Why Ranveer Brar adores Himanta Biswa Sarma

In his latest visit to Assam, renowned chef Ranveer Brar professed his admiration for the Northeast region's cuisine. Brar was particularly fascinated by the simplicity of the North East, which he feels is often overlooked in contemporary living.

Speaking to India Today NE, Brar stressed on the importance of understanding the simplicity of the region's people and how it is reflected in their food. In a discussion about Kajinemu, a local ingredient that recently received a GI tag and is now deemed a state fruit, and underlined the significance of celebrating and promoting local produce. Brar has mentioned about the Assam CM's push for local ingredients and expressed his admiration for Assam Chief Minister Himanta Biswa Sarma and also the Assamese cuisine.

He highlighted the importance of celebrating and marketing indigenous ingredients to the world. While cooking an Assamese dish with fish, Brar used Kajinimbo, a variety of lemon. He praised the unique beauty of Kajinimbo, suggesting it deserves a place in every kitchen. The chef also acknowledged Assam's success in celebrating its own ingredients. He underscored the necessity of making the world aware of these ingredients, citing it as the best approach to marketing cuisine.

Ranveer has announced two forthcoming projects in the North East. The first, '75 Recipes of India', will spotlight 9 to 10 regional dishes from the northeast, including three from Assam. The second project is a show in collaboration with Discovery. When queried about the likelihood of inaugurating an outlet in Guwahati, Brar replied, 'Never say never'. 

Masor Tenga (Tangy fish delight) and a generous portion of Joha rice are his comfort foods from the Northeast. Brar's cooking approach is respectful, straightforward, and conversational. The chef expressed his appreciation for the region's dried fish dishes, citrus usage in Meghalayan cuisine, and the ubiquity of kitchen gardens in Nagaland. He also commended the use of bitter eggplant and wild mushrooms in local recipes.

During a recent visit to the Northeast, a renowned culinary expert expressed his admiration for the region's unique techniques of preparing dried fish. He noted the distinct methods used by different tribes, particularly the Nagas, and praised the dried fish chutney. He also appreciated the traditional dishes of Assam, including the pitika (smashed potato) and tea, as well as the use of wild mushrooms in dishes near the border areas of Arunachal Pradesh. The chef's third visit to the Maa Kamakhya Temple was a transformative experience, as he felt a strong spiritual energy.