Flame & Time
A proper sigree cook doesn't watch the clock. They go by colour, smell, and years of instinct. We marinate overnight, wait for the coals to settle, and never rush a rack because a table is waiting.
Our Story
The sigree
doesn't lie.
You can't fake what comes off a real sigree. The charcoal does something an oven or gas flame just can't. It caramelises the outside fast, locks the moisture in, and works with the marinade to build flavour you can actually taste. Not nostalgia. Just how it works.
We opened on Rosebank Road because Auckland needed an Indian restaurant where the food does the talking. We cook regional dishes properly, season with intention, and trust our guests to notice.