The butter chicken brand, founded by Saransh Goila, has opened in the 12-seater incubator space ‘no 23’ at the restaurant, created by Carousel’s founders Ollie and Ed Templeton to be a launch pad for new concepts from around the world.
Goila Butter Chicken was founded by Goila in 2016 in Mumbai with the curry its hero dish. Early last year it was brought to the UK in meal kit form, but this is the first time it has been available in a restaurant format in the UK.
The pop-up restaurant is serving a six-course set menu of desi toast two ways; old delhi kuliya chaat with charred pineapple; Mangalorian ghee roast langoustine and mini appams; Assamese black sesame grill Tamworth pork chops; butter chicken; and bhapa mishti doi – coconut caramel with Yorkshire forced rhubarb and peanut brittle.
The brand has since experienced great success thanks to its butter chicken, which is made to a recipe where the tomato to dairy ratio is 80:20 as opposed to the usual 60:40, making it a healthier option to the original recipe, and its otherwise concise menu. Alongside butter chicken dishes available as a meal kit include dal makhani, jeera rice, sourdough naan, pickled shallots and coriander chutney as well as butter paneer, a fried chicken burger, and skin-on fries with butter gravy.
Carousel will also be running a number of chef residencies throughout the month of January, kicking off with Dimitros Moudios, chef at Berlin-based Ernst. Following him will be Julie Caute (11-15 January) from low-intervention wine bar Dame Jane in Paris; Argentine chef Pablo Lagrange from La Textil in Barcelona (18-22 January) and ending with chef Romy Gill, who will return for her fifth Carousel residency on 25-29 January.