>SunDawn: Reverted edits by 2402:E280:3D61:5D:F0E6:FD53:3047:86A1 (talk) (HG) (3.4.10)

2021-05-10T08:02:10Z

Reverted edits by 2402:E280:3D61:5D:F0E6:FD53:3047:86A1 (talk) (HG) (3.4.10)

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{{Short description|Indian chef, television presenter, and writer}}
{{Infobox person
| name = Jiggs Kalra
| birth_date = {{birth date|df=yes|1947|5|21}}
| birth_place = Delhi, India
|death_date = {{death date and age|df=yes|2019|06|04|1947|5|21}}
| occupation = Indian Restaurateur, Food Columnist and Author
| known_for = Author of ''Prashad: Cooking with Indian Masters''
}}

'''Jaspal Inder Singh Kalra''', better known as '''Jiggs Kalra''' (21 May 1947 - 4 June 2019), was an Indian restaurateur, food columnist, television host, and author. He was popularly known as the "czar of Indian cuisine"<ref name="auto3">{{Cite web|url=https://www.forbesindia.com/article/special/jiggs-kalra-czar-of-indian-cuisine-has-died/53813/1|title=Jiggs Kalra, Czar Of Indian Cuisine, Has Died|website=Forbes India}}</ref> and "tastemaker to the Nation."<ref name="auto">{{Cite web|url=https://www.hindustantimes.com/more-lifestyle/jiggs-kalra-czar-of-indian-cuisine-dies-at-72/story-X2YKkiFVjEv1aGGBrObLrM.html|title=Jiggs Kalra, czar of Indian cuisine, dies at 72|date=June 4, 2019|website=Hindustan Times}}</ref><ref name="auto1">{{Cite web|url=https://www.nytimes.com/2019/06/10/obituaries/jiggs-kalra-dead.html|title=Jiggs Kalra, Food Writer Who Elevated Indian Fine Dining, Dies at 72|first=Aisha|last=Khan|date=June 10, 2019|via=NYTimes.com}}</ref><ref name="auto4">{{Cite web|url=https://www.businesstoday.in/current/economy-politics/chef-jiggs-kalra-czar-of-indian-cuisine-passes-away-71/story/353678.html|title=Czar of Indian cuisine, chef Jiggs Kalra passes away at 71|website=www.businesstoday.in}}</ref>

==Career==
Jaspal Inder Singh Kalra attended Mayo College, a boarding school in Rajasthan, where he was captain of the basketball team where he may have acquired the nickname Jiggs.<ref name="auto1"/> Soon after graduating, he started working as a trainee journalist at [[The Times of India]] in Bombay.

Kalra wrote about innovative restaurants, unusual ingredients and new and old techniques in Indian cuisine.
With his encyclopedic knowledge of North Indian cuisine, he was often the last word on authenticity; he was frequently sought out by restaurants and hotels to perfect recipes and develop menus.<ref name="auto1" />
He authored over 11 titles on Indian cuisine, including PRASHAD which is also considered as 'the bible' for chefs of today.<ref name="auto3" /><ref name="auto" /><ref name="auto1" />
He was considered an ambassador of Indian cuisine worldwide.<ref name="auto" />

In 2013, he opened a new restaurant, Masala Library, in [[Bandra]], which the ''New York Times'' called "his temple of new-age Indian cuisine."<ref>{{Cite news|last=Khan|first=Sarah|date=2014-07-01|title=Restaurant Report: Masala Library in Mumbai|language=en-US|work=The New York Times|url=https://www.nytimes.com/2014/07/06/travel/restaurant-report-masala-library-in-mumbai.html|access-date=2020-10-04|issn=0362-4331}}</ref>

He was a recipient of the Lifetime Achievement Award from the Mayo College Heritage Society.
He had been an advisor to the [[India Trade Promotion Organisation]],
advisor to the Ministry of Tourism, [[Government of Rajasthan]] and on the Board of
Directors of [[MTR Foods]].
He represented [[India]] at the Peabody Hotel (Memphis in May festival, USA 1999),
the First World Gourmet Summit in [[Singapore]],
the St Moritz Winter Festival in [[Switzerland]],
and the Third Food and Wine Festival in Singapore.<ref>{{Cite book|url=https://books.google.com/books?id=7qWghKDC5NoC|title=Jiggs Kalra's Classic Cooking Of Avadh|isbn=9788177645675|via=books.google.com|last1=Jiggs|first1=Kaira|year=2005}}</ref>

He anchored two television programs, ''Zaike Ka Safar'' and ''Daawat: An Invitation to Indian Cooking''.<ref name="auto3" /><ref name="auto1" />
Per the ''New York Times'', "his efforts in particular to chronicle and promote Awadhi cuisine is said to have changed Indian restaurant menus across the world."<ref name="auto1" />
He was inducted into the International Food and Beverage Forum Hall of Fame (2004) for his personal commitment and exceptional contribution to the international aspects of the F&B industry.<ref name="auto3" /><ref>{{Cite web|url=https://www.outlookindia.com/magazine/story/jiggs-kalra/225646|title=Jiggs Kalra | Outlook India Magazine|via=www.outlookindia.com}}</ref>

==Television==
''Daawat'', one of India's first food shows, aired on [[Doordarshan]] in 1991 hosted by Jiggs Kalra. Each of the 32 episodes featured unique recipes made by a cook brought in by Kalra.<ref>{{Cite web|url=https://www.imdb.com/title/tt11555670/?ref_=ttpl_pl_tt|title=Daawat|date=1991|via=www.imdb.com}}</ref>

He also hosted ''Zaike ka Safar'', a food-centric travelogue on [[Zee TV|Zee]].<ref>{{Cite web|url=https://www.tribuneindia.com/2013/20131117/spectrum/main1.htm|title=Chefs' new recipe for success|date=November 17, 2013|via=www.tribuneindia.com}}</ref>

==Publications==
Books authored by Jiggs Kalra include:

* 1986 - ''Prashad: Cooking with Indian Masters''.{{ISBN|9788170230069}}.
* 2001 - ''Jiggs Kalra's Daawat: The Television Series with Pushpesh Pant''.{{ISBN|9788177641493}}.
* 2003 - ''Kama Bhog: Foods of Love''.{{ISBN|9788177644678}}.
* 2004 - ''Classic Cooking of Punjab''.{{ISBN|9788177645668}}.
* 2005 - ''Jiggs Kalra`s Classic Cooking Of Avadh''.{{ISBN|9788177645675}}.
* 2007 - ''Zaike Ka Safar: 100 Best of Jiggs Kalra''.{{ISBN|9788184241235}}.
* 2016 - ''Classic Cooking of Rajasthan''.{{ISBN|9788177647693}}.

== References ==
{{Reflist}}

{{Authority control}}

{{DEFAULTSORT:Kalra, Jiggs}}
[[Category:1947 births]]
[[Category:2019 deaths]]
[[Category:Indian restaurateurs]]
[[Category:Indian food writers]]

Jiggs Kalra - Revision history

>SunDawn: Reverted edits by 2402:E280:3D61:5D:F0E6:FD53:3047:86A1 (talk) (HG) (3.4.10)