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{{Short description|Indian chef (1931–2024)}}
{{Use dmy dates|date=February 2024}}
{{Infobox chef
|name = Imtiaz Qureshi
|image = Imtiaz_Qureshi_(alt_spelt_Imitiaz_Qureshi)_Padma_Shri_award_from_President_Pranab_Mukherjee.jpg
|caption = Qureshi receiving [[Padma Shri]] from President [[Pranab Mukherjee]] in 2016
|birth_date = {{Birth date|1931|02|02|df=y}}
|birth_place = [[Lucknow]], British India
|death_date = {{Death date and age|2024|02|16|1931|02|02|df=y}}
|death_place = [[Mumbai]], Maharashtra, India
|children = 7
|known_for = Reviving the [[Dum Pukht]] cooking tradition (a method of slow cooking)
|style = [[Awadhi cuisine]]; [[Mughlai cuisine]]
|awards = [[Padma Shri]] (2016)
}}

'''Imtiaz Qureshi'''{{Efn|Qureshi's first name is alternately spelt as Imitiaz. Specifically, the [[Padma Shri]] citation from 2016 has his name spelt as Imitiaz Qureshi.}} (2 February 1931 – 16 February 2024) was an Indian chef known for reviving the [[Dum Pukht]] cooking tradition and creating restaurant brands including [[Bukhara (restaurant)|Bukhara]] and Dum Pukht. He was a master chef at [[ITC Hotels]], an Indian luxury hotel chain. Qureshi is credited with the popularisation of [[Awadhi cuisine]] with some of his popular dishes including Dal Bukhara, [[Biryani|Dum Pukht Biryani]], [[Kakori Kebab]], Warqi Paratha, and [[Kheer|Garlic Kheer]].

2016 Qureshi received the [[Padma Shri]], India's fourth-highest civilian honour, for his culinary contributions. He was the first chef to win this award in this category.{{Efn|Chef [[Tarla Dalal]] had won this award earlier in 2007 in the 'others' category}}

==Early life==
Qureshi was born on 2 February 1931 in a family of chefs in [[Lucknow]], [[United Provinces of Agra and Oudh]] (in present-day Indian state of [[Uttar Pradesh]]) of the then British India.<ref name="Imtiaz Qureshi's secret sauce is the passion he infuses in the dish">{{cite news |first1=Shiv Sahay |last1=Singh | url=http://www.thehindu.com/news/national/imtiaz-qureshis-secret-sauce-is-the-passion-he-infuses-in-the-dish/article8172651.ece | title=Imtiaz Qureshi's secret sauce is the passion he infuses in the dish | newspaper=[[The Hindu]] | date=30 January 2016 | accessdate=4 August 2016 | archive-date=30 January 2016 | archive-url=https://web.archive.org/web/20160130193412/http://www.thehindu.com/news/national/imtiaz-qureshis-secret-sauce-is-the-passion-he-infuses-in-the-dish/article8172651.ece | url-status=live }}</ref> The family traced its lineage to over 200 years when they were the chefs for the rulers of [[Awadh]].<ref>{{Cite book |last=Vishal |first=Anoothi |url=https://books.google.com/books?id=Gt0lDwAAQBAJ&pg=PT151 |title=Mrs LC's Table: Stories about Kayasth Food and Culture |date=25 September 2016 |publisher=Hachette India |isbn=978-93-5009-592-8 |language=en |access-date=17 February 2024 |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217085541/https://books.google.com/books?id=Gt0lDwAAQBAJ&pg=PT151#v=onepage&q&f=false |url-status=live }}</ref><ref>{{Cite book |last=Ahmad |first=Zarin |url=https://books.google.com/books?id=jurkDwAAQBAJ&pg=PT56 |title=Delhi's Meatscapes: Muslim Butchers in a Transforming Mega-City |date=14 June 2018 |publisher=Oxford University Press |isbn=978-0-19-909538-4 |language=en |access-date=17 February 2024 |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217085615/https://books.google.com/books?id=jurkDwAAQBAJ&pg=PT56#v=onepage&q&f=false |url-status=live }}</ref>

