Saransh Goila’s first taste of television success began when he won a spot on the show Food Food Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. He was the host of the TV Show Roti Rasta aur India – an Indian food travelogue show – and Healthy Fridge on Food Food channel. He is fondly called as India’s own “Sadak Chef” and has had a reputation of keeping up with his vision of showcasing Indian food on a global platform. His delicious Butter Chicken is particularly famous, so much so that it’s now known as ‘Koyla Goila Butter Chicken’. Saransh’s philosophy is to preserve traditional Indian cooking techniques and food and give it a modern look and character so it is easily accepted by the youth.
Bindiya Chotrani in conversation with India’s youngest Celebrity Chef and Limca Book of records holder Saransh Goila about his love for contemporary Indian food spiked with age-old traditional Indian twists.
Where do you draw your inspiration from?
I’ve seen my dad and granddad work really hard to achieve what they have and as a result I am where I am. So I draw a lot of inspiration from the passion they’ve shown in their lives to help me live my dreams. So it drives me to prove them right and do justice to their hard work. Apart from that in the culinary field, always looked up to Chef Sanjeev Kapoor… a man full of knowledge and entrepreneurial skills.
What has your journey on television, as a columnist with Discover India and as a chef at fine-dining restaurants been like?
According to some “I’ve been lucky” to have so much in so less time. Well I won’t deny that, god has been kind but it makes me work doubly hard. I hardly get time to relax, stop and breathe, as there are so many expectations to fulfil. I have always believed “The journey travelled is more beautiful than the destination reached” So apart from time constraints this journey until now has been brilliant. From being a next door chef to have my own Tv show, book and soon a restaurant, is more than a dream come true. It’s like Charlie getting a chance to visit the Chocolate factory everyday.
How did ‘The Spice Traveller’ happen? What should one expect from the show?
Digital is the future is what I was told by a friend two years ago. This year I decided to take it seriously and so The Spice Traveller happened. One Digital which is a multi channel YouTube network helped me open my own Youtube channel this year and agreed to produce India’s first online only food and travel show. Visit Britain loved the idea and agreed to partner with us on the project which made the show possible and feasible.
You’ll learn how to make cheddar cheese, how to prepare a grouse, how to smoke salmon, and where all to travel to eat in UK. Viewers can expect to see some mouth-watering experiences starting with Indian Cocktail recipes being shared at 35,000 feet up in the air. The Spice traveller will mostly feature experiences specifically curated by me, keeping in mind the young Indian travellers. From visits to Michelin star restaurants, to the classic fish & chips countdown, the best bars, exciting vegetarian food options and so much more, first edition of The Spice Traveller will be the most fun and comprehensive guide for travellers planning a trip to the Great Britain.
The Digisodes started airing from Monday, 22nd September, 2014 and new digisodes are posted every Monday and Thursday.
Your three favourite ingredients to cook with?
Tomatoes, Ghee and Garlic
One chef who inspires you
Jamie Oliver. He is a chef star in the true sense.
Your opinion on food critics
Haha. That’s a tricky one for a Chef, especially with all the social media rounds this topic is doing. Well I know some great food bloggers and critics.. I respect them, I am friends with them and the community has only grown. Though in the past year or so there has been an influx of people who criticize food without authority, the numbers are just too much. Suddenly everybody has found their inner calling and wants to be an Anton Ego – Food critique (Ratatouille) I think there has to be an organisation/body who now starts certifying or rating critics on their experience and food critiquing skills. There are courses in Europe that one must attend before they decide to become a food critique. A thorough study of the subject is almost a pre requisite. I think it’s time we started applying these guidelines In India as well.
Your favourite dish from the contemporary Indian cuisine
Spaghetti Moily – Just love the combination of a Kerala curry with parmesan.
What was it like to have been featured on the Limca book of records?
It felt like I’ve achieved something. Almost as if I got stamped. Sometimes success has no measurement, i guess this gives me a sense of accomplishment. Not to forget, when I heard about it.. I jumped with Joy! I must thank RJ Lokesh Dharmani my dear friend who actually made this possible, he felt that this Indian food Journey was worthy of being covered by a record book. 🙂
What inspired dishes like the Pesto Golgappa, Oreos kePakode, Bacon Paratha and Tindli Risotto?
These dishes are a result of me meeting different people all the time and understanding their tastebuds. They all are inspired by what today’s generation desires. Some fusion, some modern and some just fun. I like breaking rules when it comes to food, sometimes I fail but mostly I pass.
If you could share with us your secret recipe of the ‘KoylaGoila Butter Chicken’.
Let me share a small secret with you. By the time this year ends, the Goila Butter Chicken will be available in Mumbai for you to eat.