A behind-the-scenes development took place at Goila's Butter Chicken (GBC) last month. The entire back-end operations of the chain were moved to a central kitchen in Govandi. Housed in an industrial estate, it's spread over 1,500 feet, with a capacity to churn out 500 kg of chicken dishes a day. Initial chinks in the form of an inefficient delivery system were ironed out, owner Saransh Goila tells us, adding that the idea behind the endeavour is to ensure consistency across all GBC outlets in Mumbai.

But now, there is another development. A section of this space has been turned into a kitchen studio. It's a compact room around 200 square feet in size. The wall at the rear end has a couple of shelves displaying jars of condiments, colourful mugs, and decorative potted plants. A kitchen table with a wash basin lies underneath. And the hob on which the actual cooking will take place stands a few feet in front, with the rest of the room kept empty to host either participants for workshops or camera crews for the YouTube shows that Goila plans to film, since the reason he's launched this studio is to open up his culinary world to a larger audience.