But­ter Chicken chef ex­traor­di­naire SARANSH GOILA gets talk­ing about In­dian cuisine

Celebrity chef SARANSH GOILA, who was in town re­cently for an event at Go­drej Na­ture’s Bas­ket, Kore­gaon Park, in col­lab­o­ra­tion with the show AXN Top Chefs, talks about the need for brand­ing In­dian cuisine, use­ful tips on mak­ing But­ter Chicken and more...

Citadel - - CONTENTS - BY JUILI EKLAHARE juiliekla­hare.citadel@gmail.com

saransh Goila tried his hand at an In­dian dish when he was a 12 year old kid. Lit­tle did he know that he would go on to be­come one of the most re­puted and youngest celebrity chefs in In­dia. Saransh is not just a chef, but has gone on to au­thor his food travelogue, In­dia on my Plat­ter. Also, he has been a tele­vi­sion host, a Limca Book of Records holder for the long­est jour­ney by a chef and a win­ner of the tele­vi­sion show Food Food Maha Chal­lenge, hosted by San­jeev Kapoor and Mad­huri Dixit. Be­sides, he is es­pe­cially renowned for his But­ter Chicken and seeks to pre­serve tra­di­tional In­dian cook­ing meth­ods, along with bring­ing to it a mod­ern look.

LIV­ING THE DREAM

One with a strik­ing smile, Saransh is im­pec­ca­bly cool in his de­meanor. Start­ing off the con­ver­sa­tion with Saransh, we ask him about his life prom­ises which he had made a cou­ple of years ago. He replies, “Most of the de­sires are pretty much ful­filled. I do have a restau­rant called Goila But­ter Chicken, which is now turn­ing into a chain as I will be open­ing the sec­ond out­let in Ban­dra. The book, In­dia on my Plat­ter is still run­ning strong and is in book­stores. Then re­cently I did a show called, Nexa Jour­neys in which I trav­elled from Delhi to Bangkok via road, which is also my rst in­ter­na­tional food show. The role in the food lm has not hap­pened yet, so if a food lm is not made soon, I will make one on my own. I hope to ac­com­plish all my life prom­ises soon.”

VARI­ANTS OF BUT­TER CHICKEN

Saransh has some handy tips for his ex­clu­sive But­ter Chicken, which has a sta­tus for be­ing lip-smack­ing. To be­gin with, But­ter Chicken is never made a ‘cer­tain way’. He tells us point­edly, “As in­di­vid­u­als, peo­ple feel that But­ter Chicken has to be sweet or creamy, but that’s not how it is. There are dif­fer­ent va­ri­eties of But­ter Chicken. For in­stance, one is heavy on ka­soori me­thi, one is heavy on just the but­ter, one is too sweet and ex­tremely creamy, and then there is one Pun­jabi style that is more spicy and ro­bust in na­ture. So there is no def­i­nite pro­ce­dure for pre­par­ing But­ter Chicken.” Giv­ing some ad­vice on mak­ing the dish, he quips, “Don’t use any sugar when you make But­ter Chicken, in­stead use honey to give your But­ter Chicken a nat­u­ral sweet­ness. Use good qual­ity to­ma­toes and the ra­tio of to­ma­toes to but­ter and cream is very im­por­tant. It has to be 60:40.”

NEED FOR IN DEPTH MAR­KET­ING OF IN­DIAN CUISINE

In re­al­ity, there’s no deny­ing the fact that In­dian cuisine it­self is inim­itable and has be­come such a pop­u­lar cuisine uni­ver­sally. “The rea­son In­dian cuisine has gained so much pop­u­lar­ity is mainly be­cause of its spices,” the chef says, and adds, “It is the core of our cuisine and that’s what peo­ple love about In­dian food. As of now, the world only knows about the Mugh­lai, North In­dian and Pun­jabi side of In­dian cuisine. Over the years, it has be­come more hy­per lo­cal and peo­ple will have a deeper un­der­stand­ing of our cuisine in the near fu­ture.” How­ever, In­dian cuisine needs to be mar­keted well. Saransh puts across thought­fully, “I think it just needs bet­ter mar­ket­ing and pack­ag­ing as a cuisine. It’s not mar­keted and pre­sented or branded cor­rectly. There of­ten is a cer­tain mind­set about In­dian cuisine, and it is thought of as street food or ‘cheap’ or curry based. So that mind­set needs to be bro­ken and im­ple­mented as a cuisine that is rich in na­ture.”

BRING­ING IN­DIAN FOOD TO THE YOUTH

Saransh pre­serves tra­di­tional In­dian cook­ing tech­niques and food and gives it a mod­ern look and char­ac­ter, so it is eas­ily ac­cepted by the youth. On probing fur­ther, he tells us frankly, “The restau­rants now grow up on a lot of in­ter­na­tional cuisine rather than In­dian food, as a re­sult, there are few restau­rants which serve In-

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