. Cuisines which were non existent become the darlings of eager diners or someone new comes into our lives. Someone eager to share the culinary traditions of their people and place of birth. We are, after all, better off because of these connections. We must foster time for them and create safe spaces for these cultural exchanges. Such connections have enriched my life and given me great joy. So, reach out, share a meal with your neighbours, work mates or even better, an absolute stranger.

#Aucklandeats #auckland #aucklandfoodie #community #nz

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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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146 days to IRONMAN 70.3. Full rest today, spent it in Auckland trying a proper fine dining Indian restaurant, then watching the IRONMAN World Championships. Watched someone from Tauranga @adoubleu_tri I’d actually met finish their age group race. Strange, motivating feeling watching it from the couch knowing I’ll be out there myself in 146 days.

#ironman703 #ironmantaupo #triathlontraining #restday #ironmanworldchampionship

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AARTH X RHU#auckland #collab #rhu #aarth #foodie

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📍 AARTH

Rhu x Aarth, collab!!

First time trying Aarth and honestly, such an impressive experience. I’m not usually big on spicy food, but somehow I enjoyed every single dish. Everything was so flavourful without being overwhelming.

The duck was the standout for me. That sandwich was insane, and the duck was obviously tender.

And then came the lamb…omg. The flavour was amazing, but the portion size?! 😂 I’ve never been this full from a tasting menu before.

My partner actually said he preferred Aarth’s own tasting menu over the collab 👀

So now I definitely need to visit Aarth properly and try the full tasting menu!

✔️ Collab tasting menu $140

#collab #foodienz #auckland #tastingmenu #nz

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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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[ 🇳🇿 AUCKLAND ] AARTH

Finally made it to @aarth_restaurant in Parnell for a little celebration ✨ It’s been on my list since they opened earlier this year, so I was excited to finally try it.

We went à la carte and shared a selection of snacks, along with the crayfish tikka masala and duck nihari. Everything was exceptional, with the fragrant Indian spices really coming through — warm, layered and aromatic without overpowering the ingredients.

The crayfish tikka masala had the perfect little kick, but the surprise favourite was the duck nihari. I’m usually not a fan of non-Chinese roast duck, but this was so tender and juicy, with such a rich, deeply spiced sauce.

Such a memorable meal!

Snacks:
Whitebait Bhaji
Chicken Uttapam
Wagyu Samosa
King Crab Tartlet
Pumpkin Sev Puri

Mains:
Crayfish Tikka Masala
Duck Nihari

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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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