Saransh Goila is the first winner of Food Food Maha challenge and is the youngest TV chef known for his TV program Roti Rasta aur India aired on Food Food Channel. I met him recently at a culinary competition organised by Food and Night Life Magazine where he was anchoring the show. Here is a tete-a-tete with a rising star of the culinary world.
Birthday: 17th Feb | Sun Sign: Aquarian | Place of Birth: Delhi | Hometown: Delhi
School/College: Manav Sthali School| First Job: The Leela, Bangalore| Currently Doing: Host of TV Show – Roti Rasta aur India, Food Consultant with FoodFood
Pawan Soni – Is it true you are the youngest celebrity Chef on TV?
Saransh Goila – This question always makes me smile. Well there is no document that says so per se but then yes I am the youngest qualified Chef on TV by a big margin & I thank god for that.
PS – What is the best thing about being a roving TV chef?
SG – It’s the love you get, so many people acknowledge what you do. I love meeting, talking & eating with people… The advantage to me being on TV is that I get extra love.
SG – To live up to the expectations of stake holders, & still to be the guy next door.
PS – If not a Chef, then what?
SG – Actor. I always believe my first affair was with acting but then I got married to food.
PS – Do you remember the first dish you cooked as a Chef?
SG – Actually I don’t. But I do remember the first dish I ever cooked. Aloo Parantha’s when I was 11.
SG – This is always such a tricky question. I think it has to be my grandfather. He always pushed me to do bigger & different things in life. He was the first male I saw in the kitchen. Also he decided that I should go to a culinary school. So he does play a major role in who & what I am today.
PS – Your best compliment
SG – “I wish to be like you one day” – Student, IHM
PS – Your family…
SG – Without them where would I be? Nowhere! So much support, that it can shock a lot of people. Also I am a very family kind of guy.
SG – The only way to cover that is to spend as much time with them when you’re free, also to make them a part of your activities sometimes is fun. Else, I keep surprising them with small things!
PS – What is your favourite dish?
SG – Sindhi Kadhi made by mom. No questions asked.
PS – One dish of your mom, which you can never replicate?
SG – As mentioned above 🙂
SG – Well the easiest is Mother Google & then practice the concepts yourself. I do believe in learning every day, so any kitchen I visit or any chef I meet I do discuss these new techniques, having said that, it’s impossible to be in touch with all such techniques. There is so much to learn.
PS – One kitchen tool, you cannot live without?
SG – Mortar & Pestle
SG – Chef Sanjeev Kapoor , Jamie Oliver & Aamir Khan
PS – What would you like your last meal in this world to be?
SG – Arhar Dal Chawal with Jeera Aloo. Some Achar & Dahi on side. Tender Coconut Ice Cream for dessert.
PS – What scares you?
SG – To not find love in abundance.
SG – India – Lucknow. International – Italy.
PS – One tip that you would like to give to aspirers?
SG – Dream for the stars. If you can dream it, you can be it.
PS – What keeps you on your toes?
SG – Hunger for being the best in what I am best at.
PS – If you had to mind your weight, what would you cook as diet food?
SG – I believe there is a DIE in DIET 🙂 So there is no such diet food for me. But when I have to mind my weight I run for my life & avoid food with high calories.
SG – Ah! Trick question. To be honest it does hamper your daily cooking routine. The best way I keep in touch is by cooking a new dish for myself every day. Having said that, I have to come up with a new recipe for the show or my blog every day. So technically I still cook.
PS – The last line of your autobiography would be…
SG – I love food. Do you?
PS – Please share one of your favourite recipes with your fans.
SG – KULIYA KI CHAAT
Cucumbers – 2 Nos.
Tomatoes – 2 Nos.
Pineapple – 1 Nos.
Apple – 2 Nos.
Pomegranate – 1 nos.
Hung Curd – 200 gms
Boiled Kaala Channa – 100 gms
Allo Bhujia – 50 gms
Ginger – 1 Nos.
Imli Chutney – 30 gms
Green Chutney – 30 Gms
Lemon – 2 Nos.
Chaat Masala – 20 gms
Chilli Powder – 10 gms
Roasted Jeera Powder – 20 gms
Cream – 1 tablespoon
Castor Sugar – 1 teaspoon
Coriander – few sprigs
1) Cut Cucumbers, & Pineapplle’s into cylinders (1.5 inches) and core out the centers to make buckets.
2) Half the tomatoes and core them out to make buckets.
3) From Apple, cut out triangles and scoop out a pocket from the top side/side with the peel.
4) Peel the pomegranate and separate the seeds.
5) Now store all these fruits and vegetable baskets in chilled water.
6) Prepare the filling for these baskets by whisking hung curd, sugar and cream together. Add Jeera powder, chilli powder, salt and half chaat masala to this.
7) Now, toss this Curd mixture with Pomegranate & Boiled Channa. Your Filling is ready.
8) Stuff the chilled fruits/vegetables with this filling.
9) Now top them with imli chutney, green chutney, aloo bhujiya, lots of chaat masala & lemon juice.
10) Garnish with ginger julienne & Coriander sprigs.
11) Serve chilled.