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.
As a true blue Lucknowite and a chef, a familiar query or point of conversation that I inevitably attract is about Biryanis and Kebabs. Given, my heart will always beat a little extra for the Lucknowi Biryani, but let’s save that spicy conversation for another day. Let’s talk about Kebabs today (It’s Kebab Day after all!!). A gift from Turkey & Persia, Kebabs made their way through via the Silk route & what happened next was what we do best. A marriage of flavours, spices & techniques to make this dish a ubiquitous part of our cuisine. Mentions of Kebab-style cooking of meat however, go as far back as the Mahabharata era. Where the pre-Mughal kebab was more about marination & open grill cooking, basically more rustic in nature, the Mughal culinarians evolved it into a delicacy, enhancing them with spices, dry fruits & cooking techniques. Kebabs don’t just come with variations, they come with interesting foodfables! For instance, the Galouti or Galawat ke Kebab, a labour of love from the legendary Haji Murad Ali for the toothless Nawab, is synonymous with Lucknow’s kebab tradition, to the point of becoming a must-do on your itinerary. There are many more that deserve equal mention and respect. Let's talk about a couple of them close to my heart.. Kakori has its own claim to fame. Nawab Syed Mohammad Haider Kazmi’s chefs were instructed to make the seekh texture as fine as they could to counter a snide remark from a British guest. After much research and toiling the Kakori Kebab was born. The secret to the softness being the Maliabali Mangoes used to tenderize the meat. There’s another kebab which is always on my personal favourite list, the Dorra. A delicate kebab from Rampur with nearly a 200-year old recipe, its flavours stand out from the use of smoked meat, rare & exquisite spices and being cooked on a silken thread dabbed with sandalwood oil. The trick here is to cook without burning the silk thread & gently pull it off with a single tug before serving.. Aren't food stories the true spice of any dish? So how are you celebrating #Kebabday? . . . #Foodfables #foodfacts #microblog #instapic #kebab #RanveerBrar
"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)