Latest news with #ButterChicken
India Today
19-05-2025
- Entertainment
- India Today
Indian-origin contestant's Raj Kachori impresses MasterChef Australia judges. Watch
After Aslam's Butter Chicken, MasterChef Australia'' contestant Depinder Chhibber's Raj Kachori wowed the judges. So much so that judge Sofia Levin said, "If Raj Kachori is the king of street food, you're the queen."If you've followed MasterChef Australia over the years, you'll likely remember Depinder, who impressed the judges with her Indian meal — Chhole, Kadhai Paneer, Gobhi Paratha, Bhindi Fry, Stir Fried Rice, and a pickle made from her grandma's special recipe. She was part of MasterChef Australia Season 13. advertisementThis time, she shared a piece of her childhood by plating the popular Indian street food, Raj Kachori. As she served the dish to the judges, Depinder called it a special moment, saying, "because this dish captures my childhood." As Depinder assembled her Raj Kachori with spiced potatoes, chickpeas, spiced yogurt with vara, and chutneys, the judges were heard saying, "I'm salivating, fixated."Along with the food, the contestant also served the memories attached to this lip-smacking street food. Speaking about it, Depinder became emotional. "I don't know why I'm crying. I've had this all my life. I used to get the whole thing. My mum and dad were like, 'Dude, you're not going to be able to eat this by yourself.' I'd say, 'I will,' but I never could finish it," she shared, as the dish transported her back in time. View this post on Instagram A post shared by MasterChef Australia (@masterchefau)As the judges tried the Raj Kachori, Depinder eagerly awaited their reactions. Chef Andy Allen enjoyed the street food, commenting, "There's just so much going on. And it works seamlessly, all of your senses are going wild. I can only explain it in looks, taste, and texture. It reminds me of how I describe India - seamlessly chaotic."Must Watch
Hans India
15-05-2025
- Entertainment
- Hans India
Punjabi Zaika Utsav brings the flavours of Punjab
Novotel Vijayawada Varun hosted the Punjabi Zaika Utsav, a vibrant 10-day festival celebrating the bold and hearty flavours of Punjabi cuisine. Held at the hotel's Food Exchange restaurant, the festival runs until May 18, 2025, offering guests an immersive experience of North India's culinary richness. Curated by Chef Smruti Ranjan Das, the menu features Punjabi classics like Butter Chicken, Dal Makhani, Chole Bhature, and Amritsari Kulcha, crafted using traditional cooking methods. The ambience reflects Punjab's festive charm with themed décor and live folk music performances each evening.
Indian Express
15-05-2025
- Entertainment
- Indian Express
Chef Saransh Goila on his journey, serving butter chicken to David Beckham, and dreams of cooking for Shah Rukh Khan
Popularly known as the butter chicken chef, Saransh Goila is a name synonymous with reinvention, resilience and smoky, flavour-packed food. But the founder of the wildly popular Goila Butter Chicken chain confesses that the dish that made him famous wasn't even his favourite. 'It was born out of demand, not personal preference,' he said. Now, the chef is making global headlines again as his brand becomes the first Indian food label to launch at an English Premier League club. In an exclusive conversation with Goila talks about cooking for David Beckham, dreaming of feeding Shah Rukh Khan, the early days of self-doubt, and the time he accidentally salted his phirni instead of sweetening it. Read the edited excerpts below: Saransh Goila: My love for food began at 12, inspired by my grandfather, a passionate hobby cook. I fondly remember watching cooking shows like Khana Khazana with my grandparents and meticulously writing down recipes. That early exposure to food and the joy of cooking really sparked my culinary journey. Saransh Goila: I was 12 when I made about 20 aloo parathas in my home kitchen with my uncle, the night before his wedding. He and I, at midnight, stepped into the kitchen to feed an army of baaratis. Saransh Goila: The house was divided. My dad believed I could do well in a hospitality course, but mom felt I wouldn't cope coming from a vegetarian home. She hoped I would take up biotechnology. But when I almost topped my class in the first year, her perspective shifted. A post shared by Saransh Goila (@saranshgoila) Saransh Goila: Winning the Food Food Maha Challenge in 2011, hosted by my idol Chef Sanjeev Kapoor and actor Madhuri Dixit Nene, was truly the turning point in my career. That victory brought me national recognition and opened doors to television, recipe development, and eventually, to launching Goila Butter Chicken. My guest appearance on MasterChef Australia — where contestants had to recreate my butter chicken — really took things to the next level. People now recognise me at airports as 'that butter chicken chef'. Saransh Goila: Full of gratitude. I've been at the