On International Chef’s Day, we celebrate the culinary artists who take the flavours of their roots to global destinations. Chef Sid Sahrawat, an Indian-origin chef based in New Zealand, stands as a shining example. His journey from Chandigarh to Auckland, where he owns four fine dining restaurants, reflects not only his talent but also the rise of Indian cuisine on the international stage. In a candid conversation, Chef Sid shared his culinary philosophy, the fusion of Indian and New Zealand cuisines, and his thoughts on the growing global appreciation for Indian food.
Born To Cook, Not March
Sid Sahrawat’s upbringing in India, particularly in an army household, was pivotal in shaping his love for food. His father, hailing from Haryana, and his mother, from Punjab, provided him with exposure to diverse cultures and cuisines from all over India. “Every time my father got transferred, I would get to explore a new place, new food, and that always excited me,” Sid recalls. His father had hopes for him to join the army, but Sid’s passion lay in hospitality. “I wasn’t inclined toward academics, and the army required a lot of academic rigor. But I found hospitality to be vibrant and glamorous.”
Sid’s culinary journey began at the SRM Institute of Hotel Management in Chennai. After completing his course, he moved to the Middle East to work in Muscat’s Grand Hyatt, eventually landing a job in their Italian restaurant, Tuscany. However, New Zealand beckoned, and in 2000, Sid moved there, marking the beginning of a remarkable journey in the country’s culinary scene. Today, Sid and his wife, Chand Sahrawat, run four fine-dining restaurants in Auckland, including the renowned Cassia, Anise, The French Café, and Kol, each with its own unique approach but sharing a common ethos of creativity and precision.
The Fusion Of Traditions: Indian Meets Kiwi
New Zealand, known for its bounty of fresh produce, has been a key inspiration for Sid’s culinary innovations. His restaurant, Cassia, is a testament to the fusion of New Zealand’s seasonal ingredients with Indian culinary traditions. “At Cassia, we use 100% New Zealand produce, but everything is done with Indian techniques. It’s all about blending the best of both worlds,” Sid explains.
While Sid embraces local produce, he is selective when it comes to using native Maori ingredients. “Maori ingredients like kava kava, horopito, and bull kelp have strong flavours better suited to French or European techniques, which we incorporate at The French Café.”
Cassia’s culinary approach is rooted in the essence of Indian flavours, but Sid isn’t afraid to innovate. “Our pani puri is the same as it has been since day one—potato, tamarind, mint water—but we also take risks, like adding a goat cheese twist to the vada pav.”
Elevating Indian Cuisine Globally
Indian cuisine has gained significant recognition in the fine dining world, with chefs like Gaggan Anand, Manish Mehrotra, and Prateek Sadhu redefining perceptions. Sid is proud to be part of this movement. “In the last five to ten years, Indian cuisine has gained global traction. It’s amazing to see how chefs across the world are putting their unique stamp on Indian food,” he remarks.
In New Zealand, Sid’s dishes, like the paneer lababdar—a modern take on a North Indian classic—and oyster pakora, blend New Zealand’s finest seafood with Indian twists. “We make our own paneer in-house, and each sauce is handcrafted for specific ingredients. No shortcuts,” he says.
The focus on authenticity remains a priority. “We don’t tone down spice levels for the Western palate. At Cassia, you get the real deal.”
Pushing Culinary Boundaries
Sid’s culinary philosophy revolves around creativity and technique. “It’s all about high technique, great flavour combinations, and that element of surprise. We want to take diners on a journey when they come to our restaurants, something they can’t easily replicate at home.”
This approach is evident in dishes like the roasted carrot with vindaloo cream, a blend of fennel, coriander seeds, smoked cashews, and Kashmiri chili. “It’s spicy and savoury, full of depth, with jaggery cashew praline for texture,” Sid explains. Menus at his restaurants evolve with the seasons. “Asparagus won’t be on the menu if it’s not in season. We avoid frozen produce—we want everything fresh.”
Sustainability And Consistency: The Heart Of Sahrawat’s Kitchens
Sustainability plays a significant role in Sid’s restaurants. “Everything we use is seasonal. If it’s not the right season for truffles, we don’t use them. Our focus is on fresh, local ingredients,” Sid explains. He’s also committed to minimising waste and reducing plastic usage.
But sustainability extends beyond ingredients; it’s about the people too. Sid emphasises a familial atmosphere in his kitchens. “We treat our staff like family, whether it’s the head chef or the dishwasher. Everyone’s well-being matters. That’s the key to maintaining consistency across all our restaurants.”
With Indian cuisine continuing to thrive globally, Sid is enthusiastic about its future. “Indian food is now seen as sophisticated. Whether it’s in London, New York, or Dubai, Indian-origin chefs are redefining fine dining. I’d love to take Cassia to places like Dubai or Singapore. India too, someday, if the right opportunity comes,” Sid says with a smile.
Chef Sid Sahrawat reminds us how food can transcend borders while staying true to its roots. As he continues to push boundaries, his restaurants offer a blend of New Zealand’s local offerings with Indian traditions, creating an experience that’s both innovative and authentic. On International Chef’s Day, it’s chefs like Sid Sahrawat who inspire us with their passion and creativity. Sid’s restaurants are not just about fine dining—they are a fusion of cultures, techniques, and flavours that take diners on an unforgettable culinary journey.
In Sid’s words, “Cooking isn’t just about feeding people; it’s about creating experiences that stay with them long after the meal is over.” And with his influence, the world is definitely savouring every bite of Indian cuisine.