Bridging cultures through cuisine: Chef Sid Sahrawat serves New Zealand dishes with an Indian twist
Indian cuisine is known for its rich, spicy, and aromatic dishes, incorporating spices like turmeric, cumin, and chilli. On the other hand, New Zealand cuisine is heavily influenced by European traditions, celebrating the freshness of seasonal ingredients, with a particular focus on seafood, lamb, and goat cheese.
Bridging these two diverse culinary cultures is Chef Sid Sahrawat, an Indian-born chef whose journey is as flavourful as the dishes he creates. He spent his early years experimenting and cooking in the Middle East, where the lack of fresh local produce due to its weather conditions often restricted the kitchen experience. Due to this, Sahrawat moved to New Zealand, a land known for its seafood, lush vegetables, and premium lambs.
The chef has used his Indian touch and the roots of the land where he works and has crafted a menu that marries the bold Indian flavours with the ingredients of New Zealand, serving Indian-New Zealand dishes but with an Indian twist. His latest culinary show at CAARA, Dhan Mill, New Delhi presented a menu featuring cool summery dishes, serving a refreshing plate for the hot Indian summer while staying true to the New Zealand spirit.
Chef Sahrawat remarked, “I’m excited to present a menu that reflects where I come from and the place I now call home. Working with the talented chefs and food experts here, revisiting Indian flavours, and showcasing New Zealand’s incredible produce has been a fabulous experience.”
The menu featured the famous Indian snack, Pani Puri, which was served with smashed chilli and avocado, and also with a fusion of potato, chickpea, and mint, blending both cuisines together. Goat cheese and corn peas pao was a perfect bite as it had the cheese from the foreign land and the chilli gave the perfect burn to the Indian spice-loving taste buds. Paneer gunpowder kulcha served with coconut and curry leaves was the highlight of the canapés.
The menu did not forget to add the famous New Zealand lamb and served it with spiced cream cheese. The main course included roasted cauliflower in korma sauce and stracciatella, mixed mushroom with green chilli cream and enoki served with lemon rice and India's famous naan. For the non-vegetarian lovers, Tandoori chicken in lababdar sauce with a mix of fenugreek and daikon was included.
A trifle of kiwifruit and mango told the story of changing weather as well as the cultural amalgamation of both countries. Apple tart with butterscotch and cumin, as well as the raspberry, mascarpone, and cardamom layered cake, were the perfect end to the evening. The chef highlighted that he kept the rising temperature in mind while crafting the menu and avoided any hot desserts.
The drinks that were served were not only tangy but refreshing as well, including Kiwi Mango Mimosa, Kiwi Sunshine Zest, and Kiwi Cool Summer. Mimosa was also the chef's favourite, paired with the Pani Puri.
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