HomeRestaurant Indian celebrity chef Ranveer Brar launches restaurant in Brampton

Indian celebrity chef Ranveer Brar launches restaurant in Brampton

Posted in : Restaurant on by : arijit

Acclaimed Indian chef Ranveer Brar is launching his first restaurant in Canada, named Mayura. It will be a 12,000-square-foot restaurant at 200 County Court Blvd. in Brampton.

Brar has opened more than 20 restaurants worldwide, including Banq in Boston. Alongside serving as a judge for Master Chef India, Brar has hosted several television shows and released his first cookbook in 2016.

He’s well-known and respected in the market, Sidhu said, a Brampton businessman and Brar’s local partner.

Brar will bring more than his name to the Brampton restaurant. Sidhu explained the chef plans to visit the restaurant about four or five times a year. He is going to come and be in the kitchen. He will be instrumental in terms of quality control and running the restaurant,” Sidhu said.  “All of the recipes, technical know-how and staff are provided by chef Brar.”

The restaurant will seat 300 guests in an upscale atmosphere. An outdoor patio adds additional seating to the venue. Mayura is expected to open soon.

To enhance the authenticity of Mayura’s menu, the executive chef and sous chef were recruited from five-star hotels in India.

“Indian food is an art. It is a journey. These guys are experienced, they’re passionate and they love cooking. They know how it should taste and how it should be served,” Sidhu said.

The menu, described as “inspired Indian dining,” will draw inspiration from various festivals held throughout the year in India. Chef Brar travels all over India to get the recipes. They’re carefully and thoughtfully selected dishes.”

Front staff will be trained to follow traditional fine dining practices. They will have a uniform, which you don’t see here at Indian restaurants. As well, each server will be educated on the history of India’s festivals as well as on why the menu options fit into the celebration. “There’s a story behind every recipe we serve,” Sidhu said.

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