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Chef Sid Sahrawat Serves Up Cultural Diplomacy with a Kiwi-Indian Twist in Delhi
In Chef Sahrawat’s words, “Presenting a menu that reflects both where I come from and where I live has been a fabulous experience. Food is a language of its own, and it’s wonderful to speak it here in Delhi.”
The New Zealand High Commission’s latest cultural diplomacy initiative in India culminated in a memorable showcase of culinary storytelling, helmed by acclaimed chef Sid Sahrawat. As part of the Cultural Diplomacy International Programme (CDIP), supported by New Zealand’s Ministry of Foreign Affairs and Trade and the Ministry of Culture and Heritage, the initiative aims to deepen bilateral ties through the arts, gastronomy, and cultural exchanges.
At the heart of the week-long programme was an exclusive dining experience hosted at CAARA at Ogaan, one of Delhi’s most refined culinary destinations. The evening drew an eclectic mix of guests — diplomats, food industry insiders, cultural collaborators, and media — all united by a shared passion for gastronomy and its power to foster connection.
Chef Sahrawat, an Indian-origin restaurateur based in Auckland, is a leading figure in New Zealand’s fine-dining scene. He is known for his genre-defining establishments including Cassia, Sid at The French Café, and the tandoor-driven Kol, as well as his FMCG venture Cassia at Home. With his roots in India and a culinary philosophy shaped by New Zealand’s terroir, Chef Sahrawat’s visit represented more than just a menu; it was a dialogue between cultures plated with finesse.
The Delhi pop-up featured an inventive modern Indian menu with a New Zealand twist: Hawkes Bay Lamb Chops with Spiced Cream Cheese, Roasted Cauliflower with Korma Sauce and Stracciatella, and a trifle of Kiwifruit and Mango, among others. Each dish reflected Sahrawat’s nuanced approach to flavour: rooted in Indian traditions but expressed with contemporary flair and hyper-local New Zealand ingredients.
Speaking at the event, New Zealand High Commissioner to India Patrick Rata emphasized the significance of cultural exchanges, “Events like these highlight how shared experiences can shape stronger partnerships. Chef Sahrawat’s creations beautifully bring together flavours, techniques and ingredients from New Zealand and India, and connect us in one of the best ways possible – through food!”
Chef Sahrawat’s itinerary also included a showcase at the High Commission, a collaboration with celebrated Indian chef Manish Mehrotra, and a Chef’s Table dinner at CAARA. These engagements served as fertile ground for cross-cultural learning and creative exchange.
In a conversation reflecting on his journey and culinary philosophy, Chef Sahrawat shared on balancing Indian authenticity with New Zealand’s fine-dining expectations, “For me, authenticity isn’t about replication but about honouring the essence of Indian flavours. I preserve the soul of the dish while adapting it through local produce and contemporary techniques.”
On maintaining unique identities across his ventures
“Each restaurant has its own DNA. Kol is all about tandoor and cocktails, while Cassia reimagines Indian food for a modern audience. I have great teams that help channel our collective creativity while keeping each brand distinct,” adds Chef Sahrawat.
On working with local New Zealand ingredients:
“Our producers inspire my cooking every day. Discovering kawakawa, with its peppery note, changed how I think about layering spice. It’s these ingredients that let me innovate Indian flavours in new ways,” opines Chef Sahrawat.
On misconceptions about Indian food:
“There’s a perception that Indian cuisine is heavy and lacks finesse. At Cassia, I challenge that by showing Indian food can be elegant, nuanced, and incredibly diverse,” shares Chef Sahrawat.
On what defines a great restaurant:
“It’s about the experience, the care, the emotion it evokes. Awards matter, but if a guest walks away moved, that’s success.”
On recent inspirations:
“Fermentation has captivated me — especially applying traditional Indian pickle methods to lighter dishes. It adds depth without overwhelming the primary ingredients.”
More than just a meal, the evening encapsulated the evolving narrative of Indian-origin chefs abroad — innovators who use food to build bridges, celebrate heritage, and shape new global culinary identities. With the Cultural Diplomacy International Programme set to continue through 2025, this pop-up was not just a highlight but a harbinger of deeper collaborations between the two nations.
In Chef Sahrawat’s words, “Presenting a menu that reflects both where I come from and where I live has been a fabulous experience. Food is a language of its own, and it’s wonderful to speak it here in Delhi.”
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