Aarth translates to “deeper meaning,” an indication of the consideration and intent behind every element of the stylish new spot.
Each dish from chef and owner Vicky Shah is designed to surprise and delight, with artful, modern design that embraces lesser-seen Indian flavours and regional influences.
Shah’s career has included at some of Auckland’s best restraurants, taking senior roles at Cassia, Sidart, The French Café and KOL, as well as stints as head chef at SkyCity’s The Sugar Club and The Grill. Prior to Aarth’s opening in February, he served as head chef as at Waiheke Island’s Ki Māha.
He’s now taken a leap of his own with Aarth.
The chef and owner takes a deeply personal approach to the menu, pulling from his own considerable experience as well as respect and understanding for the ingredients and techniques used in traditional Indian cuisine.
Rather than recreating those dishes faithfully, he’s putting his own spin on things, turning out vibrant, delicious and unexpected dishes.
The new space is elegant and intimate, with muted lighting and dark and stylish interiors, tucked slightly back from Parnell’s busy restaurant strip.
“Aarth is my way of welcoming people into my home,” says Shah of his approach.
“It’s a love letter to the Indian diaspora and the communities that have shaped me. The food draws from my heritage, expressed through where I am now in New Zealand – created as a third space for locals, travellers and first- and second-generation Indians alike. It’s personal, intentional and unapologetically me.”
The restaurant offers a concise à la carte menu that makes the most of seasonal produce.
Dishes are expressive but grounded: oyster sol kadhi, sev puri, and palak patta chaat sit alongside more substantial plates such as duck nihari, beef laal maas, lamb with layered chutneys, and buffalo milk paneer. Desserts include a reworked mango lassi and a refined take on Black Forest.
For a true immersion in the restaurant’s brilliance however, we recommend embracing the journey Shah takes you on with the Aarth Experience. It’s a multi-course meal that encompasses small bites and larger dishes, introducing the flavours of India in fresh and inventive ways.
The highlights have to be the delectable crayfish tikka masala, a crispy whitebait bhaji and a playful new take on butter chicken. Altogether? It’s unlike any other high end dining experience in Tāmaki Makaurau.
What was the drive that inspired you to open this new restaurant?
Vicky Shah: Aarth has been a long time coming. After years of cooking in other people’s kitchens, I felt a strong pull to create something that was entirely my own – a place that reflected my heritage, my experiences, and where I am now as a chef in New Zealand. I didn’t want to open a restaurant for the sake of it; I wanted to wait until I had something meaningful to say. Aarth is that moment – a culmination of memory, intention and a desire to challenge how Indian food is experienced here.
What preconceptions do you think Kiwis have about Indian cuisine, and how are you aiming to reset those?
Indian food in New Zealand is often seen as either very traditional or very heavy – defined by heat, richness, or a narrow set of dishes.
At Aarth, we’re showing that Indian cuisine can be refined, regional, playful and deeply seasonal. It’s not fixed in time. By drawing on lesser-seen flavours and reworking them through modern techniques, we’re inviting diners to experience Indian food as fluid and evolving – much like the culture itself.
What do you want to stay with diners after experiencing Aarth?
I want diners to leave feeling quietly moved – not just well fed, but thoughtful.
Aarth isn’t about spectacle; it’s about nuance, warmth and connection. If people walk away having let go of a few assumptions, having tasted something familiar in a new way, or having felt genuinely welcomed, then we’ve done our job.
It should linger – like a good conversation you keep thinking about afterwards.
Which dishes are you most excited about, or those that sum up what Aarth is about?
The dishes that best represent Aarth are the ones that sit between comfort and surprise. Whitebait bhaji is a perfect example – recognisable, but reimagined. Oyster sol kadhi, heirloom tomatoes with pav bhaji flavours, or duck nihari all reflect the way we’re honouring tradition without being bound by it.
Even desserts, like our reworked mango lassi or refined Black Forest, speak to nostalgia seen through a contemporary lens. Together, they tell the story of who I am and what Aarth stands for.
Aarth is open for dinner from Wednesday to Sunday at 1/333 Parnell Road, Auckland.
