I think we shouldn't buckle up our creativity. You've got to experiment! — Ranveer Brar Creativity Copy Share Image
Being a Punjabi, it is very hard to say this, but Punjabi food is very overrated. — Ranveer Brar Being 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 College 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 Been Copy Share Image
If you're a happy person around food, you can be a professional chef. It's fueled by passion. — Ranveer Brar Chef 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 Cooking 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 Believe 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,… — Ranveer Brar Adjust 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… — Ranveer Brar Believe 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,… — Ranveer Brar Back 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… — Ranveer Brar Chef Copy Share Image
Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set… — Ranveer Brar Cooking 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… — Ranveer Brar Chef 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… — Ranveer Brar Food Copy Share Image
We are reaching a stage where the source of food has become markets and supermarkets. On a sub-conscious level, we are becoming… — Ranveer Brar Becoming Copy Share Image
Essentially, for me, the whole point of being a chef is to have your own restaurant. — Ranveer Brar Being Copy Share Image
When I was growing up, Chef Charlie Trotter inspired me a lot. — Ranveer Brar Charlie Copy Share Image
As chefs, a lot of the times we lose sight of the fact that we are in the food business and that… — Ranveer Brar Business Copy Share Image
My learning from my travels is that taste is objective. If a thing is tasty, it's universally tasty. Or, just not. — Ranveer Brar Learning Copy Share Image
Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough. — Ranveer Brar Enough Copy Share Image
With fame comes the responsibility of what you say. If the country is watching you, there ought to be substance, something worthwhile… — Ranveer Brar Country Copy Share Image
If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well. — Ranveer Brar Chef Copy Share Image
I won't say there's disrespect for the Indian home cook, but I was never exposed to that. Even in a semi-urban Indian… — Ranveer Brar Disrespect Copy Share Image
I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs… — Ranveer Brar Culture Copy Share Image
Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the… — Ranveer Brar Food Copy Share Image
My life lesson is just to be patient and everything will fall in place. Most of what's happened in my life is… — Ranveer Brar Good Copy Share Image
