From cooking a lavish spread for banquets and catering to the likes of Jawaharlal Nehru and Indira Gandhi during the ’60s to introducing the world to dum pukht (the slow-cooking technique), chef Qureshi is a force to reckon with when it comes to Indian cuisine.
“In Lucknow, most food is cooked in copper vessels and I was the first to introduce them in a five-star hotel kitchen,” recalls chef, adding that for his job interview at Delhi’s ITC Maurya, he created a menu that included everything from Afghani and Kakori kebabs to Shahi Tukda and Sheermal. Homemade pregnancy tests “I wanted to bring in variety and change the mindset that an Indian chef can only cook tandoori chicken or handi biryani. The owners loved the food and I was hired. I created the menu for Bukhara in one night, while running 104 degree Fahrenheit fever. Till date, the menu remains unchanged.”
when Imtiaz’s father died young, his mother apprenticed her seven-year-old son to her brother who was considered among the best. Beginning with the lowest category of jobs, the young Imtiaz learnt all the skill of the trade from his master. During his days with his uncle, business flourished and gradually clients began to seek out young Imtiaz. His uncle found this disturbing and Imtiaz’s mother intervened to withdraw her son from the apprenticeship – because the student was beginning to outshine the teacher.
Joining a reputed restaurant, Imtiaz soon became the best known chef in the city. The restaurant also developed an enviable reputation for catering at all the major feast and weddings in the city. Imtiaz remembers catering for a banquet of 1000 covers hosted by Pandit Jawaharlal Nehru – The first prime minister of India after independence. Soon after Chef Imtiaz was offered a contract with the ITC group of India who in collaboration with Sheraton brand of hotels were opening 5 star hotels in India to head their operations of their kitchens. Chef Imtiaz was encouraged to research the forgotten cuisine of the Moguls. He spent years in perfecting the recipes, naming it Bukhara. The cuisine was launched at a restaurant by the same name at the ITC Maurya Sheraton – New Delhi. The rest is the culinary history.
source- itchotels, online news,
post by Anil purbey