Chef Ranveer Brar
32 recipes converted from their YouTube cooking videos.
Chili Garlic Tawa Chicken & Pulao
A vibrant Indian‑style tawa chicken packed with garlic, green chilies, fresh mint and coriander, served with a nutty green‑chili chutney and fragrant basmati rice. The dish balances heat, tanginess, and herbaceous freshness for a satisfying main course.
Changezi Aloo
A rich, aromatic North Indian potato curry inspired by wedding banquet flavors. Thick‑cut potatoes are lightly fried, then simmered in a silky tomato‑curd gravy spiced with a special birista‑cashew paste, whole aromatics and a hint of sugar. The dish is glossy, mildly spicy and perfect with naan or rice.
Best Chicken Keema recipe
A fragrant, protein‑packed Indian minced chicken dish cooked in a Kadai with a blend of whole spices, green garlic, spinach, peas and creamy curd. Inspired by a ChatGPT query and Chef Ranveer Brar’s tutorial, this recipe balances heat, earthiness and freshness for a comforting main course.
Dubai's Trending Iffa Chicken Curry
A juicy, Indian‑style marinated chicken with a rich white garlic‑cheese sauce that became a Dubai trend. The chicken is first coated in a mayo‑based tangy mix, then a yogurt‑spice blend, and finally cooked low‑and‑slow with a creamy sauce that locks in moisture. Perfect for a festive dinner or weekend treat.
Kolkata Style Egg Roll
A classic Kolkata street‑food egg roll featuring a flaky layered paratha, spiced scrambled egg, tangy pickled‑onion water, beetroot‑tinged dough and a burst of green‑chili sauce. Perfect as a snack or light meal, this recipe captures the festive spirit of Durga Puja rolls.
Afghani Chicken
A flavorful Afghani‑style chicken curry made with yogurt‑based marination, aromatic whole spices and a rich, thick gravy. The chicken is scored to stay juicy, marinated for half an hour, seared, and then simmered in the fragrant sauce for a meat‑forward dish that balances spice and richness.
बाहर से Kripsy🍗 अंदर से Juicy Chatkara Chicken
A nostalgic Delhi‑style snack that was a hit at weddings in the late 1990s. Chef Ranveer Brar’s authentic Chicken Chaatkara is marinated, half‑cooked in a tangy‑spicy gravy, then coated with flour, egg and crushed cornflakes for a crunchy finish that bursts with flavor.
Junglee Sandwich
A wildly flavorful Indian‑style sandwich packed with crunchy sev, spicy salsa, creamy masala mayo, paneer, cheese and crushed potato chips. Inspired by Chef Ranveer Brar’s “Junglee Sandwich”, this snack delivers every texture, taste and aroma in one bite.
Anda Ghotala
A buttery, spicy Mumbai‑style egg scramble made in a single tawa. Onions and tomatoes are simmered in generous butter, flavored with pav bhaji masala, ginger‑garlic paste, green and red chilies, then mixed with boiled eggs. A fried egg tops the dish for extra richness. The whole recipe is done in one pan, just like the street‑food legend it’s named after.
Mumbai Spl Masala Egg Curry
A quick, flavorful Mumbai‑style egg curry paired with a smoky red‑chili pulao. Ready in about 10 minutes of active cooking, this dish combines boiled eggs in a tangy yogurt‑based gravy with fragrant basmati rice tossed in cumin and dried red chilies. Served with a simple onion‑coriander salad.
Rajasthani Dal Tadka
A hearty, warming chickpea dal perfect for winter. Soaked chana dal is cooked until soft, then combined with translucent onions, yogurt (or cream), aromatic spices and a final ghee tempering. The dish is flavorful, protein‑rich and easy to digest, making it ideal for cold evenings.
बिना प्याज़-लहसून ऐसा बाल्टी पनीर कभी खाया है? Balti Paneer /Paneer Peshawari
A rich, spicy, and slightly sweet paneer curry inspired by the classic Peshawari style, made without onion or garlic. The dish features medium‑brown fried paneer tossed in a deep‑roasted tomato‑cashew gravy, finished with fresh coriander and a hint of green chili – perfect for a wedding feast or special celebration.
Chicken Changezi
A rustic North Indian street‑style Chicken Changezi made with bone‑in chicken, caramelised onions, cashew‑onion paste, fresh tomato puree and a tangy yogurt base. Cooked in a flat pan for a thick, chunky gravy that’s perfect with roti or naan.
होटल जैसे गोभी चिली बनाएं Dry & Gravy
A crunchy Indo‑Chinese cauliflower snack that can be served dry or tossed in a spicy gravy. The cauliflower florets are coated in a light, airy batter, single‑fried, then double‑fried for extra crispness and finished with a flavorful sauce of red & green chilies, bell peppers, and soy‑based gravy.
Festive Dahi Bhalla
A classic North Indian festive snack of soft, spongy lentil dumplings soaked in flavored water and served with creamy curd, almond masala, mint and tamarind chutneys, and crisp papdi. Chef Ranveer Brar’s method ensures fluffy bhallas and a balanced sweet‑sour‑spicy profile.
Mutton Dum Biryani
A step‑by‑step, weight‑based mutton biryani inspired by Chef Ranveer Brar. Using exact gram measurements for the meat, spices, and rice, this recipe delivers a restaurant‑quality Lucknowi‑style biryani with fragrant layers, juicy mutton, and perfectly cooked basmati rice.
