Housed within a heritage space on Wyndham Street in the heart of Auckland CBD, GOAT by Sid Chopra is a chef-led regional Indian restaurant dedicated to exploring India's less-travelled culinary landscape. Founded by Chef-Owner Sid Chopra—born and raised in Delhi, with decades of experience including a notable tenure as Executive Chef at Prego—GOAT brings forward dishes rarely seen outside their native regions, highlighting deep culinary traditions rather than familiar takeaway staples.
The kitchen is run alongside Head Chef Nick (formerly of Prego, Blue Breeze Inn, and Woodpecker Hill), while front-of-house operations are directed by General Manager Monica Arora, whose hospitality background includes luxury service with Qatar Airways and The Imperial, New Delhi. Across both à la carte dining and curated multi-course journeys like 'Leave it to the GOAT', the restaurant focuses on honest flavours, heritage cooking techniques, and regional authenticity.
Since opening, GOAT has garnered critical acclaim, earning a Bib Gourmand in the MICHELIN Guide 2026, Two Hats in the Cuisine Good Food Guide 2026, and back-to-back Iconic Auckland Eats awards in 2025 and 2026 for its signature Champaran.
For decades, dining out for Indian cuisine in New Zealand often meant navigating a familiar, narrow band of popular dishes. At GOAT by Sid Chopra, situated on Wyndham Street in Auckland CBD, that narrative is intentionally dismantled. Instead of treating India as a single culinary monolith, Chef-Owner Sid Chopra and his team take diners on an intentional, region-by-region culinary exploration across India’s lesser-known corners.
Set inside a heritage space with character and warmth, GOAT represents a concept Chopra developed over more than ten years. Born and raised in Delhi, Chopra moved to New Zealand at age 21, working his way through high-profile kitchens before spending a prolonged tenure as Executive Chef at Ponsonby institution Prego. At GOAT, he channels this classical technique and deep culinary heritage into uncompromised regional recipes.
The culinary philosophy behind GOAT centres on honesty and regional fidelity. Dishes are sourced directly from specific culinary traditions—from street food stalls to royal court kitchens and regional home tables—with their origins clearly acknowledged.
Headlining the savoury menu is THE GOAT Champaran, a rustic preparation from Bihar that has earned back-to-back honours in Auckland’s Iconic Eats awards. Slow-cooked in mustard oil, whole garlic cloves, and green chillies, it showcases depth and patience. From the north, the menu highlights dishes like Nihari Gosht, an overnight-braised Old Delhi lamb curry with bone marrow richness, and Tabak Maaz, tender lamb ribs crisped in pure ghee following Kashmiri Wazwan custom.
Other corners of the subcontinent find representation in plates like Khorika Pork—a smoky dish originating from the hills of Nagaland accented with tandoori pineapple and sesame soy—and Chingri Malaikari, a gentle Bengali coastal prawn curry enriched with coconut milk. In each instance, spices are balanced to highlight authenticity rather than toned down for convenience.
The dining room operates under the guidance of General Manager Monica Arora, whose career encompasses luxury hospitality with Qatar Airways and The Imperial in New Delhi. Together with Head Chef Nick, formerly Senior Sous Chef at Prego, the front and back of house deliver an experience that balances fine-dining precision with genuine warmth.
Guests looking for an immersive experience can opt for 'Leave it to the GOAT', a four-course tasting menu curated by the kitchen as a blind journey across varied regional styles. The culinary execution and unique point of view have garnered significant recognition, including Two Hats in the Cuisine Good Food Guide 2026 and a Bib Gourmand in the 2026 MICHELIN Guide for New Zealand.