Imtiaz Qureshi
Indian chef (1931–2024) / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Imtiaz Qureshi?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
Imtiaz Qureshi[lower-alpha 1] (2 February 1931 – 16 February 2024) was an Indian chef known for reviving the Dum Pukht cooking tradition and creating restaurant brands including Bukhara and Dum Pukht. He was a master chef at ITC Hotels, an Indian luxury hotel chain. Qureshi is credited with the popularization of Awadhi cuisine with some of his popular dishes including Dal Bukhara, Dum Pukht Biryani, Kakori Kebab, Warqi Paratha, and Garlic Kheer.
Quick Facts Born, Died ...
Imtiaz Qureshi | |
---|---|
Born | (1931-02-02)2 February 1931 Lucknow, British India |
Died | 16 February 2024(2024-02-16) (aged 93) Mumbai, Maharashtra, India |
Known for | Reviving the Dum Pukht cooking tradition (a method of slow cooking) |
Children | 7 |
Culinary career | |
Cooking style | Awadhi cuisine; Mughlai cuisine |
Award(s) won
| |
Close
In 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.[lower-alpha 2]