MasterChef India Judge, Senior Executive Chef , Travel Show Host, Food Columnist, Food Stylist/ Artist. Born in Lucknow, it was somewhat inevitable that Ranveer Brar would be fascinated with the city's street kebab vendors. Since then, his life has taken on an enviable trajectory.

Starting in hotels with the Taj Mahal in Delhi, he was fortunate to be in the opening teams of Kafe Fontana. At the age of 25, Brar became the youngest Executive Chef of that time and opened the Chocolate Box, a unique pastry shop with live chocolate making and customized chocolate designs.

Having missed cooking at the range, Brar moved to Boston where he opened the restaurant Banq, which won numerous Awards, including the best new restaurant in the world by the magazine, Wallpaper. He also had the distinction of cooking at the James Beard House, NY, of which he is an honorary member. With a new menu planned by him, Kashmir, an Indian restaurant, won the Best of Boston award in 2010. After five intensely challenging years in the US, he is back in the country, as the Executive Chef of the Novotel Mumbai Juhu Beach. Despite his youth, he has been recognized for his contribution to various cuisines by such institutions as AIWF, AICA, Mayor of Boston, James Beard House, and has also represented India at the WPF.

Below are two wonderful recipes Chef Ranveer Brar has provided for the International Year of Pulses


Lentil Pancake Burger


  • Oil: 1 tbsp 
  • Finely Chopped Garlic: 2 tsp
  • Finely Chopped Ginger: 2 tsp
  • Finely Chopped Onion: 1 tbsp
  • Finely Chopped Green Chilli: 1 tsp
  • Finely Chopped Celery: 1 tsp
  • Salt: to taste
  • Finely Chopped Carrots: 1 ½ tbsp
  • Finely Chopped French Beans: 1 ½ tbsp
  • Boiled and Grated Potato: 2 tbsp
  • Boiled Mixed Lentils: ½ cup
  • Breadcrumbs: 1 tbsp
  • Chopped Coriander: 2 tsp
  • Oil to Pan Sear: 2 tsp 
  • Sliced Onion: 3 - 4 nos.
  • Sliced Tomato: ½ no. 
  • Cucumber Slices: ½ no. 
  • Gherkins: 2 – 3 nos.
  • For Pancake Batter:
  • Refined Flour: ½ cup 
  • Gram Flour: 1 ½ tbsp
  • Turmeric Powder: ½ tsp
  • Crushed Black Pepper: to taste
  • Salt: to taste
  • Milk: ½ cup
  • Baking Soda: 1 tsp 
  • To Serve: Tomato Ketchup as required


  1. In a pan add oil, finely chopped garlic, finely chopped ginger, finely chopped onion, finely chopped green chilli, finely chopped celery, salt, finely chopped carrots and finely chopped french beans and sauté.
  2. For the filling; in a bowl add the sautéed vegetables, boiled and grated potato, boiled mixed lentils, breadcrumbs and chopped coriander and mix.
  3. To make the pancake batter; in a bowl add refined flour, gram flour, turmeric powder, crushed black pepper, salt, milk and baking soda and whisk.
  4. In a hot pan add oil. Make a patty of the filling and pan sear it from both sides. 
  5. In another pan add the batter and make a pancake. Once cooked, remove and cut with a ring mould. Make one more.
  6. Place one pancake on a plate. Add sliced onion, prepared patty, sliced tomato, sliced cucumber and gherkins and cover with the other pancake to make a burger.
  7. Serve the lentil pancake burger with tomato ketchup.

Pesarattu waffle


  • 1 cup Green Gram(Moong Dal) 
  • ½ cup Rice
  • 2 Green chilies
  • 1 tsp Cumin Seeds(Jeera)
  • 1 tsp Onion 
  • 1 inch long Ginger 
  • Salt (to taste) 
  • Oil


  • Marinate green gram and rice for six hours.
  • Grind soaked green gram and rice with green chilies, cumin seeds, onion, ginger and salt by adding water little by little till it gets a thin consistency for the dosa batter.
  • Take a nonstick pan and heat it.
  • Pour a small cup of dosa batter in the middle a waffle iron and spread lightly
  • Serve hot Serve with coconut chutney.