Chef Ranveer Brar, known for his unique approach to Indian cuisine, has captured the hearts of food lovers worldwide. Born in Lucknow, the city of Nawabs, Ranveer has redefined how Indian food is perceived globally. He has hosted numerous cooking shows, authored books, and continues to inspire people through his culinary journey. Recently, he shared his thoughts on the evolving role of men in the kitchen, his journey as a chef, and his latest show.
Men in the Kitchen: Breaking Stereotypes
In a time when gender equality is a hot topic, Ranveer believes cooking should not be seen through a gendered lens. He said, “Cooking is not just a woman’s job; it is a passion anyone can have.” He highlighted that while men traditionally dominated professional kitchens in restaurants, the landscape is changing. “Even at home, the kitchen should be gender-neutral. Many men are now stepping into the kitchen, and it’s no longer seen as a task reserved for women.”
Surprisingly, 65% of the subscribers on Ranveer’s YouTube channel are men. He emphasized that cooking has become a shared responsibility, with more men learning and enjoying cooking at home. This shift is reflective of a broader societal change where gender roles in domestic spaces are becoming more flexible.
Choosing a Career in Cooking: A Journey Against the Norm
Ranveer’s decision to become a chef was not met with immediate support. Back in the early 90s, the typical career paths for young men were limited to becoming doctors, engineers, or bank officers. Cooking as a career was an unconventional choice. He shared, “When I said I wanted to be a chef, people were surprised. But I followed my passion and enrolled in Hotel Management College in Lucknow.”
Initially, there were doubts within his family, but as they saw his dedication and success, their perspective changed. Today, Ranveer is not only a celebrated chef but also a trailblazer who has inspired many to pursue cooking as a career.
The First Dish: A Memorable Beginning
Ranveer fondly recalled the first dish he cooked—Rajma-Chawal. At the age of 15, his mother was unwell and asked him to prepare something for the family. He took up the challenge and made Rajma-Chawal for his father. Though his father didn’t comment directly, he later told Ranveer’s mother that it was a good meal. This small encouragement fueled Ranveer’s confidence.
His early experiences in the kitchen also included preparing sweet rice with jaggery at a Gurudwara when he was 11. The energy and atmosphere of the community kitchen left a lasting impression on him. These early moments were the foundation of his passion for cooking, eventually leading him to a professional career.
From Home Kitchen to Global Fame: The Chef’s Journey
According to Ranveer, every chef’s journey begins at home, watching family members cook. But as one steps into the professional world, the horizon expands. “You realize there are so many cuisines—Italian, French, Thai—and you explore them. But eventually, you come full circle, returning to your roots, recognizing the value of your cuisine.”
Ranveer believes that to truly make a mark on the world stage, a chef must embrace their culinary heritage. For him, it was about going back to Indian cuisine, inspired by the dishes his grandmother once prepared. “If I want to be respected globally, it will be through cooking my food—Indian food,” he shared passionately.
Presenting Indian Food Abroad: Adapting Without Changing
When it comes to presenting Indian food on a global platform, Ranveer has a clear strategy. “The food doesn’t change, but the way you present and describe it does,” he explained. For instance, while serving a dish in Dubai, the preparation might remain the same, but the story behind it and the way it’s served will be adapted to suit the local audience.
The chef emphasized that only minor adjustments are made based on the region. “You might change 10 to 15 percent of the food depending on the market, but the heart of the dish remains the same,” he said. The key is to tell a story that resonates with the people you are serving, making them appreciate the essence of the cuisine.
A New Show on Biryani: Exploring India’s Love for the Dish
Ranveer’s new show, Thums Up Toofani Biryani Hunt Season 2, takes viewers on a flavorful journey across India. Shot in cities like Hyderabad, Bangalore, Visakhapatnam, Lucknow, Delhi, Mumbai, and Kolkata, the show explores the nation’s love for biryani. Ranveer revealed that the idea for the show came from a simple question posed to viewers: “Which biryani is the most toofani?”
The response was overwhelming, with lakhs of votes pouring in from across the country. The show aims to capture the emotions and passion Indians have for this beloved dish. Each region’s unique take on biryani is showcased, offering a glimpse into the diverse culinary traditions that exist within the country.
Fitness Mantra: A Balanced Approach
For someone surrounded by food all the time, maintaining fitness can be challenging. Ranveer’s fitness mantra is simple yet effective: “Taste everything, eat nothing.” This approach allows him to stay connected with his craft without overindulging, ensuring he stays fit while still being able to appreciate the food he loves to cook.
With his passion for Indian cuisine and his ability to connect with people through food, Chef Ranveer Brar continues to be a culinary icon. His journey from a young boy in Lucknow to a globally recognized chef is a testament to following one’s passion, breaking stereotypes, and embracing one’s roots.
