From gurudawara langars to top restaurants, Chef Ranveer Brar reminisces his journey

Mumbai: Chef Ranveer Brar is one of the most popular names in the food industry but not many know about his inspiring journey. While talking to Brar, it’s difficult to imagine that this popular chef had a very humble beginning.

Brar, 38, became the youngest executive chef at the age of 25 with a five-star-hotel in India and at present is a senior executive chef at one of the prestigious hotels.

This Punjabi lad went from cooking at the langars to opening restaurants aboard, no doubt he has come a long way. Brar who has also been one of the judges at Masterchef India Season 4, is currently overseeing the Shalimar and Dosa Factory in Cambridge and also Mantra in Boston.

Surprised by his openness and down to earth personality, we sit down with the celebrity chef to know more about his meteoric rise.

Tell us about your journey, how did the guy from Lucknow made his way to the top?

My first experience with cooking was at a Gurudwara’s langar at the age of six but gradually I got fascinated towards food as a profession. Lucknow’s history has a lot to do with food from the Nawabi time, there is a lot of folklore you keep hearing about food in a street named, Bawarchi Tola in Lucknow. So all this made me attracted towards cooking and that’s how it all started.

There was this place behind the Odien picture hall where I used to eat a lot and I took fascination for the guy name Munneer Ahmed, who decided to teach me. After that I went for formal education in cooking, worked at The Taj, The Oberoi and The Radisson Hotel and moved to US, where I worked for seven years.

What’s the latest on your plate?

I am participating in a dance show named Zumba Dance Fitness Party. I believe there is a dancer in all of us and Zumba is not just a Dance form and has a lot to do with fitness. I am just exploring different fields in life. You just have one life, do all that you can do.

Brar at dance show

Why did you opt for this dance show?

This show is not just a dance format, because it’s Zumba it’s about being fit. I believe in staying fit and it gave me that opportunity. I am going to perform a fusion of Zumba and street dance, tapori dance (laughs). I am looking forward to see how Ranveer being a chef would do Zumba.

What is one of your signature dish?

I am not very convinced with having a signature dish, the whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community. But if I had to pick out one then it is Dora kebab. Dora kebab is cooked on a silken thread and smoked with sandalwood.

One dish that took most of your time to cook till perfection?

It’s biryani. It took me a really long time to understand and cook it.

One ingredient that you hate?

I don’t believe I dislike any ingredient.

One ingredient you are always ready to experiment with?

Seaweed.

Chef Ranveer Brar

You have mutton, sugar, coconut milk, tamarind and mushroom, what would you cook with it?

We can easily cook Khatta ghost or Indonesian Massaman curry.

One chef who has inspired you?

When I see around, there is inspiration to be drawn from every chef. When I was growing up Chef Charlie Trotter inspired me a lot. At present I think Chef Heston Blumenthal is a big inspiration.

Your biggest cooking disaster?

During outdoor catering, lot of oil tin use to come in. And one day one intelligent person poured sugar syrup in the oil tin and brought it back. I put it up in the fryer because it’s as thick as oil and then the whole thing just caught fire.

Your best cooking experience?

Cooking for my parent, that’s the most wonderful experience.

How is Indian cuisine making its mark globally?

It’s making mark globally in lot many ways. First interaction people had was with North Indian food, however now people understand different region of India and how the cuisine differs from region to region. People are appreciating the details that chefs are putting in Indian food today.

Do you think men are better cook than women?

No…absolutely no. Women are way better cook than men.

What’s your philosophy on food?

I believe that “Food is a giver”. It gives you nutrition, health and at times can give you recognition, like it did in my case and you got to treat it with that kind of respect.

What’s your favourite food quote to live by?

I have a sweet tooth, so this quote perfectly defines me, “Life is short, so have desserts first”.