Last night, I had the pleasure of visiting GOAT, a newly opened Indian restaurant in the heart of Auckland’s CBD.
Brought to life by the renowned Chef Sid Chopra, GOAT has redefined Indian cuisine by introducing authentic flavours and ingredients rarely seen outside India.
It’s an ode to the diverse culinary landscape of the Indian subcontinent, showcasing flavours, textures, and dishes from various regions that the mainstream population has yet to experience.
GOAT is not just about food; it’s a culinary experience where each dish tells a story. With over two decades of culinary expertise, owner and chef Sid Chopra and head chef Nick Chouhan have brought an authentic yet innovative approach to the table, celebrating India’s rich gastronomic heritage.
The lovely Monica Arora, Chef Sid’s wife and business partner, added a warm, personal touch to the experience. High school sweethearts, their passion for hospitality truly shone in the service, making all guests feel right at home.
Having tasted various dishes from the menu, each showcased unique regional flavours and ingredients.
Entrees
Paneer Ghee Roast: Paneer, curry leaves, mustard seeds, coconut tomatoes, ghee, and a blend of traditional Indian spices.
This beloved Mangalorean delicacy was a delight. The paneer was incredibly soft, melting in my mouth, and the warmth of the ghee added a comforting richness that instantly transported me to memories of home-cooked meals at my friends’ houses. It was a standout dish, perfect for vegetarians or anyone seeking South Indian magic.
Khoriko Pork: Slow-cooked BBQ pork belly, tandoor pineapple, honey soy, chilli, spring onions, and Naga spices.
Hailing from the Northeastern regions of India, this dish was a bold combination of sweet, savoury, and spicy. The slow-cooked BBQ pork belly had a wonderful smoky flavour, though it was chewy for my taste. The pineapple’s sweetness balanced the spicy kick, reflecting Nagaland’s distinct tastes.
Sides
Garlic Naan: A staple done right. Perfectly crispy yet soft, this garlic naan was a 10/10. No notes, just perfection.
Mains
Laal Maas: Beef short ribs, Rajasthani spices, red chillies, garlic, and a mix of yoghurt and coriander.
A traditional Rajasthani dish known for its fiery flavours, cooked with goat, Chef Sid’s twist with beef was excellent. The short ribs were fall-off-the-bone tender, with spices and garlic perfectly balanced. This was, without a doubt, my favourite dish of the night, and it paired beautifully with the garlic naan.
The GOAT (Champaran): Slow-cooked goat meat, traditional spices, whole garlic, onions, and mustard oil.
The restaurant’s signature dish brought the essence of Bihar to Auckland. Slow-cooked goat meat with traditional spices and garlic created an explosion of rustic, earthy flavours. While I’ve never been a huge fan of goat meat, this dish might have changed my mind—it was that good.
Cocktails
Rasmalai: Vodka, cardamom, almond, garnished with milk crisp and saffron.
This drink was a delightful surprise. It transformed a beloved Indian dessert into a creamy, cardamom-infused cocktail. Smooth vodka and a touch of almond gave it an indulgent edge, making it the perfect end to the meal.
Kala Khatta: Jamuns (local Java plums), cumin powder, salt, pepper, lemon juice, soda.
This cocktail transported me back to the beaches of Bombay, reminding me of the kala khatta ice gola I used to love having every Sunday as a kid. It was nostalgic, refreshing, and packed with flavour.
GOAT has offered an unforgettable journey through the flavours of India, expertly curated by Chef Sid Chopra and his talented team. The restaurant was also highly accommodating to dietary restrictions and allergy-friendly, ensuring every guest could enjoy without concern.
Everything on the menu has been crafted with care and authenticity, from the vibrant spices to the creative cocktails. Whether you’re a fan of Indian cuisine or someone looking to explore its lesser-known regional flavours, GOAT is a must-visit in Auckland.
