00:00Hello, welcome to INS and such an amazing journey as an entertainment, someone who's
00:06PR entertainment and career in a yard. How do you sum up or define your journey so far in this
00:12space?
00:12Look, first, I love all of my dreams and love. My journey in this space, I think, is defined
00:25more by the love I got than the work I've done. You know, everybody's doing a lot of work,
00:32but the kind of appreciation, support and the wholehearted backing that I got from my audience
00:40and my online family, that for me is the real reason why I can do it.
00:55and why I do it.
00:57And you're talking about the new show, you're making a new show to bring such a thing into
01:03the public eye with your friends. Of course, there's a lot of fun element to it as well,
01:08but when you're putting it all together, what's that process like?
01:12Look, this show, it's called Yes Chef and it's literally like you said, it's made with
01:24friends who called me and said, yeah, I want to do something new to it.
01:28I want to do something new to it. You're going to do something new to it?
01:29And nobody's making it all together. Everyone's making it all together.
01:33Everyone's making it all together. They're ready to be prepared.
01:35No, no, that's not it. They're ready to be prepared.
01:46No, no, no, no, no, no, no, no, no.
01:51No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
01:55no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
01:55no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
01:56no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
01:56no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
01:57no, no, no, no, no, no, no, no, no, no, no
02:14living room, four friends can also play in the living room.
02:18This is the purpose of the show.
02:19The reception is almost 24 hours.
02:22There are millions of views.
02:24It's an outstanding reception.
02:26If you have a million views,
02:28there are millions of views.
02:29There are a lot of love.
02:36And I have been following the two of you
02:40together for quite a long time.
02:42I remember when I saw there and you sent him a button.
02:46And then you gave a little tip all the time.
02:48To drop the flavors, you have to put a lot of money over the top of it
02:51and then blows the lid.
02:53What a matter.
02:53I remember.
02:55So this is the documentary you both have.
02:58Because you call entertainment as well,
03:00you also have a different world.
03:01You also have a comedy space.
03:05Plus, when you have a lot of entertainment,
03:07what's that only?
03:10We both live somewhere,
03:11but we have a connection with us.
03:13It's a connection between the children of children.
03:16We have a connection with our children.
03:17We have a connection with our children.
03:18We are making a connection with our children.
03:56I am really
04:00and I consider myself fortunate to have friends like him.
04:07Now, currently, India's climate is something that we don't get a lot of quality stuff in terms of processed food
04:14and raw materials also.
04:15There is a lot of breakdown also going on in the UK and UK.
04:18How do you navigate this thing or how can it be saved so that fresh food or fresh ingredients and
04:23vegetables and vegetables?
04:24Yes.
04:26So, I think I am going to say that first of all, I am going to say that first of
04:33all, I am going to say that freshness.
04:36की बात करें. दूसरा, हम सबने सबजी बंडी जाना बंद कर
04:39दिया है. इधो, दस मिनट वाली आप आ गई है जो उसके
04:42बाद से. सबजी बंडी जाए है, क्योंकि ताजी सबजी से
04:45जुड़ने का मज़ा जो है, वो जब आपको पूरी ठेले पे यह
04:50पूरी पूरी लाइन से ताजी सब्जियां दिखती है तो आपको ताजे खाने की वैल्यू समझ में आती है
04:57एक छोटे से पैकेट में बंदो के एक पत्ता गोबी आ जाए वो फिर भी उसका वो मज़ा नहीं है
05:05तो आजिंग वी शुट कंटिन्यू एमर्जनसी में ठीक है बड़ अधर वाइस मार्केट में जाके ताजी सब्जियां लेना वो ताजी
05:12सब्जी का एहसास लेना बड़ा जरूरी है
05:15एक तो वो है दूसरा अगर फ्रेशनेस की बात करें तो मुझे यह लगता है कि अगर हम सब जितना
05:23खाना है उतना ही बनाएं तो फ्रिज में चीजें कम जाएंगी और फ्रिज में अगर चीजें कम जाएंगी तो दिमाग
05:31में टेंशन कम जाएंगी तो दिमाग में टेंशन क
05:44bonding between humans.
