Quotes from Ranveer Brar

If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well.

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

Food should flirt with the palette. If the food doesn't flirt with your palette, then it's not fun enough.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

Restrictiveness is not synonymous with food.

I've never chased a dream. I believe in living in the present, so I see myself happy and cooking. That's all.

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.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

I think we shouldn't buckle up our creativity. You've got to experiment!

Cooking is an expression that crosses boundaries.

Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.

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 family, you will find a maid. And once you meet these people, you realise they cook purely out of passion or love for the family.

The food and culture of any place go hand in hand.

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 hanging around there. That's when I realised food is a lot more than just cooking on Sundays.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

As chefs, a lot of the times we lose sight of the fact that we are in the food business and that it needs to make money to survive.

The thing about innovation is, where do you stop? There are movements across the world where people are asking restaurateurs to bring back the regular plate. So, yes, we are fed up of drinking out of shoes and eating out of hats.

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.

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.

My life lesson is just to be patient and everything will fall in place. Most of what's happened in my life is not to do with me but good people and the way things happened. So I feel it's no use stressing over anything. Let things simply happen.

I don't believe I dislike any ingredient.

When I was growing up, Chef Charlie Trotter inspired me a lot.

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

I believe that 'Food is a giver.' It gives you nutrition, health, and at times can give you recognition, like it did in my case, and you got to treat it with that kind of respect.