A food stylist, Chef Ranveer Brar has five running shows on Zee Khana Khazana and a running show on Zoom. And he works and lives in Mumbai Senior Executive Chef at the Novotel Mumbai Juhu Beach. He shares some of his favourite food and recipes with ATWL readers. Things you must eat when in the tinsel town, Mumbai, because you only find them there:
- Dabeli in Dadar
- Vada Pao in Parel
- Chinese Bhel in Borivali
- Brun Pao kheema in Town
- Pav Bhaji at Juhu Chowpatty
Dishes that will make your mouth water:
- Salli Boti at Ashmiks snack shack Bandra, for the melt in your mouth mutton and the gravy that hits you with its peppery spice after a minute of your first bite.
- Tambda Rassa at Purepur Kolhapur Ville Parle for the perfect balance that the sweetness of onion and the spiciness of Bedgi chilli can provide.
3.Vada Pao at Behing Lalbagh Ganpaty Pandal (opp Pooja Hotel) and outside Mitthibai College to experience how Rs 20 rupees can buy you divine bliss.
4. Ussal and Porha at Aswad for the genuine “home-cooked food at a restaurant experience”.
5. Patrel Biryani at Firoz Farsan in Bohri Mohalla to eat a biryani that has no rice in it!
1. Begin by making cranberry syrup; heat 150ml of the cranberry juice in a deep pot along with the sugar, and stir till the sugar crystals have completed dissolved. Chop the cranberries and add them to this syrup.
2. Take the pot off the heat and leave aside for later.
3. In another pan heat two teaspoons of ghee and fry the cloves. When the cloves begin to release an aroma, add in the semolina and keep stirring till the semolina begins to turn golden brown.
4. At the point pour the cranberry syrup and the remaining 150ml cranberry juice into the roasted semolina and stir. Cover the pan with a lid and leave it to cook on a low heat for about 3 minutes. When all the syrup has been absorbed and the semolina becomes fluffy, take the pan off the heat.
5. Transfer your hot cranberry sheera into a serving bowl and garnish with rose petals
About the Chef
Ranveer’s fascination with food began on the streets of Lucknow and he started his cooking career at the age of 15. He was the youngest executive chef at the age of 25 to have ever worked at a five-star hotel. He has has been recognized for his contribution to various cuisines by institutions such as AIWF, AICA, Mayor of Boston, James Beard House, and has also represented India at the WPF.