From India to Aotearoa
Hidden beneath Fort Lane in 2014, Cassia began with a simple question from Sid and Chand Sahrawat: why couldn’t Auckland have Indian food that felt both deeply authentic and boldly contemporary?
What followed helped redefine modern Indian dining in New Zealand.
Cassia quickly became one of Auckland’s most celebrated restaurants, known for combining regional Indian flavours, refined technique, vibrant spice, and warm hospitality in a space that felt intimate, energetic, and unmistakably alive.
After weathering lockdowns, floods, and the closure of its original Fort Lane home, Cassia reopened at SkyCity in 2023 before beginning its next chapter… a new standalone home at 58 Albert Street in Auckland CBD.
While our new restaurant is taking shape, Cassia is currently operating as a limited-time pop-up from Ozone Coffee in Grey Lynn, bringing together the flavours guests know and love with the warmth, energy, and hospitality that have always defined us.
The new restaurant at 58 Albert Street will continue the spirit of the original while evolving into something bigger: a vibrant modern dining room centred around flavour, hospitality, and connection.
Today, Cassia remains rooted in the idea that Indian cuisine can be both comforting and unexpected, rich with memory, layered with spice, and elevated through technique and exceptional New Zealand produce.
Our Team
Sid Sahrawat
One of New Zealand’s most celebrated chefs, Sid Sahrawat is known for pushing culinary boundaries while remaining deeply connected to his Indian heritage.
Born in India and moving to New Zealand in 2000, Sid has become a defining figure in the country’s dining scene through award-winning restaurants including Cassia and The French Café. His cooking combines modern technique with memory, tradition, and a relentless curiosity about flavour.
At Cassia, Sid reimagines the food he grew up eating through the lens of fine dining technique and New Zealand ingredients, from signature lamb chops and delicate seafood dishes to complex curries and inventive desserts.
For Sid, hospitality has always been about more than food alone. It is about generosity, energy, warmth, and creating restaurants that people return to not just for a meal, but for a feeling.
Founder and Executive Chef
Ketan Joshi
Head Chef Ketan Joshi brings a deep understanding of Indian flavours together with a modern culinary approach shaped by some of New Zealand’s leading kitchens.
At Cassia, Ketan leads the kitchen team with a focus on precision, creativity, and consistency while staying true to the restaurant’s signature style — bold spice, layered flavour, and beautifully balanced dishes designed to share.
Working closely alongside Sid Sahrawat, Ketan continues to evolve the menu while honouring the dishes that have become Cassia classics.
Head Chef
General ManagerMatthew Aitchison
Matthew Aitchison has been part of the Cassia story since the beginning and is widely respected as one of Auckland’s most polished front-of-house professionals.
Before joining Cassia, Matthew built his reputation at acclaimed restaurants including The French Café and Masu. Known for creating service that feels refined without ever becoming formal, he helped shape the relaxed yet detail-driven style that became synonymous with Cassia from its earliest days.
At Cassia, Matthew oversees the guest experience, operations, and service culture across both the pop-up and upcoming permanent venue, ensuring every table feels equally cared for, whether it’s a long celebratory dinner, a quick cocktail, or a private dining event.