India is made up of 28 states, many with their own regional cultures, so it is wrong for anyone to assume Indian food is a single type of cuisine.
It is a diverse range of dishes, from nandan kozhi to tikka masala and butter chicken, all vary significantly by region, reflecting India’s geographic and cultural diversity.
North Indian food features rich, creamy sauces often cooked in clay ovens, while South Indian cuisine is more known for its generous use of coconut milk and rice-based staples such as dosa and idli.
If you’re looking to spice up your Indian food discovery and explore something different and new, these are some of the restaurants that offer you the best of North and South Indian food - from curries to tandoori dishes and vegetarian options.
DELHI DELHI
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Take your taste buds on a time travel back to old India with Delhi Delhi’s “nostalgia” menu.
The menu celebrates Indian food served by dhabas ( roadside cafes ) along highways, pushcarts on street corners and hawkers outside schools.
Some of the favourites are the Sadar Ji Ke Nutri Kulcha, a Delhi delicacy featuring soya (nutri) cooked in rich, aromatic gravy served with fluffy kulcha, a soft leavened bread.
Drawing from the Mughal culinary tradition, the Delhi-style biryani - known for its aromatic blend of spices like ginger, garlic, chilies and garam masala combined with fragrant basmati rice and tender goat, lamb, chicken or vegetables.
The Miya Ji Seekh Kebab is another drawing from Mughal-influence - hand-rolled minced meat kebabs marinated with garam masala, fresh herbs, ground chillies, then cooked in the tandoor oven until they are smoky and tender.
HERITAGE CUISINE OF INDIA
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Feast like Indian royalty at the Heritage Cuisine of India in Kingsland, where food is cooked in the traditional style as they would be in India.
The menu has offerings from north to south India, specialities from owner Jaswinder Kaur’s native Punjab, Indo-Chinese dishes and also some of their chefs’ own creations.
Its signature dishes include the Heritage prawns, with the recipe for this crustacean dish coming from Kaur’s family. The prawn has a spicy crackly crunch and is a definite must-try.
The rich butter chicken at Heritage uses cashew nuts as a base for the sauce and is cooked in unsalted butter. A perfect way to lap up the sauce of this dish is with a side order of its freshly cooked garlic naan.
For vegetarians, there is the DaDa mushrooms - a chef creation which bears some similarity to the chicken 65 dish that originated in Chennai, India. Then there is the palak paneer, which features chunks of cottage cheese cooked in blended spinach and onion gravy.
HERITAGE CUISINE OF INDIA 501 New North Road, Kingsland. Ph: 09 815 1700
PARADISE INDIAN RESTAURANT
Everyone must know Paradise, and for those who don’t, it’s about time you tried the food at this place.
Much-loved Paradise Indian Restaurant serves one of the best biryani and the best value Indian buffet meals in town on weeknights.
Priced at just $27 (and $20 child price) the buffet offers a spread of at least 27 different items.
The buffet features their iconic chicken lollipop, world-famous in Auckland, Hyderabadi dum biryani, a selection of chicken, lamb and vegetarian curries, naan, a salad bar, sweet treats and desserts.
The menu changes every week, but staples such as butter chicken, signature biryani, and chicken lollipop remain on the menu.
The buffet runs from Monday to Friday with hourly sessions starting at 6pm in the Paradise “party room,” which can seat 110 people, and is perfect for big group bookings or private functions too.
Paradise buffet and dine-in operations manager Pradeep Medasani said the restaurant’s sumptuous buffet is perfect for those wanting to try different Indian dishes.
The Paradise Hyderabad Biryani, which has been voted by Aucklanders to be among the top 100 Iconic Auckland Eats, has its roots in Hyderabad in South India.
Consisting of basmati rice, the offering at the buffet comes with a vegetarian option and either a mutton or chicken version.
PARADISE INDIAN RESTAURANT 591 Sandringham Road, Sandringham. Ph: 09 845 1144
BIRYANIWALA
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Biryaniwala’s Dominion Road branch also serves up a buffet for $23 per person - but with just about a dozen items, and not as wide a spread as Paradise.
It includes a selection of lamb, chicken or vegetarian biryani, chicken and vegetable starters, bone-in lamb and chicken curries, South Indian vegetable curry, freshly baked tandoori naan and sweet treats.
Biryaniwala’s buffet dinner is available every Wednesday and Thursday evening.
The eatery specialises in South Indian-style food with biryani being its signature dish, where every grain of rice is infused with spices, and is first fried with ghee and spices such as cinnamon, ginger, saffron and garlic.
BIRYANI 1222 Dominion Road, Mount Roskill. Ph: 09 277 5678
KAIRALI
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Recently reopened Kairali specialises in food from the state of Kerala in South India.
The word Kairali means ‘originating from Kerala’ or ‘Keralese’.
Kerala culture is a rich blend of natural beauty, vibrant traditions, and influences from historical trade, and its cuisine is characterised by its liberal use of coconut, spices, fresh seafood, and staples like rice, often in ceremonial meals such as the multi-dish Sadya.
Kerala cuisine is also unique because it is actually a variety that is inspired by an amalgamation of French, Arabian and Malabari influences, and enhanced with the state’s own culture.
The menu offerings are quite large with a good spread of meat, seafood and vegetarian dishes along with an extensive list of biryani, dosas and appam.
Highly recommended are the Kairali coconut beef fry, which is a perfect accompaniment with a side of Kerala porottas, a layered flat bread.
A biryani to try is Kairali’s Kozhi Biryani, which features juicy chunks of marinated chicken, spices and rice, cooked “dum” style.
Fish is one of the key ingredients found in Kerala cuisine, and two must-try dishes are the Fish Moilee and the Meen Thalakkhari.
Fish moilee is a mild coconut-based fish curry that’s creamy in texture but delicate in flavour and meen thalakkhari is a spicy fish head curry dish.
KAIRALI RESTAURANT 754 Manukau Road, Royal Oak. Ph: 09 213 3313
IDLY SAMBAR
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Idly Sambar, which boasts an impressive array of vegetarian dishes, and is a great place to start your weekend mornings.
The Breakfast Thali comes with many elements - idly, vada, poori, masala dosa and different chutneys. Their chutneys are made from cabbage and spinach, with a tangy and fresh flavour that cuts through the doughiness of the idly, a soft and fluffy steamed rice cake.
The yellow curry is made from peas, resulting in a savoury yet sweet aftertaste that pairs well with the masala dosa, a crispy crepe stuffed with savoury potatoes.
The lentil soup, an invigorating palate cleanser in between bites; and the accompanying Gulab Jamun for dessert, a caramelised fried dough ball that is soaked through with a cinnamon sauce.
A signature dish is the Mushroom Manchurian - battered, chewy and drenched in a zingy sweet and spicy gravy
IDLY SAMBAR 2/455 New North Road, Kingsland, Auckland. Ph: 022 366 3666
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