Ranveer Brar

“Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.”

“We are reaching a stage where the source of food has become markets and supermarkets. On a sub-conscious level, we are becoming unaware of the original source, which is land.”

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

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

“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.”

“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.”

“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.”

“Being a Punjabi, it is very hard to say this, but Punjabi food is very overrated.”

“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.”

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