"I don't believe I dislike any ingredient." — Ranveer Brar

I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook.

I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.

When I was growing up, Chef Charlie Trotter inspired me a lot.

Like a musician expresses himself through music and a writer's expression is in his writings, cooking is my mode of expression.

Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.

Cooking is an expression that crosses boundaries.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

We are reaching a stage where the source of food has become markets and supermarkets. On a sub-conscious level, we are becoming unaware of the original source, which is land.

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I don't believe I dislike any ingredient.