Be in to Win a Cassia at Home Gift Pack!

Find out how you could be in to WIN a Cassia at Home Gift Pack valued at $200!
Fans of restaurateur Sid Sahrawat’s at-home curry sauce range, Cassia at Home, have more options for whipping up a quick, impressive dinner, with the addition of a delicious new Madras simmer sauce to the line-up.

The Cassia at Home Madras simmer sauce is the fourth sauce in the range, joining the Korma, Makhani, and Karahi sauces that initially launched in late 2020.
The range is the brainchild of chef Sid Sahrawat and takes its name from his award-winning contemporary Indian restaurant Cassia, in Auckland.
The Cassia at Home sauces are simmer sauces that offer easy ways to create a tasty and healthy meal. Home chefs can simply cook their favourite vegetables, fish, meat, or plant protein, then add the sauce to the pan, bringing the flavours of Cassia to their own kitchen.
Named after the city of Madras (now called Chennai), located in Southern India, the Cassia at Home Madras sauce is made using Sahrawat’s own recipe and is a moreish blend of coconut milk, curry leaves, and mustard seeds in a medium spicy tomato-based sauce.
The Cassia at Home Madras curry sauce (RRP $12.99 for a 500 ml jar) has no added colours or artificial flavours, gluten- and nut-free.
Cassia at Home is an independently owned New Zealand business. The sauces are now made in India, close to the source of the spices and the other authentic ingredients that underpin the Cassia recipes.
The Cassia at Home Gift Pack includes:
- Four pack of Cassia at Home Sauces - RRP $48.00
- Cassia at Home Spice Blends Kit - RRP $45.00
- Cassia at Home Essential Spices Kit - RRP $99.00
For your chance to win the new simmer sauce, along with the full Cassia at Home collection, enter below!



latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

