$$-$$$, Indian, Parnell
Fodor's Review:
When executive chef Meena Anand moved to New Zealand, she applied her traditional cooking skills to new produce, focusing on fresh seafood and vegetables. The results are fantastic. You'll find plenty of traditional dishes -- it would be hard to beat her butter chicken -- but her own interpretations, such as prawn malabari (fat shelled prawns sautéed with onions, peppers, coriander, and fresh coconut cream), are light and brimming with flavor. Her fish tikka, made with deep-sea kingfish and served with a sharp mint chutney, is another standout. This is widely considered the best Indian restaurant in town, and on Friday and Saturday nights you need to reserve ahead.
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