Four Indian dishes have featured in a list of 100 best ones to eat in Auckland nominated by the public, as per The 2024 Iconic Auckland Eats report released on February 21.
The annual list puts a spotlight on some of Auckland's most loved dishes. Following nominations, a team of food moderators narrow down submissions to reach a final list of 100 iconic eats that is robust and representative of Auckland.
Moderators review submissions against Iconic Eats criteria: being well-loved, representative of local culture and people, a ‘timeless classic’ or a ‘signature dish’. The list not only celebrates food, but also in-store experiences, people, history, heritage and culture of Auckland. Iconic Eats dishes can only be had and enjoyed in Auckland, and must be available to the public year-round, though some exceptional seasonal dishes considered.
The Indian dishes that made it to the list are:
Carrot Pudding (Halwa)
(1947)
Awarded by Pippa Nicholson
"Aucklanders have embraced Indian culture and kai, from enjoying family time at Diwali to indulging in delicious samosas. This dish takes me back to 1987 on a winter morning in Old Delhi, a hot dish of carrot halwa for breakfast, with expresso coffee from the only expresso machine for miles. 1947 serves authentic Indian kai, that takes me back to an unforgettable travel adventure."
Dahi Puri
(Satya)
Awarded by Andrew Martin
"Always an absolute must-have dish. The fragrant toppings mixed with the mix of flavours and textures is divine. Truly a special dish."
Pani Puri
(Cassia)
Awarded by Lynne Tanner
"Because they are full of surprises. A one mouthful starter that explodes in your mouth. One is not enough. A modern take on a traditional Indian cultural staple. Utterly delightful in every mouthful. The best start to my husband's birthday dinner."
Butter Chicken
(Oh Calcutta)
Awarded by Jaiden Bhaga
"I know, I know... it's the most basic dish one can order, especially when they're indulging in something as rich as Oh Calcutta's menu. But hear me out. Oh Calcutta's butter chicken is the golden standard. The secret, I'm convinced, is in the sauce/gravy. Spoilt with so much flavour, it walks the fine line between sweet and savoury with flare, heck, it triple somersaults on it easily. You can always count on the chicken to be succulent too."
