Chef’s butter chicken tales!
Chef Saransh Goila released his book India on a platter in Bengaluru this week
By : namita gupta
Update: 2015-08-13 00:46 GMT
100 Days, 25 states, 20,000 kms on the road and one chef. Chef Saransh Goila takes us on a culinary journey through rural India, meeting local foodies, learning about their cuisine and creating meals using the tips he learned. An inspiration to all the aspiring chefs of India, Saransh Goila, is one of India’s youngest celebrity chef. All of 28 years, he’s also a TV show host, author, food consultant and columnist. He recently took the ‘longest road journey by a chef’, when he hosted India’s biggest food travelogue show, Roti Rasta aur India for a TV show. He recently cooked his famous Goila butter chicken in Sweden which was loved by all and wants to take the butter chicken far and wide! Here’s what he has to say of his dish.
He released his book India on my Platter in Bengaluru this week. The book is a combination of travel stories, recipes, food tales and his adventurous and fun experience around the country that changed his life and outlook as a chef. Speaking about the book, Saransh says, “This book captures the amazing experience I had while I travelled 60 cities in 100 days across 25 states. From a roadside truck stop to India’s biggest omelettes centre, to a kitchen in Kullu — this once in a lifetime opportunity made me cover it all. I’m sure any person who loves to travel and eat, after reading the book would want to travel the length and breadth of India.”
He adds, “From a roadside truck stop to India’s biggest omelettes centre, to a kitchen in Kullu — this book covers it all. It has recipes that are not atypical of the Indian kitchen and has humorous and touching anecdotes from my journey.”
Passionate about the butter chicken that he wants the whole world to know about, Saransh states, “If pizza, burger or sandwich can travel the globe in a branded format, why can’t butter chicken? It is one dish that’s synonymous with India. Even if you go to a restaurant down south they’ll have variants of butter chicken on their menus and they proudly sell hundreds of portions. It is satisfying for our palate on multiple levels as it is creamy, sour, spicy, savoury and slightly sweet. It finds a common ground. The look, the plating, the accessibility, the neatness and easy handling are few areas to be worked upon. It has to become sensuous again and satiate one’s food soul. There are many poor and random versions of it presently travelling the globe and setting an average about our cuisine. Most of them aren’t even cooked by people who’ve grown up on or experienced the magical kasoori methi-laden Delhi butter chicken (ever so creamy). So we need to standardise good recipes, make quirky youthful brands and do what should be been. Rebrand the dish! Imagine if there was a neatly packaged and easy to handle butter chicken that travelled the world with that Dilli wala taste? It could rule the world, no questions asked!”