A post-modern Indian ambiance welcomes you. The menu is very modern Indian with an emphasis on combining typically European ingredients like kale (an ideal replacement for spinach) with typical Indian ingredients like onions and gram flour to make fritters. It is without doubt a great deviation to an Indian palette of flavours, delicious even. Our appetizers were very interesting with flavours of mint, basil and tamarind reminiscent of the street food in India which came across in spades in both the Paani Puri and Aloo Chaat. The chef's attention to detail was admirable with green coloured puris as these are usually white. The chef's desire to respect and honour the Indian tandoor and the flavours dished out in the Tandoori Paneer were one of the best in Auckland. A great twist to garlic naan is their version of oats naan, i.e. oats sprinkled over instead of garlic. Crispy edges and a delicious bite. On this occasion we tried those vegetarian fare but I have no doubt the chef will deliver in spades when it comes to meat based dishes. Our main course of cashew gravy dumplings and daal makhani was sensational a little too rich maybe. Portion sizes were great for 4 light-eating diners.

Great indeed an fusion food food. The pork vindaloo is great. The cocktails are amazing too.