PERFECTLY SPICED

If you ever wondered how acclaimed Auckland chef Sid Sahrawat produced the sauces at his award-winning modern Indian restaurant, Cassia, wonder no longer.

Cassia executive chef and owner Sid Sahrawat has launched a new at-home range of sauces and spice blends. Sahrawat and the team at Cassia have bottled their coveted signature sauces so fans of Indian cuisine can create restaurant-quality curries in their own kitchens. The new Cassia at Home range includes three flavoursome sauces: Korma (a beautifully thick, mild sauce made with almonds and cardamom), Makhani (a medium spiced ‘butter chicken’ sauce made with cashews instead of dairy for the ultimate velvety finish), and Karahi (a spicy, tomato-based sauce). The sauces are prepared in the same way they are at Sahrawat’s restaurant, and are gluten free, preservative free and vegan friendly. Home chefs need only cook their favourite meat, fish, vegetables or other protein before adding the sauce to the pan and enjoying a taste of Cassia at their own dining table. The Cassia at Home range also includes two spice kits, the Essentials Spice Kit and the Spice Blend Kit. Sahrawat says this year’s lockdown paved the way for Cassia’s new business venture and while he will be providing recipes and tips, it is all about having fun and experimenting. “The Cassia takeaway menu proved so popular when Aucklanders couldn’t eat out, we found it hard to keep up with demand. Launching this range of sauces and spices seemed like the logical next step in the evolution of the restaurant,” he says. “We would obviously much prefer to cook for our customers in the restaurant, but the Cassia at Home range means we can give Kiwis nationwide an opportunity to cook, experiment and enjoy their favourite dishes wherever and whenever they like.” cassiarestaurant.co.nz