The butter chicken brand, founded by Saransh Goila, opened in the restaurant’s 12-seat “# 23” incubator space, created by Carousel founders Ollie and Ed Templeton to be a launching pad for new concepts from around the world.
Goila Butter Chicken was founded by Goila in 2016 in Mumbai with curry as its hero dish. Early last year it was introduced to the UK as a meal kit, but this is the first time it has been available in a UK restaurant format.
The pop-up restaurant serves a six-course fixed menu of desi toast in two ways; old delhi kuliya chaat with charred pineapple; Roasted langoustines with mangalorian ghee and mini appams; Grilled Tamworth Pork Chops with Assamese Black Sesame; butter chicken; and bhapa mishti doi – coconut caramel with strained Yorkshire rhubarb and peanut brittle.
The brand has since seen great success with its Butter Chicken, which is made according to a recipe where the tomato / dairy ratio is 80:20 as opposed to the usual 60:40, making it a healthier option by compared to the original recipe, and its otherwise concise menu. In addition to the butter chicken dishes available as a meal kit, you will find dal makhani, jeera rice, sourdough naan, pickled shallots and cilantro chutney, as well as butter paneer, a burger with fried chicken and fries with skin on with butter sauce.
Carousel will also be hosting a number of chef residencies throughout the month of January, starting with Dimitros Moudios, chef at Ernst, based in Berlin. He will be followed by Julie Caute (January 11-15) from the low-intervention wine bar Dame Jane in Paris; Argentinian chef Pablo Lagrange from La Textil in Barcelona (January 18-22) and ending with chef Romy Gill, who will return for her fifth Carousel residency on January 25-29.