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Celebrity chef, Ranveer Brar took his first step towards the food world in Lucknow through visits to a gurudwara with his grandfather. "It might sound funny but I grew up in Lucknow where there have been a lot of mysteries around cooking. I have heard things like, you can't cook this because it needs a special spice that's only available once a year or you can't cook that because there is a special technique. It was very intimidating", Brar told IANS.
After working with the Taj group, Radisson and The Claridges, he came out with his own restaurants in Boston, Delhi, Goa and Mumbai. "I always say food is not only about the recipe but also the science behind it, the art and the craft behind it. That is what I have always believed in, the science and romance behind food," chef said.
"When I started cooking, what I got to know was that there are actually no secrets. The only secret is that cooking is a sum total of basics. You really need to understand the basics, write and break them down in your head. That's essentially what it is" said Brar when asked about the secrets he learnt during his professional journey.
(With IANS Inputs)
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