Win a pack of Sid Sahrawat's Cassia at Home sauces and spice kits
Photography Manja Wachsmuth.
The new Cassia at Home range, by chef Sid Sahrawat includes three flavoursome gluten-free, preservative-free and vegan-friendly sauces and two spice kits. We have two packs including the Cassia at Home Essential Spice pack & Cassia at Home trio of sauces - valued at $141 each - to give away!
New Zealand’s home cooks can now bring the flavours of one of New Zealand’s most celebrated restaurants to their own dinner plates with Cassia at Home by chef Sid Sahrawat.
Sahrawat and the team at his award-winning modern Indian restaurant Cassia have bottled their coveted signature sauces so fans of Indian cuisine can create restaurant-quality curries in their own kitchens – and lap up all the praise from their friends and family.
The new Cassia at Home range includes three flavoursome gluten-free, preservative-free and vegan-friendly sauces: Korma (a beautifully thick, mild sauce made with almonds and cardamom), Makhani (a medium spiced “butter chicken” sauce made with cashews instead of dairy for the ultimate velvety finish), and Karahi (a spicy, tomato-based sauce).
The Cassia at Home range also includes two spice kits, the Essentials Spice Kit and the Spice Blend Kit. The Essentials Spice Kit contains an array of Sid’s favourite vibrant whole, ground and blended spices, along with his definitive guide and tips to using them.
The Spice Blend Kit contains chef Sahrawat’s favourite spice blends used in the Cassia kitchen – garam masala (essential spice mix for those who love to eat and cook Indian food), chaat masala (a staple found at street food vendors across India), and tandoori masala (which is ideal for yoghurt or oil-based marinades and rubs).
Dish has two Cassia at Home prize packs to give away including the Cassia at Home Essential Spice pack & Cassia at Home trio of sauces. Valued at $141 each.
For more information, see cassiarestaurant.co.nz or purchase in store at Farro Fresh.
Cassia
cassiarestaurant.co.nz
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.