Each year, the Auckland public has the opportunity to vote in the Iconic Eats campaign, sharing much-loved dishes that can only be found in Auckland. At the end of last year, two delicious Parnell dishes were selected for 2024’s list—and we think they’re well worth trying!
Pictured above
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.
“But why, you may ask, does this dish mean so much to me? Undoubtedly an Auckland institution, I’ve been fortunate to be a regular diner my entire life. Whether it was drenching their fluffy garlic naan in the gravy at a celebratory dinner post-school prize-giving, coming together with family in times of grief, finding comfort in the faithful flavours of their menu and hospitality, to celebrating my university graduation, Oh Calcutta, especially the butter chicken, has always felt like home. Shepherded by owners Meena and Anand, I’ve seen the fussiest diner grow care-free at Oh Calcutta, the cautious become adventurous and the apprehensive transform into raving fans. Auckland is a smorgasbord of culture and Oh Calcutta’s butter chicken is right at its heart.”
Awarded by Grace Sugiandi
“The fish curry with oka and palusami was a masterpiece. It featured succulent pieces of locally caught fish, in a fragrant coconut curry sauce that was rich with Samoan flavours. The curry sauce was a harmonious blend of traditional Samoan ingredients and modern culinary techniques, giving it a unique depth and complexity that was both comforting and exciting.
“To accompany the fish curry, a side of oka, a traditional Samoan dish made with marinated raw fish. This was a refreshing and zesty contrast to the richness of the curry, adding a burst of flavour that delighted the taste buds. But what truly set this dish apart was the palusami. A Samoan favourite, palusami was made with young taro leaves, creamy coconut milk and a touch of love. The palusami added a comforting, earthy element to the dish, grounding it in the traditions of Samoa while adding a creamy, melt-in-your-mouth texture. The fish curry with oka and palusami was more than a dish; it was a gateway to Samoa, a testament to the power of tradition and innovation coming together on a plate.
“The fish curry with oka and palusami is a testament to the magic that happened when traditional flavours met innovation, an iconic dish in Auckland and reminding diners that great food could transport you to far-off lands without ever leaving the city.”
