Master chef Ranveer Brar who was in the city for a oomph-filled foodie nite gets candid.
How did you start your foodie life in Lucknow?
I started observing and then cooking in the cantonment Gurudwaras in Lucknow. After a while, I started eating typical street food at Chowk and Hussainganj in Lucknow and fell in love with the food and folklore.
How did Master Chef happen and what was the learning?
MasterChef happened very randomly where I got a call for a workshop and then for a contract. My biggest learnings were eye opening. Indian home cooks and home cooked food overwhelmed me. That show established the character, passion, power and prowess of home cooking.
Twenty years of experience in the food industry; share your best memories?
It’s been a very gratifying and enriching 22 years. I have cooked for heads of states, Hollywood stars, sportsmen and people from all over. Food has given me a chance to travel and express those travels.
Most memorable stints in the US and in India?
My memorable stints were with the Radisson in NCR where at the age of 25, I was trusted with a hotel opening as an executive chef. Claridges where I opened Sevilla and Banq in Boston, that won the best new restaurant in the world award.
Your culinary and lifestyle awards, the most special?
The most special awards were Best of Boston, as it was the first time an Indian had won the award.
Your interactions, the best?
One of the most memorable interactions was with an old Indian couple in Barosa. They have a vineyard called Nazare.
What are you working on now? And the vegetarian restaurant you started?
I was in Bengaluru at Mercedes-Benz Luxe Drive. I plan to cover about 10 cities with Luxe Drive. I am launching a chain of restaurants in Canada called Mayura, in five years. We launched the first in Toronto. I am also curating food and beverage experiences for Alila Hotels in India and just launched TAG. I also co-own Fun Bars which is launching 3 MTV FLYP outlets in 2017. I am doing a lot of travel shows in India and abroad, doing food reality shows launching in May. Also working on my next book on Food Folklore.
What is the best part of the Luxe Drive?
I have always believed that luxury within cuisine is a subject that needs to be addressed, and expressed with content, character and passion. I am trying to travel to different cities and cook my version of local food making it more exotic and luxurious in the process. Mercedes-Benz Luxe Drive gives me a perfect platform.
Your book, ‘Come Into My Kitchen’, the best of it?
The best part is Chapter 2 —Ranveer’s theory of dish hierarchy which talks about the thought, process and formula to prepare the perfect dish.
Share a bit about your personal life, hobbies?
When I am not travelling I like to indulge myself in photography, painting, sculpting and also writing. I am also a movie buff and own 5,000 labels of classic Hollywood and world cinema.
Your family and what is a day away from the kitchen like?
The nucleus of my family is Ishaan, my son. Both my wife and I like to spend time and pamper him. He’s like my stress buster.
The best restaurants and chefs across the world and why?
NOMA in Copenhagen. René’s breakthrough thinking translates into amazing food. Also Alinea and Kiro are my favourite restaurants.
