<p>Ranveer Brar is a well-known name in the culinary world. <br /><br />He has done several television shows and was also one of the judges for MasterChef India alongside fellow chefs Sanjeev Kapoor and Vikas Khanna. Recently in the city for the ‘World On A Plate’ event, he chats with Anila Kurian about his culinary expeditions so far. <br /><br />Given your busy schedule, if you were given a chance to take a break, how would you spend it?<br />I’d like to sit by the beach, rent a house for a month and paint, sculpt and write poetry. <br /><br />Any new discoveries in the food world?<br />I visited this Naga kitchen recently where they smoke meats like pork and beef for about six to seven months. It’s a completely black kitchen with one piece of wood slowly burning and smoking the food. <br /><br />How did it taste?<br />Divine! It was soft and absolutely heavenly. <br /><br />What’s the weirdest thing you’ve tried?<br />It depends on what you find weird. I’ve tried cockroaches and snakes to name a few. But trying ‘fruit bat’ has been my latest exploration. They had a curry and a stir-fry version.<br /><br />According to you, what’s the best part about being a chef?<br />I can be that for the rest of my life. I don’t have to put on a chef face to prove anything. <br /><br />And the worst part?<br />I don’t like answering the question ‘Who cooks at home?’. <br /><br />If you were given an extra hour in a day, how would you like to spend it?<br />Oh, wow! Is that even possible? I’d like to sleep, read a book or watch a movie. <br /><br />Your most embarrassing kitchen moment...<br />I ended up pouring sugar syrup instead of oil. It did not turn out well. <br /><br />Your kitchen pet peeve...<br />I think people who add salt to dishes in one go are overconfident. It’s best to add it slowly throughout the meal. <br /><br />According to you, what’s the next big thing in the food world? <br />I believe everyone is just going back to the roots. We are done with molecular dishes and other food concepts. Having simple food is all we want to do. <br /><br />How excited were you about ‘World On A Plate’?<br />Very much! Last year was such a blast that I only expected more from this year. I’m glad it went well.<br /><br />What were you looking forward to the most?<br />Tasting everyone else’s preparations. That’s the only way to truly enjoy it.</p>
<p>Ranveer Brar is a well-known name in the culinary world. <br /><br />He has done several television shows and was also one of the judges for MasterChef India alongside fellow chefs Sanjeev Kapoor and Vikas Khanna. Recently in the city for the ‘World On A Plate’ event, he chats with Anila Kurian about his culinary expeditions so far. <br /><br />Given your busy schedule, if you were given a chance to take a break, how would you spend it?<br />I’d like to sit by the beach, rent a house for a month and paint, sculpt and write poetry. <br /><br />Any new discoveries in the food world?<br />I visited this Naga kitchen recently where they smoke meats like pork and beef for about six to seven months. It’s a completely black kitchen with one piece of wood slowly burning and smoking the food. <br /><br />How did it taste?<br />Divine! It was soft and absolutely heavenly. <br /><br />What’s the weirdest thing you’ve tried?<br />It depends on what you find weird. I’ve tried cockroaches and snakes to name a few. But trying ‘fruit bat’ has been my latest exploration. They had a curry and a stir-fry version.<br /><br />According to you, what’s the best part about being a chef?<br />I can be that for the rest of my life. I don’t have to put on a chef face to prove anything. <br /><br />And the worst part?<br />I don’t like answering the question ‘Who cooks at home?’. <br /><br />If you were given an extra hour in a day, how would you like to spend it?<br />Oh, wow! Is that even possible? I’d like to sleep, read a book or watch a movie. <br /><br />Your most embarrassing kitchen moment...<br />I ended up pouring sugar syrup instead of oil. It did not turn out well. <br /><br />Your kitchen pet peeve...<br />I think people who add salt to dishes in one go are overconfident. It’s best to add it slowly throughout the meal. <br /><br />According to you, what’s the next big thing in the food world? <br />I believe everyone is just going back to the roots. We are done with molecular dishes and other food concepts. Having simple food is all we want to do. <br /><br />How excited were you about ‘World On A Plate’?<br />Very much! Last year was such a blast that I only expected more from this year. I’m glad it went well.<br /><br />What were you looking forward to the most?<br />Tasting everyone else’s preparations. That’s the only way to truly enjoy it.</p>