Travel and food share an inseparable bond, enriching the other in ways that create unforgettable experiences. For celebrated chef Ranveer Brar, this connection goes beyond mere exploration—it’s a philosophy, a way of life that shapes his culinary creations and storytelling. Here’s diving in deep into his travel diaries and exploration
Tejal Sinha
Whether wandering through the bustling streets of a foreign city, soaking in the serene beauty of a remote mountain range, or tasting the local flavours of a quaint village, travel offers a unique lens through which we can experience the world. It’s a chance to break free from routine, embrace spontaneity and create memories that last a lifetime. Each trip, whether near or far, carries the promise of discovery—of new places, new people and perhaps, a new sense of purpose.
For celebrated chef Ranveer Brar, food is not just a craft—it is a lifelong institution of learning. His journey into the world of cooking began in the bustling communal kitchen of a langar in his hometown, where the act of feeding hundreds selflessly planted the first seeds of his culinary passion. “The sheer volume of food being cooked by 50 to 60 people, without tasting it and yet producing dishes of such delicious perfection—it was fascinating,” Brar reflects. “It taught me the importance of emotion in cooking, hygiene, and above all, selflessness in the kitchen.” Brar’s love for cooking truly blossomed when he explored the streets of Lucknow as a young man. The city, rich in culinary heritage, folklore and gastronomic tales, unfolded before him as an endless source of inspiration. It was here that he apprenticed under Munir Ustad, a skilled kebab vendor, who provided Brar with his first formal tutelage in cooking. Lucknow’s vibrant food culture, with its rich history and iconic dishes, cemented Brar’s connection to cuisine and fueled his desire to pursue it as a career.
After completing his education at IHM Lucknow, Brar began his professional journey with the Taj Group of Hotels. Over the years, he expanded his culinary horizons, opening restaurants across India and abroad, but he never forgot the foundational lessons learned in the langar or the streets of Lucknow. Brar firmly believes that travel is essential to becoming a better chef. “To innovate or reinvent any dish, you need to experience it in its original form, at its place of origin,” he says. His travels have taken him across India and to distant lands like Turkey, Scandinavia and Kerala, all of which have left an indelible mark on his culinary style. “Kerala’s spices, Turkey’s vibrant street food and the minimalist elegance of Scandinavian cuisine have all been deeply inspiring.”
His trip to Georgetown left a lasting impression. “It’s a melting pot of cultures, and you see that reflected in its food,” Brar shares. “At Line Clear, I had an unforgettable plate of nasi kandar. Exploring the street food—from Chinatown to Little India—was a culinary adventure in itself. For me, street food is always the best way to understand the true essence of a place.”
Brar takes great pleasure in observing how people today are connecting more deeply with food. “It’s wonderful to see people not just eating but also engaging with food, exploring its stories and history,” he says. He encourages food enthusiasts to dive into local culinary scenes when traveling. “Talk to the locals. Visit older establishments that have stood the test of time. You’ll uncover stories of culinary evolution that no book can teach you.” When Brar travels, he brings back more than recipes. His trips are a source of stories, inspiration and cultural understanding. “Every dish I create carries the memory of a place, a flavor, or a conversation,” he shares. His travels also fuel his passion for poetry, which he often pens during his journeys.
In Melbourne, Brar found inspiration in an unexpected way. “I got lost in Hosier Lane, mesmerised by the graffiti. Those vibrant colours and the creativity of the artists stayed with me long after I found my way out.”
When asked to name the best food city, Brar hesitates. “Best would be limiting it. Maybe I’m yet to find one,” he says thoughtfully. However, he admits to having a soft spot for Istanbul’s rich and diverse food culture, as well as for Lucknow and Kolkata back home.
For Ranveer Brar, every journey is an opportunity to explore, learn and connect—both with people and their food. It’s this ethos that makes him one of the most beloved chefs, as he continues to transform his experiences into dishes that tell stories of tradition, innovation and shared humanity.
