Born and raised in Delhi, where food has always been a massive part of everyday culture, chef Sid Chopra studied hospitality at IHM Pusa Delhi and trained at one of Delhi’s top five-star hotels, shaping his kitchen foundation.
At 21, Chopra moved to New Zealand, and over the next two decades, he worked his way up in the hospitality scene, including 14 years as an executive chef at Prego.
“Cooking has always been my way of connecting with people. I became a chef because I wanted to create experiences through food. I love how a meal can tell a story, bring back memories, or introduce you to something new,” said Chopra.
“After travelling to over 40 countries and experiencing different cuisines, at the heart of it all, my true calling has always been to represent Indian cuisine in a way that highlights its diversity and complexity.”
Although Chopra’s inspiration came from many places, its core has been his love for food and the connections it created. His passion for sharing these flavours with people who may never have tasted them led to the birth of GOAT. This newly opened Auckland-based restaurant has showcased the unexplored side of Indian food, focusing on regional dishes and unique flavours.
He said that Indian food was so much more than the popular dishes people knew and had an incredible depth of regional diversity that he was passionate about showcasing.
“Bringing those lesser-known flavours to the table and seeing people's reactions when they experience them for the first time drives me daily as a chef. While many Indian restaurants feature familiar dishes, we aim to surprise and delight our guests with unique flavours and traditional recipes that highlight the diversity of Indian food.”
At GOAT, Chopra has focused on dishes like the Tamatar Chaat from Banaras, Prawn Balchao from Goa, and Khoriko Pork from Nagaland. His goal has been to bring these traditional dishes to a modern dining scene while staying true to their roots.
Other standout dishes include Patra Ni Machi, a Parsi fish dish steamed in banana leaves, and Chingri Malaikari, a rich prawn curry from Bengal that has highlighted coastal cooking.
The theme of GOAT has centred around exploring the untold stories of Indian food. Each dish has reflected regional traditions and unique ingredients like kokum, which added a tangy flavour, alongside various spices that have enriched the menu offerings.
“We aim to take diners on a culinary journey through India, celebrating its diverse cultural heritage and leaving them with new experiences and stories about the flavours they’ve enjoyed.”
Chopra had always considered GOAT but never dared take the big step. His wife and business partner, Monica, encouraged him to pursue it. The turning point was when a colleague, chef Nick Chouhan, at Prego, became available; they could make this vision a reality together.
The build and fit-out of GOAT took about eight weeks. Chopra said watching the space transform and reflecting the restaurant's unique vibe and vision was challenging but rewarding.
From the exposed brick walls to the high ceilings, every detail was carefully considered to create a warm and inviting atmosphere for guests. Chopra designed the fit-out for GOAT himself.
“Creating a space that reflected my vision for the restaurant was rewarding. I worked closely with tradies to help bring my ideas to life and turn them into reality.”
Auckland CBD's dynamic food scene made it an ideal fit for Chopra’s vision of showcasing regional Indian dishes in a modern setting. Plus, being in the heart of the city allowed for the opportunity to reach a broad audience and share the passion for Indian food with as many people as possible.
The location of the restaurant at Wyndham Street was chosen because of its accessibility and vibrant atmosphere, perfect for attracting locals and tourists eager to explore new culinary experiences. The heritage building has a unique charm, with high ceilings and exposed brick walls that create a warm, inviting vibe.
“I wanted GOAT to be where people could quickly gather, enjoy great food, and discover the rich diversity of Indian cuisine. One of my primary goals is to establish GOAT as a go-to destination for regional Indian cuisine in Auckland.”
Chopra is also passionate about mentoring young chefs and sharing his knowledge and experiences.
“Nurturing the next generation of talent is essential for the industry's future.”
As for the future of the hospitality industry, although it has constantly evolved, Chopra has seen a few challenges coming up. A significant one was the increasing pressure to balance sustainability with the rising ingredients costs.
Sourcing high-quality, sustainable products has become more critical to chefs and customers, but it comes at a price. Finding that balance without compromising quality will be essential for restaurants moving forward.
Another ongoing staffing challenge has been finding and retaining skilled talent in a fast-paced environment, especially with the industry facing higher demands. The focus will have to shift to creating work environments that prioritise learning, growth, and well-being to attract and keep the best people engaged.
To those just beginning their hospitality journey, Chopra advised being ready to work hard and start from the bottom since every role teaches something valuable.
“Stay curious and keep learning, whether it’s new techniques or different cuisines. The industry is constantly evolving, so adapting is critical. And remember, hospitality is about people. Focus on creating memorable experiences.”
