KOL

Indian cocktail bar and tandoor eatery, KOL, has been holding its own as one of the leading restaurants in Auckland since it was ushered into existence by hospitality power couple Sid and Chand Sahrawat back in 2022. So when the pair announced KOL's closure in early 2025, I was gobsmacked. 

But instead of the ashes-to-ashes story that's all-too-common in hospitality at the moment, it soon became apparnet that KOL was earmarked to become a hospo incubator but then a plot twist saw it instead being handed over to new owners instead: Sapan and Ruchi Parikh (Red Fort in Greenhithe and Spice Rack in Albany). Better still, the majority of the original team has stayed on to continue dishing up KOL's iconic big, bold, boisterous flavours in a laid-back atmosphere, with some exciting new specialities, too. 

Speaking of, I'm lowkey obsessed with their JJ Sour, where housemade Jal-Jeera (think: cumin-water concoction) meets mango and gin in the most delightful of ways. After something more classic? Their coconut and lychee-spiked Malabar Martini is silky smooth. Both are a solid accompaniment to a round of crispy, tangy dahi puri. 

Tandoor is queen at KOL and it's easy to see why with their perfectly roasted aubergine share plate (something you won't have seen before at the original KOL) and their char siu glazed BBQ broccoli—served by the half. My favourite part? They might be called 'small sharing plates' but they're pretty hefty on their own and sometimes that's exactly what I'm after. Just want to yarn over chips and drinks? Their truffle masala fries will be a bit of you.  

Fish, lamb chop, Mirchi chicken and cumin glazed beef short rib deliver a meaty protein hit for mains but if you're after something vege, the smoky tandoor edge on the paneer—whipped up in a curry sauce that's much lighter than I've ever before experienced—is utter magic.

And in case you missed it, KOL is the spot to go all-in on the bread. And while you can never go wrong with a classic butter naan, KOL's got an even more epic offering in the form of goats cheese, porcini and truffle kulcha and flaky fenugreek laccha. Get it all, provided you'll still have space for dessert nutella naan—yep, this is not a drill. 

Stuffed with nuts, chocolate and raisins and served on an aesthetic cake stand (and rightly so), there's only one way to finish the meal and it's with at least one of these. Or maybe with their crispy white choc and pineapple-filled rice flour rosette pastry. 

Words: Alice Rich | Image credit: Jamin Drupsteen, Josh Griggs and Lewis Hartley.

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