Padma Shri recipient Chef Imtiaz Qureshi dies at 93 | – Times of India

Think of the licious Dal Bukhara, Sikandari Raan, or Murgh Malai Kebab of ITC Maurya’s Bukhara and Dum Pukht, and the first name that pops up in the mind is Padma Shri recipient Chef Imtiaz Qureshi. While the legacy of the restaurants continues, chef Qureshi left for his heavenly abode on Friday morning (February 16, 2024).
93-year-old chef Qureshi, is the mastermind behind the culinary excellence of ITC Hotels, and is credited with instilling the Dum Pukht style of cooking in the country.The news of his demise was announced by celebrity chef Kunal Kapur. Chef Kunal shared the news on his X account and paid condolences to the leagendy chef. Take a look at his post.

Also Read:He introduced Dum Pukht cooking style
“With great sadness and a heavy heart, I regret to inform you of the heartbreaking news of the passing of Padma Shri Chef Mr Imtiaz Qureshi, who departed from this world earlier this morning,” tweeted Chef Kunal. He further mentioned the culinary contributions of Chef Imtiaz Qureshi and informed us that his legacy will be “remembered and cherished” forever.
Restaurateur and founder of Indigo Hospitality P Ltd, Anurag Katriar also took to the social media platform X to share his condolences with the departed soul. “End of an era,” he mentioned.

“Just heard that the legendary Master Chef, Imtiaz Qureshi, the man behind Dum Pukht & Bukhara & many other iconic places, is no more. He was undoubtedly the original rockstar of the Indian Culinary World! RIP Chef!” he mentioned in the tweet.
Chef Quresh’s culinary legacy was not just limited to Indian customers and celebrities. As per reports, he had even prepared a grand meal for Queen Elizabeth II. Also, his cooking made both Bill Clinton and his wife, Hilary Clinton, fans of Indian kebabs.
He was the brain behind Lehsun Kheer, who had the late former President Abdul Kalam as his fan.

His culinary expertise further honed during his tenure at Krishna Caterers, where he served the Indian Army during the Sino-Indian War of 1962. In 1979, he joined ITC Hotels, where he left an indelible mark with his innovative culinary creations. He even had the privilege of catering at prestigious events, including banquets hosted by the Prime Minister and the President of India. His dedication and perfection earned him the Padma Shri award in 2016, a testament to his significant contributions to the culinary arts.
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