Sabhnani: How did an erstwhile vegetarian chef move to selling butter chicken?
Goila: In Delhi, my vegetarian family was tired of eating sweet paneer. So I smoked the gravy for them. That's how I came up with it. My friends in Mumbai loved it. We are actually Goels, my great-grandfather changed it to 'Goila'. When I was opening Goila Butter Chicken, my dad got calls asking him, 'Can't he just call it Saransh's Butter Chicken?' Once I graduated, I realised you cannot be a chef who is vegetarian.
Mathur: Mera butter chicken khaake dekho, hum bhi Dilliwalle hai! I am a Kayasth married to a Hyderabadi. Both the families are very proud of traditional recipes. I hate bastardised versions of food — if someone gave me Szechuan dosa, I'd spit on them! Every Diwali, I pickle six kilos of aloo or chana for achaar. I will make some for you and you can give me butter chicken instead.

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Sabhnani: Your new shows are shot internationally, though…
Mathur: My next show, Mini Me, is about a bad''s mum travelling with her seven-year-old. We went to 15 cities across six countries in Europe in 25 days. It was originally shot for digital viewing, but a channel picked it up.
Goila: Run to Eat (Singapore) was originally supposed to be shot in India, but I didn't get support from the state tourism boards.

Sabhnani: You must have collected many stories while shooting.
Goila: Once, on an uphill trek in Himachal, we saw a tree full of apples. As soon as I plucked one, I slipped. I quickly grabbed a branch or I would have rolled down the hill. Things you do for apples and shots!
Mathur: Sunny Leone is such a cool woman. When she shot for my show, she said things like, 'Now let's grind.' I had to control my crew.

Sabhnani: Was the shift to digital platforms a natural progression?
Mathur: Digital is the future. The problem is figuring out how to monetise it.
Goila: Every time I enter a house party, there is a group of people watching something on their phones. My mom wants a Chromecast!
Mathur: People are waking up to the fact that watching TV at an appointed time is not necessary.

Eggs Benedict, Beetroot Cous Cous Salad and juices arrive
Goila: My plate looks beautiful! They have made an effort.
Mathur: Do you always shoot your food before you eat? The whole thing of 'let's tuck in yaar' is not happening any more.

Sabhnani: The impact of social media is huge...
Goila: People explore social media, and not colleges, for learning, which is fine. But one out of 100 people succeeds that way.
Mathur: I mostly find positivity on Instagram and YouTube. Twitter is a different universe.
Goila: Sometimes you have to choose to ignore it [trolls]. It's also driven by brands and PR.
Mathur: Today, you can backslap a star online and say, 'Hey, I don't like your moustache!'

Sabhnani: Do looks matter?
Goila: I am not the best-looking chef in the country. I generally believe in fitness (I used weigh 93kg). You can't judge a chef by his belly, though.
Mathur: If you are good-looking, it can't harm you.

Sabhnani: Dilliwallah's take on Mumbai's food?
Mathur: I love Maharashtra's coastal cuisine. Mumbai should give up on chaat; vada pav is your thing. The Mughlai scene is better in the north.
Goila: The international cuisine spread is better in Mumbai.
Mathur: Eat food at the place where it comes from. Don't go asking for vada pavs in Delhi.