A New Era at KOL
Photography Lewis Hartley - The Hospo Guy.

One of Ponsonby’s well known classics, KOL, is entering an exciting new chapter this year, combining new leadership with a bold new dining initiative – ‘Pay as You Feel Thursdays’.
Hospitality duo Ruchi and Sapan Parikh officially took over the restaurant in May, stepping into the shoes of founders Sid and Chand Sahrawat. And while these were big shoes to fill, the Parikhs are no strangers to success themselves, already running two much-loved North Shore eateries — The Spice Rack in Albany and The Red Fort in Greenhithe.
Known for their refined takes on Indian cuisine and strong community connections, the couple are bringing the same passion and flair to KOL.

And for our fellow Aucklanders who already loved KOL, you will still find the restaurant’s signature flame-fired Indian style as Sid and Chand—whose restaurant empire includes Cassia, Sid at The French Café and Anise—have offered the pair direct mentorship during the transition, with high-praise coming from Sid himself: “We’re pretty fussy about Indian food, and theirs is some of the best you can get in New Zealand.”
The joint force approach has meant we aren’t losing the fabulous Head Chef Minwoo Kim or the bar manager Julia Benton. We do, however, have new dishes and plans, including takeaway and delivery options later this year to look forward to.

“We know KOL’s regulars are going to love the fact they can still get all their favourites, plus some new things they haven’t tasted before,” says Ruchi.
And this September, the couple are launching something special of their own: ‘Pay As You Feel Thursdays’.
Diners can book one of three set-menu sessions every Thursday (12pm–1.30pm, 5pm–6.30pm, or 7–8.30pm), enjoy an innovative meal, and then pay what they feel it’s worth. Twenty percent of revenue will be donated across four charities close to the Parikhs’ hearts: KiwiHarvest, Starship Foundation, Auckland City Mission, and Make-A-Wish NZ.

“It’s a win-win for everyone,” says Ruchi. “Our chefs get to create something different, our customers enjoy an amazing dining experience, and we get to support causes we care deeply about.”
Bookings are essential — reserve your spot at www.kolauckland.co.nz/reservations.
KOL
23 Ponsonby Road, Grey Lynn, Auckland 1011
kolauckland.co.nz
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.

