27 February 2025: “Coming from a small city like Lucknow has been a significant advantage for me. In such an environment, the need to prove oneself becomes second nature. Additionally, hailing from a city renowned for its rich culinary heritage has had a positive impact on me.”, says Ranveer Brar at ABP Network’s Ideas of India.
Speaking in the session themed ‘What We Eat Is Who We Are: The Palate on a Plate’, Ranveer Brar said, "After Lucknow, I went to Delhi, and then to the US. I realized that being a great cook is not enough; you need to connect with the people you are cooking for. I make food that is 'from India,' not 'Indian food' as such. Indian food prioritizes nourishment, with taste being an added accent. Some people think that because India is a land of spices, adding all the spices makes any dish the so-called - “Indian food”. This attitude towards Indian food is changing now. Today, Indian food doesn’t need a title. Previously, when we spoke about Indian food, we always attached a title, for example, food from progressive India or from modern India; there was always a need for a title. The world has now realized that wellness has more value than fitness, and Indian food is all about nourishment and wellness. The root of all culture is agriculture, and because there is agriculture, there is food. The biggest building block of our culture is agriculture. I am fortunate to be able to incorporate a farmer’s sentiment into the food that I make."
"I have discovered a powerful medium—cooking—through which I can understand people, places, and everything in between. I did not want to pursue conventional paths like others do. That is why I chose to cook.”, Brar added.
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