close button

Cassia

Cassia

May 25, 2016 Restaurants

Click here for the Metro Top 50 Restaurants for 2017

 

What makes it special? Impeccably cooked Indian food served with panache in a warmly inviting bunker-like restaurant.

Behind the scenes: Is gin and tonic Indian? At Cassia , they’re in on the joke, with a long list of g&ts, each made with different gin, tonic and botanicals. In a restaurant where the pani puri, a mouthful at a time, are bombalicious. Where the lamb chops are almost unbearably succulent, and the pork vindaloo, made with apple and ginger, is utterly unlike what you might expect. Cassia is a concrete bunker with a low ceiling, made luxurious with glimmering lights, very comfortable seating and secluded nooks. It’s the labour of owner/chef Sid Sahrawat’s heart, and when you walk in it’s like discovering something no one else knew about. A very special place.

A favourite dish: Tandoori fish with dry korma, smoked yoghurt and pickled cucumber.

What it offers: Shared-plate options / Fixed-price meals including business lunch / Degustation option / Good for vegetarians / Free-range chicken and/or pork / Private room seats 16 / Semi-private areas / Takes large groups / Bar / Good cocktails / Craft beer selection
 

Smart Dining
Bookings: Yes
Price: $$
Seats: 75
Chef: Sid Sahrawat, executive chef; Lesley Chandra, head chef
Hours: Lunch Wed-Fri; Dinner Tue-Sat.

Supreme Winner; Winner, Best Smart-Dining Restaurant; Finalists, Restaurateurs of the Year: Sid Sahrawat and Chand Sahrawat; Finalist, Best Chef: Sid Sahrawat; Finalist, Best Service; Finalist, Best Bar; Finalist, Best Wine List

5 Fort Lane. Ph 379-9702, cassiarestaurant.co.nz

See how we review

Latest

Latest issue shadow

Metro N°441 is Out Now.

It’s our annual, inflation-busting ‘Where to Eat for Less Than $25’ list (with thanks to Uber Eats) issue! PLUS the Summer Books Special and the Auckland Property Report Card (with thanks to Barfoot and Thompson). Also, Sir Bob Harvey looks into the missing treasures in our museums and talks to Jacqui Knight about monarch butterflies. AND NOT ONLY THAT: Emil Scheffmann looks into our secondary art market, Matthew Hooton and Morgan Godfery look into the new government, Jamie Wall into the tennis, Hana Pera Aoake into the Māori response to the war in Palestine and Abby Howells into being the lion in the Wizard of Oz. We also find the 10 Best Bakeries in Auckland, a great recipe for a Japanese Breakfast and the king of the supermarket pasta brands. All this and much, much more.

Buy the latest issue