Famend chef Imitiaz Qureshi, a recipient of the Padma Shri award, handed away on February 16 on the age of 93. Chef Qureshi, identified for his culinary experience because the grasp chef at ITC Lodges, gained popularity of establishing the culinary model Bukhara.
Born in Kolkata in 1928, Chef Qureshi started his culinary journey on the age of seven by aiding the royal cooks in his household dwelling. He was one of many important pillars in popularizing the artwork of Dum Pukht overseas, making it a world gastronomic sensation.
When speaking in regards to the legend, his signature dishes like The Grand Trunk Highway Tandoori Fruit Chaat, and the Warqi Paratha are sure to be talked about. Biryani and kebabs below his arms weren’t simply meals; they had been symphonies of style that had been tantamount to experiencing a celebration in your mouth.
Qureshi’s artistic genius shone within the easy sophistication of Dum Pukht, a delicacies which requires endurance, self-discipline, and precision. He mastered the artwork and science of sluggish cooking, reworking humble elements into mouthwatering, fragrant dishes that resonated with the guts and soul.
In a 2015 interview with Monetary Specific, Chef Imitiaz Qureshi expressed a novel perspective on biryani, stating, “There is no such thing as a such factor as biryani. Each dish is a pulao. In each so-called biryani, rice is three-fourth cooked when added to both uncooked or cooked meat. So technically, all of them are pulaos.”
Reflecting on his profession, Chef Qureshi emphasised, “I’ve labored truthfully, with out greed all my life.”
Following the information of Chef Imitiaz Qureshi’s passing, social media witnessed an outpouring of tributes. Famend cooks comparable to Kunal Kapur and Ranveer Brar expressed their condolences by heartfelt messages.
“With nice disappointment and a heavy coronary heart, I remorse to tell you of the heartbreaking information of the passing of Padmashree Chef Mr Imtiaz Qureshi, who departed from this world earlier this morning. His culinary legacy and contributions will without end be remembered and cherished. Might his soul discover everlasting peace and should his reminiscence proceed to encourage us all,” Kunal Kapur posted.
Celeb chef Ranveer Brar shared a cherished reminiscence of his early days as a trainee chef in Delhi. Recalling the impression of Chef Imitiaz Qureshi’s culinary legacy, Brar talked about the transformative expertise of savoring the Galouti Kebab at Dum Pukht in ITC Maurya. He expressed deep admiration for
Chef Qureshi’s contribution to elevating the Dum Pukht approach from Lucknow and shaping it with distinctive refinement. Brar concluded with heartfelt condolences, acknowledging that Chef Qureshi’s legacy will endure eternally.
“As a Lucknow boy with goals of changing into a chef, the folklore of Imtiaz Qureshi is one thing I grew up with. It was round 1998-1999 once I was working as a trainee chef on the Taj Palace in Delhi. I bear in mind as soon as taking the Rs. 612/- I had earned to ITC Maurya subsequent door and having solely the Galouti Kebab at Dum Pukht.”
“The truth that I used to be consuming @LegendOfImtiaz Qureshi’s meals in an ITC lodge was life altering for me. Not solely had he pulled the dum pukht approach out of Lucknow, he had given it a persona, an unmistakable refinement. RIP chef, your legacy lives on without end,” Brar added.
Singer Adnan Sami additionally mourned Chef Qureshi’s loss of life: “Unhappy to study that PadmaShri Grasp Chef Imtiaz Qureshi has handed away. He was a culinary genius and a person stuffed with zeal for all times!! He was additionally the fashionable day father of Awadhi Delicacies & his Biryani was legendary amongst every little thing else he fed the world.”
In 1979, Imtiaz Qureshi grew to become an integral a part of ITC Lodges, leaving an indelible mark on the culinary panorama. In recognition of his unparalleled contributions to the artwork of cooking, the Authorities of India honored him with the celebrated Padma Shri in 2016.
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