Oh Calcutta Review
Executive chef Meena Anand applies traditional cooking skills while focusing on fresh seafood and vegetables. The results are consistent, which is why the place is always busy with people eating in, or locals taking out. There are plenty of traditional dishes—the butter chicken and lamb dishes are excellent—but her lighter interpretations of traditional dishes, such as prawn malabari (fat shelled prawns sautéed with onions, peppers, coriander, and fresh coconut cream) are a hallmark. Her fish tikka, made with deep-sea kingfish and served with a sharp mint chutney, is another standout. The wine list is average, and though the restaurant does have a bring-your-own license (there are a number of excellent wine shops in Parnell), each person is charged a corkage fee.
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