== Career ==
Qureshi started his culinary journey with his uncle at the age of nine, when his uncle was tasked with cooking for a British regiment with over 10,000 soldiers in India.<ref name=":0"/> He later joined Krishna Caterers, a catering company which served the [[Indian Army]] during the [[Sino-Indian War]] of 1962.<ref name="Master of Dum">{{cite web | url=http://indianexpress.com/article/lifestyle/food-wine/master-of-dum/ | title=Master of Dum | publisher=Indian Express | date=28 January 2016 | accessdate=4 August 2016 | archive-date=31 July 2016 | archive-url=https://web.archive.org/web/20160731092519/http://indianexpress.com/article/lifestyle/food-wine/master-of-dum/ | url-status=live }}</ref> During this time, he cooked for the then Indian prime minister [[Jawaharlal Nehru]] for a state banquet hosted by [[Chandra Bhanu Gupta]], the then chief minister of [[Uttar Pradesh]]. The dinner was supposed to be a vegetarian meal, when Nehru was surprised to see [[murgh musallam]], fish, and [[shami kebab]]s, on his table, only to be told that Qureshi had reinterpreted vegetarian dishes including jackfruit, lotus stem, brinjal, and bottle gourd to appear as meat dishes.<ref name=":3" /> Qureshi was later commissioned by Nehru to cook for the opening of the [[Ashok Hotel]] in Delhi.<ref name=":0" /> A dish that is attributed to him during this time was [[Dal Bukhara]] (lentils cooked in the Bukhara tradition).<ref name=":0" /> The dish was based on [[black lentil]]s ([[Urad dal]]) cooked similar to the one-pot meal called [[Khichdi (dish)|Khichdi]].<ref name="Padma Shri awardee chef Imtiaz Qureshi recounts his culinary journey" /> In another event from the time, at Krishna hotel, the young Qureshi was noted to have cooked a banquet for [[Begum Akhtar]], when she had reached out in distress after Qureshi's mentor, the senior chef, was missing while having to cook for a ''[[Majlis]]''.<ref name=":1">{{Cite news |last=Khan |first=Murtaza Ali |date=27 June 2018 |title=When Imtiaz Qureshi saved the day... |url=https://www.thehindu.com/life-and-style/food/when-imtiaz-qureshi-saved-the-day/article24269593.ece |access-date=17 February 2024 |work=The Hindu |language=en-IN |issn=0971-751X |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217052502/https://www.thehindu.com/life-and-style/food/when-imtiaz-qureshi-saved-the-day/article24269593.ece |url-status=live }}</ref>

