Often lauded as Auckland
's best restaurant, Cassia boasts modern Indian plates that offer a stellar and spicy step up from a neighborhood curry house. The childhood culinary memories of chef Sid Sahrawat are channeled here into contemporary dishes by the team running Cassia's bustling open kitchen. Amid the intimate ambience of the brick-lined space, standout dishes include duck with kumara (sweet potato), lychee, and cardamom, and tandoori fish with smoked yogurt, macadamias, and sorrel. The drink list is equally eclectic, including a fine array of New Zealand
craft beers (the zingy citrus hit of Liberty's Halo Pilsner goes nicely with the Indian flavors); one of Auckland's best gin selections provides the basis for suitably Subcontinental cocktails featuring cucumber, hibiscus syrup, and artisanal tonic water.