Sid Chopra
Executive Chef at GOAT
Photography by Manja Wachsmuth
Chena Poda in Kataifi
An ode to the rural side of India. Ricotta cheese folded with golden raisins and cashews, baked and then rolled in crisp Kataifi pastry, all finessed with a drizzle of whisky-infused Mānuka Honey.
After creating the pastries, I paired them with rose syrup, passionfruit curd, kokum, pistachios and a touch of The Southerly. Ricotta and honey are a natural pairing, so this was a no-brainer. The floral, smoky sweetness of the honey wrapped the whole dish up in warmth. It felt familiar but reimagined, comforting and elegant.
“It’s the duality of the product that got me. It’s not just honey and it’s not just whisky. It carries complexity but also a surprising finesse. I loved how well it played with spice, dairy and even acidity. It didn’t shy away from bold flavours. It elevated them. The challenge of creating something new was exciting.”
Sid Chopra
Executive Chef
GOAT
Chai & Biscuit Cocktail
Every Indian knows the joy of dunking a biscuit in their chai, it’s pure nostalgia and this cocktail was my liquid version of that memory.
We milk-washed bourbon with cardamom, cinnamon, clove, fennel seed, whisky-infused honey, a pinch of fresh ginger and a Parle-G biscuit foam for an indulgent finish.
“The whisky infusion in the honey made it the perfect bridge between spirit and spice, it gave the drink depth and character, without being overly sweet. Ginger, honey, whisky, and biscuit? Perfection.”
Chai & Biscuit Cocktail
Every Indian knows the joy of dunking a biscuit in their chai, it’s pure nostalgia and this cocktail was my liquid version of that memory.
We milk-washed bourbon with cardamom, cinnamon, clove, fennel seed, whisky-infused honey, a pinch of fresh ginger and a Parle-G biscuit foam for an indulgent finish.
“The whisky infusion in the honey made it the perfect bridge between spirit and spice, it gave the drink depth and character, without being overly sweet. Ginger, honey, whisky, and biscuit? Perfection.”
Beef Malai Pasanda
A rich, comforting dish built around beef rump marinated overnight in cashew cream, warm spices and mozzarella, then finished with caramelised onion, a hit of chilli oil, and a drizzle of The Southerly.
“The luxurious and beautifully textured honey had just the right amount of sweetness to lift the richness, balance the spice and tie in with the smokiness of the meat. It was the stunning missing link.”
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