Sid Sahrawat
He arrived in New Zealand 18 years ago as a keen young cook looking to learn. Now, Sahrawat is an award-winning chef with two Auckland restaurants – Sidart, which celebrates its eighth anniversary this month, and Cassia.
Cassia offers modern Indian dining. What’s your verdict on New Zealand’s traditional butter chicken? The Kiwi version of butter chicken – with cream and honey – is something I despise. The original murgh makhanwala from India is different – spicier with no cream and only a touch of butter. That version I would happily devour.
Does the healthiness of a potential dish influence your restaurant creations? Yes. When you create a degustation menu with 15 or more courses, you don’t want guests feeling bloated. With every dish we create at Sidart, we think carefully about the ingredients on the plate. For example, if another cut of meat is less fatty, then we use that. At Cassia, we made an early decision to use no lard or cream for the Indian curries.
Do you have a favourite childhood food memory? Eating my nana’s hot parathas with yogurt and homemade butter for breakfast. Parathas are a type of Indian bread made with unleavened wholemeal flour, stuffed with spiced potatoes or cauli, then cooked on a griddle.
How would you describe your diet and lifestyle?
I believe in moderation and making mindful food choices. I exercise five days a week. I’ve reduced my carb and sugar intake and increased the protein in my diet. I also exercise portion control. However, I don’t believe in eliminating food groups altogether; moderation is the key. We don’t have chips or soda in our house. Junk food isn’t accessible, so you don’t get tempted by it.
What is your typical breakfast? Every day, I have a protein shake with whey protein and low-fat milk. On Sunday, I sit down with the kids for some form of eggs, bread, fruit, baked beans, sausages or pancakes.
What about lunch today? I have a staff meal every day, and I had a special meal of spiced chicken breast and broccolini.
What’s a typical evening meal at home? My wife, Chand, loves to cook during the week while I work. There’s no typical meal. Chand finds five new recipes to experiment with each week and shops for them, so there’s no wastage. So it can be chicken rendang one day and beetroot burgers the next.