Chef Dinesh PM and Ohui Restaurant stunned guests at CGI Auckland with a masterclass in Kiwi-Indian fusion. Here’s how their story, menu, and philosophy are redefining New Zealand dining.
Introduction: Auckland’s Fusion Frontier
Auckland’s food scene has long been a cultural melting pot, but something fresh and sophisticated is bubbling on the North Shore. Chef Dinesh PM and his restaurant Ohui are making serious waves, and their performance at a recent high-profile CGI Auckland event confirmed what insiders already knew: this team is reshaping how Aotearoa eats.
Ohui: A Place of Meeting
The name “Ohui” means “Place of Meeting” in te reo Māori, and it perfectly captures the restaurant’s philosophy. Located in Birkdale, this spot has over four decades of hospitality history. Chef Dinesh and co-founder Diana Kapadia have transformed it into a hub for cultural exchange on the plate, blending Dinesh’s Chennai roots with New Zealand produce and flair.
From Homeland to Homegrown
Dinesh’s culinary training includes a pivotal role as Head Chef at Homeland, under the mentorship of Peter Gordon, a major figure in global fusion cuisine. That training shows in every corner of Ohui’s offering, from ingredient sourcing to menu design. What sets him apart is not just technical mastery but a real commitment to storytelling through food.
The CGI Showcase: Elevating the Art of Catering
At the CGI Auckland event, Ohui delivered a fully vegetarian menu tailored to a high-calibre diplomatic crowd. The goal: celebrate heritage while embracing innovation. Every course served was a blend of cultures and techniques:
- Nannari Green Chilli Mojito: South Indian herbal syrup reimagined as a refreshing, non-alcoholic welcome drink.
- Millet Arancini with Coconut + Orange Chutney: Italian method, Indian grain, Kiwi citrus.
- Crispy Eggplant with Peach + Ginger Glaze: A dance of texture and acidity.
- Asparagus Pani Puri: Traditional street snack reengineered with smoked yoghurt and seasonal New Zealand veg.
- Chettinad Spiced Cauliflower: A vegetarian centrepiece with regional Indian complexity.
- Mango Kulfi with White Chocolate + Kawakawa Soil: A finale fusing Indian tradition with New Zealand native botanicals.
Behind the Flavours: Technique Meets Intuition
The signature ethos “Indian soul | Kiwi flair” isn’t marketing fluff—it’s built into every dish. From ancestral recipes passed down by his grandmother to close relationships with local seafood and produce growers, Dinesh applies serious thought to both flavour and sourcing.
Sustainability with Substance
Ohui is also walking the sustainability talk. Dinesh actively participates in zero-waste initiatives like the Kaipātiki Project’s “Every Bite Challenge,” and he runs a kitchen focused on low-waste cooking and seasonal planning. It’s not just good practice—it’s good food.
The Other Half: Diana Kapadia
No great dining experience runs on food alone. Diana Kapadia, Ohui’s front-of-house lead, brings high-end service experience from Auckland’s most respected establishments. Her eye for detail and commitment to hospitality complete the Ohui experience, ensuring the ambience matches the kitchen’s ambition.
Conclusion: A New Culinary Language
Chef Dinesh PM isn’t just cooking meals; he’s crafting a new culinary language. It speaks in spice blends and seasonal roots, in smoked yoghurt and sago wafers, in Kawakawa soil and mango kulfi. With Kapadia at his side and Ohui as their platform, they’re not just part of the dining scene—they’re defining where it’s headed.
Expect more from Ohui. Auckland certainly will.
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