Jan 18, 2018
If you follow Chef Saransh Goila on Instagram or Twitter, you might have encountered his #runtoeat hashtag. The once chubby chef is now a dedicated runner and occasional trekker and his posts are an inspiration to foodies everywhere. After all, the more calories you burn, the more you can gorge on!
Goila ran four half marathons last year, and is gearing up to run the 42km full marathon in Mumbai on Sunday. “I started running in February 2017. The #runtoeat hashtag was a natural progression for me as I like to cook and eat,” he says.
Runners don't hibernate. They run! Felt like such a beast facing the cold winter breeze today as it brushed my skin and it seeped in. So I ran faster, till I left the cold behind.. till I was warm with passion and sweat. Four days away from the marathon, I've butterflies in my stomach and it is probably my biggest life exam after many years, last time I felt like this was in the finale of Mahachallenge. Phew. #RUNTOEAT #Runner #passion #soulful #wintersun #winterrun #run #runningman #running #liveitup #yasss #crazy #sadakchef #marathontraining #marathon #fullmarathon
But when you look at his posts, you realise that he doesn’t run just to be fit – he really and truly loves it. “I guess I wanted to be fitter as I spend long hours in the kitchen and go out to eat often. But slowly I realised that running is much more than just being fit. It shapes your whole life,” the young chef says.
Goila’s post-run meals range from delicious Irani café spreads to melt-in-the-mouth dry fruit halwa prepared lovingly by his mom. “I still have to eat in a balanced manner but I don’t have to worry about the occasional indulgence,” he explains. “I don’t believe in dieting and regardless of what diet you are on, you have to work out and be fit. Eating more or less isn’t an excuse to work out or not do it.” Amen.
30th Dec, 2017. Today i ran my first 30km run from Andheri to NCPA. It wasn't amazing or awesome or fun. It was arduous and painful. Don't get me wrong though, this kind of pain is sweet for you have earned it with your sweat and persistence. So just like life we must embrace this sweet pain and we must learn to unlearn our boundaries. . There are limitless possibilities that exist. There couldn't have been a better way to say a goodbye to this year. This 2017 i found love, in running. 📸 Courtesy @aneeshb Thank you bro for supporting me on this day. #sadakchef #runtoeat #runningman #runner #run #running #lifehacks #cheflife #instachef #halfmarathon #eatpraylove #chef #happynewyear #2017 #2018 #mumbai
Having run so many marathons, Goila has learnt a fair amount about training for them. Sharing a few tips, he says, “They say diet is a very important part of training. You have to stay well hydrated and have a lot of heavy carbohydrates as you’ll be burning over 2000 calories while running the marathon. So when the body taps into its energy reserves, it shouldn’t come up empty. Have foods like sweet potatoes and pumpkin.”
With so many chefs jumping on to the ‘healthy food’ bandwagon we wonder if Goila won’t follow suit. Then again, his “Goila Butter Chicken” is hardly a poster child for health. The chef, author and TV host disagrees, “We don’t add too much butter to the Goila Butter Chicken. I have it twice a week. There’s hardly any cream in our version either – we use 10ml while the original recipe calls for 50-60ml.”
He adds, “People think Indian food isn’t healthy, it’s too heavy, but that’s now how we cook. And for me, healthy isn’t oil-free. Fat is also required by the body. I always tell people to add ghee in their food as it’s so important.” If Goila’s current physique is anything to go by, he certainly knows what he’s talking about.
So what would the chef’s advice be, for people who love to eat but also want to stay fit? “When you indulge, don’t overdo it. Have one gulab jamun; everything in the right quantity. Dinner should always be lighter in carbohydrates and fats. Maintain an active lifestyle. Walk or jog if you can’t run,” he suggests.
25km in 3 hours. Santacruz to Gateway of India. My longest run till date. This takes me beyond the half marathon barrier. I would be lying if I said my legs weren't burning while I was trying to stretch for this picture but then with all this satisfying pain, comes my ode to December! The month of acceptance. Accepting all that this year has given me, good or bad, happy or sad. It all adds up to the journey. Also people who're sending me DM's asking how am I gaining muscle from running. Well I'm eating very well and balanced, I'm pairing my runs with free style workouts twice a week. From 65kgs in Jan this year I'm now at a crisp 75! . Thanks @sameersama for pushing me and believing in my running and modeling capabilities! #RUNTOEAT #Runner #runningman #instarunners #instarun #run #running #mumbai #december #chef #indianchef #cheflife
One thing that stands out in his Instagram feed is the positivity that emanates from each post. Where does that energy come from, I have to ask. “I was very shy earlier and I feel I could have done so much more. I wasn’t very bothered about my life so I try to keep catching up with my past. That’s where the whole idea comes from – I want to make the most of the present,” he shares.
Goila adds, “I used to be a plump kid – I weighed around 93 kgs when I was younger. All that adds up and you start thinking in a certain way.” With a book, several TV shows and a Limca Book of Records entry to his name, all by the age of 30, we’d say he’s done rather well.