Chef Sid Sahrawat, one of New Zealand’s most celebrated culinary visionaries, has made a mark on the global food scene. He is known for his bold yet nuanced approach to cooking, showcased in his work at his flagship restaurant Sidart and others like Cassia and Sid at The French Café. His skills and dedication have earned him multiple accolades, like the prestigious 3 Hats from the Cuisine Good Food Awards. His culinary journey unfolded in New Zealand but is deeply rooted in his Indian heritage.
Recently, Chef Sid brought his skills and flavours to India as part of a special event hosted by the New Zealand High Commission. As part of the celebration, he curated an exclusive chef’s table at CAARA, Dhan Mill, Delhi, on 26 April 2025. This exclusive dining experience beautifully blended Indian flavours with the sustainable, fresh produce of New Zealand. We also got the opportunity to interact with Chef Sid Sahrawat during his visit and got a deep dive into his journey, his culinary philosophies, and some of the surprises he encountered along the way.
An Exclusive Conversation With Chef Sid Sahrawat
1. Your culinary journey began in India and took you to New Zealand, a country known for its unique produce. Did your Indian roots influence your approach to cooking? What’s one childhood dish or ingredient that still makes its way into your menus?
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Describing his love for Indian cuisine, Chef Sid Sahrawat says, “Absolutely, my Indian roots are the foundation of how I think about flavour, balance, and technique. Growing up in India, the kitchen was always the heart of the home, and food was about generosity, warmth, and tradition.”
He revealed that the one ingredient that is very personal to him is green cardamom. “Its deep smoky aroma reminds me of slow-cooked curries from my childhood, and it still features subtly in my dishes across the menu today, just in more refined, sometimes unexpected ways.” The one childhood dish he still cherishes is Gajarela, something that his nani used to make for him. “Carrot and cardamom are beautiful together, and I try to incorporate both together in an elevated dessert at Cassia during winter.”
2. You’re a vocal advocate for sustainability and working with local artisans. Can you tell us how you ensure your menus are environmentally conscious and what role sustainability plays at your restaurant?
When it comes to sustainability, Chef Sid Sahrawat is a sincere advocate and believes that it’s a value that is embedded from the ground up. “Sustainability for us starts with respect for the produce, the producers, and the land. We respect Maori culture and its ethos of Kaitya Kitanga, taking only what you need and showing respect for the land.”
He revealed that he works closely with small local farmers, fishermen, and growers. “Our menus are hyper-seasonal, so we are using what’s abundant and at its peak, not what needs to be imported. We also minimise waste wherever possible, from nose-to-tail butchery to using vegetable trimmings for stocks or ferments. We compost all our food waste with local Kelmarna Gardens and work with a neighbourhood farm called OMG that is across the road at The French Cafe.” For him, sustainability is an ongoing commitment. He does not see this as a trend that he follows on the surface. It’s something that he lives by and constantly tries to improve on.
3. If you had to create a dish that represents your journey from India to New Zealand, what would be on the plate?
Chef Sid Sahrawat’s culinary journey evolved in New Zealand, surrounded by local produce, ethos, and local trends. However, it is deeply rooted in what he learnt and savoured all his life in India. If he had to represent his entire journey on a plate, he would serve “Cassia’s signature lamb chops, New Zealand lamb, of course from Hawke’s Bay,” he says. “We marinate the chops in Indian spices and grill them very quickly on both sides, then serve them with achari crème fraîche and Marlborough black garlic. This dish combines both my love for Indian flavours and New Zealand produce on a plate.”
4. What’s been the most surprising Indian ingredient New Zealand diners have embraced?
While it would be easy to assume that it would be a spice, Chef Sid Sahrawat revealed that it’s Kokum. “Like tamarind, it has a tart taste but is a lot more umami. We use it to make a curry for fish and relishes with vegetables. Diners rarely have not come across it before and are surprised by it but love the sharpness it adds to the flavours in the dish.”
5. When working with New Zealand produce and Indian spices, what’s been the most surprising combination you have discovered?
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“At Cassia, we have a dish called Delhi Duck, and when we take it off the menu, we get complaints from diners.” Imagine a fusion dish being so well prepared. “We slow cook the duck leg overnight and serve it with makhani sauce, lychee, and locally grown kumara (like sweet potato).” He describes this dish as butter chicken – but richer – because of the duck. “I was surprised how well it pairs with Indian flavours.”
6. As a ‘Global Indian Chef’, how do you see modern Indian cuisine evolving on the global stage?
“I see it becoming more nuanced, more personal. Chefs are moving away from stereotypes and showcasing regional diversity, storytelling, and refined techniques. Indian cuisine is being celebrated for its sophistication, its history, and its innovation, and I believe it’s only just beginning to find its voice on the global fine dining stage.” He also names Chef Manish Mehrotra, Chef Prateek Sadhu, and Chef Himanshu Saini as examples of brilliant chefs putting Indian cuisine on the global culinary map.
7. What’s the one food trend or dish that you think should stay in the past and never make a comeback?
“When I see reels of people creating weird fusion dishes like Manchurian Dosa and Tandoori Dhokla, I feel like they are doing it for social media attention and not really respecting the original dish and thinking about how it would taste. Whacking cheese on everything is another trend that makes me cringe.” Even Chef Sid Sahrawat isn’t immune to the reels of Indian street food items being laden with cheese. So much cheese.
8. What is one ingredient from India that you wish more chefs globally would use? And what is one ingredient from New Zealand that could find a place in Indian kitchens?
“From India, I’d love to see chefs experiment more with chaat masala. It goes on so many things and literally makes dishes pop.” For him, chaat masala is a go-to thing for whenever he needs to add a clean, fruity acidity to dishes. “From New Zealand, I think kawakawa could have a home in Indian kitchens. Its peppery, almost basil-like flavour would work beautifully in pickles, chutneys, and spice blends.”
9. What’s the one feeling you want every diner to walk away with after eating at your table?
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Striving to serve not just food but an experience with every meal he prepares, Chef Sid Sahrawat says, “I want them to feel a sense of connection to the story behind the food, to the place they’re in, and to the people who made the experience possible. Ultimately, I want every guest to leave feeling nourished, not just physically, but emotionally.”
Chef Sid Sahrawat’s cooking celebrates New Zealand’s unique produce and is rooted in Indian tradition. With every dish he prepares, he is bridging cultures, reflecting his commitment to sustainability.
Cover Image Courtesy: Supplied
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