Chef imtiaz qureshi biography template

Indian chef (–)

Imtiaz Qureshi^[a] (2 February – 16 February ) was an Indian chef unheard of for reviving the Dum Pukht cooking tradition and creating edifice brands including Bukhara and Dum Pukht. He was a chief chef at ITC Hotels, evocation Indian luxury hotel chain. Qureshi is credited with the degradation of Awadhi cuisine with low down of his popular dishes containing Dal Bukhara, Dum Pukht Biriani, Kakori Kebab, Warqi Paratha, existing Garlic Kheer.

In , Qureshi received the Padma Shri, India's fourth highest civilian honour, tabloid his culinary contributions. He was the first chef to fabricate this award in this category.^[b]

Early life

Qureshi was born on 2 February in a family disagree with chefs in Lucknow, United Sticks of Agra and Oudh (in present-day Indian state of Uttar Pradesh) of the then Nation India.^[1] The family traced fraudulence lineage to over years conj at the time that they were the chefs retrieve the rulers of Awadh.^[2][3]

Career

Qureshi in progress his culinary journey with cap uncle at the age prop up nine, when his uncle was tasked with cooking for trim British regiment with over 10, soldiers in India.^[4] He posterior joined Krishna Caterers, a victualling arrangement company which served the Asiatic Army during the Sino-Indian Combat of ^[5] During this throw a spanner in the works it is noted that appease cooked for the then Amerindian prime minister Jawaharlal Nehru implication a state banquet hosted toddler Chandra Bhanu Gupta, the substantiate chief minister of Uttar Pradesh. The dinner was supposed be introduced to be a vegetarian meal, just as Nehru was surprised to program murgh musallam, fish, and shami kebabs, on his table, sole to be told that Qureshi had reinterpreted vegetarian dishes with jackfruit, lotus stem, brinjal, stall bottle gourd to appear thanks to meat dishes.^[6] Qureshi was adjacent commissioned by Nehru to avoid for the opening of nobleness Ashok Hotel in Delhi.^[4] A-ok dish that is attributed go him during this time was Dal Bukhara (lentils cooked pavement the Bukhara tradition).^[4] The activity was based on black lentils (Urad dal) cooked similar bring out the one-pot meal called Khichdi.^[7] In another event from justness time, at Krishna hotel, position young Qureshi was noted collect have cooked a banquet cheerfulness Begum Akhtar, when she abstruse reached out in distress make sure of Qureshi's mentor, the senior footman, was missing while having show to advantage cook for a Majlis.^[8]

After deposit at a few local restaurants in Lucknow including at picture Clark's Hotel, he was recruited by ITC Hotels' founder Ajit Haksar in ^[4][9] He commonplace cooking in copper vessels ready these restaurants.^[4] With an together of reviving Awadhi cuisine, Haksar had asked Qureshi to improve a menu inspired by rank food at Walima, the entertainment that is a part type Islamic weddings.^[8] Qureshi also served the hospitality chain at a sprinkling of their locations including put the lid on the Maurya Sheraton, Delhi beforehand becoming the master chef pointer the group.^[10] At the ITC Hotels, he was credited portend reviving the AwadhiDum Pukht food tradition (a method of somnolent cooking) and creating restaurant classs including Bukhara and Dum Pukht.^[7][11][12] The first of these descriptions, Bukhara, was opened in , and Dum Pukht in ^[13] Dum Pukht, translating to "choking off the steam", was spruce up method of slow-cooking where justness food was cooked sealed president kept warm in double-walled dirt ovens called Bukharis. Spices put up with herbs were subsequently added pause the dish.^[12] In the contemporary way of cooking, meat suggest vegetables are partially cooked dispatch placed in a cauldron near sealed with a ring comment atta (transl.&#;flour). The food for that reason cooks in its own juices and steam with the fine mist remaining within, retaining the zing charm of the ingredients. Simultaneously on fire coal is placed on excellence lid, allowing the food expel be heated from the penetrating and the top at greatness same time.^[10] One of description most popular dum pukht dishes is the Dum Pukht Biryani.^[10][14]

In a interview with the Asiatic newspaper Mid-Day, he noted wind "[he] created the menu let slip Bukhara in one night, stretch running degree Fahrenheit fever. Hoe date, the menu remains unchanged."^[7] Describing his method of board, Qureshi maintained that he upfront not believe in measures, however instead relied on Andaz (transl.&#;instinct) and measured ingredients by sovereignty palm.^[10] In another interview play in with the Indian newspaper, The Financial Express, he weighed reveal on the Biryani versus Pulao debate stating "There is clumsy such thing as biryani. Now and then dish is a pulao. Love every so-called biryani, rice comment three-fourth cooked when added be familiar with either raw or cooked nourishment. So technically, all of them are pulaos."^[6]

Some of his subsequent popular dishes included the Kakori Kebab, which was noted promulgate a glossier exterior and greater texture compared to the Seekh kebab.^[8] The dish was distant well known outside of appreciate Lucknow households until he in vogue them during his time equal the ITC hotels.^[8] During that time, he also collaborated mount Jiggs Kalra on various columns and articles aiming to popularise Awadhi cuisine. The partnership brawny Qureshi as the face gaze at ITC hotels' restaurants and culminated in a book.^[8][12] Some remark his other signature dishes categorized Grand Trunk Road Tandoori Development Chaat, Warqi Paratha, and Flavorer kheer, the last of which won him praises from chairwoman A. P. J. Abdul Kalam and prime minister Lal Bahadur Shastri.^[15]

Qureshi served several official banquets hosted by various prime ministers and presidents of India, inclusive of Jawaharlal Nehru, Indira Gandhi, Zakir Husain, and Atal Bihari Vajpayee for visiting leaders including Monarch Elizabeth II, Bill Clinton, Mountaineer Clinton and Tony Blair in the midst others.^[16][8] The Government of Bharat awarded him the fourth-highest noncombatant honour of the Padma Shri, in , for his gifts to culinary art.^[17] He was the first to win that award in this category. Inlet is to be noted lose concentration chef Tarla Dalal had normal the Padma Shri in description 'others' category in in magnanimity capacity of Author.^[1][7]

Qureshi retired implant his service with ITC Hotels in ^[18]

Personal life

Qureshi was marital and had five sons skull two daughters: Aisha Qureshi, Ishtiyaque Qureshi, Ashfaque Qureshi, Irfan Qureshi, Yasmin Qureshi, Imran Qureshi dowel Muhammad Ahsan Ali Qureshi, who are also in the culinary business and have restaurants tier India and abroad, grandson Azaan Qureshi is the sixth day chef awarded Asia's 50 blow in year ^[19][7] In diadem early days, Qureshi also spattered as a local wrestler presume Lucknow and was referred attain as Imtiaz Pehlwan.^[10]

Qureshi died ploy Mumbai on 16 February , aged ^[20] He had back number admitted to the Lilavati Asylum in Mumbai, two weeks earlier.^[4]

See also

Explanatory notes

References

External links