Why diet when you can Run and Eat, asks this Mumbai-based chef and long-distance runner

"Running is like meditation for people who cannot meditate,” says chef and fitness enthusiast Saransh Goila, referring to those who like an adrenalin rush. After running through Singapore and binging on scrummy dishes while on-the-go, this time around chef Goila heads to lanes of Australia for the upcoming season of 'Run to Eat' – the show he launched on Facebook last year. Generally, just short clips of five to six minutes, episodes of season one bring out an aspect of Goila's daily run, followed by interesting food from street treats to fine dining options available at the destination he's visiting.

But the concept originated as a hash tag. Last March, Goila started running after a hiatus of about seven years and would post about it whenever he went on a sprint or ventured out to binge – largely exploring new breakfast places in the city – tagging it #RunToEat. Realising that like him, there were many who too couldn't give up eating, he used the hashtag to encourage foodies to follow suit.

"This way you get your sinful food indulgences, while also burning the carbs and sugar you're consuming. I never understand why people (from the food industry) go on these massive diets; without physical activity and exercise, no diet's going to work,” says Goila.

While he's found home in running, he encourages to adopt whatever form of workout works for them and as for food, he suggests, maintaining a balanced diet by watching the portions when gobbling down their favourite foods.

His own connection with food, and later fitness, goes way back. Growing up, Goila was more passionate about eating than cooking. He'd experiment with cuisines, write down recipes and following his family's footsteps also nibble for entertainment. He religiously watched Sanjeev Kapoor's Khaana Khazaana and feeling like he understood food well, he liked to comment on offerings at weddings. Watching his grandfather take the reins of the kitchen in his hands at a time when home kitchens were mainly dominated by women, was the seed of inspiration that later sprouted into a culinary career for him.

But all this passion also meant that the now fit and healthy Goila was once a chubby, overweight kid. Owing to his deep emotional connect with food, he had no regrets about it and sought to cross over to the fitter side only once he entered college about a decade ago. "At Indian Institute of Hotel Management, where I studied, they were particular about grooming; it didn't necessarily mean losing weight, but I felt a fitter person would look more presentable. That's something I wanted for my career in the food industry. Moreover, a faculty also pointed out 'Why does Indian cuisine always conjure up images of pot-bellied chefs? Why cant a fit chef be the face of Indian food?" recalls the author of India on my Platter, where he's chronicled local recipes from his travels across India. And thus began his weight loss journey.

His first ventured into running, and then over the years also tried his hand at other forms of exercise, but realised that running worked best for him."Running is the easiest sport, it neither has a beginner level nor does it require a specific skill set; all one needs to do is push oneself to run. And that's it," elaborates Goila.

By the time he'd started using the hashtag #RunToEat, he was edging towards long distance runs (more than 10 km) and he's completed four half marathons and one full marathon in the past year. "This time around, when I rediscovered my love for running, my body clock changed. I was waking up early, found more energy to work through the day and felt more creative. It makes me more mentally agile and gives me more perspective emotionally and physically. I think, running makes me a better person," the 'sadak chef' signs off.

Goila's Food and Fitness Regime:

• Workout five times a week – alternating running with core strengthening. Travelling is no excuse to skip!
• As for the diet, he admits that it's haphazard because of he's constantly travelling and attends numerous events, but keeps his lunches healthy and wholesome by including proteins and good carbs. Dinners are light. Even when he's indulgent, he practices what he preaches and keeps the portions in check.