right place and time, and always believed in destiny. We all have to work hard to achieve anything – money, success, fame, or just giving birth to an idea and seeing it unfold. I won't do anything differently in this journey; the lessons I've learned, the people I've met, and the common love for Indian cuisine that I've shared with people make me feel proud. Saransh Goila: Goila Butter Chicken was actually born out of demand, not personal preference. Although it wasn't my favourite dish initially, my unique, smoky, less creamy version became so popular at my pop-ups that I felt compelled to launch it as a brand. While there's plenty of debate about who invented butter chicken, I focus on its ability to unite people. For me, it's about delivering a version that resonates with people from all walks of life. Saransh Goila: I'm incredibly proud to share that Goila Butter Chicken is one of the first Indian food brands to launch at an English Premier League club. This June, we'll be debuting at Fulham Pier's Riverside Market, which is part of Fulham Football Club's iconic riverside stand at Craven Cottage, the oldest professional football stadium in London. For me, it's a milestone not just for our brand, but for Indian cuisine as a whole, bringing a cult-favorite dish from Mumbai to a global audience in such a vibrant, year-round destination for food, culture, and entertainment. As an avid soccer fan, this launch feels especially meaningful, and I see it as the perfect opportunity to celebrate community and make Indian food even more accessible and celebrated worldwide. Saransh Goila: At Fulham Pier, I wanted to ensure fans get the authentic Goila Butter Chicken experience, but with a twist that fits the match-day vibe. We're serving our signature smoky butter chicken in approachable formats like indulgent butter chicken burgers and all-in-one meal bowls, perfect for enjoying while cheering for Fulham FC. While the core flavours and recipes remain true to what we serve in India, these new formats are designed for convenience and to suit the atmosphere of a football stadium. It's about preserving the essence of our food while introducing innovative ways for fans to enjoy it during matches and events. Saransh Goila: Goila Butter Chicken started as a takeaway-only outlet in Mumbai. Due to losses, we almost shut down our brand during COVID-19 but sailed through somehow. Pre-pandemic, we had 10 kitchens; now, there are 100. Saransh Goila: I have always been a performer, and platforms keep changing or evolving. A decade back, I was called a TV chef; today, some call me a chefluencer or creator. I love mediums where I can communicate with people – print, social media, TV, or radio. I have a voice that I know resonates with so many, and I want to use it to spread the love of our food and community worldwide. Also, not to forget, being a creator in today's world enables you to launch your brands or businesses with your community first. Saransh Goila: I love sharing a variety of fusion and experimental recipes on my social media, many of which aren't served at my outlets. I share all the recipes from my restaurant digitally. For instance, anyone can make Goila Butter Chicken at home. I believe the more you share with the world, the pool of knowledge grows. I also learnt to make a classic butter chicken from my professor. So, recipes shouldn't be kept a secret, they're meant to share happiness. Saransh Goila: We have worked hard to elevate Indian cuisine globally, but there's still room for greater recognition on the world stage. Through international pop-ups and media appearances, I aim to showcase the complexity and diversity of Indian food. We have some incredible Indian chefs within India and outside who are making us proud everywhere. From Chef Vikas Khanna's Bungalow to Chef Prateek Sadhu's Naar, we have so much more to celebrate and spread. The next five years will see Indian food travelling worldwide in several formats, from QSRs to Michelin stars. There is a huge market for both. A post shared by Saransh Goila (@saranshgoila) Saransh Goila: I think I'm most proud of making a Sindhi Kadhi Ramen for my birthday this year – it was one of the most comforting meals I've had in a while. I can never forget that I added a lot of salt to my phirni instead of sugar on Women's Day while doing a demo for 40 women in the audience. I wanted to hide behind that stage when I realised what I had done. Saransh Goila: One of the most memorable moments in my career was when I had the chance to serve my Goila Butter Chicken to David Beckham. I gave him a dabba (a box) of my signature butter chicken to take on his flight back, and it was truly a dream come true. Sharing my version of this dish with someone of his stature was incredibly special. One person I really want to cook for, and with, is Shah Rukh Khan, the legend. His aura is unmatched, and yes, I have heard he loves to be in the kitchen.
