Chef Saransh Goila’s story is one of serendipity, resilience, and an unwavering passion for authentic Indian cuisine. Once faced with a visa rejection that redirected him to Food Food Maha Challenge, he has since emerged as a prominent voice in championing Indian food in its most authentic form.Recently engaged to his longtime partner, Divya, in a fairytale proposal in the Cotswolds, Saransh continues to balance tradition and innovation in his culinary ventures. His latest collaboration with Ember reflects his commitment to clean cooking, even as his roots remain grounded in the comfort of his mother’s Sindhi kadhi. Whether reimagining regional cuisines or mentoring young chefs, his philosophy stays constant: find your own voice in the crowded culinary landscape.In this candid conversation with indianexpress.com, Saransh opens up about his personal milestones, professional evolution, and the dish that continues to guide his cooking philosophy after all these years. Read the edited excerpts below:Q. You recently got engaged, and everyone saw the beautiful announcement. Can you tell us how you and your fiancé met?Chef Saransh: Divya — who used to work with Miss Malini then — and I met at a food pop-up I was doing for Goila Butter Chicken. She was the only vegan guest. Initially, we said there is no vegan dish on the menu, but I made her a ghee-free version of our desi rajma chawal. That dish started a conversation, and eventually, a connection.Q. What was the proposal like?Chef Saransh: I tied it into a work trip to London so that she doesn’t guess at all. We had been dating for seven years by then, and the room for surprises decreases with the number of years you spend with someone. With some help from Visit Britain, I planned it in the Cotswolds — dreamy, fairytale-like. It caught Divya by surprise. The proposal was followed by a local meal in the Cotswolds, cooked with vegetables from the farm there. We had some gin, too, from Cotswolds. It was very fulfilling and a super special, unforgettable moment.Q. Has being engaged changed the way you think about food and home cooking? Do you two cook together?Chef Saransh: It already changed when I met Divya. Chefs often think of food as entertainment, but she made me see how lifestyle choices shape what people cook and eat at home.Q. When it comes to your wedding menu, what’s the one dish you absolutely want and one you would never allow?Chef Saransh: I would really want all kinds of chaat because Divya and I are big chaat people –– some old Delhi chaat, like daulat ki chaat and the crispiest aloo tikki on the menu.Story continues below this adI love bitter gourd, but Divya absolutely detests it. So, anything with bitter gourd would not show up on our wedding menu, I think. Chef Saransh announced his engagement with longtime partner Divya this year (Source: Instagram/Saransh Goila)Q. You’ve spoken about how your US visa rejection unexpectedly led you to the Food Food Maha Challenge back in 2011. Looking back, do you see that as fate shaping your career or sheer resilience on your part?Chef Saransh: It’s a mix of both. It’s difficult to separate luck from hard work. Unless you are persistent and focused, you will not get where you’re supposed to. Then, you require a bit of luck –– being at the right place at the right time –– for things to work.The rejection showed me I loved craft enough to stick by it. That path led me to MahaChallenge in 2012. I was persistent and stuck to what I wanted to achieve from that trip, and I am glad I could do it in my own country.Q. Over the years, you’ve built Goila Butter Chicken into a brand. What were some of the biggest lessons you learned in taking an idea from one outlet to a national and global presence?Chef Saransh: A brand can’t grow on one person’s vision – it has to become “our vision.” No brand is built without a solid team, especially in the hospitality world, which is so hands-on and intense. You need people who believe in the dish, restaurant, or outlet as much as you do.Story continues below this adYou have to be very persistent. When the going gets tough, you have to stick around and be flexible with your vision. When the pandemic hit us, if we weren’t flexible, we wouldn’t be where we are today. Some room for change and growth is very important.Q. You’re reimagining Indian kitchens through your partnership with Ember. What excites you about this space?Chef Saransh: There’s so much going around in the world of cookware, but nobody really has clarity as to which are the best or safest mediums to cook in. People want toxin-free kitchens. Ember shares that vision, and I’ll be working with them on cookware that’s safe, long-lasting, and easy to use. What excites me most is their design and innovation team. I’ll be working closely with Ember on developing products and kitchen solutions. There are so many things we do in professional kitchens that we can’t replicate at home because it feels tedious. We want to develop pots and pans that take away the burden from consumers, making them long-lasting, toxin-free, and beautiful too.Q. You’ve been vocal about celebrating Indian food in its authentic form. How do you balance tradition with innovation?Chef Saransh: It’s tricky since Indian cuisine hasn’t reached its full potential when it comes to sharing its traditions with the world. Even within India, many people are unfamiliar with regional cuisines. This has changed in the last two to three years, with regional restaurants coming up and people becoming more aware.First, showcase traditions, then, in some formats, innovate carefully and make it cool. There are different kinds of innovations – delivery innovation focuses on packaging and ensuring food reaches you hot within 30 minutes. Fine dining innovation utilises global techniques to present Indian food alongside other cuisines worldwide.Story continues below this adFusion can be tricky, but when done right — like Indian Chinese — it’s brilliant. For me, innovation must walk hand in hand with tradition.Q. Food is deeply tied to memory. Is there one dish from your childhood that still guides your cooking philosophy today?Chef Saransh: Absolutely. My answer is always the same — Sindhi kadhi and matar wale chawal. It’s very interesting because I grew up vegetarian in a vegetarian household, but now I run a non-vegetarian brand where butter chicken is so popular. Yet, my comfort meal is Sindhi kadhi. It’s comfort, nostalgia, and a masterclass in slow cooking. I even made a Sindhi kadhi ramen once – the Internet was divided, but for me, kadhi, so why not toss some noodles, add vegetables, and chili oil? The founder of Goila Butter Chicken also spoke about how he maintains his fitness when he is not working (Source: PR Handout)Q. Chefs often live high-stress lives. What are your personal rituals that keep you grounded?Chef Saransh: It’s very important to look outside the kitchen. I play pickleball, paddle, and run marathons. Those two hours of sport or running are just mine – no work, no noise – that really helps me ground myself and return fresh to my professional and personal life.Q. You’ve travelled extensively for food. Which destination has influenced your cooking most recently?Chef Saransh: Odisha. Spending a week there, tasting dahi vada, aloo dum, pakhala bhaat, rasagulla, and temple food reminded me that inspiration doesn’t always lie abroad. India itself is a treasure.Story continues below this adQ. Many young chefs look up to you. What’s one piece of advice for aspiring chefs who want to make their mark?Chef Saransh: It’s difficult to find your own voice when you’re crowded with so much information. I tell people: be new, be you. It’s easier said than done because you have to detach yourself from all the noise existing at your workplace or online.