Chefpreneur Saransh Goila on redefining the butter chicken experience

If you're a non-vegetarian, butter chicken as a dish is hard not to love. With its luscious, creamy sauce and the perfect balance of spices, this iconic dish has a way of standing out in any kitchen. So much so, that it often overshadowed all the other meals. Its rich, smoky flavour makes it a perennial favourite and a true representation of comfort food. Over the years, butter chicken has had its fair share of variations, each adding its unique touch to the classic recipe. One such variation was brought on the prominent Goila Butter Chicken, which has been at the forefront of this evolution. Founded by Chefpreneur Saransh Goila and Vivek Sahani, the brand has redefined the beloved dish, expanding to nearly 100 outlets across 40 cities, including an international presence in London. To know more about the brand and its eight-year-long journey, Cosmopolitan India spoke to Chefpreneur Saransh Goila, who talks about blending tradition with innovation to deliver mouth-watering dishes that promise an authentic and premium dining experience.

Cosmopolitan India: What were some of the most significant challenges you faced in scaling from a single outlet to a global brand?

Saransh Goila: One of the most significant challenges was maintaining consistency in taste and quality across all outlets. As we expanded, ensuring that each dish met our high standards required meticulous training and a robust quality control system. Additionally, navigating different markets with their unique consumer preferences and regulatory requirements posed its own set of challenges. Building a reliable supply chain and establishing strong relationships with local suppliers were crucial steps in overcoming these obstacles.

CI: Your innovative approach to butter chicken has gained international acclaim, even being featured on MasterChef Australia. What inspired you to reinvent this classic dish, and what key elements did you focus on to make it stand out?

SG: The inspiration to reinvent butter chicken came from a desire to present this beloved dish in a healthier, yet equally indulgent way. I focused on enhancing the traditional flavours while reducing the heaviness typically associated with butter chicken. By using less cream and butter and incorporating cashew nuts and a bouquet garni of spices, we achieved a rich, creamy texture without compromising on taste. The key elements were maintaining authenticity, focusing on high-quality ingredients, and ensuring a balanced flavour profile that appeals to both traditionalists and modern food enthusiasts.

CI: Could you elaborate on the health-conscious choices behind these modifications?

SG: Our health-conscious modifications stem from a desire to offer a lighter, more balanced version of butter chicken without compromising on flavour. By using cashew nuts, we achieve the same creamy texture with healthier fats. The bouquet garni of spices not only enhances the flavour but also adds nutritional benefits. This approach allows us to cater to health-conscious customers who are mindful of their dietary choices while still indulging in a rich, flavorful dish. Our goal is to make classic Indian cuisine more accessible and enjoyable for everyone.

CI: What challenges and opportunities did you encounter in creating vegetarian dishes as beloved as your signature butter chicken?

SG: The main challenge was to create dishes that offered the same depth of flavour and satisfaction as our signature butter chicken. We invested time in experimenting with various ingredients and cooking techniques to develop vegetarian dishes that stood out. This process opened up opportunities to innovate and diversify our menu, ultimately attracting a broader customer base. Listening to customer feedback was crucial, and it guided us in perfecting recipes that our vegetarian patrons now cherish.

CI: How do you blend tradition with innovation to evolve with the changing lifestyles and demands? 

SG: Our new dishes are a testament to our culinary philosophy of honouring tradition while embracing innovation. For instance, we've introduced a range of kebabs that marry classic Indian flavours with contemporary techniques. Another example is our vegetarian butter chicken, which uses paneer and soy-based alternatives to cater to the growing demand for plant-based options. These dishes reflect our commitment to inclusivity and creativity, ensuring that we cater to diverse dietary preferences without compromising on the essence of Indian cuisine.

CI: How do you adapt your recipes to cater to diverse palates while maintaining the authentic taste?

SG: Adapting our recipes for international locations involves a delicate balance between authenticity and local preferences. In London, for instance, we've conducted extensive market research to understand the local palate. While maintaining the essence of our dishes, we've made subtle adjustments to spice levels and ingredient profiles to suit local tastes. However, our commitment to authenticity remains unwavering. We ensure that our signature flavours, cooking techniques, and presentation stay true to our brand’s identity, providing an authentic Goila Butter Chicken experience globally.

CI: With Goila Butter Chicken being acquired by Biryani by Kilo, what new opportunities or changes do you foresee for the brand? How do you plan to integrate the two culinary giants' strengths?

SG: Joining hands with Biryani By Kilo opens up a plethora of opportunities for Goila Butter Chicken. We foresee an accelerated expansion, leveraging Biryani By Kilo's established market presence and operational expertise. Integrating our strengths will involve combining the rich culinary heritage and innovation of both brands. We plan to offer unique, collaborative menu items that highlight the best of both worlds while also optimizing our supply chain and operational efficiencies to enhance customer experience. Our shared commitment to quality and authentic flavours will be the cornerstone of this integration.

CI: Looking ahead, what are your aspirations for Goila Butter Chicken? Are there any new markets or culinary trends you are excited to explore?

SG: Looking ahead, our aspirations for Goila Butter Chicken include further regional and global expansion and continuous innovation in our menu offerings. We want to penetrate deeper into the existing cities, especially Mumbai, Delhi NCR and Pune. Internationally we are very keen to enter the UAE.

Image credit: PR Pundit

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