Miami Herald
01-05-2025
- Business
- Miami Herald
Trader Joe's has a delicious copycat of a Chipotle favorite
What's your favorite Trader Joe's snack? If you're a Trader Joe's shopper, you probably have one. And there's a good chance some of your favorites are listed among the retailer's annual Customer Choice Awards, where customers rate their favorite foods in 11 categories. Ever snacked on the Chili & Lime Flavored Rolled Corn Tortilla Chips? That was the top overall pick for 2024. Other customer favorites from the most recent awards include the Best Cheese - honors went to Trader Joe's Chevre (goat cheese). Creamy Spinach and Artichoke Dip took the Best Appetizer award, while Butter Chicken with Basmati Rice got Best Lunch/Dinner item. And the list goes on. Don't miss the move: Subscribe to TheStreet's free daily newsletter While grocery shopping isn't all about the snacks and specialty items, plenty of Trader Joe's loyalists are always watching to see which items make it onto the shelves permanently. Image source: Shutterstock The permanent items are mostly staples like eggs, milk, cereal, bread, and the like - but plenty of extra items catch on and appear seasonally or year-round. One thing all these foods have in common is budget-friendly pricing. Trader Joe's, as most shoppers quickly realize, is a small store that carries a fraction of the items found in bigger chains. A mainstream grocer like Safeway typically has more than 30,000 items, while Walmart might have 140,000 (granted, they have lots of items besides groceries). Related: Trader Joe's cracks down on customer problem Trader Joe's has around 4,000 items. The smaller footprint helps them keep prices low, as does the number of private-label items they carry. That said, you'll find an astonishing array of sauces and salsas - more than a dozen at the moment, including one that's very similar to a topping you'll find at Chipotle. Anyone who is a Chipotle fan knows all about the salsa selections. There are three main varieties: the mild pico de gallo, the medium tomatillo green-chili, and the hot tomatillo red-chili. Then there is the corn salsa, that honestly could be an actual side dish. But who needs to DoorDash a Chipotle burrito bowl when you can whip up your own version at home and top it with a Trader Joe's salsa that is every bit as good - or even better, since you can open a jar whenever you have a craving? Related: Target bets on trend consumers never seem willing to pay for The Chipotle corn salsa consists of sweet corn kernels, jalapeno, red onion, cilantro, lime juice, salt, and pepper. The Trader Joe's Corn and Chile Tomato-less Salsa copycat version contains sweet corn, jalapeno, onion, coriander seed (aka cilantro), mustard seed, red bell peppers, and a few other ingredients. Pretty darn close. As with so many Trader Joe's favorites, there is a passionate community of Redditors who just love the stuff. @homefin writes, "It's really good in all ways. We use it on shrimp or fish tacos, nacho topping, scooped with chips, mixed into avocado/guacamole, thrown into salads…." And @datadriven2 says, "Chile & Corn Tomato-less Salsa is my savior. I'd like to know if anyone feels as strongly about [it] as I do. I put it on everything: salad, rice bowls... I've even used it in veggie soup. I can't get enough. Most of my water glasses at home are empty corn salsa jars." If that isn't an endorsement, what is? Related: Veteran fund manager unveils eye-popping S&P 500 forecast The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
NDTV
23-04-2025
- General
- NDTV
From Murgh Makhani To Pav Bhaji, 18 Indian Gravy Dishes Included In Top 100 Stews In The World
A stew, also known as curry, is a gravy-based dish consisting of veggies, meat or fish, slowly cooked in a small amount of liquid, such as tomato paste or coconut milk, among several other options. Stews are filling, comforting and can be paired with rice or bread for a hearty and flavourful meal. Popular food and travel guide TasteAtlas has unveiled the list of the top 100 stews in the world. The rankings were derived from 20,911 real user ratings. Kari Ayam from Malaysia bagged the rank #1 as the best stew in the world. For the unversed, this is a chicken curry made with onions, garlic, ginger, ghee, tomatoes, coconut milk, and spices. At the second spot is Phanaeng Curry (salty-sweet peanut flavour) from Thailand, followed by Dzhash (tomato-based stew with meat or legumes) from Armenia as the 3rd best stew in the world. Murgh Makhani from India, popularly known as Butter Chicken, secured rank #4 in the list. This dish is made with roasted chicken, plenty of spices, and a rich gravy made with cream, tomatoes, and butter. View this post on Instagram A post shared by TasteAtlas (@tasteatlas) Along with Murgh Makhani, 17 more Indian stews secured a spot in this list. Take a look:
