Published on November 26th, 2014 | by Ultimate OmNoms0
Cassia – modern Indian dining
Usually when a new Indian eatery opens in the neighbourhood, there isn’t so much attention drawn to it. But when you hear it’s Sid Sahrawat of the famous Sidart restaurant that is the mastermind behind Cassia, there is excited anticipation for what he’ll add to our Auckland food scene.
Instead of the usual butter chicken curries you can eat at your local Masala, the philosophy is a modern twist on traditional Indian flavours using fresh local ingredients. And that is exactly what I experienced.
Onion Kulcha w coriander relish
Being the indecisive diners we are, the bubbly but experienced waitress offered to start us with the onion kulcha. It was soft with flaky layers which we dunked into the coriander relish.
Seared scallops, foie gras, curry leaves, apple, Mooli
These scallops were one of the best I’ve had, being the ultimate melt-in-the-mouth experience that great scallops should have. The apple added a nice touch of crisp texture into the dish and balanced out the richness of the foie gras.
Delhi duck, kumara, lychee, chilli, fresh herbs
The duck was cooked beautifully and fell nicely off the bone. Whilst I’m not a spicy eater, I loved the fragrant heat of the curry and battled the burn with mouthfuls of white rice. The lychee was a nice addition to the dish and always surprised me whenever I felt the pop of sweetness mixed with the gravy.
Lychee Sour – Four Pillars gin, lychee gel, fresh lemon juice & citrus bitters.
With the curry being so hot for a weak spicy eater like me, I opted for one of the cocktails to distract my tongue. Lychee is a recurring motif on the menu and with a love for this tropical fruit, it was an instant attraction. It was as good as it promised to be, with the gin quite strong.
Cassia is a beautiful place for a night out. Following the industrial casual chic trend, the overhanging lights gives it a mysterious ambiance to the low ceiling. As slow eaters, not once did we feel hurried to leave and we enjoyed bright conversations with the staff. The food was aromatic and presentation was flawless. While you do pay more than your average $10 butter chicken, the quality of fresh ingredients doesn’t come cheap. I’d recommend going with an open mind and be ready to try some flavour combinations you’d never have thought of!
5 Fort Lane, Auckland CBD
Phone: (09) 379 9702