3 min read
Sid Sahrawat, the chef behind Cassia and The French Café, joins Woop for a four-week collaboration - sharing exclusive recipes inspired by his restaurants and the stories behind his career.
We're excited to partner with New Zealand's most renowned chefs, Sid Sahrawat, for an exclusive collaboration with Woop!
Over the next four weeks, Sid's specially crafted recipes will be featured on our menu, bringing his dishes inspired by Cassia and The French Café straight to your kitchen.
We sat down with Sid to talk about his passion for cooking, his career highlights, and his new dishes available exclusively at Woop.
Over the next four weeks, Sid Sahrawat's recipes are featured on the Woop menu.
Tell us a little bit about yourself?
I grew up in Chandigarh, India, and later studied hospitality in Chennai. I originally imagined myself working in hotel management, something glamourous like a front desk role but during my diploma, I rotated through the kitchen and instantly knew I had found my passion.
Cooking gave me a place to channel creativity while embracing the consistency and discipline a kitchen demands. My career took me from the Hyatt in Muscat to New Zealand, where I first cooked Italian at Toto's and Non Solo Pizza before finding my own culinary path. I worked at The Grove before starting my own restaurants with my wife, Chand, in 2009, and haven't looked back.
What is the future of cooking?
For me, the future lies in championing more New Zealand ingredients and continually developing new concepts for the Cassia and The French Café menu.
I hope to expand Cassia and Cassia at Home internationally. I also see the industry moving toward more holistic workplaces, spaces that nurture long-term talent by caring for staff development beyond culinary skills, including well-being and interpersonal relationships.
Do you have a food philosophy?
I believe in seasonality and respecting both the bounty of nature and the work of our suppliers. I lean into unique combinations where texture and temperature are carefully balanced to create dishes that guests remember and want to come back for.
What are some of your favourite ingredients to cook with?
Jerusalem artichokes, sweet corn, truffles, aged duck, and New Zealand beef.
Tell us about your Woop dishes?
My favourite sauce on the Cassia menu is this chilli cream, flavourful rather than hot. The mushroom rice is a nod to an Indian pulao, and I wanted to highlight New Zealand seafood, especially since we live in a country surrounded by water.
Delivered on 19th/20th July
This showcases beautiful New Zealand lamb paired with my love for Indian cuisine. The korma sauce is a favourite at Cassia. It pairs beautifully with crunchy potatoes and it adds warmth, nostalgia, and indulgence to the plate.
Delivered on 26th/27th July
I love black garlic for its umami and caramelised depth. Chicken is such a versatile protein and approachable for even novice cooks; the black garlic sauce brings a layer of elegance and richness to the dish.
Delivered on the 2nd/3rd August
What are your top 3 career highlights?
What's your pet peeve in the kitchen?
Staff slamming fridge doors - it's loud, distracting, and shows a lack of respect for the equipment.
Why do you think people should try WOOP?
WOOP gives home cooks the chance to experience gourmet meals with pre-prepared ingredients that save time while still delivering great results.
Favourite international cuisine?
Thai. I worked at Anise in Wellington early in my career and fell in love with the vibrant flavours and fresh ingredients.
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