After working at a few local restaurants in Lucknow, including at the Clark's Hotel, he was recruited by ITC Hotels' founder [[Ajit Haksar]] in 1979.<ref name=":0" /><ref>{{Cite web |date=16 February 2024 |title=Farewell, Chef Imtiaz Qureshi, the "real rockstar of Lucknow" |url=https://www.cntraveller.in/story/farewell-chef-imtiaz-qureshi-the-real-rockstar-of-lucknow/ |access-date=17 February 2024 |website=Condé Nast Traveller India |language=en-IN |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217085619/https://www.cntraveller.in/story/farewell-chef-imtiaz-qureshi-the-real-rockstar-of-lucknow/ |url-status=live }}</ref> He popularized cooking in copper vessels at these restaurants.<ref name=":0" /> With an objective of reviving [[Awadhi cuisine]], Haksar had asked Qureshi to prepare a menu inspired by the food at ''[[Walima]]'', the banquet that is a part of Islamic weddings.<ref name=":1" /> Qureshi also served the hospitality chain at several of their locations including at the Maurya Sheraton, Delhi before becoming the master chef of the group.<ref name="The Shahenshah Of Dum Pukth Cooking!">{{cite web | url=http://uppercrustindia.com/oldsite/12crust/twelve/feature9.htm | title=The Shahenshah Of Dum Pukth Cooking! | publisher=Upper Crust India | date=2016 | accessdate=4 August 2016 | archive-date=8 May 2016 | archive-url=https://web.archive.org/web/20160508051107/http://uppercrustindia.com/oldsite/12crust/twelve/feature9.htm | url-status=live }}</ref> At the ITC Hotels, he was credited for reviving the [[Awadhi cuisine|Awadhi]] [[Dum Pukht]] cooking tradition (a method of slow cooking) and creating restaurant brands including [[Bukhara (restaurant)|Bukhara]] and Dum Pukht.<ref name="Padma Shri awardee chef Imtiaz Qureshi recounts his culinary journey">{{cite web |first1=Krutika |last1=Behrawala |url=http://www.mid-day.com/articles/padma-shri-awardee-chef-imtiaz-qureshi-recounts-his-culinary-journey/16902194 | title=Padma Shri awardee chef Imtiaz Qureshi recounts his culinary journey | publisher=Mid Day | date=28 January 2016 | accessdate=4 August 2016 | archive-date=5 May 2016 | archive-url=https://web.archive.org/web/20160505234003/http://www.mid-day.com/articles/padma-shri-awardee-chef-imtiaz-qureshi-recounts-his-culinary-journey/16902194 | url-status=live }}</ref><ref name="The Legend of Quereshi">{{cite web | url=http://www.grandecuisines.com/home.php?event=Imtiaz%20Qureshi | title=The Legend of Quereshi | publisher=Grand Cuisines of India | date=2016 | accessdate=4 August 2016 | archive-date=10 May 2017 | archive-url=https://web.archive.org/web/20170510101208/http://www.grandecuisines.com/home.php?event=Imtiaz%20Qureshi | url-status=dead }}</ref><ref name=":2">{{Cite book |last=Kalra |first=J. Inder Singh |url=https://books.google.com/books?id=45VyEAAAQBAJ&pg=PA67 |title=Prashad-Cooking with Indian Masters (Thoroughly Revised Edition, 2022) |date=26 May 2022 |publisher=Allied Publishers |isbn=978-93-90951-17-8 |language=en |access-date=17 February 2024 |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217085540/https://books.google.com/books?id=45VyEAAAQBAJ&pg=PA67#v=onepage&q&f=false |url-status=live }}</ref> The first of these brands, Bukhara, was opened in 1977, and Dum Pukht in 1989.<ref>{{Cite book |last1=Ray |first1=Krishnendu |url=https://books.google.com/books?id=8LlwFtTg8GoC&pg=PA111 |title=Curried Cultures: Globalization, Food, and South Asia |last2=Srinivas |first2=Tulasi |date=1 May 2012 |publisher=University of California Press |isbn=978-0-520-95224-9 |language=en |access-date=17 February 2024 |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217085511/https://books.google.com/books?id=8LlwFtTg8GoC&pg=PA111#v=onepage&q&f=false |url-status=live }}</ref> Dum Pukht, translating to "choking off the steam", was a method of slow-cooking where the food was cooked sealed and kept warm in double-walled clay ovens called Bukharis. Spices and herbs were subsequently added to the dish.<ref name=":2" /> In the modern way of cooking, meat and vegetables are partially cooked and placed in a cauldron and sealed with a ring of ''atta'' ({{Translation|flour}}). The food then cooks in its own juices and steam with the moisture remaining within, retaining the flavour of the ingredients. Simultaneously burning coal is placed on the lid, allowing the food to be heated from the bottom and the top at the same time.<ref name="The Shahenshah Of Dum Pukth Cooking!" /> One of the most popular dum pukht dishes is the [[Biryani|Dum Pukht Biryani]].<ref name="The Shahenshah Of Dum Pukth Cooking!" /><ref>{{Cite web |date=31 July 2020 |title=Eid Special: From biryani to kebabs, 7 recipes from the Qureshi family |url=https://www.cntraveller.in/story/eid-special-biryani-kebabs-7-recipes-qureshi-family-food/ |access-date=17 February 2024 |website=Condé Nast Traveller India |language=en-IN |archive-date=2 February 2023 |archive-url=https://web.archive.org/web/20230202022108/https://www.cntraveller.in/story/eid-special-biryani-kebabs-7-recipes-qureshi-family-food/ |url-status=live }}</ref>

