Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started… — Ranveer Brar Copy Share Image
Being a Punjabi, it is very hard to say this, but Punjabi food is very overrated. — Ranveer Brar Copy Share Image
I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs. — Ranveer Brar Copy Share Image
My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to. — Ranveer Brar Copy Share Image
Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef… — Ranveer Brar Copy Share Image
There are few relationships that give as unconditionally as food. I have opened and shut down restaurants and slept on the streets, but I… — Ranveer Brar Copy Share Image
I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting… — Ranveer Brar Copy Share Image
I believe that 'Food is a giver.' It gives you nutrition, health, and at times can give you recognition, like it did in my… — Ranveer Brar Copy Share Image
I've never chased a dream. I believe in living in the present, so I see myself happy and cooking. That's all. — Ranveer Brar Copy Share Image
Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression. — Ranveer Brar Copy Share Image
The thing about innovation is, where do you stop? There are movements across the world where people are asking restaurateurs to bring back the… — Ranveer Brar Copy Share Image
You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and… — Ranveer Brar Copy Share Image
