We’re excited to introduce you to the always interesting and insightful Vicky Shah. We hope you’ll enjoy our conversation with Vicky below.

Vicky , thanks for taking the time to share your stories with us today We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

The idea for Aarth didn’t come from wanting to open a restaurant for the sake of it. It came from a growing sense, over many years in the industry, that there was a particular kind of space missing – both creatively and culturally. I had spent a long time working in established, high-pressure kitchens, learning technique, leadership and structure, but I kept feeling a quiet disconnect between the food I was cooking and the story I wanted to tell.

Indian cuisine is incredibly rich and complex, but it’s often presented in very fixed ways. I found myself asking why it had to be loud to be expressive, or nostalgic to feel authentic. I wanted to explore a more considered, contemporary expression – food that reflected heritage, but also evolution. Aarth began as that question: what would Indian food look like if it were allowed to sit calmly and confidently in the present?

The early stages were very internal. I wasn’t sketching business plans straight away – I was thinking about feeling and intention. How I wanted people to feel when they entered the space. How the meal should progress. How restraint could be just as powerful as richness. There was excitement, but also vulnerability, because the idea wasn’t designed to fit neatly into expectations.

From a practical standpoint, the logic became clear over time. Dining audiences were becoming more discerning and more open-minded. There was a growing appetite for experiences that were thoughtful rather than theatrical, and for food that trusted the diner instead of over-explaining itself. I realised I wasn’t trying to compete with anyone directly – I was addressing a gap that existed quietly in the background.

What made it feel worthwhile was understanding that I wasn’t chasing a trend or trying to reinvent anything for effect. I was creating something that felt honest to my own journey – informed by heritage, shaped by my career in New Zealand, and grounded in intention. That alignment gave me confidence. Even if it took time for people to understand, the idea had integrity.

Aarth is ultimately about meaning – in the food, the space, and the experience as a whole. It’s not about spectacle or nostalgia. It’s about creating something considered, personal and enduring – and trusting that there is an audience ready for that.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’m a chef and restaurateur, and the work I do sits at the intersection of heritage, craft and contemporary dining. I didn’t come into the industry with a fixed plan – I came into it because food felt instinctive. It was the language I understood early on, and the way I could express care, identity and curiosity all at once. What began as a love for cooking quickly became a discipline, and then a career shaped by some of the most demanding and formative kitchens in New Zealand.

Over the years, I’ve worked across a range of restaurant environments – from large, high-pressure operations to more intimate, detail-driven kitchens. Those experiences taught me not just how to cook, but how to lead, how to build systems, and how to think critically about food beyond the plate. They also gave me the confidence to question tradition – not to reject it, but to understand what parts of it still felt true to me.

My work today is centred around Aarth, a modern Indian restaurant that reflects how I see food now. We offer a considered dining experience – one that’s grounded in Indian flavours and techniques, but expressed through a contemporary lens. The food is layered but restrained, the service is intentional, and the overall experience is designed to feel calm, thoughtful and personal. Rather than overwhelming diners, we aim to create space – for conversation, for curiosity, and for connection.

In many ways, what I’m solving isn’t a loud or obvious problem. It’s quieter than that. Indian food is often expected to perform in a particular way – to be bold, nostalgic or theatrical. What sets my work apart is a belief that depth can come from subtlety, and that authenticity doesn’t have to look one specific way. Aarth exists to show that Indian cuisine can sit confidently alongside the world’s best modern dining experiences, without needing to explain or dilute itself.

What I’m most proud of is building something that feels aligned – between who I am, how I cook, and how people experience the space. Opening Aarth wasn’t about scale or spectacle; it was about integrity. Every decision, from the menu to the pacing of service, is driven by intention rather than trend.

What I want people to know about my work is that it’s personal, but not precious. It’s thoughtful, but welcoming. You don’t need a deep understanding of Indian food to engage with it – just openness. Whether you’re dining with us, following our journey, or simply curious about the evolution of cuisine, I hope the work communicates care, clarity and meaning. That, ultimately, is what defines both me and the brand I’m building.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Consistency and intent. I focused on doing the work quietly and properly – building trust through standards, restraint and follow-through rather than hype. Over time, that consistency, combined with a clear point of view and respect for the craft, allowed the reputation to grow organically.

How do you keep your team’s morale high?

Clarity, respect and consistency. Be clear about expectations, lead by example, and create an environment where people feel seen and supported. High standards matter, but so does empathy – morale stays strong when a team understands the purpose behind the work and feels trusted to be part of it.

Contact Info:

• Website: https://aarth.co.nz
• Instagram: https://www.instagram.com/aarth_restaurant/