In a 2016 interview with the Indian newspaper ''[[Mid-Day]]'', he noted that "[he] created the menu for Bukhara in one night, while running 104 degree Fahrenheit fever. Till date, the menu remains unchanged."<ref name="Padma Shri awardee chef Imtiaz Qureshi recounts his culinary journey" /> Describing his method of cooking, Qureshi maintained that he did not believe in measures, but instead relied on ''Andaz'' ({{Translation|instinct}}) and measured ingredients by his palm.<ref name="The Shahenshah Of Dum Pukth Cooking!" /> In another interview in 2015 with the Indian newspaper, [[The Financial Express (India)|''The Financial Express'']], he weighed in on the [[Biryani]] versus [[Pulav|Pulao]] debate stating "There is no such thing as biryani. Every dish is a pulao. In every so-called biryani, rice is three-fourth cooked when added to either raw or cooked meat. So technically, all of them are pulaos."<ref name=":3">{{Cite web |date=11 October 2015 |title=Spicy fare & spicier tales from chef Imtiaz Qureshi |url=https://www.financialexpress.com/life/travel-tourism/spicy-fare-spicier-tales-from-chef-imtiaz-qureshi/149400/ |access-date=17 February 2024 |website=Financialexpress |language=en |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217085626/https://www.financialexpress.com/life/travel-tourism/spicy-fare-spicier-tales-from-chef-imtiaz-qureshi/149400/ |url-status=live }}</ref>

Some of his other popular dishes included the [[Kakori Kebab]], which was noted for a glossier exterior and finer texture compared to the [[Seekh kebab]].<ref name=":1" /> The dish was not well known outside of specific Lucknow households until he popularized them during his time at the ITC hotels.<ref name=":1" /> During this time, he also collaborated with [[Jiggs Kalra]] on various columns and articles aiming to popularize Awadhi cuisine. The partnership established Qureshi as the face of ITC Hotels' restaurants and culminated in a book.<ref name=":1" /><ref name=":2" /> Some of his other signature dishes included Grand Trunk Road Tandoori Fruit Chaat, Warqi Paratha, and [[Kheer|Garlic kheer]], the last of which won him praises from the president [[A. P. J. Abdul Kalam]] and prime minister [[Lal Bahadur Shastri]].<ref>{{Cite web |date=16 February 2024 |title=Legendary chef Imtiaz Qureshi, master of Dum Pukht, passes away at 93 |url=https://www.businesstoday.in/latest/trends/story/legendary-chef-imtiaz-qureshi-master-of-dum-pukht-passes-away-at-93-417894-2024-02-16 |access-date=17 February 2024 |website=Business Today |language=en |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217085513/https://www.businesstoday.in/latest/trends/story/legendary-chef-imtiaz-qureshi-master-of-dum-pukht-passes-away-at-93-417894-2024-02-16 |url-status=live }}</ref>

Qureshi served several official banquets hosted by various Prime Ministers and Presidents of India, including Jawaharlal Nehru, [[Indira Gandhi]], [[Zakir Husain]], and [[Atal Bihari Vajpayee]] for visiting leaders including [[Queen Elizabeth II]], [[Bill Clinton]], [[Hillary Clinton]] and [[Tony Blair]] among others.<ref name="Padma Shri for ITC Chef Imtiaz Qureshi, finally India recognizes culinary art">{{cite web |date=30 January 2016 |title=Padma Shri for ITC Chef Imtiaz Qureshi, finally India recognizes culinary art |url=http://blogs.economictimes.indiatimes.com/SilkStalkings/padma-shri-for-itc-chef-imtiaz-qureshi-finally-india-recognizes-culinary-art/ |url-status=live |archive-url=https://web.archive.org/web/20160825184357/http://blogs.economictimes.indiatimes.com/SilkStalkings/padma-shri-for-itc-chef-imtiaz-qureshi-finally-india-recognizes-culinary-art/ |archive-date=25 August 2016 |accessdate=4 August 2016 |publisher=Economic Times}}</ref><ref name=":1"/> The Government of India awarded him the fourth-highest civilian honour of the [[Padma Shri]], in 2016, for his contributions to culinary art.<ref name="Padma Awards">{{cite web | url=http://mha.nic.in/sites/upload_files/mha/files/PadmaAwards_25012016.pdf | title=Padma Awards | publisher=Ministry of Home Affairs, Government of India | date=2016 | accessdate=3 January 2016 | archive-url=https://web.archive.org/web/20170803085913/http://mha.nic.in/sites/upload_files/mha/files/PadmaAwards_25012016.pdf | archive-date=3 August 2017 | url-status=dead }}</ref> He was the first to win this award in this category. Chef [[Tarla Dalal]] had received the Padma Shri in the 'others' category in 2007 in the capacity of Author.<ref name="Imtiaz Qureshi's secret sauce is the passion he infuses in the dish" /><ref name="Padma Shri awardee chef Imtiaz Qureshi recounts his culinary journey" />

