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Catch him in the UAE capital this weekend
In a world of “eat now” bewitched by culinary magic, celebrity chefs are on a dime a dozen, including but not limited to a puff of smoke from the most innocuous-looking dishes.
But Chef Ranveer Brar is an anomaly, as he likes a back-to-the-roots approach to cooking that relies heavily on his Lucknowi heritage. He’s definitely not a proponent of molecular gastronomy, as the desi fare he grew up eating would avoid all the smoke and air.
Brar is currently based in Abu Dhabi, where he curates an ultra-exclusive Chef’s Table experience at Rangoli on Yas Island Rotana. Brar is known for hosting popular TV food shows, including his current role as a MasterChef India judge with Michelin star chef Vikas Khanna, a renowned cookbook author and restaurateur, who went on to become the youngest executive chef of his era And proud.
Until October 30, as part of the ongoing Diwali celebrations at Yas Plaza Hotels, diners can experience a five-course dinner menu featuring Tomato Hues, Grilled Foie Gras, Galawat, Khichada, Nihari, Biryani and Shahi Tukda brûlée. The true blue food adventurer can also take part in a cooking competition with the chef and hand-sign an autographed copy of his new cookbook. Excerpts from an interview with Brar.
Indian cuisine has always enjoyed global popularity, but it seems to be more popular recently. What do you attribute this to?
Until a few years ago, one’s typical tryst with Indian food abroad, and the perception it formed, was limited to the fare offered by pan-subcontinental restaurants. But now, the abundance of information on digital platforms and chefs offering more home-grown dishes from regional and sub-regional cuisines have brought a sea change in the perception of Indian food itself. In addition to this, the importance of the Indian diet and its inherent benefits has been in the spotlight in the Covid era. What is now widely acknowledged was written/passed down generations ago!
Reality shows and good-looking chefs(!) seem to be the way to go for TV gold. You are on MasterChef India – what do you like most about the medium?
In many ways, home food has always been a major part of Indian cuisine. I especially love the format of the show, which gives budding home cooks the opportunity to showcase what they do best and cook, making us appreciate our regional cuisine even more.
Tell us what diners can expect at Chef’s Table at Rangoli this weekend?
Diners can expect a lot from Lucknow, in the conversation, in the taste, about my upbringing, about the food in Lucknow. It will be mostly Lucknow food, represented by a modern interpretation of the original flavours.
Food is an intrinsic part of our cultural identity – so considering there are only so many ways to make a Palak Paneer or Malai Chicken, how do you ensure your dishes taste/look different to diners!
For me, food is the sensation of being transferred to the plate. While we “taste” food first with our eyes, which of course makes presentation important, it’s essentially a taste that needs to go home. This comes from your association with a particular dish. Or how you see it being prepared. I personally like to make sure my food evokes memories and nostalgia for my customers. It’s important to me to create food that starts a conversation.
What are your criteria for success in the restaurant industry?
When it comes to food, stick to what you do best. Finding your niche and turning it into a USP is very important.
For many people, especially women, cooking every day can sometimes take the fun out of it. As a professional chef, how do you maintain a relationship with food?
Not just a recipe, it’s my connection to the food that works for me. That’s why I love traveling, even a quick jaunt to a former restaurant or hole in the wall, just to get the taste it deserves and connect with the person who prepared it. These are the stories of getting my cooking battery fully charged!
How do you break free from food?
I usually like to go back to my favorite reading corner at home or grab my camera and go on a trip.
Today, we’re all used to eating global food locally – as a conscious chef, how do you bring sustainability and seasonality into your kitchen?
Sustainability and seasonality become very important factors, especially in the current and post-Covid era. We have always followed it. I just go back to my heritage to learn what our culinary ancestors did, like my grandmother…eat seasonal food and be sustainable.
Social media has taken over our kitchens, telling us what, how and when to eat. How does this affect your career?
I personally don’t think social media can replace our kitchen and cooking preferences. I feel that social media helps create desire and food always makes people feel comfortable. The wow factor, which stands for “drama,” the decoration, can disappear after a certain point in time. But what remains is the real taste, comfort and real joy that only food close to our hearts can give.
Quick Shots With Bras
Your secret to success
Persevere and believe in my skills.
Your earliest memory of your favorite dish:
My Biji would do Churi.
Most overrated food:
Creation using molecular gastronomy.
A dish you will never tire of:
Nihari.
There is one ingredient you can never cook without:
Ghee/cilantro, it’s a tie!
Enjoy Chef Ranveer Brar’s special Chef’s Table at Rangoli in Rotana, Yas Island until 30 October. There will also be a cooking competition at Crowne Plaza Yas Island on October 29, and meet and greet chefs at Radisson Blu Hotel on October 30
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