We must be part of food evolution, not stuck on authenticity: Ranveer Brar

It has evolved with ages... hence, I feel that we need to be a part of that evolution and not get stuck on authenticity,” Brar says. “For instance, I recently posted a video of chicken momos and a viewer commented that they were not authentic. My reply to them was that chicken momo in itself doesn’t exist. The traditional momo, if you go to Lhasa for example, is made with red meat. So, one needs to look at a chef or cook’s interpretation of a dish rather than remaining stuck in the hamsterwheel,” he recalls.

Brar, who started serious cooking at the age of 15, feels that the food industry as a career avenue is more well-favoured now, as there are several options beyond just donning the apron. “The amount of talent available to the industry today is outstanding. I see hospitality students well supported by their parents to pursue their passion. Thanks to the presence and growth of a variety of visual and social mediums, home chefs, too, are reaching out to larger audiences to share their passion for cooking,” he says.

The chef, who has featured on several TV shows, believes that Indian food is “well-grounded, well-rooted and versatile”. He says because of the uniqueness and versatility of the Indian cuisine, it is catching up on a global scale. “I make it a point to talk about heirloom recipes and ingredients in my shows and pop-ups. And, it’s heart-warming to see the uniqueness and versatility of the Indian cuisine being highlighted in home kitchens and commercial kitchens alike and it’s definitely catching up on a global scale too,” he remarks.