Butter Chicken Recipe
A creamy, tomato‑based North Indian classic made the way Chef Ranveer Brar learned from Ustad Gulam Rasool. This version uses leftover tandoori chicken (or fresh chicken tikka) simmered in a rich butter‑cream sauce flavored with whole spices, kasuri methi, and a hint of kewra water.
Paneer Butter Masala Restaurant style
A rich, buttery paneer curry with a smooth cashew‑tomato gravy, inspired by Chef Ranveer Brar’s signature technique of double tempering and a secret hint of kewda water. Perfect for a festive Indian dinner.
Malpua recipe
Traditional Indian Malpua is a fermented, slightly sour sweet pancake traditionally served during Holi. This recipe offers three variations—using mawa (khoya), condensed milk, or milk powder—so you can make it even if you lack one of the key dairy ingredients. Served with warm sugar syrup, optional rabri, and a fragrant thandai masala garnish, these fluffy pancakes are perfect for festive celebrations.
Bharwaan Mirchi
Celebrate Diwali with three crunchy, flavorful snacks made from two simple mixtures: crisp sev, spicy stuffed green chilies, and crunchy besan vadi. Chef Ranveer Brar shows how to prepare the gram‑flour‑based mixtures, roast them, and turn them into festive treats that pair perfectly with dal and rice.
Tomato Rasam 2 types
Two classic South Indian rasams – a simple, tangy tomato rasam made without any pre‑made rasam powder and a richer paruppu (lentil) rasam that uses a homemade rasam masala. Both are light, medicinal soups perfect with steaming rice.
Galouti Kebab है, Shami Kebab नहीं 😎
Delicate, melt‑in‑the‑mouth Guloti Kababs are soft, non‑shaped kebabs cooked in a non‑stick pan without ghee. The gentle cooking method keeps them tender and prevents them from breaking apart, making them perfect as an appetizer or snack.
Gajar Ka Halwa
A traditional Indian winter dessert made with grated carrots, full‑fat milk, ghee, sugar, saffron, and cardamom. This home‑style Gajar Ka Halwa is cooked slowly to develop a rich, caramelized flavor and a silky texture, perfect for festive celebrations or a comforting sweet treat.
Pink Sauce Pasta
A vibrant Indian‑style pink sauce pasta made with penne, fresh tomatoes, garlic, onion, butter, cream and generous cheese. The pasta is cooked slightly softer than al dente and finished directly in the sauce so every bite is juicy and coated in a rich pink gravy.
मज़ेदार ठेचा आलू मेथी पूरी
Crispy, golden fried puris stuffed with a fragrant spiced potato mixture, flavored with ajwain and kasuri methi. This North Indian street‑food style snack is quick to make in a pressure cooker and pan, perfect for a hearty tea‑time or light meal.
Veg Korean Fried Rice
A vibrant Korean‑inspired fried rice made with home‑fermented kimchi using readily available Indian cabbage, carrots, mushrooms, baby corn and a generous amount of ginger and garlic. The recipe walks you through the quick brining of cabbage, making a simple rice‑flour chili paste, fermenting the kimchi, and finally tossing everything with day‑old rice for a flavorful, aromatic main‑course dish.
Asli Dhaba Chicken
A rustic, smoky chicken curry cooked on a flat tawa in the true dhaba style. Marinated chicken is simmered in a deep, caramelized onion‑tomato masala flavored with mustard oil, fresh spices and a dash of lemon. Perfect with roti, naan or rice.
5 Types Cold Coffee
Learn how Chef Ranveer Brar makes five refreshing cold coffee drinks using a single homemade coffee‑sugar syrup. The recipe covers the base syrup, then shows step‑by‑step how to assemble Iced Coffee, Frappuccino, Iced Mocha, Homestyle Cold Coffee and a decadent Coffee Freakshake – all perfect for scorching summer days.
शाही मुर्ग मुसल्लम बनाने का आसान तरीका
A regal Awadhi classic, Lucknowi Murgh Musallam features a whole chicken marinated in aromatic spices, stuffed with a spiced minced chicken and boiled egg mixture, and cooked in a rich ghee‑based gravy. The dish is finished with a fragrant mace‑cardamom powder, rose and kewra water, and optional dry fruits for a royal touch.
Instant Khaman
A quick, fluffy, and tangy Gujarati dhokla made with gram flour, lemon juice, and fruit salt, steamed in a pressure cooker and finished with a classic mustard‑curry‑leaf tempering. Perfect for a snack or light meal.
मुंबई पाव भाजी का आसान तरीका मसाले के साथ
A classic Mumbai street‑food favorite, Pav Bhaji is a buttery, spiced vegetable mash served with soft butter‑toasted buns (pav). This recipe follows Chef Ranveer Brar’s tips: overcook the vegetables for a pulpy texture, use a mix of butter and oil, and finish with pav bhaji masala, dry mango powder, a pinch of sugar and fresh lemon. Perfect for a hearty snack or a main‑course dinner.
Galawati Kebab
A legendary Lucknowi kebab that literally melts in your mouth, made with finely minced mutton, kidney fat, raw papaya tenderiser and a complex spice blend. Chef Ranveer Brar shares the historic stories behind the kebab and walks you through every step, from grinding the meat to the final low‑heat fry, served with a fragrant flax seed & radish chutney and buttery paratha.