05:45What kind of food can you reflect on?
05:48Look,
05:50the original bond
05:51is a food.
05:53You can sit on two friends
05:56on one's song and on one's painting.
06:00But
06:01when two friends
06:03sit on one's plate,
06:05there is no relationship with that bonding.
06:07So food is the original glue.
06:11Our real glue
06:12is a food.
06:14And
06:15it's a food to skin,
06:16the two people
06:18have to be together,
06:21and community, society,
06:25and country.
06:26Your glue
06:27does not
06:28together the two people
06:29mix it very powerful.
06:34And you've got it
06:37when you are in a business
06:39that doesn't want
06:42to be the same.
06:45And one thing that I really admire about you as an artist, culinary artist or as an entertainment person is
06:51your honesty.
06:52There are many artists who don't try it on the honesty.
06:55You know, they are in the real life.
06:57You have to create something else in the camera.
06:59Which is not the case for you.
07:01You are the camera standard.
07:03How does this project help you in bonding with people around you or with the audience?
07:12I think that the person who sees the camera, who is watching the actual life, is acting.
07:20The struggle is real.
07:21The happiness is real.
07:23So, if I do not do acting, if I do not do it with the camera.
07:28If the camera is watching the world, the world is actually real.
07:31Why do the camera is watching the world?
07:39Make believe.
07:40You can still be yourself.
07:43And the more I am being yourself, the more I am getting more love.
07:49The thing that you are giving love and support is giving unconditional love and support,
07:55how can you leave it?
07:59And moving forward, working in entertainment and then I will look at your journey.
08:05You know, lots of ups and downs.
08:07To maintain your cool and to not get, you know, bow down.
08:13The curve balls and the right throw.
08:15So, do you think that you can give a message?
08:18Do you think people who aspire to become an artist?
08:22Do you think that life will be no longer?
08:25Do not do it.
08:26Do you think you will be doing it?
08:28The supervisor will grow.
08:29By doing that, it will not be wrong.
08:30Maybe, tomorrow, tomorrow, tomorrow, tomorrow and tomorrow,
08:31it will be as much as possible.
08:34There is a difference.
08:35The difference.
08:36Imagine the difference is going on with me.
08:37It may be not quite as possible.
08:41There is no solution of this way.
08:41That's not possible.
08:43If I am, I am, you know,
08:45the truth of yourself,
08:46or all that,
08:47it's the same thing.
08:49I will look for attention.
08:51I think if you cry to bed every night, then wake up happy every morning. That is all that matters.
08:59My favourite quote is that courage is not the absence of fear, it is the ability to act in the
09:06presence of fear.
09:08So that's it. Everything is happening with you, everything is happening with you.
09:12The action that has taken you, it's coming. I feel it.
09:15I struggle myself, but it is what it is.
09:17And how do you deal with pressure? Does it extend the best out of you?
09:21Yes, as chefs, some people are aware of the pressure.
09:27Our environment is a pressure cooker environment.
09:30That's why people have told us that there is no difference.
09:34How can you be so calm?
09:36I said that our work is the same.
09:38In the kitchen, there are around 600 cooks.
09:40Someone is running here and there.
09:42If we want to run with them, then it won't happen again.
09:44So, we are dealing with pressure.
09:47We are dealing with pressure because of our work.
09:52After a point in time, we realize that you are not in control.
09:56So when you leave the control, the pressure goes on.
09:58How do you deal with pressure or how much do you deal with pressure?
10:29When we make a big deal of pressure, we make a big deal of pressure.
10:31If we keep our own body, we keep our own body, we keep our own body, we keep our own
10:38body.
10:39Good thing you mentioned, traders.
10:41I wanted to know because every human is a reality show, but you are very honest in life and in
10:48the game.
