“My goal has always been to introduce New Zealanders to a unique side of Indian cuisine,” Sid Chopra tells me of his new venture, a modern Indian eatery nested in the heart of Auckland’s vibrant CBD, “In India, the culinary landscape shifts dramatically from one state to another, and with Goat, I aim to showcase a wide array of flavours from this vast and diverse culinary heritage. It’s about bringing the rich, authentic, and often unexplored flavours of India to the table, offering a dining experience that is both innovative and true to its roots.” And, from what we’ve seen so far, Chopra has met his mark — introducing an exciting new style of Indian food to Auckland’s diverse dining landscape.
At Goat, the experience goes well beyond the food alone — offering a culinary journey that captures the rich diversity and depth of Indian cuisine. “From the moment [our customers] step into Goat, we want them to feel a warm, welcoming atmosphere that reflects the essence of Indian hospitality,” says Chopra, explaining that his goal is to surprise and delight guests with flavours and dishes they may not have encountered before, showcasing the unexplored side of Indian food.
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As such, the dining room is relaxed and inviting, set in a heritage building on Wyndham Street with exposed brick walls and lofty high ceilings — a space as perfectly suited to an intimate meal as it is a convivial dinner with friends.
Chopra’s diverse and extensive experience spans two decades, including a 14-year stint as the Executive Chef at Prego, and the knowledge and insight he brings to this new venture is evident across the board. Travel has also been integral to Chopra’s culinary evolution — the chef having journeyed across India and around the world, immersing himself in diverse culinary traditions and techniques to build on his repertoire. “These experiences have inspired me to bring a unique and lesser-known side of Indian cuisine to my new restaurant, Goat — from India with Love.”
But Goat is far from a one-man-band, and the eatery’s General Manager, Monica Arora, and Head Chef, Nick Kumar, are also both are experts in their respective fields. Arora has a wealth of experience across hospitality and management, while Kumar worked alongside Chopra in the kitchen at Prego, and brings an incredible depth of knowledge across a range of cuisines.
On the food front, you’ll find a diverse, vibrant menu filled with dishes that are both creative and contemporary, yet approachable and authentic, spanning the vastness of India’s varied culinary landscape. According to Chopra, an unmissable menu highlight is the Champaran — a celebrated dish from the region of Bihar, that is a hearty and flavourful preparation of slow-cooked Goat meat, simmered in a blend of spices and onions. “The dish is known for its unique flavours and rich, thick gravy, which is infused with traditional spices like cumin, coriander, and turmeric, along with the freshness of garlic, ginger, and green chilies. Champaran offers a comforting and authentic taste of Bihari cuisine, reflecting the rich culinary traditions of the region,” says the chef.
He adds that, for him, the Chicken Titarpur is a nostalgic dish, dating back to his college days in Delhi. “A cherished favourite from my college days, Chicken Titarpur captures the essence of West Delhi’s vibrant street food scene. This beloved dish features tender chicken pieces simmered in a rich, spicy Makhni gravy made with a blend of aromatic spices, onions, and tomatoes. Each bite evokes memories of college hangouts with friends, offering a comforting taste of Delhi’s irresistible flavours and street food culture.”
The drinks list was imagined to perfectly compliment the epic fare on offer, with a wine list curated by one of New Zealand’s top sommeliers. “The idea was to create a concise and well-rounded selection that features both national and international wines, specifically chosen to complement the flavours of Indian cuisine,” says Chopra, adding that the main focus was enhancing the dining experience, ensuring that each wine pairs beautifully with the diverse and bold flavours on the menu.
There is also an inventive cocktail list, wholly inspired by the vibrant and diverse flavours of India. Each cocktail draws on traditional Indian ingredients, reimagined with a modern twist to complement Goat’s culinary offerings. “Our Tamarind Chilli Margarita blends the tangy richness of tamarind with the refreshing zest of lime, creating a perfect balance of sweet, sour, and spicy notes. It’s a delightful fusion that captures the essence of India’s bold flavours,” Chopra tells me, adding that another standout is the Meetha Paan Cocktail, which reinterprets the classic Indian paan into a sophisticated drink. “This cocktail combines the sweet, aromatic flavours of betel leaf with a subtle mix of spices and a hint of rose, offering a unique and aromatic experience that transports you straight to the streets of India,” he explains.
“At Goat, we aim to create an experience that goes beyond just a meal,” says Chopra, “We want our customers to embark on a culinary journey that captures the rich diversity and depth of Indian cuisine.” With a chic, inviting dining space, a fantastic team at it’s helm, truly delicious food, and a thoughtful drinks offering that goes beyond the traditional to elevate the dining experience, Goat is primed to become one of the city’s go-to dining destinations, and an eatery certainly worthy of a spot on your regular rotation.
Opening hours:
Tuesday — Thursday, 5pm ’til late
Friday — Sunday, 12pm ’til late
Monday, closed
Goat
12 Wyndham Street
Auckland CBD
