Latest news with #SaranshGoila
NDTV
04-07-2025
- Entertainment
- NDTV
Prajakta Koli And Vrishank Khanal Host Momo Party For Chef Saransh Goila At Home
Soft, fluffy dough wrapped around a flavorful filling and steamed to perfection - the humble momo is a culinary delight that brings people together. On one special evening, actress Prajakta Koli and her husband, Vrishank Khanal, hosted a momo party for none other than chef Saransh Goila. He shared glimpses of their foodie get-together on Instagram. The opening frame featured a hand holding a bowl of steamed momos and chutney. In the background, Prajakta posed with Vrishank, who was seen with a beer glass in his hand. Prajakta carried a small blackboard sign that read, " Yeh momo ke dhaage hai". Further in the post, Saransh shared several pictures and a video of the momo-making process. In the caption, he wrote, "Best momo and achaar I've had? Yup, this is it. There are several reasons for this to make the top of my list. Of course, they were juicy, perfectly seasoned and that Nepali achaar (chutney) and smoky timur powder and bhut jholokia pickle all took it to another league but the most important one is to have shared those moments while we shaped approximately 60 momos, expressing ourselves with different shapes and pleats and thoughts." He added, "This is such a special, simple and soulful meal, it reminded me of the old days where one could just sit on the dinner table and live in the moment. Prajakta and Vrishank, this is beautiful and my heart and stomach are both full of happiness and yes *Yeh momo ke dhaage hai*." Take a look: View this post on Instagram A post shared by Saransh Goila (@saranshgoila)
Hindustan Times
27-06-2025
- Entertainment
- Hindustan Times
Get to know… Saransh Goila
Currently I am: Working on launching Goila Butter Chicken in a soccer club in London. Saransh Goila's high point in life was feeding his butter chicken to David Beckham. High point in life: A pop-up in Melbourne, where I served 1,500 people in 15 days, and being invited to MasterChef Australia S10 as a guest judge. Low point in life: When my brand almost shut down in the pandemic. On my playlist: Life without Fantasies, by Neon Dreams; Little Light, by Gabrielle Aplin; Birds of A Feather, by Billie Eilish. Today I'm craving: Sindhi kadhi and matar pulao. Last thing I ordered online: Kolkata-style chicken biryani. Sprawling mansions don't float Goila's boat. (ADOBE STOCK) One thing I would never buy: A big home. App I check before bed: WhatsApp. Advice I'd give my 18-year-old self: Have more fun, Saransh! My favourite subject in school: Theatre and arts. I have always been passionate about theatre and trained under director Barry John. I'd swipe right on: My girlfriend, and if it's food, then gulab jamun. My secret skill: I write good film reviews. A superpower I wish I had: To be able to make someone happy with the snap of my fingers. My favourite Sunday memory: Cooking with grandpa, who was a passionate cook. In Delhi winter, he would make pahadi dum aloo, grinding masalas and adding lots of ghee! It's a special dish that reminds me of him. My plans for next Sunday: Attending an engagement party. My most star-struck moment: Meeting David Beckham, and feeding him Goila Butter Chicken. My favourite bad habit: Ordering a late-night chocolate cake or tiramisu from The Pastry Journal in Andheri, Mumbai, and enjoying the leftovers the next day. If I could travel back or forward in time: I'd rewind and pursue the acting role that I refused. The best thing about fame: You get fed well no matter where you go, and you can change people's perceptions. My own mission is to make people around the world understand the depth and diversity of Indian cuisine. The worst thing about fame: People expect you to be perfect at all times. That's a lot of responsibility, and the leeway for making mistakes is very slim. From HT Brunch, June 28, 2025 Follow us on
Time of India
18-06-2025
- Entertainment
- Time of India
Who is Divya Rao, the to-be wife of famous chef Saransh Goila?
Celebrity chef Saransh Goila, renowned for putting 'Goila Butter Chicken' on the culinary map, recently surprised fans by proposing to the love of his life, Divya Rao. While he has kept his personal life largely private, this heartwarming announcement has sparked curiosity among fans. If you're wondering who Divya Rao is, here's everything we know about her so far. Who is Divya Rao, celebrity chef Saransh Goila's to-be wife? Divya Rao is a versatile professional who has worn many hats, including those of a host and content creator. She boasts a strong marketing background, having worked with major global platforms like Netflix and TikTok. In addition to her career accomplishments, Divya is also active on social media, where she regularly offers a peek into her life and work through captivating photos and videos. Her posts reflect a deep enthusiasm for storytelling, creativity, and authentic engagement. Saransh Goila and Divya Rao's engagement photos Saransh shared the photos on his Instagram page and captioned it, 'She said YES! Engaged in the Cotswolds or as I now call it, the Knot-swolds!.' In the photos, Saransh was seen kneeling down on one knee to propose to her and in another photo Divya was seen smiling and showing her out the photos here: Reacting to it, Bhumi Pednekar wrote, 'Congratulations you guys.' Ali Fazal added, 'Oh mannn congrats u guys.' Anshula Kapoor commented, 'OMGGGG!!! Yayyy so happy for you guys!!' More about Saransh Goila Chef Saransh Goila is a renowned Indian culinary expert, television personality, author, and entrepreneur credited with bringing a fresh perspective to Indian cuisine. He rose to prominence in 2011 after winning the Food Food Maha Challenge, where he was judged by culinary legend Sanjeev Kapoor and Bollywood icon Madhuri Dixit. Saransh is best known for creating Goila Butter Chicken, which debuted in Mumbai in 2016 and has since expanded to over 100 locations across India and internationally. He also made an appearance as a chef on Netflix's show The Royals.
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.
