Celebrity chef Ranveer Brar, recently appointed as the ambassador of Odia cuisine, speaks to TOI about his deepening connection with the state’s food traditions, his plans to promote it globally and what makes Odia cuisine unique in India’s diverse culinary landscape. In this interaction with Diana Sahu, he shares insights on his vision and the philosophy behind Odisha’s rich food heritage. Excerpts:Tell us about your association with Odia cuisine. When did you first taste it?My association started with curiosity and slowly turned into deep respect. The first time I remember tasting Odia food was a simple meal, dalma and rice. There was no drama on the plate, just honesty. Over time, from temple food traditions to home-style cooking, I realised Odia cuisine grows on you quietly and then it never leaves.You have been named ambassador of Odia food. How do you plan to take this forward?For me, this role is not about representation, it’s about responsibility. Odisha has one of the oldest and most sacred culinary ecosystems, especially around Jagannath Temple traditions. The focus will be on bringing visibility through storytelling, documentation and curated experiences, working with chefs, engaging communities and taking these narratives to national and global platforms. The state govt is also working on both demand- and supply-side interventions to promote Odia cuisine.What strategies will you adopt to take Odia cuisine to a wider national and global audience?The strategy is simple but layered. First is storytelling, because food without context is just consumption. Then accessibility, creating platforms through pop-ups, collaborations and menus beyond Odisha. Third is authenticity, ensuring we don’t dilute its identity. And finally, celebrating the people behind it – the home cooks, temple cooks and communities preserving these traditions.In a country known for diverse food traditions, how would you position Odia cuisine alongside other Indian regional cuisines?Every cuisine has its strength, but what stands out in Odia food is its restraint. While many cuisines rely on bold flavours, Odia cuisine is about balance and subtlety. It has a deep connection with nature, seasonal produce, minimal intervention and a meditative philosophy. It may not be loud, but it is definitely deeper.What, in your view, defines the essence or standout strength of Odia cuisine?Its integrity. From the Mahaprasad of Jagannath Temple to everyday home kitchens, there is continuity preserved over centuries. The food isn’t chasing relevance, it already has meaning. It is rooted, honest and carries a powerful identity.
