A young, energetic chef like Saransh Goila, is someone who I admire, for his talent, individuality and simple, real food. His Goila Butter Chicken has been doing the foodie rounds for a while now and I have, for the longest time, yearned to taste it. Yupp! that’s the Punjabi in me speaking.
So when I was selected to be one of the lucky few to get a sneak preview of the Goila Butter chicken or paneer, I was ecstatic.
Being a day when I was vegetarian, I opted for Paneer and no regrets at all. No, I did not miss the chicken as the Goila Butter Paneer was as good, if not better. All ye vegetarians, are you listening please?
Along with the Goila Butter Paneer came a delectable kali dal, anardana chutney and a roomali roti. My day, oops! dinner as made.
Saransh specifies that he does not use any cream in his Goila Butter Chicken/Paneer and that is a huge relief. Not a fan of it in my savoury dishes at all.
A spoonful of the gravy of the Goila Butter Paneer and I could vouch for its lightness. The texture of the gravy was creamy alright, but with the use of kasoori methi and cashewnuts, as Chef Saransh promises. The smoky flavour as equally distinct, and that’s what sets it apart. I loved the fact that there was not a very pronounced tart and tangy taste, but instead, well-balanced flavours. Not the usual rich and creamy, butter paneer, this!
A buttery feel, the gravy had, as it just disappeared from my palate, but not before leaving a delicious after taste. But no, I could not taste any heavy butter and did not experience the accompanying uneasiness, which is characteristic of such dishes. The quality of paneer used was unmistakably superior and fresh.
The dal reminded me of the one, I used to have back home, made by my mother. No overtly tangy flavours here too, as is the case with many, from restaurants. The texture was right and the dal grains, had a definite bite to them, yet, as soft and mushy, as they should be.
The Anardana chutney struck me as unique. It had an appealing appearance as well as interesting mild flavours of yogurt and mint.
Overall, my meal was a delight for the taste buds and even several hours later, I experienced no discomfort, as is often the case with a butter chicken/paneer, dal makhni kind of meal. This one was reminiscent of home style food, albeit with a bit of indulgence.
I was satiated for now, but not satisfied. This is the kind of meal, which teases your palate mercilessly and urges you to have more.
Like all food lovers and Chef Saransh fans, I too am eagerly awaiting the opening of Goila Butter Chicken, a delivery and take-away joint, started by Chef Saransh Goila and his partner, Vivek Sahni, on June 24 near the D.N. Nagar Metro station Andheri West.
I don’t know about all the dishes, but the ones I sampled are surely going to give several established players, a run for their money.
Good luck Goila Butter Chicken, keep going!