Creating a perfect combination of flavours

Celebrity chef Ranveer Brar in a freewheeling chat talks about the stint in the cooking world, favourite cooking ingredient and more…

Excerpts from an interview: 

Do men cook differently from women?

Men are much more methodical and scientific while cooking whereas women are more instinctive and intuitive. Women cook from their heart, which I feel is more important. Hence, I always say that women are better cooks than men.

What’s the one cooking experience that you can never forget?

There are a couple of experiences that I can never forget. Cooking moves you in ways you can’t imagine. I have two such experiences: One when I was cooking with a ninety-two-year-old chef in Lucknow, I lovingly call him chacha. I learned so much by observing his methods and his love for cooking. Another moment that’s truly surreal for me was while cooking in front of Dudhsagar waterfalls. It was truly mesmerising!

Your take on foodie trends in contemporary India?

Currently, I am loving the trend of going back to your regional, authentic, local flavours and making them the hero. It is exactly what we did with the new range of Kellogg’s Corn Flakes - Thandai Badam, Kesar Pista Badam and Rose Badam. There are some flavours that cross all barriers, boundaries and these flavours do exactly that. To the newer generation they are still fascinating and to the older generation, they still evoke a sense of nostalgia, these are flavours all of us connect with. We are a very flavour driven country and if there were certain sweet flavours that would drive the country, then Thandai Badam, Kesar Pista Badam and Rose Badam would essentially be it and I’m hoping that a spoonful of the of Corn Flakes takes consumers through the memory lane as much as it did for me while creating it.
 
What is your signature dish?

I don’t have a signature dish, but most consumers and fans have come up to me raving about my Dorra Kebabs, which is essentially kebabs cooked on a silk thread and flavoured with sandalwood.

Which is your favourite cooking ingredient?

That would be coriander leaves, they just add an element of freshness to every dish.
Tell us about some of the most interesting cuisines you encountered on your travels across India.

I am fascinated with the tribal cuisines I come across during my travels across the states of India. There are a lot of tribes around Nashik and Bastar that have some very interesting food options.