Tributes pour in for legendary chef Imtiaz Qureshi, credited with putting Lucknow's 'Dum Pukht' on world map
Imtiaz Qureshi, the pioneer behind the revival of Lucknow's Dum Pukht cooking style, passed away at the age of 93 in Mumbai's Lilavati Hospital. Qureshi, born on February 2, 1931, in Lucknow, was renowned for his culinary genius and his iconic restaurants, including the world-famous Dum Pukht and Bukhara at ITC Maurya in Delhi.
A Culinary Trailblazer
Qureshi's journey into the world of cooking began unexpectedly, as he had originally aspired to be a wrestler. However, he found his calling in the kitchen, working as an apprentice and later honing his skills with Lucknow's Krishna Caterers. His innovative flair and dedication to his craft saw him rise to fame, serving the likes of Pandit Jawaharlal Nehru and Indira Gandhi with his delectable creations.
The Dum Pukht Revolution
Qureshi's most significant contribution to Indian cuisine was the revival of the Dum Pukht style of cooking. This slow-cooking technique, dating back to Nawabi times, involves sealing ingredients in a pot and slow-cooking them over a charcoal fire. This method, which he perfected at Dum Pukht restaurant in Maurya Sheraton, became synonymous with his name.
A Legacy Remembered
Tributes poured in from chefs and food enthusiasts alike, remembering Qureshi for his culinary innovations and his role in popularizing Awadhi cuisine. Chef Sanjeev Kapoor praised Qureshi's creations, calling them a source of comfort and inspiration. Chef Ranveer Brar recalled the impact of Qureshi's food on his career, describing it as «life-changing.»
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