Sunday, January 29, 2023
ADVT 
Chefs

Chef Saransh Goila

Darpan News Desk, 18 Jul, 2017 05:50 PM
     

    “There is unity in the culinary diversity of India”

     
    Chef Saransh Goila is a breath of fresh air in India’s vibrantly flourishing culinary world. A few years ago, the spirited chef, created waves in India after winning the Food Food Maha Challenge and from there began the start of an exciting journey; his show Roti Rasta aur India was one of them. 
     
    Roti Rasta aur India, a 100-day journey undertaken by Chef Goila covered 25 states and documented the expansive culinary richness of India. “The journey was not a cake walk. Sometimes I had to work with just one sauté-pan over burning coal with blunt knives. Apart from production challenges, travelling 100-days straight by road was a physically daunting task. The biggest challenge was to stay fit, happy and shiny for 100 days on the go,” describes Chef Goila. This talented chef weaved his experiences from Roti Rasta aur India into a book called India on My Platter. 
     
    What’s the best part about being a chef?
     
    The creativity. The art of blending spices and vegetables and creating recipes is very exciting. It allows you to be a new person everyday!
     

     
    How would you define your style of cooking?
     
    Very home-style! I learn from the streets of India and hence my cooking style is also adopted from there. It’s carefree and wholesome. I like cooking meals that leave you satisfied more than entertained. 
     
    What has been the best advice you’ve received in this industry?
     
    It has been from my mentor Chef Sanjeev Kapoor – You do what you have to do – have a 20-year plan and there will always be naysayers, what only matters eventually is what you believe in.
     

    Your all-time favourite cuisine or dish?
     
    Sindhi kadhi chawal that mom makes any day!
     
    What is the biggest cooking blunder anyone can make?
     
    To cook food without love! That’s a big blunder!

    MORE Chefs ARTICLES

    The Food Sculptor – Ajoy Joshi

    The Food Sculptor – Ajoy Joshi
    His passion and love for cooking is evident in his way of living. Ajoy Joshi, a well known chef in Australia has built a reputation for himself that translates cooking into an ardent profession. 

    The Food Sculptor – Ajoy Joshi

    Chef Manju Malhi

    Chef Manju Malhi

    As an author of four cookbooks that are sold globally, this talented chef has strived to simplify the art of cooking, along with educating her audience about what they are consuming.

    Chef Manju Malhi

    Chef Abhishek Roy

    Chef Abhishek Roy

    Chef Abhishek Roy’s Atithi cuisine offers a symphony of Indian flavors and spices that’s sure to excite both the novice and the connoisseur alike

    Chef Abhishek Roy

    Chef Bal Arneson

    Chef Bal Arneson

    Bal Arneson is an author, educator and a passionate advocate for simple and healthy Indian inspired cooking.

    Chef Bal Arneson

    Chef Hari Nayak

    Chef Hari Nayak

    Rejuvenating  Indian Cuisine Hari Nayak’s elaborate career as a chef has literally explored all corners of the industry. He is a restaurateur, an author, a culinary consultant 

    Chef Hari Nayak

    Chef Harpal Singh Sokhi

    Chef Harpal Singh Sokhi

    The well-known jocular, jovial and jolly chef – Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking and hosting the popular cookery show…

    Chef Harpal Singh Sokhi