Chandni Sahrawat - Cassia at Home
Image Jesse Marsters
We’re sure you all know Sid, the legend behind The French Cafe and KOL. But maybe you don’t know the other half of the Sahrawat team, his amazing wife Chandni. Working the floor, juggling the fam-bam and generally being an overall positive voice in Auckland hospitality, she’s exactly our kind of foodie hero. And, she’s answered our Famous 12 Questions for y’all.
1. Who would your dream dinner guest be and what would you cook for them?
My dream dinner guest would be Nadia Lim, I would love to cook her an Indian feast with Biryani and kebabs and about chat all things food, being a mum and managing several businesses.
2. What’s your most treasured food memory?
I have so many food memories but the best ones are my mum making me bhel puri as an after school snack, it was usually so hot outside and the flavours of Chaat (spicy, sweet, tangy, umami) with puffed rice and crisps just woke up my palate.
3. What are the ingredients or flavours you could not live without?
Chocolate or Chaat. Wake me up in the middle of the night with one of these in your hand and all will be forgiven for either.
4. What is (or what are) your most essential cooking tools?
Essential cooking tools - Thermomix makes my life so easy being a working mum. 5 minutes to make pizza dough, béchamel and pancake batter. The kids can demand mac & cheese and I won’t flinch now.
5. Who are your food heroes/ greatest influences?
Can I say Sid? He first educated me by introducing me to new ingredients when we were dating. I was a vegetarian when I moved to NZ and did not know much about other cuisines and Sid was my first teacher in the culinary world. Also Ottolenghi, I love his recipes, their simplicity and can I say Jamie Oliver because I used to buy his books when I was dating Sid and try and figure out what Sid was talking about, I also admire him for what he has done for educating us about school lunches and eating well on a budget.
6. What are the food trends you most dislike?
Fermentation for the sake of it (I don’t think it works when half the menu has fermented ingredients, makes me bloat), some natural wines, I can’t do orange everything. Give me a nice glass of red wine any day over funky orange.
7. What do you cook when you just can’t be bothered or when time is short?
What we eat when time is short- Maggi Masala (found at Indian grocers) and Cheese toasties. I love my air fryer when I am entertaining or short on time.
8. Name your current favourite cookbooks?
Cookbooks - The Lucky Taco Cookbook by Sarah and Otis Frizzell and I am looking to get my hands on Sam Low’s new cookbook Modern Chinese.
9. What are your best tips, tricks or hacks for entertaining at home?
Get ahead by prepping everything so you can actually enjoy spending time with your guests, enlist help and delegate jobs to others like setting the table. Pick your tableware and serveware ahead of time as well, so you know when something is warm what you will be serving it in. Cheat, nobody needs to know it’s about the time you have with the people you love.
10. Are there any foods you don’t like or don’t eat?
I am squeamish around offal as I grew up a vegetarian and psychologically I can’t eat offal or food that is served on beaks and antlers. I appreciate understanding how and where meat comes from but honestly it’s a psychological barrier for me to eat organs and anything that resembles the animal it came from.
11. Name a favourite destination for food/dining
Singapore as it has a great mix of cheap eats in the Hawker Markets plus Michelin starred restaurants. You never run out of cuisines and options to dine out. Locally we love Apero, it makes us feel like we are in Europe.
12. What’s your ultimate food treat?
Ultimate food treat… cheese toast with gooey oozy cheese and freshly shaved truffles.