10:48How was that for you to navigate that space?
10:51Very good. I was just here and there.
11:17I had a lot of fun. I had a lot of fun. I was very comfortable.
11:22I was very comfortable. I was just in a safe zone.
11:28Who can answer questions in a common life?
11:29Ranveer Brar.
11:30But when people ask questions on the table, you will always shake up.
11:35This is the life, this is the reality, this is the same.
11:41And recently, this was held in the initial capital.
11:45How many of you have been completely vegetarian?
11:50What are your views?
11:52Look at me, we are making a mandate for that.
12:00Some of you want to stay away from these countries, these countries, these countries, these countries, these countries.
12:10So, sometimes you want to stay away from it and you want to serve food that stays away from controversy.
12:16Vegetarian food stays away from controversy.
12:19Internationally.
12:22So, I think, one thing is this.
12:23And the other thing is that it is not that we will give vegetarian food every time.
12:29MasterChef has been a vegetarian season.
12:31Everyone has said that it was a show vegetarian.
12:33It means that it is a show vegetarian.
12:36This time, we have made our country's food, food, food and food.
12:44And it is, I mean, the world is talking about vegetarianism and veganism.
12:48So, this time, we have made our vegetarianism celebrate.
12:52And we should have seen that in that way.
12:56In the world, we have to put a united front, bro.
13:00That's basically what it is.
13:02If I look at art and artists, artists are very emotional people.
13:08They are very sensitive.
13:09And they get extremely attached, overly attached.
13:11If I say so.
13:12How is it with you?
13:13Are you overly attached to your art form?
13:15Or what is the work that you do?
13:16Or you are detached?
13:18What type of work?
13:19No.
13:19I think...
13:20I have done a course of edits a lot of years ago in the US.
13:24In the US, what happens in editing?
13:26What happens in editing is that you can see yourself on the screen.
13:28So, you start automatically detached.
13:33Because you start to see yourself as a third person.
13:36So, that's a gift that editing gave me.
13:38I see myself as a third person.
13:40I see myself as an employee of the brand Ranveer Brar.
13:46That's basically what it is.
13:48So, I have never seen that attachment, art and brand attachment.
13:55Yeah.
13:56And finally, for my last question.
13:58India's food history is a very deep history premise.
14:02I say so.
14:03And then you have your own journey as a chef, as an artist in the entertainment space.
14:13You have experienced every touch points.
14:14You have experienced every touch points.
14:16And then it has accumulated into this.
14:18How would you define all of that?
14:20And how would you explain all of that?
14:21And how would you explain that?
14:23I think it's a summation, which I have understood.
14:25I think it's a summation, which I have understood, is that no one was complicated.
14:30It was not complicated.
14:34Our thoughts, our food, our knowledge, our perception, our opinions.
14:41I think over years, we keep complicating our life, we keep complicating our food.
14:48And the more we simplify it, the more we really get to the purpose of it.
15:01If you want to get close to purpose, keep it simple.
15:08And I'm tempted to ask one last question.
15:10I get really overwhelmed and confused.
15:14If you want to make some more complex recipes, for example, S.S.A.O.G.A.R. making lots
15:19of spices in that.
15:20What is the right proportion of the quantity of the ingredients?
15:25What is a simple trick?
15:26The most simple trick is your life.
15:30I always say that before you make something to make it.
15:34You know, if you've eaten something somewhere,
15:37then your life will guide you.
15:39Your life will guide you.
15:40Yes, so much.
15:44Our biggest challenge is sometimes we try and cook what we have not tasted.
15:49Right?
15:50If you want to cook a S.A.O.G.A.R.
15:52Then it doesn't really work.
15:54So if you want to cook a S.A.O.G.A., eat a S.A.O.G.A.R.
15:56first.
15:57So you know that this is my place.
15:59Your life will get your life.
16:05No, thank you.
16:07I just want to request this.
