A biography for Ranveer Brarhasn’t been written yet.
“Restrictiveness is not synonymous with food.”
“Essentially, for me, the whole point of being a chef is to have your own restaurant.”
“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.”
“When I was growing up, Chef Charlie Trotter inspired me a lot.”
“I don't believe I dislike any ingredient.”
“The food and culture of any place go hand in hand.”
“If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well.”
“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.”
“Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.”
“I've never chased a dream. I believe in living in the present, so I see myself happy and cooking. That's all.”
“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.”
“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.”
“There are few relationships that give as unconditionally as food. I have opened and shut down restaurants and slept on the streets, but I have always bounced back because my belief in the relationship has been strong.”
“Cooking is an expression that crosses boundaries.”
“My learning from my travels is that taste is objective. If a thing is tasty, it's universally tasty. Or, just not.”
“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 found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.”
“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.”
“I think we shouldn't buckle up our creativity. You've got to experiment!”
“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.”