Chef Vicky Shah has spent over a decade working in some of Auckland’s most respected kitchens, from Indian fine dining to modern European restaurants.
Chef Vicky Shah said these experiences have shaped his technique and discipline, but also pushed him to question how Indian cuisine is often framed in New Zealand restaurants. Over time, he realised that he wanted to create something that felt truer to his own voice.
The result of this has been Aarth, his own newly-opened restaurant in Parnell.
Chef Shah said the opening has been incredibly grounding.
“It’s been busy, but more than that, it’s been affirming. We’ve had diners who really take the time to engage - asking questions, noticing details, and soon hopefully coming back again. That kind of response means a lot when you’re opening something personal,” said Shah.
He added that the reception felt generous and curious, which is exactly what the team hoped for.
Aarth comes from a place of meaning, memory, identity, and evolution. It was inspired by Indian food as it exists today, not as a fixed idea from the past. Chef Shah wanted to honour heritage without being nostalgic, and to cook food that reflects where he is now, in New Zealand.
“Every element, the menu, the space, the pacing, is intentional. Nothing is there just to look good.”
While the intention is that the menu will change and evolve, there are a few dishes that really capture the spirit of Aarth, like the whitebait bhaji, oyster sol kadhi, and Shah’s take on duck nihari. He said these dishes are familiar in feeling, but treated with restraint and precision. The idea is comfort with depth, rather than shock value.
The space itself reflects the same layered thinking. Subtle interior updates introduce warmth, intimacy and depth, creating a dining room designed for connection rather than spectacle. At its heart will sit a custom botanical artwork by Auckland studio The Plant Parlour NZ, interpreting the Ganges River, which he described as a powerful symbol of life, continuity and nourishment in Indian culture.
The piece anchors the room, reinforcing the idea that at Aarth, nothing is decorative without purpose.
Leading kitchens like Sidart and Kol were career highlights for Shah. His experience in leadership roles has been a learning curve for him, both in scale and responsibility. However, opening Aarth has been the most significant step for him.
“It’s the first time everything, my background, instincts and values, has come together in one place.”
Right now, Shah has directed his focus on consistency and refinement, listening, adjusting, and letting the restaurant settle into itself.
In the long term, Shah would love Aarth to be part of a bigger conversation about Auckland as a serious dining city. He said that while it’s early days, the ambition is definitely there.
“Aarth is meant to feel welcoming rather than intimidating. You don’t need to “know” Indian food to enjoy it, just curiosity and an open mind. If people leave feeling looked after and a little more connected, then we’ve done our job.”
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