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Imtiaz Qureshi

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Imitiaz Qureshi is an Indian chef and the master chef at ITC Hotels, known for creating the culinary brand of Bukhara and reviving the Dum Pukht tradition of cuisine.[1][2] He has served several official banquets hosted by the Prime Minister and the President of India.[3]

Career

Qureshi was born on 2 February 1931 in a family of chefs in Lucknow in the Indian state of Uttar Pradesh,[4] Qureshi started his culinary career with his uncle before joining Krishna Caterers, a catering company which served the Indian Army during the Sino-Indian War of 1962.[5] After working at a few local restaurants, he joined ITC Hotels in 1979 and served the hospitality chain at several of their locations such as Clark Hotel, Lucknow and Maurya Sheraton, Delhi before becoming the master chef of the group.[6] The Government of India awarded him the fourth highest civilian honour of the Padma Shri, in 2016, for his contributions to culinary art,[7] thus making him the first chef to receive the honor.[4] He has five sons and two daughters, Aisha Qureshi, Ishtiyaque Qureshi, Ashfaque Qureshi, Irfan Qureshi, Yasmin Qureshi, Imran Qureshi & Muhammad Ahsan Ali Qureshi, are also in the culinary business and have restaurants in Indian and abroad.[1]

See also

References

  1. ^ a b "Padma Shri awardee chef Imtiaz Qureshi recounts his culinary journey". Mid Day. 28 January 2016. Retrieved 4 August 2016.
  2. ^ "The Legend of Quereshi". Grand Cuisines of India. 2016. Retrieved 4 August 2016.
  3. ^ "Padma Shri for ITC Chef Imtiaz Qureshi, finally India recognizes culinary art". Economic Times. 30 January 2016. Retrieved 4 August 2016.
  4. ^ a b "Imtiaz Qureshi's secret sauce is the passion he infuses in the dish". The Hindu. 30 January 2016. Retrieved 4 August 2016.
  5. ^ "Master of Dum". Indian Express. 28 January 2016. Retrieved 4 August 2016.
  6. ^ "The Shahenshah Of Dum Pukth Cooking!". Upper Crust India. 2016. Retrieved 4 August 2016.
  7. ^ "Padma Awards" (PDF). Ministry of Home Affairs, Government of India. 2016. Archived from the original (PDF) on 3 August 2017. Retrieved 3 January 2016.


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