Saransh Goila’s Legendary Butter Chicken Is Making A New Home In Bandra

“I’m just a shy boy following his heart, nothing more.”

Well, we don’t think Saransh Goila is too much of a shy boy, but we do think he’s following his heart, and his heart says let’s give these buggers some good food. And guess who just got a little closer to his heart - Bandra - Saransh’s next destination for his much-loved Goila’s Butter Chicken kitchen. This June will mark the anniversary of Saransh’s aromatic kitchen in Indira Nagar/Juhu and we lucky Mumbaikars get another location to spread the love. Sorry townies, you’re still gonna have to drag your South Bombay behinds past the bridge for a lil’ Butter Chicken lovin’.

In our stomach of stomachs we love Saransh’s mad scientist kitchen because it gives every dish a lip smacking twist, catering to your palate whether you are a munchie maniac or hootie tootie foodie. If you’re wondering, “what makes this Butter Chicken so special?” My friend, like any good dish, it’s a question of correct proportions, technique and, of course, love— and yes, Saransh loves his Butter Chicken very much.

We won’t get into the entire process of his famous Butter Chicken, but you should check out his recipe via his Youtube tutorial. However, we will take the time to explain his final touch to the dish, a kind of goodbye kiss to the luscious gravy that coats your tummy with buttery masala goodness.

As the near finished dish is simmering on the burner, place a small steel coal bowl on the thick pool of gravy. On an adjacent burner your coal should be burning. Pick up the coal with tongs once it’s consistently heated and place it on the the steel bowl balanced on the gravy. This part is tricky because you have to move quickly, but adeptly. Cut a healthy slab of butter and place it upon the coal, careful not to knock the carefully balanced bowl over and then close the lid, trapping the smoky, buttery aroma. Let the aroma take over the dish for five minutes before you open the lid to the Butter Chicken and remove the steel bowl, covering one hell of a meal.

But that’s not all we have to look forward to. Saransh has created a new concept dish inspired from his backpacking across India for his wonderful book India On My Platter. Studying the nuances of regional cuisine and trying out famous eateries along the way, Saransh stopped at Aman Chicken in Punjab where he befriended a talented tandoor master — the result, Naan Bombs. The chicken, or mushroom for the veggie-inclined, fillings are popped in the tandoor, cooked in sublime smoke, taken out and used to stuffed the inside of golf-ball-sized naan dough. The concoction is then tossed back in the tandoor, creating a crisp and slightly charred texture on the exterior of the Bombs, holding in an explosion of flavour. Indeed they are the bomb and nowhere near as lame as that pun.

Herbivores can also look forward to Goila’s Tandoori Aloo Paneer Chaat! But the most interesting new addition to Goila’s Butter Chicken menu is the Thandai Macaron. In collaboration with chef Sanjana Patel, this delectable dessert is said to feature almonds, pistachio, saffron, cardamom and rose petals - a tasty desi meets videshi lovechild.

If that is somehow not up your alley there’s always the Chocolate Golgappas and the Baked Mango Rasgulla, two desserts that occupy a space somewhere between imagination and heaven. So Bandra, it might be a wise decision to start jogging now, because come the first week of June, your belly is booked at Butter Chicken paradise.