From Not Butter Chicken to Deliciously Creamy Indian Mushrooms at Cassia
BY JENNY JUNG
Come dine with us at Cassia: one of SkyCity’s favourite modern Indian restaurants.
05 JAN - 2025
A night at Cassia means good food, great drinks and modern Indian flavours.
Cassia is a modern Indian fine dining restaurant located along Federal Street, in the vibrant SkyCity restaurant district of central Auckland. Under the stewardship of Sid and Chand Sahrawat, Cassia reimagines Indian cuisine through a contemporary lens. For anyone sceptical of elevated takes on ethnic cuisine, Cassia stays grounded in cultural roots while embracing modern flavour profiles and time-honoured techniques.
I’ve dined at a few of Sid’s restaurants now, Cassia being my third, and every time, the experience has been a standout. So it was especially exciting to try a menu that draws more directly from his heritage with dishes that feel much more personal.
North-East Mezcal.
Beef Short Rib, Mushroom Cafreal, Lions Mane.
Bites:
Cassia’s Small Bites section offers exactly what the name promises: single-serve morsels that pack serious flavour. They’re not designed for sharing (except for the Kulcha), but they make for an ideal appetiser that doesn’t fill you up before the rest of your meal. Best of all, there’s no need to reach a group consensus. If something catches your eye, you can just order it for yourself!
On this night, we kicked things off with the Pani Puri which is a classic Indian snack: crisp, clean and bursting with tangy flavour in one sharp bite. The Crab and Crayfish Cones were a standout for me. Creamy, salty and encased in a crunchy shell. Yum. They delivered that perfect hit of richness and texture that left me wishing they came in a set of six.
The Beef and Ghost Chilli Fritter was... fine. Tasty, sure, but nothing particularly groundbreaking. It was giving classic croquette energy, minus the potato. Comforting, but a little expected. I would have loved to get the Tandoori Chicken Taco for something a little more flavourful.
Crayfish Cones, Goat Cheese and Corn Pao, Beef and Ghost Chilli Fritter.
Indian Fried Chicken > Korean Fried Chicken
If I had it my way, I would’ve ordered everything in the bites and small dishes section on the menu as I am an appetiser girl through and through. But I knew the mains were going to be strong in their own right, so I restrained myself and went with three: the famous Cassia Fried Chicken, the Tandoori Fish and the Eggplant.
The Fried Chicken did not disappoint. Made with meat from the thighs, it was juicy and full of flavour, wrapped in a thin, crisp coating that gave just the right amount of crunch.
Cassia Fried Chicken.
Other Small Dishes
The Tandoori Fish was a true standout. Served with pickled radish, a crunchy garnish and a cabbage slaw with an Indian twist, it struck a perfect balance between richness and freshness.
The Eggplant was a personal miss, though I’ll admit I’m biased because I don’t usually love eggplant. That said, even I could appreciate the depth of flavour and textures in this dish. The sauce was tangy, spicy and lightly sweet, and the pickled veg on the side added a brightness I really enjoyed. For an eggplant sceptic, it was still a solid bite.
Tandoori fish, Ginger Tamarind Chutney, Rechado, Daikon.
Not Butter Chicken
From the mains, the Delhi Duck was an absolute standout. Served in a pool of rich, velvety makhani sauce–think butter chicken, but better–the dish felt familiar yet elevated. The duck itself was perfectly cooked, tender with just the right amount of richness to hold its own against the sweetness of the sauce. Paired with rice and naan to soak it all up, this was comfort food at its most refined.
Delhi Duck, Makhani, Kumara, Lychee.
Truffle Season!
Next up: the Mixed Mushrooms, served with a green chilli cream that was rich, decadent and spicy. It gave creamy Indian mushroom energy, but balanced with that spicy green chilli. Since it’s currently truffle season, we were treated to a generous mountain of shaved truffle on top, which added an earthy umami depth that made the dish feel even more indulgent. Every bite was silky, savoury and designed to be scooped up with naan or spooned over rice.
Another strong contender was the Beef Short Rib—it’s served with a mushroom cafreal which is Goan green herb sauce made with coriander, green chilli and warm spices, topped with Lion’s Mane mushroom for an extra layer of texture and depth.
Mixed Mushroom, Green Chilli Cream, Enoki.
All in all, Cassia delivers exactly what you’d hope for in modern Indian fine dining: bold flavours, thoughtful technique and dishes that feel both personal and elevated. The cocktails and wine list match the food’s creativity, with drinks that are as beautiful as they are tasty. It’s the kind of place that reminds you why dining out is an experience worth paying for. Cassia has earned its reputation as one of Auckland’s most exciting restaurants, and I’d happily return in a heartbeat.
RELATED STORIES
GIVEAWAY
SUBSCRIBE
Subscribe to Chatty Chum's mailing list to receive the latest in beauty and lifestyle news, giveaways and the launch of our Editor's Collection boxes.