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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.
Indian Express
01-05-2025
- Entertainment
- Indian Express
Saransh Goila reveals dirty secrets of adulterated chicken, admits injecting birds with growth hormones is wrong: ‘As a consumer, you should…'
Chef Saransh Goila, who rose to fame after winning the cooking reality show Food Food Maha Challenge, opened up about harmful practices in the food industry. Saransh admitted that chicken is injected with growth hormones to speed up production, and added that the same practices are conducted with vegetables as well. His statements come in the aftermath of a controversy around the use of alleged fake paneer in popular restaurants, including the Gauri Khan-owned Torii in Mumbai. Appearing on the Aleena Dissects YouTube channel, Saransh was asked about adulterated chicken, and he said, 'The topic of chicken and meat farming is a large problem for us, overall. I don't want to deviate from the topic, but this happens even to vegetables. The problem is that we want everything faster, and we're putting too much pressure on the planet. There are too many people in this world, and we ruined farming practices ages ago, whether it's animals or plants. I wanted to be a biotechnologist, and I find all this very interesting.' ARTICLE CONTINUES BELOW VIDEO He said that alternatives to meat should be entertained, as the planet can only take so much pressure. 'We add pressure on the supply chain, we add pressure on the farmers, we add pressure on animal husbandry. Because we want everything quicker, we end up injecting hormones to manipulate the growth of a chicken so that it can go on the market. In this day and age, if you want pesticide-free food, hormone-free food, then you have to spend two or three times more. Most of our ailments are a result of this. Air, water, food, nothing is clean,' he said. Noting the importance of being an aware consumer, he continued, 'In the future, if we want to replace chicken with a lab-grown protein or any other alternative, we should all be open to the idea. But, in the process, we shouldn't repeat the same mistakes to grow that industry… The industry is becoming very strict, which means that there are government policies… It's already happening. You have to announce on your label if you are giving too many antibiotics to chickens, or too many hormones. As a consumer, you should read labels. No meat production unit can get away with it any more.' He concluded, 'Antibiotics will always be needed for chicken production, because what happens when one chicken falls sick? All of them fall sick. Over-feeding is where the problem is. Using growth hormones is wrong.' Some weeks ago, a food influencer posted a video alleging that Gauri Khan's restaurant uses fake paneer in their dishes. He attempted an iodine test on a dish, and claimed to have proven the paneer's impurity. The restaurant responded to the allegations, and said in a statement, 'The iodine test reflects the presence of starch, not the authenticity of the paneer. As the dish contains soy-based ingredients, this reaction is expected. We stand by the purity of our paneer and the integrity of our ingredients at Torii.' Saransh Goila is the co-founder of the Goila Butter Chicken restaurant chain. He also appeared on MasterChef Australia, where he presented contestants with a pressure test to replicate his butter chicken recipe. He said that the show greatly impacted both his brand and his popularity.
NDTV
21-04-2025
- Entertainment
- NDTV
How A US Visa Rejection In 2011 Changed Chef Saransh Goila's Life: "I Was Jobless"
US visa rejections have been making headlines, sparking concerns among travellers and applicants. A visa rejection can occur due to various reasons, including insufficient documentation, ineligibility under US immigration laws, security concerns, previous immigration violations, or health issues. Recently, celebrity chef Saransh Goila shared a video on how his US visa was rejected in June 2011. He had planned to use his savings to travel to Los Angeles and pursue opportunities with the Food Network. His US visa rejection left him shattered, especially following multiple setbacks in Mumbai. However, reflecting on the incident, the chef remarked that the rejection made him who he is today. "I wanted to merge my passion for cooking and acting. I was shattered when this last attempt to live my dream was rejected (after having already faced multiple rejections in Mumbai in 2010)," the chef wrote in the caption of the video. The clip also showcased a delicious recipe. Watch the video here: View this post on Instagram A post shared by Saransh Goila (@saranshgoila) For Mr Goila, the US visa rejection proved to be a blessing in disguise. A month later, he received an unexpected call from the Food Food TV channel for an audition, which turned out to be life-changing. He was shortlisted for the Mahachallenge show, went on to win it, and met his idol, Chef Sanjeev Kapoor. This opportunity led to him becoming the first winner of the Food Food Maha Challenge in 2011, a show hosted by Kapoor and Madhuri Dixit. Winning the show transformed his fortunes. Ironically, he was later invited to the US to represent young Indian chefs, and during his second visa application, the consular officer expressed confusion over his initial rejection. The officer even showed interest in learning about Indian cuisine. Mr Goila reflected that if he had gone to the US earlier, his life might have unfolded differently. Instead, the rejection led him to where he is today, and he credits it with shaping his current success. "I wish I could explain to him that life had happened to me. If I had gone earlier to the US, who knows, I might have struggled all my life. My rejection made me who I am today. This is Arbhi tuk canape that I made for a demo in New York to showcase how beautiful Indian cuisine is. I would not change a single thing about this journey because if you dare to dream, life will happen to you," he wrote, concluding the post. The inspiring story has gone viral on Instagram, garnering hundreds of comments from users who appreciated his journey and the unexpected turn of events that led to his success. One user wrote, "My Schengen visa got rejected, and this reel came up, so I would like to take this perspective up." Another commented, "Very well said, Saransh. Your last sentence says it all. Good luck in all your future endeavours. Be at it. God speed." A third said, "Truly by the quote - the universe has a better plan than yours."