Qureshi retired from his service with ITC Hotels in 2017.<ref>{{Cite web |first1=Phorum |last1=Dalal |date=5 February 2017 |title=Shocking! Padma Shri award winning chef Imtiaz Qureshi intimated of 'retirement' via letter |url=https://www.mid-day.com/mumbai/mumbai-news/article/padma-shri-award-winning-chef-imtiaz-qureshi-retirement-letter-itc-hotels-17967159 |access-date=17 February 2024 |website=Mid-day |language=en |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217173430/https://www.mid-day.com/mumbai/mumbai-news/article/Padma-Shri-award-winning-chef-Imtiaz-Qureshi-retirement-letter-ITC-Hotels-17967159 |url-status=live }}</ref>

== Personal life ==
Qureshi was married and had five sons and two daughters: Aisha Qureshi, Ishtiyaque Qureshi, Ashfaque Qureshi, Irfan Qureshi, Yasmin Qureshi, Imran Qureshi and Muhammad Ahsan Ali Qureshi, who are also in the culinary business and have restaurants in India and abroad, grandson Azaan Qureshi is the sixth generation chef awarded Asia's 50 best in year 2022.<ref>{{cite web | url=https://www.bangkokfoodies.com/asias-50-best-restaurants-2022-announcement-in-bangkok-thailand-full-list-1-to-100/ | title=ASia's 50 BEST RESTAURANTS 2022 ANNOUNCEMENTS, BANGKOK, THAILAND : FULL LIST [1 TO 100] | Bangkok Foodies | date=29 March 2022 }}</ref><ref name="Padma Shri awardee chef Imtiaz Qureshi recounts his culinary journey" /> In his early days, Qureshi also dabbled as a local wrestler in Lucknow and was referred to as Imtiaz [[Pehlwani|Pehlwan]].<ref name="The Shahenshah Of Dum Pukth Cooking!" />

Qureshi died in [[Mumbai]] on 16 February 2024, aged 93.<ref>{{Cite web |title=Chef Imtiaz Qureshi, Padma Shri Recipient, Dies At 93 |url=https://www.ndtv.com/food/chef-imtiaz-qureshi-padma-shri-recipient-dies-at-93-5068611 |url-status=live |archive-url=https://web.archive.org/web/20240216094041/https://www.ndtv.com/food/chef-imtiaz-qureshi-padma-shri-recipient-dies-at-93-5068611 |archive-date=16 February 2024 |access-date=16 February 2024 |website=NDTV.com}}</ref> He had been admitted to the [[Lilavati Hospital and Research Centre|Lilavati Hospital]] in Mumbai, two weeks earlier.<ref name=":0">{{cite news |last1=Khandelwal |first1=Heena |title=Ustaad, not a chef: Imtiaz Qureshi, known for reviving the 'dum pukht' cooking style, dies at 93 |url=https://indianexpress.com/article/lifestyle/life-style/chef-padma-shri-recipient-imtiaz-qureshi-dies-at-93-9165349/ |access-date=18 February 2024 |work=The Indian Express |date=16 February 2024 |language=en |archive-date=17 February 2024 |archive-url=https://web.archive.org/web/20240217050253/https://indianexpress.com/article/lifestyle/life-style/chef-padma-shri-recipient-imtiaz-qureshi-dies-at-93-9165349/ |url-status=live }}</ref>

== See also ==
{{Portal|India}}
* [[Tarla Dalal]]

== Explanatory notes ==
{{Notelist}}

== References ==
{{Reflist|30em}}

== External links ==
* {{YouTube|id=rVo82THUsdU|title=Dum pukht Style Cooking by MasterChef Imtiaz Qureshi at Indian Restaurant Congress 2014}}
* {{YouTube|id=NCYvHwmnlk8|title=Gordon Ramsay Learns How To Make Biryani with Imtiaz Qureshi}}

{{Authority control}}

{{DEFAULTSORT:Qureshi, Imitiaz}}
[[Category:1931 births]]
[[Category:2024 deaths]]
[[Category:Businesspeople from Lucknow]]
[[Category:Chefs of Indian cuisine]]
[[Category:Indian chefs]]
[[Category:Recipients of the Padma Shri in other fields]]

Imtiaz Qureshi - Revision history

LolitasErurf: starting some stub v1 - done