Indian - Chef | February 8, 1978 -
I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook.
Ranveer Brar
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With fame comes the responsibility of what you say. If the country is watching you, there ought to be substance, something worthwhile to speak about.
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If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well.
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I've never chased a dream. I believe in living in the present, so I see myself happy and cooking. That's all.
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Essentially, for me, the whole point of being a chef is to have your own restaurant.
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Restrictiveness is not synonymous with food.
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I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.
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Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough.
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Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.
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My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
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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.
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I don't believe I dislike any ingredient.
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